Cook time: 30 mins
- 650g mini chicken fillets
- 50g plain flour
- 1 tsp smoked paprika
- ½ tsp granulated garlic
- 1 tsp dried parsley
- 2 medium eggs, beaten
- 150g cornflakes
- spray oil
- 2 tbsp mayonnaise
- 1 tbsp runny honey
- 1 tbsp American yellow mustard
- 1 tsp wholegrain mustard
Step 1: Preheat the Air Fryer to 200°C. Give the basket a quick spray of oil.
Step 2: Take a bowl and combine flour, smoked paprika, garlic granules, parsley, along with a generous amount of salt and black pepper. In another bowl, beat the eggs.
Step 3: Grab a large zip-seal bag and add half of the cornflakes. Crush them to fine crumbs using a rolling pin.
Step 4: Working in 2 batches, dredge half of the chicken mini fillets in the seasoned flour mixture, followed by a dip in the beaten eggs, and then move them into the bag with the crushed cornflakes. Give it a good shake until they are nicely coated.
Step 5: Arrange the coated chicken strips in a single layer in the Air Fryer, and give the tops a spritz of oil. Cook them for about 12-15 minutes, turning them over after 8 minutes, until they are thoroughly cooked.
Step 6: In the meantime, get rid of the soggy cornflake crumbs and crush the other 75g of cornflakes. Use this mixture to coat the remaining chicken pieces.
Step 7: Now let's make the sauce. Combine mayo, honey, both mustards, and season with black pepper. Stir everything together and pour it into a small serving bowl for dipping.
Step 8: Finally, cook the rest of the chicken tenders following the same method as before. Enjoy!
Recipe inspired by Tesco Real Food