Crispy chicken fingers in an air fryer
Votes: 21
Time: 1 hour 45 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Air-fried chicken fingers (chicken strips) turn out crispy and practically fat-free. Just one tablespoon of olive oil is added to the breadcrumb and grated Parmesan mixture in which the marinated chicken pieces are rolled before frying. A sour milk-based marinade makes them especially tender and juicy. While the chicken fingers are frying, prepare a quick dipping sauce using mayonnaise, honey, and mustard. This appetizer will be a hit with everyone, especially kids, and you won't have to worry about unhealthy fats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 450 g chicken fingers, cut into 8 pieces
- 3/4 cup sour milk or kefir
- 2 tsp Worcestershire sauce
- 0.5 tsp paprika
- 1.5 cups panko breadcrumbs
- 1/4 tbsp. grated parmesan
- 1 tbsp. l. olive oil
Sauce
- 1/4 cup mayonnaise
- 3 tablespoons yellow mustard
- 2 tablespoons of honey
- 1 tbsp Dijon mustard
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Recipes with similar ingredients: chicken breasts, panko breadcrumbs, Parmesan cheese, Dijon mustard, mayonnaise, sour milk, Worcestershire sauce, paprika
Cooking the dish according to the recipe:
- Combine the buttermilk, Worcestershire sauce, and paprika in a zip-lock plastic bag. Add the chicken and toss to coat completely. Seal the bag and place in a bowl. Marinate at room temperature for 1 hour.
- Meanwhile, in a shallow baking dish, combine panko breadcrumbs with Parmesan, olive oil and 1 teaspoon salt.
- Mix the sauceIn a small bowl, whisk together mayonnaise, yellow mustard, honey, and Dijon mustard and set aside.
- Preheat a 3.5-liter air fryer to 200°C. Remove chicken pieces from the bag one at a time, shaking off any excess marinade, and place them in the breadcrumbs. Coat the chicken with the breadcrumbs and press lightly with your fingers to ensure the crumbs adhere evenly to the meat. Gently shake the chicken fingers to remove any excess breading and place them in the air fryer basket.
- Repeat with the remaining chicken fingers to fill the basket (about 4) and fry until golden brown and cooked through, about 7 minutes per side. Repeat with the remaining chicken and serve hot with the dipping sauce.
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