Ingredients

Method

1. 1

   Cut the two chicken breasts into 10 even strips, approximately 50g each. Place them in a bowl.

2. 2

   To the bowl of chicken strips, add the salt, garlic powder, smoked paprika, chilli powder, and cayenne pepper. Mix thoroughly until all strips are evenly coated. Set aside.

3. 3

   On a flat plate, combine the cornflakes, 15g of grated Parmesan, and parsley flakes. Add a dash of the same seasonings used for the chicken (salt, garlic powder, smoked paprika, chilli powder, cayenne pepper). Crush the mixture into small pieces.

4. 4

   Arrange three separate plates/bowls. Place the plain flour in the first, the whisked egg in the second, and the crushed cornflake mixture in the third.

5. 5

   Take one seasoned chicken strip at a time and coat it in the following order: first, dredge it in plain flour, shaking off any excess. Next, dip it completely in the whisked egg. Finally, press it firmly into the cornflake mixture, ensuring it is fully and evenly coated. Repeat for all 10 strips.

6. 6

   Spray the coated tenders with a light cooking oil spray. You can either air fry or bake them.

7. 7

   Air Fry: Cook at 200 C (400 F) for 16-18 minutes, flipping the tenders halfway through.

8. 8

   Oven Bake: Bake at 200 C (400 F) for 20-25 minutes, flipping the tenders halfway through.

9. 9

   While the chicken is cooking, melt the light butter in a pan over low heat. Add the minced garlic and saut e briefly. Then, add the light sweet chilli sauce, 15g of grated Parmesan cheese, and dried parsley. Stir continuously until the cheese has melted and the sauce is well combined.

10. 10

    Once the chicken tenders are cooked and crispy, remove them from the air fryer or oven. Using a pastry brush, evenly coat each tender with the warm garlic parm sauce. Serve immediately and enjoy.