Aiguillettes de poulet à la friteuse à air

Ingrédients

• 2 pounds chicken tenders (about 14)
• 2 teaspoons kosher salt (divided)
• 2 large eggs
• 1/3 cup panko breadcrumbs
• 1/3 cup whole wheat breadcrumbs
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Olive oil spray
• Greek Yogurt Ranch Dip
• Barbecue Sauce

Préparation

1. 1

   Dry: With paper towels, pat the chicken tenders dry. Sprinkle with ½ teaspoon kosher salt.

2. 2

   Stir: In a shallow bowl (a pie dish works well) beat the eggs together. In a second shallow bowl, stir together the panko, breadcrumbs, paprika, garlic powder, pepper, and remaining 1 ½ teaspoons salt. Line a baking sheet with parchment paper and keep it nearby.

3. 3

   Dip: Coat the chicken tenders: Working a few at a time, dip each piece of chicken into the egg, then into the breadcrumb mixture, patting it gently as needed to adhere. Shake off excess.

4. 4

   Chicken: Transfer the chicken to the prepared baking sheet. Repeat with remaining pieces.

5. 5

   Coat: Preheat the air fryer to 400 degrees F. If you’d like to keep the chicken warm between batches, turn a regular oven to 250 degrees F. Coat the air fryer basket with the olive oil cooking spray, then add chicken tenders in a single layer so that they are not touching (I can cook 4 at a time). Coat the top of the chicken tenders with oil spray.

6. 6

   Cook the chicken for 7 to 8 minutes, pulling out the air fryer basket and flipping the pieces over once halfway through. (The chicken should register at least 165 degrees F on an instant read thermometer and the outsides will be golden brown and crisp.) Repeat with remaining chicken tenders, keeping them warm in the oven between batches as desired. Enjoy hot.