Air Fryer Double Coated Chicken Tenders

• 120 ml Buttermilk
• 1 Egg
• 70 g Plain flour
• 1 tsp Sweet paprika
• 1 tsp Ground garlic
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• ¼ tsp Cayenne pepper
• 90 g Panko breadcrumbs
• 2 tbsp Olive oil
• 350 g Chicken tenders

1. Heat the air fryer to 200°C (390°F) for 3 minutes. Whisk the buttermilk and egg together in a bowl.
2. In a second bowl, mix the flour with the paprika, ground garlic, salt, pepper and cayenne. In a third bowl, mix the panko breadcrumbs with the olive oil until the crumbs look evenly coated.
3. Dip the chicken tenders into the flour mixture, then into the buttermilk mixture, then back into the flour mixture for a second coating. Return to the buttermilk mixture, then press into the panko to fully cover.
4. Arrange in the basket in a single layer, cooking in batches if needed. Air-fry for 12 to 14 minutes, turning halfway, until golden and cooked through.
5. Rest for 2 minutes to help the crust set, then serve immediately. If cooking in batches, keep the first batch warm in the air fryer at 80°C (175°F) while the second batch cooks.

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