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8
Chicken Tenders
Kids of all ages will love this homemade version of the frozen standby.
Makes about 4 servings
500g Chicken tenderloins, halved
¾ Cup plain flour
2 Large eggs, lightly beaten
1½ Cups panko breadcrumbs
Flaked salt
Freshly ground black pepper
Olive oil spray
Nonstick cooking spray
1. Place the flour, eggs and breadcrumbs into individual containers large
enough for dipping the chicken. Season the flour with salt and pepper.
2. Coat chicken pieces in the flour and shake off the excess before dipping
into egg allowing excess to drain then finally coating evenly with the bread-
crumbs. Spray both sides liberally with olive oil.
3. Place the Air Fryer Basket onto the Baking Tray/Drip Pan. Generously coat
the basket with nonstick cooking spray. Put the prepared tenders into the
basket and put into rack Position 2. Select Air Fry – Nuggets (not frozen) with
temperature set to 200°C for 15 minutes, turn halfway through, cooking until
chicken is evenly browned on both sides.
Serve immediately.
Classic Roast Chicken & Veggies
Simple spices go a long way in this roast chicken recipe.
Makes 4 to 6 servings
2kg Whole chicken
1 Lemon, halved
1 Tablespoon extra virgin olive oil
1 Large red onion
1 Small sweet potato, halved lengthwise & cut into thick slices
1 Large carrot, cut into thick slices
½ Teaspoon flaked salt
Freshly ground black pepper
1. Pat the chicken dry and put onto the Baking Tray/Drip Pan. Juice half the
lemon over the chicken and drizzle with half the oil. Sprinkle with salt and
season with pepper. Place the lemon halves into the chicken’s cavity.
2. Put the Baking Tray/Drip Pan with the chicken into rack Position 1. Select
Roast and set fan speed to HIGH – with temperature set to 180°C for 60 min-
utes. When there is 20 minutes remaining in cooking remove tray and place
vegetables around the chicken drizzle with remaining oil. Return to oven to
complete cooking.
3. Check juices are running clear and rest chicken covered in foil for 10 minutes
before serving.
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