The thin and soft meat inside the chicken breasts is the best kind for these chicken fingers.
They stay juicy and the cooking time is fast. To prevent them from drying out, I breaded them. You will get a crispy crunch on the outside.
For a very tasty meat, it is important to season the chicken pieces very well. The flour, egg and breadcrumbs are lightly seasoned with salt and pepper too. There is no need to marinate the chicken fingers. Just coat them all around in the seasoning mix, then start the breading process.
The air fryer was lined with baking paper for an easier clean up. I just sprayed some oil on top of the paper, set the breaded chicken fingers in and sprayed the top of them with oil too.
Baking at 200 C for 20 min. I brushed them with some sweet chili sauce before serving. It went very well together with sauteed mushrooms and rice.
Spiceblend:
Smoked paprika, salt, pepper, garlic powder, onion powder, majoram, chives, Baharat, Piri Piri, dried parsley
500 g chicken inner filet
Oil
1 egg + 50 ml milk
3 tbsp flour, 8 tbsp panko + breadcrumbs
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