Crispy Chicken Fingers
Serves 2
15 mins prep
10 mins cook
25 mins total
This recipe is perfect for school lunches and just as amazing for adults. I enjoy these cut into pieces on top of a salad, but you can serve them with homemade fries, mashed potatoes, or simply on their own with a side of ketchup.
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Working with one chicken cutlet at a time, cut it into 2 to 3 strips, depending on how large it is.
Assemble three bowls and prepare the dredging station in this order: flour in one bowl, whisked eggs in the second bowl, and the breadcrumbs mixed with the grated cheese in the last bowl. Season each bowl with salt and pepper.
Working with one chicken strip at a time, dip it into the flour, shake off the excess, proceed to dip into the egg mixture, and then the breadcrumbs. Continue to do this with each chicken strip until they are all breaded.
If your air fryer has preheating instructions or a preheat button, please be sure to do that first. Spray each chicken strip with avocado oil spray on each side and place it in the air fryer basket. Air fry at 415F (210C) for 9 to 10 minutes, flipping the chicken strips over once halfway through the cooking time. Enjoy warm!
