500g chicken breast
Marinated in hot sauce for 1 hour minimum (or overnight).
Hot sauce ideas- Franks hot sauce, Nandos hot peri peri or Sriracha sauce. For pictures below I use 2 tablespoons of Nandos hot peri peri and 1 tablespoon Sriracha. Any hot sauce will work!
1/2 cup bread crumbs (traditional ideally not panko)
1 heaped teaspoon chilli powder
1 teaspoon dried oregano
1/2 garlic powder
1/2 teaspoon sweet smoked paprika
1/4 teaspoon salt
Side sauce ideas:
Marinade chicken for minimum 1 hour or overnight in either a bowl or snap lock bag.
Mix all dried ingredients together well for bread crumb mix.
Remove chicken breast from marinade and cut into 1 inch thick long strips.
One by one, place each chicken breast into bread crumbs mix and lightly coat. Place aside on plate.
Preheat air frier for a few minutes at 190 degrees before using.
Lightly spray the base with olive oil before adding chicken.
Arrange chicken ensuring as much as possible that chicken does not touch each other. Lightly spray top of tenders with olive oil spray.
Air fry on 190 degrees for 15 minutes. Timing can depend on type/size of air frier, tenders should be golden and crispy. If unsure cut one in half to check thoroughly cooked through.
Serve and enjoy.