Preparation Time: 1 hour
Cooking Time: 14 minutes
Serve: 4 people
Ingredients
- 1 lb chicken tenders cut 2 inch pieces
- 1/3 cup grated fresh Parmigiano Regiano
- 1/4 tsp salt
- 1/8 tsp paprika
- 3 tsp Paul Prudhomme Poultry Seasoning or Poultry Seasoning
- 1/2 cup fine panko
- 2 whisked eggs
- 1/3 cup flour
- 2 tablespoons oil (I used EVOO, Olive oil)
Preparation
Cut up chicken tenders and marinate in Paul Prudhomme Poultry Seasoning in fridge for 2 hours. Grate Parmesan, add salt, add paprika, combine with 1/2 cup panko. Mix well. Break 2 eggs and whisk with a fork. Dry chicken tenders with paper towel and dredge in flour. Then dredge in whisked egg mixture. Dredge in panko, Parmesan, salt, paprika mixture and place on drying rack. Set Actifry to 14 minutes. Add 1/2 chicken panko chicken tenders and cover with 1 tablespoon olive oil. Let nuggets Actifry for 14 minutes or until brown and crispy. Remove and sprinkle with salt, paprika and Prudhomme seasoning. Repeat for second batch which might require a little less time. Place on plate, again sprinkle with seasoning and I added freshly chopped cilantro. Make your sauce, as you like it. Enjoy! AJ Pendleton June 11, 2012