Air Fryer Chicken Strips

Ingredients for  2  Servings

• 2

  Large garlic cloves, minced or crushed
• 5 tbsp

  Plain yoghurt
• ¼ tsp

  Salt, plus extra for seasoning
• 2

  Chicken breasts
• 6 tbsp

  Plain flour
• 6 tbsp

  Panko breadcrumbs
• 1 tsp

  Sweet smoked paprika
• 1 tsp

  Garlic granules
• ½ tsp

  Cayenne pepper
• -

  Freshly ground black pepper
• 1

  Egg
• -

  Olive oil cooking spray
• For the Creamy Honey Mustard Dip

• 1 tbsp

  Runny honey
• 1 tbsp

  Light mayonnaise
• 1 tbsp

  Dijon mustard
• ½ tbsp

  Wholegrain mustard
• ½ tsp

  White wine vinegar

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. To marinate the chicken, combine the garlic with the yoghurt and salt. Cut the chicken into roughly 3cm wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight.
2. In a medium bowl combine the flour, breadcrumbs, paprika, garlic granules, cayenne pepper and a generous amount of salt and pepper to create the dredging mixture. In another small bowl, beat the egg and season with salt and pepper.
3. Shake off any excess yoghurt from each chicken strip before dipping it first in the egg, then in the dredging mixture. Use one hand for wet ingredients and another for dry to avoid coating your fingers!
4. Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of chicken strips in the bottom. Spray the top of the chicken strips with oil before air-frying for 15 minutes at 200C, turning roughly halfway through. Repeat until all the chicken strips are cooked (you will need to work in batches).
5. Meanwhile, combine all the ingredients for the creamy honey mustard dip in a small bowl, and set aside. When all the chicken is cooked, serve alongside the dip.