- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 120 g (2 cups) panko breadcrumbs
- 1 egg
- 2 tbsp mayonnaise
- 2 tbsp plain flour
- 1 tsp smoked paprika
- ½ tsp Tabasco
- ½ tsp salt
- 500 g chicken tenderloins
Smoky barbecue sauce
- 125 ml (½ cup) tomato sauce (ketchup)
- 1 tbsp Worcestershire sauce
- 1 tbsp dark soy sauce
- 1 tbsp chipotle hot sauce
- 1 tbsp honey
- 1 tbsp malt vinegar or red wine vinegar
- 1 tbsp American mustard
- 1 tsp smoked paprika
Instructions
- Heat a large frying pan over medium heat and add the oil. Toast the breadcrumbs for about 3 minutes or until light golden, then transfer to a plate or tray.
- In a bowl, place the egg, mayonnaise, flour, paprika, Tabasco and salt and mix to a thick batter. Coat the chicken tenderloins in the batter and dredge in the breadcrumbs. Shake off any excess and place the chicken on a wire rack or baking tray lined with baking paper until ready to fry.
- For the smoky barbecue sauce, place all the ingredients in a bowl and stir to combine well.
- Airfry the chicken at 200˚C for 7 minutes or until cooked through, golden and crisp. Serve with the barbecue sauce.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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