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- 2 chicken fillets, cut into long strips
- 120ml buttermilk
- 30g panko breadcrumbs
- 60g plain flour
- ½tsp baking powder
- A pinch of chilli powder
- 1tsp paprika
- ½tsp ground ginger
- ½tsp garlic powder
- 1tsp mixed dried herbs
- ½tsp celery salt
- Salt and pepper
- Oil spray
1 Slice the chicken breast into pieces. Place in a bowl with the buttermilk. Toss to ensure the chicken is covered and cover with cling film. Marinate for 30 minutes or longer in the fridge.
2 In a bowl, combine the breadcrumbs, flour, baking powder, chilli powder, paprika, ginger powder, garlic powder, dried herbs, celery salt and some salt and pepper.
3 Preheat the air fryer to 180 degrees for five minutes.
4 Remove the chicken strips from the buttermilk and dredge in the breadcrumb mixture to coat on all sides.
5 Put the chicken fingers in the air fryer basket and cook for 10-12 minutes. After four minutes spray the chicken with extra oil spray on one side, then turn it over carefully and spray the other side to help crisp and colour. The chicken will be cooked when it is golden brown and crispy and has reached the core temperature of 67-70 degrees.
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