Air fryer recipe · Mains
Ranch Crusted Chicken
Crisp chicken tenders coated in a herby ranch crumb crust.
- 23 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 180kcal
- 20.1 gprotein
- 11.0 gcarbs
- 6.6 gfat
- 2.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken tenders500 g
- breadcrumbs1 cup
- ranch seasoning2 tbsp
- egg1
- garlic powder1 tsp
- oil spray1 tbsp
Method
Set up the coating
Beat the egg in one shallow bowl. In a second bowl mix the breadcrumbs, ranch seasoning and garlic powder. Two separate stations keep the crumb dry and clump-free, so the coating stays crisp instead of turning to paste.
Coat the tenders
Dip each chicken tender in the beaten egg, let the extra drip off, then press it firmly into the ranch crumb mix on both sides. Pressing helps the crumbs grip so the crust does not fall away in the basket.
Load the basket
Arrange the tenders in a single layer with space between them and spray lightly with oil. Crowding traps steam and softens the crust, while a light oil mist helps the crumbs turn deep golden and crisp.
Air fry
Air fry at 190°C for 12 min, then flip each tender and spray again. Turning halfway lets both sides colour evenly and stops the underside staying pale and damp against the basket.
Finish
Air fry at 190°C for 11 min, until the crust is golden and crisp and the chicken reaches 74°C inside with no pink at the centre and juices that run clear.
