Crispy chicken fingers in an air fryer

Ingredients:

Chicken

• 450 g chicken fingers, cut into 8 pieces
• 3/4 cup sour milk or kefir
• 2 tsp Worcestershire sauce
• 0.5 tsp paprika
• 1.5 cups panko breadcrumbs
• 1/4 tbsp. grated parmesan
• 1 tbsp. l. olive oil

Sauce

• 1/4 cup mayonnaise
• 3 tablespoons yellow mustard
• 2 tablespoons of honey
• 1 tbsp Dijon mustard

Preparation:

1. Combine the buttermilk, Worcestershire sauce, and paprika in a zip-lock plastic bag. Add the chicken and toss to coat completely. Seal the bag and place in a bowl. Marinate at room temperature for 1 hour.
2. Meanwhile, in a shallow baking dish, combine panko breadcrumbs with Parmesan, olive oil and 1 teaspoon salt.
3. Mix the sauceIn a small bowl, whisk together mayonnaise, yellow mustard, honey, and Dijon mustard and set aside.
4. Preheat a 3.5-liter air fryer to 200°C. Remove chicken pieces from the bag one at a time, shaking off any excess marinade, and place them in the breadcrumbs. Coat the chicken with the breadcrumbs and press lightly with your fingers to ensure the crumbs adhere evenly to the meat. Gently shake the chicken fingers to remove any excess breading and place them in the air fryer basket.
5. Repeat with the remaining chicken fingers to fill the basket (about 4) and fry until golden brown and cooked through, about 7 minutes per side. Repeat with the remaining chicken and serve hot with the dipping sauce.