• 50g plain flour
• 2 eggs, beaten
• 120g Paxo Super Crumb Coating
• 4 chicken breasts, cut into strips
• 2 tbsp vegetable oil
For the caesar dip
• 1 small garlic clove, grated
• ½ lemon, juiced
• ½ tsp Dijon mustard
• 3 anchovy fillets
• 100ml olive oil (including the oil from the anchovy tin)
• 25g parmesan, roughly chopped
1 Heat the air fryer to 200C and add the flour, eggs and Paxo Super Crumb Coating to three separate bowls.
2 Dunk each chicken strip into the flour, shaking off any excess, then dunk it in the eggs, and finally in the Paxo crumb coating. Place the tenders in a single layer in the air fryer and brush with the oil. Cook for 18-20 mins, turning halfway through, until the chicken is cooked through and crispy on the outside. You may need to do this in batches.
3 Meanwhile, make the dip by blitzing all the ingredients in a blender until smooth, then season to taste.
4 Serve the chicken on a platter with the dip on the side.
