Air-Fryer Jalapeño Ranch Dip & Spread Chicken Fingers
Recipe and photos by La Terra Fina
Ingredients
- 1 pound chicken tenders (or chicken breasts cut into strips)
- 1 10-oz container La Terra Fina Jalapeño Ranch Dip and Spread, made with Greek Yogurt, divided
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- Cooking spray
Instructions
- Place the chicken tenders in a large bowl or a plastic bag. Scoop in 5 ounces Jalapeño Ranch Dip & Spread over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes to marinate.
- In one shallow bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Remove the marinated chicken from the fridge. Remove excess marinade from each chicken tender and dredge in the flour, shaking off any excess. Dip the floured chicken into the eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
- Preheat your air fryer to 400°F, if required. Spray air fryer basket lightly with cooking oil, add chicken tenderloins in a single layer into the basket and spray with more cooking oil. Cook for 6 minutes, flip and cook for another 6 minutes. The internal temperature should be 165 degrees F.
- Serve the chicken fingers with the remaining Jalapeño Ranch Dip and Spread.