INGREDIENTS

500g (3.5 cups) chicken

1 large egg (beaten)

2 tbsp olive oil

1 tbsp lemon juice

1 tbsp fresh chopped parsley (optional)

2g (1/2 tsp) garlic powder

1g (1/2 tsp) paprika

30ml (2 tbsp) olive oil

15ml (1 tbsp) lemon juice

4g (1 tbsp) parsley

6g (1 tsp) salt

1g (1/2 tsp) black pepper

Breadcrumbs

25g (0.4 cup) parmesan cheese (optional)

For the fries:

450g (3.2 cups) potatoes

Salt

METHOD

1. Whisk Egg, add olive oil, lemon juice, parsley, and spices in a medium mixing bowl. Add the chicken tenders and mix to combine.
2. In another bowl, whisk the breadcrumbs and parmesan cheese.
3. Dredge the tenders in egg mixture then in breadcrumb mixture, turning and pressing all sides to coat evenly. Spray both sides of the chicken with oil.
4. Preheat Air fryer to 180 degrees. Add chicken and cook for 25 minutes, flipping halfway, until cooked through, golden and crispy.
5. To cook in batches: cook all chicken tenders in small batches. Once all tenders have been cooked, add all to the air fryer at once and heat for 2-3 minutes or until crispy and heated through.
6. Peel a squash, grate it and cut it into thin sticks. Soak potato sticks in cold water for 1 hour.
7. Dry the potatoes and store them for baking in an air fryer. Spray potatoes with baking spray and bake at 200 degrees, 20 minutes.
8. Serve the potatoes with the chicken and salt, add lemon slices, pieces of parsley and mustard as a side dish.