Airfryer Parmesan Chicken Tenders with Truffle Oil, gluten-free
These Airfryer Parmesan Chicken Tenders are crispy on the outside, juicy and tender on the inside with a hint of truffle and tons of flavour. They cook up in just a few minutes in the air-fryer, they're gluten-free and a healthy alternative to fried chicken. They're kid-approved for the lunch box, a great dinner option, and a delicious way to elevate finger food as an appetiser at your next dinner party. Let's Begin!
What are Parmesan Chicken Tenders with Truffle Oil?
Parmesan Chicken Tenders with Truffle Oil are strips of chicken tenderloins, marinated in a truffle-infused parmesan cheese mixture. Then they're topped with parmesan cheese before being cooked in an air fryer or baked in the oven. Once cooked, more truffle oil is lightly drizzled over the top and served. They're a gluten-free, healthy, and tasty alternative to the traditional crumbed or deep-fried chicken.
Watch How to Make It
Helpful Tips
Pat dry the chicken tenderloins
This removes any moisture, allows the chicken to marinate better, and allows it to crisp in the air fryer or oven.
Do not overcook the chicken tenderloins
Overcooking will dry out the tenderloins and leave you with a dry-tasting chicken.
Storing
Leftovers can be stored in the refrigerator for up to 3 days.
If cooking large quantities for meal prepping, allow the tenderloins to completely cool, then line them on a baking sheet and freeze them to keep them from sticking together. Once frozen, add to a freezer-safe bag and freeze for up to 3 months.
Ways to serve these Airfryer Parmesan Chicken Tenderloins
Add them to gluten-free lunch boxes alongside vegetable sticks, rice, salad, or in a wrap.
They're a wonderful gluten-free dinner option served with any salad (in the recipe below I have suggested a parmesan and walnut salad), or in tortilla wraps with salsa and avocado. They pair well with rice, quinoa, or even steamed vegetables.
Elevate your finger food at the next dinner party by serving them with cheat's aioli dip or basil pesto.
Storing and Meal Prep
It's great to make a double batch of these Airfryer Parmesan Chicken Tenders.
Add any leftovers to an air-tight container and keep it refrigerated for up to 3 days, OR
Place a couple of tenderloins into a lunch container along with salad, rice, vegetables or quinoa for a great meal prep lunch.
What else can you serve this with as a main meal?
Airfryer Parmesan Chicken Tenders with Truffle Oil
Serves 4
Prep 30 minutes
Cooking 10 minutes
INGREDIENTS
Chicken:
8 pieces Chicken Tenders ( I have used The Bare Bird Tenderloins as they are antibiotic-free and free-range)
2 tablespoons extra finely grated parmesan cheese (plus extra as topping)
2 tablespoons truffle-infused oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon sea salt and pepper combined
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sweet paprika
Parmesan and Walnut Salad:
150g baby rocket and baby spinach
1 avocado, diced
1 small red onion, sliced
½ cup walnuts or pecans, roughly chopped
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon runny honey
handful of parmesan cheese shavings
Sea salt and pepper
INSTRUCTIONS
FOR THE CHICKEN:
1. Prepare and marinate the chicken: Combine in a wide base bowl the truffle oil, apple cider vinegar, maple syrup, oregano, garlic, onion, sweet paprika, salt, pepper, and parmesan cheese. Pat dry the chicken tenderloins and place them into the marinade, making sure all sides are coated well. In the meantime, bring together the salad (instructions below).
2. Cook the chicken: Place the tenderloins into the air fryer and top each with a sprinkle of parmesan cheese. Cook for 10 minutes at 200°C. Once cooked, lightly drizzle over a little more truffle-infused olive oil for added flavour.
*Alternately, to bake in the oven, lightly spray with olive oil, top with parmesan cheese, and cook in a preheated oven for 18 minutes at 200C fan forced.
FOR THE SALAD:
1. Create the dressing: Whisk to combine the extra virgin olive oil, balsamic vinegar, lemon juice, and honey. Season to taste.
2. Bring salad together: Combine the rocket, spinach, and onion in a serving bowl and top with the avocado, walnuts and parmesan cheese. Drizzle dressing over the salad and serve.
Optional to serve with my Cheat's Aioli Dressing or Dairy-Free Basil Pesto
Photography and Recipe by Margaret Pahos for @CreateCookShare
Excellent!!!