Garlic Parmesan Chicken

Garlic Parmesan Chicken

Serves 1-2 | Clear Mini

After queueing for an hour to try Wingstop’s famous crunchy-buttery-garlicky tenders (Worth It), we knew we had to make an air fryer version.

How can those Garlic-Parm tenders be simultaneously crunchy and buttery? The challenge is familiar to anyone who’s ever served up soggy nuggets.

You can make this with chicken breast fillet, but (like Wingstop) we know that thighs have the best texture. On our mission to prevent sog, we decided against egg in favour of mayonnaise, forming a thicker coating which doesn’t drip off the pieces before it starts to cook.  Fresh garlic is potent (good) but can burn in the heat, so we replaced it with garlic granules, which are inexpensive and simple to use.  Grated parmesan helps the coating to become extra golden and crispy.

… and at the end, a drizzle of garlic butter sends this over the edge. Dish yourself up some Friday night joy.

The Chicken

200g chicken thigh fillets
1tbsp mayonnaise (use the good stuff)
2tsp garlic granules
2tsp onion granules
20g finely grated parmesan (about 2tbsp)
40g dried breadcrumbs

The Finish

1 clove garlic, finely chopped
1tbsp butter
Salt, to taste

Chop the chicken into 2” chunks and place into a bowl or a zip-lock bag. Add the mayonnaise and massage it into the chicken, then leave until you’re ready to coat and roast.

Put the breadcrumbs, garlic granules, onion granules and parmesan on a plate and, one by one, dredge the chicken pieces in the coating before placing on the rack in the air fryer drawer.

Set the air fryer to 180°C and cook for 20-22 minutes, until golden and cooked through.

This next part’s optional. While the chicken cooks, put the butter, garlic and optional salt into a large bowl and squash it together with a fork. Add the hot, cooked chicken into the bowl and toss gently to melt the butter.

Try serving with flatbreads and Ranch Dip or Signature Slaw, below.

Make this too: Signature Slaw
V | Serves 2-4 | 

We know from personal experience that bringing out homemade coleslaw will impress everyone with your cooking prowess – they won’t know that it’s extremely easy to make. If you’ve been buying the tiny plastic boxes in the supermarket, you need to give this a try, at least once. Warning: people have been known to become addicted to this slaw. 

Half a head of cabbage (Hispi, pointed, or red are all good)
2-3 carrots
3-6 spring onions (depending how oniony you want it)
1tbsp plain yoghurt
3-4tbsp mayonnaise (if you want to upgrade, try Stokes).
Garnish: fresh dill, parsley, or chives, finely chopped

Cut the cabbage as finely as possible and grate the carrots. Place it all in a colander with a couple of pinches of salt, and rub in the salt. Leave over the sink or draining board for 20 minutes and then rinse with cold water, squeezing out as much moisture as you can.

Put the prepped vegetables in a new bowl. Add the yoghurt, mayo and sliced spring onions, and mix well.  Garnish with herbs.