the Sage Test Kitchen
Air-Fried Pretzel Chicken with Ranch Dressing
These pretzel crusted chicken tenderloins are air fried to perfection. Deliciously moist on the inside, crisp and crunchy on the outside.
1 hr 45 mins total time
30 mins active time
Easy
Serves 4
Ingredients
Measurements:
140 g pretzels
75 g plain flour
1 tsp coarse salt
2 large eggs
700 g chicken tenderloins
Cooking spray
Sea saltto serve
For the ranch dressing
110 g mayonnaise
120 g sour cream
1 tsp white wine vinegar
½ tsp mustard powder- ¼ tsp coarse salt
½ clove garlicminced
1 tbsp finely chopped dill
2 tsp thinly sliced chives
Instructions
- 1Place the pretzels in a food processor bowl and process to form coarse crumbs. Transfer to a bowl.
- 2Combine the flour and salt in a bowl. Whisk the eggs in a separate bowl.
- 3Working with one piece at a time, place the chicken in the flour and toss to coat. Dip in the eggs then coat in the crumbs.
- 4Cover and refrigerate the chicken for 1 hour to allow the crust to set and prevent it falling off. Meanwhile, make the dressing.
- 5To make the ranch dressing, whisk the mayonnaise, sour cream, vinegar, mustard, salt and garlic until smooth. Add the herbs. Cover and refrigerate until required.
- 6Set the oven to Air Fry, Super Convection, 230°C, for 13 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
- 7Generously spray the chicken with the cooking spray. Place, sprayed side down, in a single layer in the air fry basket, ensuring they are not touching. Spray the top side to coat.
- 8Once preheated, place the basket in rack position 3 and air fry for 13 minutes. When the Rotate Remind signals, turn the chicken over and continue air frying.
- 9The chicken should be golden and crisp. If not, air fry a little longer.
- 10Sprinkle the chicken with sea salt and serve with the ranch dressing.
