Air fryer chicken strips

This is made possible by BBC Foods!

Ingredients

• 2 large garlic cloves, minced or crushed
• 5 tbsp plain yoghurt
• ¼ tsp salt, plus extra for seasoning
• 2 chicken breasts
• 6 tbsp plain flour
• 6 tbsp panko breadcrumbs
• 1 tsp sweet smoked paprika
• 1 tsp garlic granules
• ½ tsp cayenne pepper
• freshly ground black pepper
• 1 free-range egg
• olive oil cooking spray

For the creamy honey mustard dip

• 1 tbsp runny honey
• 1 tbsp light mayonnaise
• 1 tbsp Dijon mustard
• ½ tbsp wholegrain mustard
• ½ tsp white wine vinegar

1. To marinate the chicken, combine the garlic with the yoghurt and salt.

2. Cut the chicken into roughly 3cm/1¼in wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight.

3. In a medium bowl combine the flour, breadcrumbs, paprika, garlic granules, cayenne pepper and a generous amount of salt and pepper to create the dredging mixture.

4. In another small bowl, beat the egg and season with salt and pepper.

5. Shake off any excess yoghurt from each chicken strip before dipping it first in the egg, then in the dredging mixture.

6. Use one hand for wet ingredients and another for dry to avoid coating your fingers!

7. Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of chicken strips in the bottom.

8. Spray the top of the chicken strips with oil before air-frying for 15 minutes at 200C, turning roughly halfway through.

9. Repeat until all the chicken strips are cooked (you will need to work in batches).

10. Meanwhile, combine all the ingredients for the creamy honey mustard dip in a small bowl, and set aside. When all the chicken is cooked, serve alongside the dip.