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Air Fryer Chicken Tenders with Cauliflower Pickles

Air Fryer Chicken Tenders with Cauliflower Pickles

Cauliflower pickles are wonderful served as condiment to panko crumbed chicken tenders or chicken or beef schnitzel. Or, use them in a burger as we have here.


400g Cauliflower, broken into florets and very thinly sliced
3 tbsp Bread and butter pickles, roughly chopped (we used McClures pickles)
2-3 tbsp plain, unsweetened Greek-style yoghurt
1 tsp Dijon mustard
Salt and pepper

12 chicken tenders
2 eggs
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups Panko crumbs
1/4 cup grated parmesan
Avocado oil spray


Mix pickle ingredients together in a bowl, adding a little pickle brine to taste. Season with salt and pepper. Stores, well covered, in the fridge for 2- 3 days.

Season tenders with salt and pepper. Beat the eggs and place onto a shallow plate. Combine panko crumbs with grated parmesan, salt and pepper and tip onto a second shallow plate. Dip tenders into the egg, then into the breadcrumb mixture. You may need to press the crumbs onto the tenders. Place tenders onto a plate in single layer and refrigerate for 30 mins. Spray both sides of the tenders with avocado oil.

Preheat your air fryer to 180C. Cook the tenders for about 10-12 mins, turning them over halfway through the cooking time. You may need to cook in batches depending on the size of your air fryer. Serve with the cauliflower pickles in a burger bun, or with a salad, accompanied by air fryer fries.

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