Air Fryer Chicken Parm Bites

• 180 g raw Chicken breast (6.3 oz raw)
• 0.5 g Salt (a pinch)
• 0.3 g Black pepper (⅛ tsp)
• 1 g Garlic powder (⅓ tsp)
• 35 g (about ⅔ of a beaten egg) Egg (about ⅔ of a large egg, beaten)
• 25 g Dry breadcrumbs (0.9 oz)
• 15 g Parmesan, grated (3 tbsp)
• 0.5 g Dried oregano (½ tsp)
• 4 g Olive oil (1 tsp)
• 80 g Tomato sauce (2.8 oz)
• 30 g Part-skim mozzarella, grated (1.1 oz)

You'll need: Air fryer, 2 shallow bowls, Fork, Small oven-safe dish, Cutting board and knife.

Method

1. Cut and season the chicken

   Heat the air fryer to 200°C (400°F). Cut the chicken into 3 cm (1¼ inch) bites and pat them dry. Then scrub the board, knife and your hands with soap before you touch anything else. Toss them with the salt, pepper and garlic powder.

   Bites of the same size cook at the same speed, so none of them dry out.

2. Bread the bites

   Put the egg in one shallow bowl. In the other, mix the breadcrumbs, half the Parmesan and the oregano. Dip each bite in the egg, let the extra drip off, then press it into the crumbs. Drizzle the oil over the coated bites and toss gently.

   Use one hand for the egg and the other for the crumbs. That way your fingers don't turn into breaded clubs.

3. Air-fry until crisp

   Put the bites in the basket in a single layer, with a little space between them. Air-fry for 10–12 minutes, shaking the basket once halfway, until deep golden and 74°C (165°F) inside the biggest bite.

   Cook in two rounds if the basket is crowded. Touching bites steam and the crumbs stay soft.

4. Melt the sauce and mozzarella on top

   Tip the bites into the oven-safe dish and spoon the tomato sauce over them. Top with the mozzarella and the rest of the Parmesan. Return to the air fryer for 2 minutes, until the cheese is melted and bubbling, and serve with the sauce from the dish.

   Heat the sauce for 20 seconds in the microwave first, so the bites don't cool down while the cheese melts.

Swaps

• Chicken breast → Turkey breastCut and cook the same way, to 74°C (165°F).
• Dry breadcrumbs → Crushed corn flakes, same weightCrunchier. Press them on firmly so they stick.