As always, there are a few tips to making the recipe. You don’t really have to use tenderloins, i just like the cut. Instead, you can use boneless, skinless breasts cut into cubes. I would not use skin on chicken, however. There is just too much fat involved.
You can buy the Mediterranean seasoning in a large grocery or departments store. Or you can make your own with a few spices you will probably have in your pantry. I like making my own, as I can control the spices that go into it and add and delete as I wish.
Give our Mediterranean chicken a try and, as always, enjoy.
Preheat your air fryer to 350 degrees F or 177 C.
Place almonds in a food processor, pulse until it becomes flour like, and place it in a zip lock bag.
Add in the Parmesan and the Mediterranean spice mixture. Seal the bag and shake until well combined.
Dredge the chicken in the egg mixture and set aside on a plate. In batches, place the chicken into the bag, seal, and shake until completely coated.
Set them onto an oiled wire rack with a baking pan underneath to serve as a drip tray.
Bake for 15 minutes. Serve and enjoy your Mediterranean chicken tenderloins.
Serving Size 2 pcs
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
If you don’t have an air fryer, you can use an oven.