Crispy Air Fryer Chicken Strips with Herbes de Provence
Tender chicken breast strips marinated with Herbes de Provence and garlic, then cooked crispy in the Air Fryer. A quick and healthy recipe.
Steps
- 1
Mix chicken strips with olive oil, lemon juice, minced garlic, Herbes de Provence, salt, and pepper. Marinate for at least 30 minutes (ideally 2 hours in the fridge).
- 2
Preheat the Air Fryer to 180°C (350°F) for 3 minutes.
- 3
Place the marinated chicken strips in a single layer in the Air Fryer basket, without overlapping.
- 4
Cook at 180°C (350°F) for 12-15 minutes, turning the strips halfway through.
- 5
Check the internal temperature with a kitchen thermometer; it should reach 74°C (165°F) for safe consumption.
- 6
Let the chicken rest for 2 minutes before serving to retain its juiciness.
Shopping list
500 g chicken tenderloins, 2 tbsp olive oil, 1 lemon (for juice), 2 cloves garlic, 1 tbsp herbes de Provence, salt, black pepper
Recipe story
Herbes de Provence, a traditional blend from southern France, dates back to the Middle Ages when monasteries cultivated aromatic plants to season meat. The modern Air Fryer chicken strips recipe combines this heritage with contemporary technology, offering a crispy texture without deep frying. Its popularity has grown in kitchens worldwide due to its speed and authentic flavor.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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