You’ll Need
For the Turkey
600g turkey breast fillets or turkey tenderloins
1 tbsp plain flour
2 eggs, beaten
Pecan Crust
120g pecans, finely chopped
60g panko breadcrumbs
40g grated Parmesan
1 tsp dried sage
1 tsp dried thyme
1 tsp garlic powder
½ tsp onion powder
1 tsp smoked paprika
1 tsp sea salt
½ tsp cracked black pepper
Olive oil spray
Hot Honey Maple Mustard
2 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp hot honey
1 tsp apple cider vinegar
Optional but Dangerous
Cranberry sauce
Garlic aioli
Creamy mashed potatoes
Roasted Brussels sprouts
Hot turkey gravy
Method
Preheat your air fryer to 200°C.
In a shallow bowl, mix together the chopped pecans, panko breadcrumbs, Parmesan, sage, thyme, garlic powder, onion powder, smoked paprika, salt and black pepper.
Lightly dust each turkey tender with the flour.
Dip into the beaten egg, then press firmly into the pecan coating until completely covered.
Lightly spray both sides with olive oil.
Arrange the turkey tenders in the air fryer basket in a single layer.
Air fry for 12–15 minutes, turning halfway through, until the coating is deep golden and the turkey reaches an internal temperature of 75°C.
Meanwhile, whisk together the Dijon mustard, maple syrup, hot honey and apple cider vinegar until smooth.
Let the turkey rest for 2 minutes, then drizzle lightly with the hot honey maple mustard or serve it alongside for dipping.
Serve immediately with your favourite Thanksgiving sides.