Air-fryer chicken tenders recipe
The air fryer is used only to make these crispy chicken tenders. Accompany with a gooey mustard and honey sauce for dipping.
Components
- Mini chicken fillets, 650g
- 50 grams of ordinary flour
- 1/2 tsp paprika smoked1 tsp finely chopped garlic
- One teaspoon of dried parsley
- two beaten medium eggs
- 150g of cornflakes
- spritz motor oil
- Two tablespoons of mayonnaise
- One tablespoon of runny honey
- American yellow mustard, 1 tablespoon
- A teaspoon of wholegrain mustard
INSTRUCTIONS
- Method 1: Set the air fryer’s temperature to 200°C. Apply a little layer of oil to the basket.
- 2. Combine the flour, granulated garlic, parsley, smoked paprika, and a generous pinch of salt and black pepper in a bowl. Transfer the whisked eggs to a another bowl.
- 3. Place half of the cornflakes in a big zip-seal bag and use a rolling pin to crush them into fine crumbs.
- 4. Working in two batches, thoroughly coat the chicken small fillets by dredging them in the seasoned flour, then the egg, and then the cornflakes bag.
- 5. Place the strips in the air fryer in a single layer and mist the tops with additional oil. Cook, stirring after 8 minutes, for 12 to 15 minutes, or until cooked through.
- 6. In the interim, crush the remaining 75g of cornflakes and dispose of the soggy cornflake crumbs. Cover the remaining chicken so it’s ready to cook.
- 7. To make the sauce, combine the honey, mayonnaise, and both mustards; add a dash of black pepper. Toss into a small serving bowl and serve immediately.
- 8. Prepare the remaining chicken tenders in the same manner.
Advice: To make them free of gluten,substituting the plain flour for a gluten-free flour blend.