Ingredients
Equipment
Method
- In a large bowl, whisk together the pickle juice, milk, garlic powder, and onion powder. Add the chicken tenders to the marinade and let them soak for 20 to 30 minutes. Remove the chicken from the marinade, pat dry with paper towels. In a separate bowl, combine the flour and baking powder. In another bowl, mix together the corn flakes, breadcrumbs, and salt. Preheat the air fryer to 390 degrees F for 5 minutes. Coat the chicken in the flour, then the egg mixture, and finally the cornflake mixture. Place in the air fryer in a single layer and spray with non-stick spray. Cook for 11 to 12 minutes, flipping halfway through, until golden brown and cooked through.
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for the best texture.
- Tip 2: Yes, you can freeze the uncooked, coated tenders. Just place them on a baking sheet to freeze them individually, then transfer to a freezer bag for up to 2 months.
- Tip 3: Serve these tenders with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce for a delightful meal.
- Tip 4: Try adding your favorite hot sauce to the marinade or seasoning in the breadcrumb mix for some extra heat.
- Tip 5: Pair your chicken tenders with a fresh salad or some roasted vegetables for a well-rounded dinner.