Crispy Chicken Tenders (Print Version)
# Ingredients:
01 -
2 cups of buttermilk.
02 -
Juice from a single lemon.
03 -
1 teaspoon and 1 tablespoon of salt, split up.
04 -
1 teaspoon of ground black pepper.
05 -
1 1/2 to 2 pounds of boneless, skinless chicken breasts.
06 -
3 cups of all-purpose flour.
07 -
1 1/2 tablespoons of baking powder.
08 -
1 1/2 tablespoons of garlic powder.
09 -
1 1/2 tablespoons of paprika spice.
10 -
Cooking spray to coat the fryer.
11 -
Parsley, finely chopped, for decoration.
12 -
BBQ sauce for dipping, optional.
# Instructions:
01 -
Coat the basket of your air fryer lightly with cooking spray.
02 -
In a bowl, whisk together buttermilk, lemon juice, 1 tablespoon of salt, and the pepper.
03 -
Slice the chicken into strips about 3-4 inches long and half an inch thick. Let the strips soak in the marinade in the fridge for 1 hour or leave them overnight.
04 -
Stir together flour, baking powder, paprika, garlic powder, and 1 teaspoon of salt. Drizzle in 1/4 cup of the marinade to make it clumpy.
05 -
Take the chicken out of the marinade and let it drip a bit. Then thoroughly coat each strip with the flour mixture.
06 -
Put 4-5 pieces into the air fryer at once. Spray them with cooking oil, then cook at 350°F for 6 minutes. Flip them over and cook another 6 minutes until crispy and the center reaches 165°F.
07 -
Repeat cooking with the rest of the chicken. Add fresh parsley as a garnish if you'd like. Serve warm alongside BBQ sauce.
# Notes:
01 -
Keep finished pieces warm in an oven at 250°F while working on the rest.
02 -
Adding some of the marinade into the flour creates a crunchier breading for the chicken.