Air Fryer Cornflake Crusted Chicken Tenders Recipe

Chicken tenders: Tender cuts of chicken that are perfect for quick cooking and easy to handle.

Cornflakes: A breakfast cereal that, when crushed, creates a crunchy coating for the chicken.

Flour: Used to help the egg adhere to the chicken tenders.

Eggs: Acts as a binding agent to help the cornflake coating stick to the chicken.

Garlic powder: Adds a subtle garlic flavor to the coating.

Paprika: Provides a mild, smoky flavor and a bit of color to the coating.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the seasoning.

To achieve an extra crispy coating on your chicken tenders, make sure to press the cornflake mixture firmly onto the chicken after dipping it in the eggs. This ensures that the crust adheres well and doesn't fall off during cooking. Additionally, avoid overcrowding the air fryer basket to allow hot air to circulate evenly around each piece, resulting in a perfectly crispy and golden exterior.

• chicken tenders - Substitute with chicken breast: Slice the chicken breast into strips to mimic the size and shape of tenders. This will provide a similar texture and flavor.

• cornflakes - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunch and can be seasoned to match the flavor profile of cornflakes.

• flour - Substitute with cornstarch: Cornstarch can be used to create a light, crispy coating and is a good alternative for those avoiding gluten.

• eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the chicken and adds a slight tangy flavor.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor that can enhance the overall taste of the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and a similar depth of flavor, though it may be slightly spicier.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile, but use less to avoid making the dish too spicy.

• Allow the chicken tenders to cool completely before storing. This helps prevent condensation, which can make the coating soggy.
• For short-term storage, place the cooled tenders in an airtight container. Line the container with paper towels to absorb any excess moisture.
• Store the container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5-7 minutes to regain crispiness.
• For freezing, arrange the cooled tenders on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This prevents them from sticking together.
• Transfer the frozen tenders to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• When ready to eat, reheat the frozen tenders in the air fryer at 375°F for 10-15 minutes, flipping halfway through, until heated through and crispy.
• For added flavor, serve with a side of honey mustard, barbecue sauce, or your favorite dipping sauce.

• Preheat your air fryer to 350°F. Place the leftover chicken tenders in a single layer in the basket. Heat for 5-7 minutes, flipping halfway through, until they are warmed through and crispy.

• Alternatively, use an oven. Preheat to 375°F. Arrange the chicken tenders on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping once, until heated and crispy.

• For a quick method, use a microwave. Place the chicken tenders on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on high for 1-2 minutes, checking halfway through. Note: This method may not retain the crispiness as well.

• If you have a toaster oven, preheat it to 375°F. Place the chicken tenders on the rack or a baking sheet. Heat for 8-10 minutes, flipping once, until they are hot and crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil. Place the chicken tenders in the skillet and cook for 3-4 minutes on each side until heated through and crispy.

• Air fryer: This is the primary cooking appliance used to make the chicken tenders crispy without deep frying.

• Mixing bowls: You'll need three separate bowls to set up your dredging station: one for flour, one for beaten eggs, and one for the cornflake mixture.

• Measuring cups: These are essential for accurately measuring out the flour, cornflakes, and spices.

• Measuring spoons: These will help you measure out the garlic powder, paprika, salt, and pepper precisely.

• Whisk: Useful for beating the eggs until they are well combined.

• Crushing tool: A rolling pin or a food processor can be used to crush the cornflakes into smaller pieces.

• Tongs: Handy for flipping the chicken tenders halfway through the cooking process.

• Cooking spray: To lightly coat the air fryer basket and ensure the chicken tenders don't stick.

• Plate: To place the dredged chicken tenders before transferring them to the air fryer.

• Paper towels: Useful for patting the chicken tenders dry before dredging, ensuring the coating sticks better.

Pre-crush the cornflakes: Crush the cornflakes ahead of time and store them in an airtight container to save time during preparation.

Use a dipping station: Set up a dipping station with all three bowls in a row to streamline the dredging process.

Batch cooking: Cook multiple batches of chicken tenders in the air fryer back-to-back to save time.

Preheat the air fryer: Preheat the air fryer while you prepare the chicken tenders to ensure it’s ready to go.

Line the basket: Use parchment paper or a silicone liner in the air fryer basket for easier cleanup.