AIR FRYER CHICKEN TENDERS
This weeknight supper is a kid-friendly and healthier alternative to your run-of-the-mill chicken fingers.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield about 8 pieces
Number Of Ingredients 12
Steps:
- For the chicken: Combine the buttermilk, Worcestershire sauce and paprika in a resealable plastic bag. Add the chicken, making sure it is completely coated. Seal the bag and place in a bowl. Let marinate at room temperature for 1 hour.
- Meanwhile, stir together the panko with the Parmesan, olive oil and 1 teaspoon salt in a shallow baking dish or pie plate.
- For the dipping sauce: Stir together the mayonnaise, yellow mustard, honey and Dijon in a small bowl and set aside.
- Preheat a 3.5-quart air fryer to 390 degrees F. Remove 1 piece of chicken at a time from the bag, shaking off excess buttermilk. Place in the panko and press gently with your hands to adhere the panko evenly. Gently shake to remove the excess and place in the air fryer basket. Repeat with enough chicken to fill the basket (about 4 pieces) and cook until golden brown and cooked through, about 7 minutes on each side. Repeat with the remaining chicken and serve warm with the dipping sauce.
AIR-FRYER CHICKEN TENDERS
I added all of the components of a loaded baked potato-cheddar, potato, bacon, sour cream and chives-to my air-fryer chicken tenders recipe. Every kid will love this quick and easy dish! -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat air fryer to 400°. In a shallow bowl, combine the first 6 ingredients. In another shallow bowl, whisk butter and sour cream. Dip chicken in butter mixture, then in crumb mixture, patting to help coating adhere., In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side. Serve with additional sour cream and chives.
Nutrition Facts : Calories 256 calories, Fat 14g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 267mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
GOLDEN AIR-FRIED CHICKEN TENDERS
These chicken tenders are coated in a honeyed cornbread coating and air-fried to perfection. I used homemade cornbread when I developed this recipe, but prepared store-bought cornbread is perfectly fine. The spices I use are sold by Savory Spice® shop and I can't guarantee results with substitutes. Serve with your preferred choice of sauce.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whip egg, salt, and pepper in a shallow bowl until well combined. Mix cornbread crumbs, panko, honey powder, and poultry rub in a separate shallow bowl.
- Dip each chicken tender in the egg mixture. Shake off excess and dredge in cornbread coating.
- Preheat an air fryer to 380 degrees F (190 degrees C). Cook chicken tenders for 6 minutes. Flip and cook for an additional 6 minutes.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 19.2 g, Cholesterol 126.7 mg, Fat 7.6 g, Fiber 1.1 g, Protein 29.8 g, SaturatedFat 2.2 g, Sodium 579.4 mg, Sugar 1.8 g
TENNESSEE HOT FRIED CHICKEN TENDERS
Spicy chicken tenders are the foodie trend that's on everyone's lips, and for good reason. With so much flavor and a beautiful crunch to take the taste further, this Nashville hot chicken tender recipe is a must-have on your table. They're easy to make too, so they're the perfect meal when you have a lot on your plate. Enjoy this spicy fried chicken tenders recipe for all the crunch, all the texture, and all the flavor-packed in each delicious bite. They're the trendiest treats you'll eat today!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken tenders with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
- In shallow bowl, mix flour, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper with whisk. In another shallow bowl, beat buttermilk and hot sauce together with whisk. Dredge chicken tenders in seasoned flour, then in buttermilk mixture, and back in flour.
- In 12-inch skillet, heat oil over medium-high heat until hot (350°F). Fry tenders in hot oil, all at once, about 5 minutes, turning once, until deep golden brown and no longer pink in center (at least 165°F). Place on rack lined with paper towels to drain, with paper towels underneath rack.
- In 1-quart saucepan, melt butter over medium-low heat. Beat in paprika, red pepper and garlic powder with whisk. Brush fried chicken tenders with spicy butter. Serve with slices of white bread and sweet pickles, if desired.
Nutrition Facts : Calories 450, Carbohydrate 13 g, Cholesterol 80 mg, Fat 6 1/2, Fiber 0 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 1/2 g
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