Air Fryer Cornflake Crusted Chicken Tenders Food

AIR FRYER CORNFLAKE-CRUSTED CHICKEN TENDERS

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
• Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
• Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

AIR FRYER CHICKEN BREAST

Steps:

• In a blender or food processor combine the cereal and seasonings and place into a shallow bowl.
• Crack the eggs and whisk into a shallow bowl.
• Dip the chicken into the eggs and then into the cornflake crumbs.
• Place the chicken onto your air fryer tray and spray with high smoke point oil.
• Cook the chicken at 375 degrees F for 20 minutes on air fry mode, flipping once in between until the chicken reaches 165 degrees in the thickest part.

IRRESISTIBLE AIR FRYER CHICKEN TENDERS

Steps:

• Place the chicken tenders in a large resealable plastic bag. Pour in the buttermilk, hot sauce, Worcestershire sauce, 1 teaspoon salt and a pinch of pepper. Seal the bag and massage the chicken to bring the marinade together. Refrigerate for at least 2 hours and up to overnight.
• When ready to cook, preheat a 2.5-liter air fryer to 375 degrees F.
• Put the chips in a second resealable plastic bag and crush with a rolling pin. Pour the chip crumbs into a shallow baking dish. Stir in the panko breadcrumbs and 1/2 teaspoon each salt and pepper.
• Lift a chicken tender out of the marinade with tongs and allow the excess to drip off. Dredge the chicken in the breadcrumb mixture, using your dry palm to press the breadcrumbs into the chicken until it is evenly coated. Repeat this process until all the tenders are breaded. Place the chicken tenders in the basket of the air fryer in one layer, making sure they don't touch. Spray the chicken generously with nonstick cooking spray.
• Cook until crispy on one side, about 8 minutes. Gently flip the chicken and spray with nonstick cooking spray again. Cook until crispy and deeply golden, 8 minutes more. If using a smaller air fryer, work in batches as needed.
• Place on a serving platter and serve warm with Hot Honey Mustard for dipping.
• Whisk together the mayonnaise, mustard, hot honey and hot sauce in a small bowl until incorporated. If making ahead, store in an airtight container in the refrigerator for up to 3 weeks. The sauce gets better with time!

CORNFLAKE-CRUSTED CHICKEN TENDERS

Steps:

• 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
• 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
• 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
• 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.

CORNFLAKE-CRUSTED CHICKEN DRUMSTICKS IN THE AIR FRYER

Steps:

• Mix together egg and water in a shallow bowl. Combine cornflake crumbs, garlic powder, onion powder, 1/2 teaspoon salt, Cajun seasoning, chili powder, and paprika in a second shallow bowl.
• Preheat the air fryer to 400 degrees F (200 degrees C).
• Season drumsticks on both sides lightly with salt. Dip each drumstick into the egg mixture, followed by the cornflake mixture, rolling drumsticks and pressing down to ensure all surfaces are coated.
• Spray the top of the chicken with cooking spray and place, sprayed side down, into the air fryer basket. Spray to top of the drumsticks - you may need to put the drumsticks on their side depending on how large they are.
• Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until internal temperature of chicken is at least 165 degrees F (74 degrees C). Check doneness after 5 minutes as drumstick size will determine time.

CORNFLAKE CRUSTED CHICKEN

Steps:

• preheat oven to 400 degrees.
• salt, pepper and put chicken poultry seasoning on breast front and back.
• mix egg and water in a bowl.
• crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
• dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
• I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
• bake at 400 for about 30 mins or untill done.
• I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.

AIR-FRYER CHICKEN TENDERS

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.

OVEN-FRIED CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Place the cornflake crumbs in a shallow dish. In a bowl, combine the melted margarine, lemon juice, salt and pepper. Use a fork to beat the mixture together.
• Dip the chicken into the lemon-margarine mixture and then into the crumbs.
• Place the coated pieces on a baking sheet that has been sprayed with non-stick spray. Repeat with the remaining chicken. Arrange them so they don't touch each other if possible.
• Bake at 375° for 45 minutes.