Butter Chicken Tenders (Print View)
Crunchy chicken tenders with a cornflake coating, draped in a flavorful butter sauce bursting with garlic, lemon, and herbs.
# What You'll Need:
→ Chicken Crust
01 -
2 lbs chicken tenders
02 -
1 tbsp Cajun or spicy chicken seasoning
03 -
1/2 tsp cracked black pepper
04 -
1/2 cup plain flour
05 -
1 tsp salt
06 -
2 big eggs
07 -
1/4 cup milk or buttermilk
08 -
3 cups of crushed corn flakes (leave them chunky)
09 -
Spray oil (olive or avocado)
→ Butter Sauce with Herbs
10 -
1 stick of butter, slightly softened
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4 minced garlic cloves
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1/2 lemon (use zest and 1 tbsp juice)
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1 tsp paprika
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1 tbsp Dijon mustard
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1 tsp crushed red pepper flakes
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1/2 tsp cayenne or chili flakes
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1/2 tsp dried thyme
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2 tbsp chopped parsley
19 -
1 tbsp sliced fresh chives or green onions
20 -
Salt and pepper to taste
# Directions:
01 -
Toss cornflakes into a big zip-top bag. Seal it up, then whack the bag with a rolling pin until you’ve got coarse crumbs.
02 -
Line up three shallow bowls or pans. In the first, mix the flour with seasonings. Beat eggs and milk together in the second until smooth. Pour crushed cornflakes into the third.
03 -
Dip each piece of chicken in the flour, making sure to shake off extra. Then dunk it in the egg mix and finish by pressing it into the cornflakes so they stick.
04 -
Place several tenders in the air fryer, coat with oil spray, and cook at 400°F for 5 minutes. Flip them over, spray once more, and air fry for 5 more minutes until crisp and golden.
05 -
As the chicken cooks, stir all the butter sauce ingredients together. Adjust flavors as needed before serving.
06 -
Dump the ready chicken tenders into a big bowl, pour the cowboy butter over the top, and stir them up to coat every piece. Serve alongside ranch or blue cheese dip if you’d like.
# Notes:
01 -
Freezing tip: Lay breaded tenders on a baking sheet to freeze for 2 hours, then transfer to a freezer-safe bag. Keeps up to 2 months.
02 -
When melting butter, don’t fully melt it. Keep a few solid bits to stop separation into oil and milk solids.