Crispy Chicken Tenders (Print Version)
# Ingredients:
01 -
2 cups of buttermilk.
02 -
1 lemon, juiced.
03 -
1 teaspoon and 1 tablespoon salt, split.
04 -
A teaspoon of black pepper.
05 -
1.5 to 2 lbs of boneless, skinless chicken breasts.
06 -
3 cups of all-purpose flour.
07 -
1 1/2 tablespoons of garlic powder.
08 -
1 1/2 tablespoons of smoked paprika.
09 -
1 1/2 tablespoons of baking powder.
10 -
Non-stick spray for cooking.
11 -
Handful of chopped parsley for topping.
12 -
Barbecue sauce for dunking.
# Instructions:
01 -
Give the air fryer basket a light coating of non-stick spray.
02 -
In a mixing bowl, stir together buttermilk, lemon juice, 1 tablespoon of salt, and black pepper.
03 -
Slice chicken into thin strips about 1/2 inch thick and 3 to 4 inches long. Chill in the marinade for at least an hour or up to overnight.
04 -
Stir flour, garlic powder, paprika, baking powder, and a teaspoon of salt in a bowl. Add 1/4 cup of marinade to get little clumps.
05 -
Take chicken out of the marinade and let it drip. Cover every piece well with the flour mixture.
06 -
Put 4-5 strips in the air fryer basket. Spray with non-stick oil. Cook at 350°F for 6 minutes, flip, then cook for another 6 minutes until crispy and 165°F inside.
07 -
Repeat for the rest of the batch. Add parsley if you like. Dish out warm with BBQ sauce.
# Notes:
01 -
Keep finished tenders warm in an oven set to 250°F until all batches are done.
02 -
Adding some marinade to the flour makes the chicken extra crispy.