Crispy Chicken Butter (Print Version)
# Ingredients:
→ Chicken Crust
01 -
About 2 pounds of chicken tenders
02 -
1/2 cup plain flour
03 -
1 tablespoon Cajun seasoning or spicy chicken blend
04 -
1 teaspoon table salt
05 -
1/2 teaspoon coarse black pepper
06 -
2 eggs, large-sized
07 -
1/4 cup regular milk or buttermilk
08 -
3 cups crushed cornflakes (keep them chunky)
09 -
Spray oil (olive or avocado works)
→ Garlic Butter Sauce
10 -
One stick partially softened butter
11 -
4 chopped garlic cloves
12 -
1/2 lemon—use the zest too, plus 1 tablespoon juice
13 -
1 tablespoon spicy Dijon mustard
14 -
1 teaspoon smoked paprika
15 -
1/2 teaspoon cayenne pepper or chili flakes
16 -
1/2 teaspoon dried thyme
17 -
1 teaspoon chili flakes
18 -
1 tablespoon freshly sliced chives or scallions
19 -
2 tablespoons minced parsley
20 -
Salt and pepper—adjust to taste
# Instructions:
01 -
Throw cornflakes into a sealable bag, close it, and crush the flakes with a rolling pin or a meat mallet until you get crumbly bits.
02 -
Set out three shallow dishes (try pie plates). In the first, mix flour with seasonings. In the second, whisk eggs with milk until smooth. Put the cornflake crumbs in the third.
03 -
Using one hand for wet and one for dry, dip each tender in the flour mix, then the egg mixture, and finally press them into the crushed cornflakes till fully coated.
04 -
Layer the tenders in your air fryer basket. Give them a light spray of oil. Fry at 400°F for 5 minutes, flip, spray again, and cook another 5 minutes till golden brown and cooked through.
05 -
As your chicken cooks, stir all the butter sauce ingredients together. Taste test and tweak the flavors as you like.
06 -
Once your chicken's cooked, toss it into a big bowl, pour the warm butter sauce over it, and toss until evenly coated. Pair it with ranch or blue cheese dip for extra flavor.
# Notes:
01 -
Freezing tip: Lay breaded tenders on a baking sheet and freeze for a couple of hours. Then pop them in a freezer bag to store for up to 2 months.
02 -
For butter: Melt most of it, but leave a few solid chunks to avoid separating the fat.