Hot Chicken Tenders in the Airfryer
Hot Chicken Tenders in the Airfryer
Ingredients
Chicken and Marinade
- 250-300 g chicken tenders
- 1/2 cup buttermilk, or milk + 1 teaspoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Coating
- 1/2 cup flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- to taste salt
Hot Oil Glaze
- 2 tablespoons oil
- 1 teaspoon cayenne, or more if you want it hot
- 1/2 teaspoon chilli powder
- 1/2 teaspoon paprika
- 1/2 teaspoon brown sugar
- pinch salt
Instructions
- 1
In a medium bowl, mix the buttermilk with the salt, black pepper, paprika, and garlic powder for the marinade. Add the chicken tenders and coat them thoroughly. Let the chicken marinate for at least 30 minutes in the refrigerator.
⏱️ 5 min
- 2
In a separate shallow bowl, combine the flour, cornstarch, paprika, cayenne, garlic powder, and salt for the coating. Take the marinated chicken tenders and press them firmly into the flour mixture, ensuring they are well coated for a crispy texture. For extra crunch, you can double coat the tenders.
⏱️ 10 min
- 3
Preheat your air fryer to 200°C / 400°F. Lightly spray the coated chicken tenders with oil. Place the tenders in a single layer in the air fryer basket and air fry for 10-12 minutes, flipping them halfway through, until they are golden brown and crispy.
⏱️ 12 min•🌡️ 200
- 4
While the chicken is air frying, prepare the hot oil glaze. In a small saucepan or microwave-safe bowl, warm the 2 tablespoons of oil (do not let it smoke). Remove from heat and stir in the cayenne, chilli powder, paprika, brown sugar, and a pinch of salt.
⏱️ 5 min
- 5
Once the chicken tenders are cooked, immediately brush or toss them in the prepared spicy hot oil glaze. Serve the hot chicken tenders immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Chicken Tenders in the Airfryer
Chicken and Marinade
- 250-300 g chicken tenders
- 1/2 cup buttermilk, or milk + 1 teaspoon vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Coating
- 1/2 cup flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- to taste salt
Hot Oil Glaze
- 2 tablespoons oil
- 1 teaspoon cayenne, or more if you want it hot
- 1/2 teaspoon chilli powder
- 1/2 teaspoon paprika
- 1/2 teaspoon brown sugar
- pinch salt
Instructions
- 1
In a medium bowl, mix the buttermilk with the salt, black pepper, paprika, and garlic powder for the marinade. Add the chicken tenders and coat them thoroughly. Let the chicken marinate for at least 30 minutes in the refrigerator.
⏱️ 5 min - 2
In a separate shallow bowl, combine the flour, cornstarch, paprika, cayenne, garlic powder, and salt for the coating. Take the marinated chicken tenders and press them firmly into the flour mixture, ensuring they are well coated for a crispy texture. For extra crunch, you can double coat the tenders.
⏱️ 10 min - 3
Preheat your air fryer to 200°C / 400°F. Lightly spray the coated chicken tenders with oil. Place the tenders in a single layer in the air fryer basket and air fry for 10-12 minutes, flipping them halfway through, until they are golden brown and crispy.
⏱️ 12 min•🌡️ 200 - 4
While the chicken is air frying, prepare the hot oil glaze. In a small saucepan or microwave-safe bowl, warm the 2 tablespoons of oil (do not let it smoke). Remove from heat and stir in the cayenne, chilli powder, paprika, brown sugar, and a pinch of salt.
⏱️ 5 min - 5
Once the chicken tenders are cooked, immediately brush or toss them in the prepared spicy hot oil glaze. Serve the hot chicken tenders immediately.
⏱️ 5 min