Southern-style air-fryer chicken
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Buttermilk makes our chicken tender, a just-right seasoning blend adds extra zing, and the air fryer brings the crispy.
Ingredients
Buttermilk
¾ cup(s), (185ml)
Tabasco sauce
3 tsp
Garlic powder or flakes
1 tsp
Seasoning
¾ tsp, chicken variety
Chicken tenderloin
550 g
Plain flour
⅓ cup(s), (50g)
Ground paprika
1 tsp
Onion powder
1 tsp
Salt
1 tsp
Corn flake crumbs
¼ cup(s), (30g)
Egg(s)
1 medium
Sriracha sauce
1 tbs
Oil spray
2 x 3 second spray(s)
Instructions
1
Combine buttermilk, Tabasco, garlic powder, and chicken seasoning in a small jug, Put chicken in a large zip-lock bag; and pour in buttermilk mixture. Squeeze out air and seal bag; turn to coat chicken. Refrigerate for at least 2 hours or overnight.
2
Combine flour, paprika, onion powder, and 1 teaspoon salt in a shallow bowl. Whisk egg and 1 tablespoon water in a shallow bowl. Place Cornflake crumbs in a shallow bowl. Drain chicken in colander, discarding excess buttermilk. Dip 1 piece of chicken into flour mixture and then egg mixture. Coat evenly in Cornflake crumbs, lightly pressing so they adhere. Place onto a tray and repeat with remaining chicken tenderloins. Lightly spray with oil.
3
Lightly spray a 7.5L air fryer basket with oil. Preheat air fryer to 180°C. Arrange chicken in basket, leaning pieces against side of basket as needed to fit. Air fry for 5 minutes, then turn chicken over. Air fry for a further 5 minutes, or until golden brown and chicken is cooked through. Serve with hot sauce.
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