Southern-style air-fryer chicken
¾ cup(s), (185ml)
Garlic powder or flakes
¾ tsp, chicken variety
Skinless chicken tenderloin
⅓ cup(s), (50g)
Corn flake crumbs
¼ cup(s), (30g)
2 x 3 second spray(s)
- 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.
- 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.
- 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.