The PERFECT Air Fryer Chicken Tender (Ranking 6 Methods)
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In this episode of Air Fryer Lab, we dove into the work of chicken tenders and the results were astounding! Best air fryer in the …
Would shake and bake work in an air fryer?
Pasta is just durum wheat and water, I see no point in the hassle of cooking and toasting it. You only get some hard (not crunchy) bits. I would have used salted crackers instead.
Badass!
Try using 2:1 AP flour to Potato starch.
I wonder how it would be with pork rind for the breading?
I either use BBQ sauce or Hot Sauce
Thanks! Just did the wet batter fail, and this is just what I was looking for. The other options, other than your best for tenders, were also something to keep in mind possibly for other use models.
next time add a little corn starch to your flour for a little extra crunch!
What about actual breadcrumbs from dried bread?
YOU HAVE TO TRY CRUSHED UP CRUTONS!!!
My Lord, this is like a masterclass in air frying. I cannot thank you enough. I just bought my first air fryer and you have been my favorite instructor. Well done you.
Crushed orn chips make a great breading. option 😀
Maybe throw in a "Keto" version using Pork Rinds. Not sure what binder you would use instead of flour though. But egg and Pork Rinds would be low carb.
Never would have thought corn flakes but MAN is that good. So easy.
With your nut mixture you can also do almond flour.
An old family favorite is cornflakes and captain crunch.
Air fryer is really good for experimenting food 🥰🤣
When blending cornflakes add some Parmesan and smoked paprika… this brings this coating to next level 😊
Freeze it for thirty minutes first.
I might try this experiment but with freezing the tenders once they have been crumbed with panko. That way the crumb has more time to brown without the chicken drying out when cooking
I cooked salmon for first time and it was awesome! Coated my hands with olive oil and held the filet to coat with a little oil and then the Panko. The salmon was crispy on the outside and soft and flaky inside.
I feel like fried wonton skin as the dry coating would work really well, already really oily and really crispy, should work decently.
I love your recipes…thank you! I put some buttermilk in my egg after soaking the chicken.. and season my flour and panko….paprika, garlic powder, salt and pepper. I cook at 390..flipping and spraying after 8 min. The breading stays on 100%…thick and crunchy…and this is better than any deep fried chicken we've ever had.
I don't like using panko because it is so bland. I make my own crumb mixture by grinding up equal parts Ceasar croutins and crunchy Cheetoes in my food processor. These are crunchy and delicious. They are great sprinkled on veggies, soups, casseroles, mashed potatoes, mac and cheese, baked fish–the possibilities are endless. They stay nice and crunchy even when sprinkled on a moist casserole or gratin. And they make a dynamite crunchy coating in a 3-step breading process. They also store well in a tightly sealed glass container.
“batter” lolz
Just a minor "well, actually…" Panko are not made from bread at all, they are manufactured directly from dough to crumbs, "baked" by being passed through an electrified wire mesh.
Recipe link…. 404 not found.
Ok so dip in flour, dip in eggs , then in cornflakes from foodprosessor. Spray oil , airfry .Saved you 20 mins