Description
These crispy, air-fried chicken tenders are coated in a flavorful cornflake crust and tossed in a rich, garlicky cowboy butter sauce with zesty lemon, Dijon mustard, and a kick of spice. Perfect for a quick dinner or game-day snack!
Ingredients
Units
Scale
Chicken Tenders:
- 2 lb chicken tenderloins
- 1/2 cup flour
- 1 tbsp all-purpose seasoning (Cajun, Kick’n Chicken, etc.)
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 2 eggs
- 1/4 cup milk or buttermilk
- 3 cups cornflakes, crushed into coarse crumbs
- Olive oil or avocado oil spray (aerosol spray is ideal)
Cowboy Butter:
- 1 stick butter, mostly melted (1/2 cup)
- 4 cloves garlic, minced
- 1/2 lemon, zested + 1 tbsp juice
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp cayenne or red pepper flakes
- 1/2 tsp dried thyme
- 1 tsp red pepper flakes
- 1 tbsp chives or green onions, sliced
- 2 tbsp fresh parsley, minced
- Kosher salt and pepper, to taste
Instructions
1. Prep the Cornflake Breading:
- Add cornflakes into a large ziplock bag. Seal and crush into coarse crumbs using a rolling pin or meat mallet.
- In three separate shallow dishes:
- Dish 1: Combine flour, seasoning, salt, and pepper.
- Dish 2: Whisk together eggs and milk until smooth.
- Dish 3: Add crushed cornflakes.
2. Coat the Chicken:
- Dredge each chicken tender in the flour mixture, shaking off excess.
- Dip into the egg wash, ensuring full coverage.
- Coat with cornflake crumbs, pressing gently to adhere.
3. Air Fry the Chicken:
- Place tenders in the air fryer basket, leaving space between them.
- Spray lightly with olive oil spray.
- Cook at 400°F for 5 minutes, then flip, respray, and cook for another 5 minutes, or until golden brown and cooked through.
4. Make the Cowboy Butter:
- While the tenders cook, mix all cowboy butter ingredients in a bowl. Taste and adjust seasoning as needed.
5. Toss & Serve:
- Transfer cooked tenders to a large bowl.
- Pour cowboy butter sauce over the tenders and toss until evenly coated.
- Serve hot with ranch or blue cheese dressing for dipping.
Notes
- For extra crispy tenders, lightly press the cornflake coating into the chicken.
- Spice it up: Add more cayenne for a spicier kick.
- To make baked tenders, bake at 425°F for 18-20 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 tender
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg