Score another win for the air fryer with these most excellent chicken tenders!
Not too, too fussy to put together, and pretty darned wonderful on Biscuit Waffles with kicky Sriracha Maple Syrup drizzled on top.
When I posted to one of my facebook food groups, one member questioned how my tenders turned out so well when hers never seemed to.
The secret? Triple dipping!
Then lightly beaten egg.
Then the cracker crumb and bread crumbs.
•1/2 cup flour
•1/4 tsp paprika
•1/4 tsp Seasoned Salt
•1 cup crushed Ritz crackers (about 26)
•1/4 cup bread crumbs
•1 egg, lightly beaten
•1/4 tsp hot sauce
•1/2 cup maple syrup
•2 tbsp Sriracha
•2 tsp lower sodium Tamari
First, make the sauce by whisking the Sriracha and Tamari into the maple syrup in a small jug and set aside.
Whisk the Seasoned Salt and paprika together with the flour in a shallow bowl and set aside.
Whisk the hot sauce into the egg in another shallow bowl.
Then, combine the cracker crumbs with the bread crumbs in another shallow bowl.
Note: these amounts are good for seven or eight chicken tenders. For larger batches, double, or triple the recipe.
Dip a tender in the seasoned flour, turning to coat both sides, then dip in the egg mixture, again turning to coat both sides.
Finally, dip the tender in the cracker and bread crumbs, turning to coat both sides and patting the breading into the tender.
Repeat with each of the tenders.
Lightly brush olive oil on your air fryer basket (or apply cooking spray) and arrange the breaded tenders in a single layer.
Heat your air fryer to 350º and lightly spritz the tenders with olive oil or cooking spray.
Air fry the tenders for six minutes, then remove from the fryer and turn over.
Pop back into the air fryer for another six minutes or so, until the chicken has firmed up and cooked through to an internal temperature of 165º.
Remove from the fryer and arrange a piece or two over your Biscuit Waffles, drizzle with the kicky syrup, and top with chopped scallions and parsley.
Just dip ’em in ranch dressing. That works a treat, too.