These chicken tenders are a great alternative to a takeaway.
Seasoned with paprika and cayenne pepper and served with a hot honey sauce, these tenders have a wonderful sweet and spicy kick to them and finishing them in the air fryer is not only quicker and easier, but much healthier too.
If you love a sweet and savoury combo like I do, these are for you. Crispy and juicy, coated in hot honey sauce, they’re irresistible. Perfect for a quick dinner or snack, and you can make them as spicy (or not spicy) as you like.
MAKES: 6-8
TOTAL TIME: 25 MIN
INGREDIENTS
- 1 large egg
- 60g (2½ cups) cornflakes
- 300g (10.5oz) chicken mini fillets
- 3 tsp paprika
- 1 tsp cayenne pepper
- salt and pepper
For the sauce:
- 60ml (4 tbsp) honey
- 4 tsp dark soy sauce (light is also fine)
- 2 garlic cloves, finely minced
- 3 tsp hot sauce (more or less to suit your spice level)
METHOD
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Preheat the air fryer to 180˚C (350˚F).
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Beat the egg well in a medium bowl.
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Put the cornflakes into a food processor and process until roughly crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into another medium bowl.
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In a third medium bowl, coat the chicken fillets in the paprika, cayenne pepper and some salt and pepper, then coat them in the beaten egg, letting any excess drip off, then in the crushed cornflakes, making sure you pat really firmly on both sides of the chicken.
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Transfer the coated chicken fillets to the air fryer rack or basket, making sure they’re not touching each other, and air fry for 10–12 minutes until the chicken is cooked through to at least 75˚C (167˚F) when tested with a meat thermometer.
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In a small–medium bowl, mix together the honey, soy sauce, garlic and hot sauce until combined. You can microwave it for about 20 seconds to warm it up and help it come together.
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Coat the chicken tenders in the sauce.
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Serve with your sides of choice. I love to use coleslaw. Enjoy!
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