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Vegan
Ingredients 0/7
Why This Recipe Works
These chicken fingers come out crispy on the outside and juicy on the inside without the extra oil from deep frying. They cook quickly and are perfect for a tasty snack or a family meal. Plus, the golden finish makes them look as good as they taste.
Cooking Pointers
- Pat the chicken dry before breading to help the coating stick better.
- Preheat the air fryer to ensure even cooking and a crispy texture.
- Flip the chicken fingers halfway through cooking for an all-around golden color.
- Preheat the air fryer to ensure even cooking and a crispy texture.
- Flip the chicken fingers halfway through cooking for an all-around golden color.
Directions
In a shallow bowl, beat together the egg, salt, and pepper until everything is well mixed. In another bowl, combine the cornbread crumbs, panko, honey powder, and poultry rub. Take each chicken tender and dip it into the egg mixture, letting any extra drip off, then coat it thoroughly in the crumb mixture. Preheat your air fryer to 380°F (190°C). Place the chicken tenders in the basket in a single layer and cook for about 6 minutes. Flip them over and let them cook for another 6 minutes, or until they’re golden and crispy. Serve warm and enjoy!
Serving Options To Try
Serve with a variety of dipping sauces like honey mustard, ranch, or barbecue sauce. Pair with a fresh salad or crispy fries for a complete meal. Adding a side of steamed veggies can also balance the dish nicely.
How To Store For Later
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the air fryer to keep the coating crispy instead of using a microwave, which can make them soggy.
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