Crispy Cowboy Butter Chicken Tenders (Print Version)
# Ingredients:
→ Chicken Coating
01 -
2 pounds chicken tenderloins
02 -
1/2 cup all-purpose flour
03 -
1 tablespoon Cajun or kick'n chicken seasoning
04 -
1 teaspoon salt
05 -
1/2 teaspoon freshly cracked black pepper
06 -
2 large eggs
07 -
1/4 cup milk or buttermilk
08 -
3 cups corn flakes, crushed into coarse crumbs
09 -
Olive oil or avocado oil spray
→ Cowboy Butter Sauce
10 -
1 stick butter, partially melted
11 -
4 cloves garlic, minced
12 -
1/2 lemon, zested plus 1 tablespoon juice
13 -
1 tablespoon Dijon mustard
14 -
1 teaspoon paprika
15 -
1/2 teaspoon cayenne or red pepper flakes
16 -
1/2 teaspoon dried thyme
17 -
1 teaspoon red pepper flakes
18 -
1 tablespoon fresh chives or green onions, sliced
19 -
2 tablespoons fresh parsley, minced
20 -
Kosher salt and black pepper to taste
# Instructions:
01 -
Place cornflakes in a gallon-sized ziplock bag, seal it, and crush them into coarse crumbs using a rolling pin or meat mallet.
02 -
Arrange three shallow dishes (pie dishes work great). In the first, combine flour with seasonings. In the second, whisk eggs and milk until smooth. In the third, add the crushed cornflakes.
03 -
Using one hand for dry ingredients and one for wet, coat each chicken tender in flour mixture, then egg wash, and finally press into the cornflake crumbs for complete coverage.
04 -
Place a few chicken tenders in the air fryer basket, spray evenly with oil. Cook at 400°F for 5 minutes, flip, spray again, and cook another 5 minutes until golden and cooked through.
05 -
While the chicken cooks, combine all cowboy butter ingredients, mixing well. Taste and adjust seasonings as needed.
06 -
Transfer cooked tenders to a large bowl, pour over the cowboy butter sauce, and toss until well coated. Serve with ranch or blue cheese dipping sauce.
# Notes:
01 -
To freeze: Place breaded tenders in a single layer and freeze for 2 hours, then transfer to a freezer bag. Keeps for up to two months.
02 -
When melting butter, leave a few chunks unmelted to prevent the fat solids from separating.