Ingredients
Method
- Pat the chicken tenders dry with paper towels. Trim them of any visible fat if necessary.
- In a wide, shallow bowl, whisk together the eggs, mayonnaise, and lemon juice until completely smooth.
- Place the corn flakes in a heavy-duty zippered bag. Use a rolling pin to crush up the corn flakes. Add the smoked paprika and salt, then shake the bag to evenly distribute the seasonings.
- Dump the seasoned corn flake crumbs into another wide, shallow bowl.
- Dip each chicken tender in the egg batter to coat. Then dip the coated tenders into the seasoned corn flake crumbs, pressing on the crumbs to make sure they stick to the chicken.
- Place the coated chicken tenders into the air fryer basket, ensuring they aren't touching. Cook in batches if necessary.
- Cook at 400°F (200°C) for 12 minutes, or until the internal temperature reaches at least 165°F (74°C). No need to flip.
Notes
- For extra crispy coating, ensure corn flakes are crushed finely but not into dust.
- Don't overcrowd the air fryer basket; cook in batches for even crisping.
- Serve immediately with your favorite dipping sauces like ketchup, honey mustard, or ranch. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the air fryer basket; cook in batches for even crisping.
- Serve immediately with your favorite dipping sauces like ketchup, honey mustard, or ranch. Allergens: Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.