Chicken tenders in air fryer full#

Here one has to read the full list, read the whole recipe, and understand whats going where. Makes it so easy to understand, and adapt if one wants to swap ingredients. Why cant the ingredients be divided into the different components for the dish. More air fryer recipes like these please. The amount of coconut and panko could have been cut in half, threw out a bunch. Turned out great, peanut could have used some soy sauce and green onions. Test the chicken for the correct internal temperature 165° F (74☌). Cook at 360° F (182☌) for 10 minutes, shaking the basket or turning the pieces at the halfway mark. Place each piece of chicken in the air fryer basket and spray each with more cooking spray. I expect it could better if I knew enough about using the unit (with built in oil filtration and storage that I bought via link on these pages) unmodified a lot of the coating of seeds and coconut fell off in the deep fat fryer…So, how should the recipe be modified to correct for that in a proper fryer? Spray the air fryer basket with cooking spray. This was OK cooked in a ‘scary deep fat fryer' at 375*f for 6 min each batch. Would recommend serving with some green onions and cucumbers on rice. I actually threw it out and made my go to peanut sauce recipe which paired great. Will definitely make again and serve on chicken or even a katsu style sandwich. The recipe for the chicken is great, turned out so crispy and flavorful. Step 3 I’m spraying the bowl with the nonstick spray? The food? I’ve never seen that before so I’m a little flummoxed. Definitely replace the quarter cup of water with mayo. Perhaps it is written to be a 'healthy' recipe, with regrettable sacrifices. The sauce is disappointingly watery and needing more.

Spraying the panko/flour mixture seems a bit bizarre just mixing in a few tablespoons of oil resulted in perfectly oiled crust. The tenders cook up nicely, though even 7 minutes each side is on the high side. Dredge the tenders: Coat each tender in flour, then the beaten egg, and finally the breadcrumb mixture. Beat the eggs in the second plate, and add the flour to the third plate. Mix the breadcrumbs, salt, pepper, and garlic powder in one of the plates. Meanwhile, whisk garlic, lemon juice, peanut butter, maple syrup, Sriracha, and ¼ cup water in a medium bowl until smooth, about 30 seconds. Prepare the dredge: Preheat the air fryer to 400F. Turn tenders over and cook until cooked through, another 7–9 minutes. Cook until lightly browned underneath, 7–9 minutes. Working in 2 batches, arrange tenders in a single layer in air fryer. Transfer tenders to a large plate or a small rimmed baking sheet. Dredge in panko mixture, turning to coat and pressing lightly to adhere. Dip in egg mixture, letting excess drip back into bowl. Working one at a time, dip tenders in flour mixture, turning to coat all over. Repeat 3 times, until panko mixture is thoroughly coated in oil. Spray with nonstick spray, then mix with a spoon. Step 3Ĭombine panko, shredded coconut, black sesame seeds, and white sesame seeds in a third medium bowl. Morton kosher salt in a medium bowl to combine. Whisk flour, garlic powder, onion powder, cayenne, and 1 tsp. Spread out chicken tenders on a large plate and pat dry with paper towels.