Imported from Instagram

Air Fryer Chicken Tenders with Sriracha Mayo

Name: Air Fryer Chicken Tenders with Sriracha Mayo
Prep time: 20 min
Cook time: 21 min
Total time: 41 min
Yield: 4 servings
Cuisine: American
Ingredients: 450 g Chicken breasts (Cut into strips); 2 Eggs (For the egg wash); 1 clove Garlic (Minced); 0.5 tsp Salt (For the egg wash); Black pepper (Pinch, for the egg wash); 25 g Panko breadcrumbs; 25 g Breadcrumbs; 2 tbsp Korean chili powder; 2 tsp Paprika (Smoked paprika is specified in the transcript); 2 tsp Onion powder; 0.5 tsp Garlic powder; 1 tsp Salt (For the breadcrumb mixture); Black pepper (Pinch, for the breadcrumb mixture); Olive oil spray (Light covering; spray again when turning the tenders); 55 g Mayonnaise (For the sriracha mayo); 1 tbsp Sriracha (For the sriracha mayo); 10 g Chives (Finely chopped); 2 tsp Lime juice (For the sriracha mayo); 0.25 tsp Salt (For the sriracha mayo)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

Crispy, breadcrumb-coated chicken tenders cooked in the air fryer and served with a tangy, spicy sriracha mayo dip. The coating combines panko and regular breadcrumbs with Korean chili powder and paprika.

4 servings41 minAmerican

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Ingredients

450 g Chicken breasts (Cut into strips)
2 Eggs (For the egg wash)
1 clove Garlic (Minced)
0.5 tsp Salt (For the egg wash)
Black pepper (Pinch, for the egg wash)
25 g Panko breadcrumbs
25 g Breadcrumbs
2 tbsp Korean chili powder
2 tsp Paprika (Smoked paprika is specified in the transcript)
2 tsp Onion powder
0.5 tsp Garlic powder
1 tsp Salt (For the breadcrumb mixture)
Black pepper (Pinch, for the breadcrumb mixture)
Olive oil spray (Light covering; spray again when turning the tenders)
55 g Mayonnaise (For the sriracha mayo)
1 tbsp Sriracha (For the sriracha mayo)
10 g Chives (Finely chopped)
2 tsp Lime juice (For the sriracha mayo)
0.25 tsp Salt (For the sriracha mayo)

Steps

1
Whisk the eggs, minced garlic, ½ teaspoon salt, and a pinch of black pepper together in a bowl to make the egg wash.
2
Mix the panko, regular breadcrumbs, Korean chili powder, paprika, onion powder, garlic powder, 1 teaspoon salt, and a pinch of black pepper together in a separate bowl.
3
Arrange the egg-wash and breadcrumb bowls side by side. Dip each chicken strip into the egg wash with one hand, then move it to the breadcrumb bowl and coat it using the other hand, keeping one hand dry.
4
Place the coated tenders in a single layer in the air-fryer basket, leaving space so they are not piled on top of one another.
5
Lightly spray the tenders with olive oil. Air-fry at 195°C for 11 minutes.
6
Halfway through cooking, turn the tenders over and spray them again with olive oil.
7
Lay any remaining coated tenders out on a tray while the first batch cooks.
8
Cook the second batch in the preheated air fryer for 10 minutes. The source notes that cooking it for one minute longer is not a problem.
9
Finely chop the chives. Whisk the mayonnaise, sriracha, lime juice, and ¼ teaspoon salt together in a bowl, then mix in the chopped chives.
10
Serve the chicken tenders with the sriracha mayo.

Notes

The source does not specify how many minutes to cook the first batch before turning; turn halfway through the 11-minute cooking time. Olive oil spray is listed without a measured quantity. Serve suggestion: film night.