BBQ Chicken Tenders
Description
This Cornflake-Crusted Chicken is an easy way to get that satisfying crunch without deep frying. The chicken cooks up tender and juicy with a seriously crispy coating, then gets tossed in a sweet, smoky garlic BBQ sauce that makes every bite even better. It’s quick enough for a weeknight meal and works just as well as a snack, appetizer, or easy lunch.
Ingredients
For the Wet Batter
For the Garlic BBQ Sauce
Instructions
- If using chicken breast, slice it into evenly sized tenders. Pat the chicken dry with paper towels, then season all over with salt, pepper, garlic powder, onion powder, and paprika.
- Add the cornflakes to a bowl or zip-top bag and crush them into coarse, uneven crumbs. Avoid crushing them too finely—the larger pieces give the chicken its signature crunch.
- In a bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Gradually add water, whisking continuously, until you have a smooth, thick but pourable batter.
- Dip each seasoned chicken tender into the batter, making sure it is completely coated. Let any excess batter drip off, then roll the chicken in the crushed cornflakes. Press the cornflakes gently onto the chicken so they adhere well.
- Arrange the coated chicken in a single layer in the air fryer basket, leaving space between each piece for the hot air to circulate. Spray them with oil and air fry at 400°F for 15–17 minutes, flipping halfway through, or until the coating is golden and crispy and the chicken is cooked through.
- While the chicken cooks, melt the butter in a skillet over medium heat. Add the chopped garlic and sauté for about 30–60 seconds, until fragrant.
- Stir in the BBQ sauce and optional smoked paprika. Cook for 1–2 minutes, stirring occasionally, until warmed through.
- Add the cooked cornflake chicken to the skillet and gently toss until each piece is coated in the garlic BBQ sauce.
- Transfer to a serving plate, garnish with chopped green onions, and serve immediately.
Note
• Keep the cornflakes coarse. Larger pieces create a much crunchier texture than finely crushed crumbs.
• Pat the chicken dry before seasoning so the batter adheres better.
• Don't make the batter too thin; it should cling to the chicken without sliding off.
• Press the cornflakes onto the chicken gently to create an even crust.
• Avoid overcrowding the air fryer basket so the chicken can crisp properly. Flip the chicken halfway through cooking for more even browning.
• Cooking time can vary depending on the thickness of your chicken, so always check that the center reaches 165°F.
• Toss the chicken in the BBQ sauce right before serving to keep as much of the cornflake crunch as possible. If you want the coating to stay extra crisp, drizzle or brush the sauce over the chicken instead of fully tossing it.
