Sriracha BBQ Chicken Tenders
Ingredients
- boneless skinless chicken breasts
- 1 cup corn flakes crushed
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1/4 cup sriracha sauce
- 1/4 cup BBQ sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or olive oil in a spritzer
Instructions
- Preheat your air fryer to 400°F (200°C).
- Cut each chicken breast into even strips or nugget-sized pieces.
- In one shallow bowl, mix crushed corn flakes with garlic powder, onion powder, salt, and pepper. In another bowl, place the whole wheat flour. In a third bowl, beat the eggs.
- Dip each piece of chicken into the flour, shaking off excess. Then dip it into the beaten eggs, allowing excess to drip off.
- Roll the chicken in the corn flake mixture, pressing gently to adhere the coating evenly.
- Lightly spray the air fryer basket with cooking spray or use an oil spritzer to lightly coat the chicken to promote crispiness.
- Place the coated chicken pieces in a single layer in the air fryer basket. You may need to cook in batches to avoid overcrowding.
- Air fry for 8-10 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
- In a small bowl, mix the sriracha sauce and BBQ sauce together. Adjust the ratio to your preferred level of spiciness and sweetness.
- Once the chicken is cooked, transfer it to a large mixing bowl.
- Pour the sriracha BBQ sauce over the chicken and toss until each piece is evenly coated.
- Serve the Sriracha BBQ Air Fried Chicken immediately, garnished with chopped fresh herbs like cilantro or green onions for added freshness.
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