Instructions
1. Prepare the Coating
In a large bowl or zip-top bag, mix crushed cornflakes with smoked paprika, garlic salt, onion powder, oregano, black pepper, and white pepper. Lightly crush until mostly fine but still slightly textured.
2. Set Up Dredging Stations
Place cornstarch in one bowl, beaten eggs in a second bowl, and the seasoned cornflake mixture in a third bowl.
3. Coat the Chicken
Dip each chicken strip into cornstarch, then egg, then press into the cornflake mixture until fully coated.
4. Cook the Chicken
Air Fryer Method:
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Preheat air fryer to 380°F (195°C).
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Lightly spray the basket with oil.
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Arrange chicken in a single layer and spray tops lightly.
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Air fry for 15 minutes, flipping halfway, until golden and cooked through.
Oven Method:
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper and lightly spray with oil.
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Bake for 18–22 minutes, turning halfway, until crispy and golden.
5. Serve
Serve hot with your favorite dipping sauces like honey mustard, BBQ, ranch, or spicy mayo.
Storage & Reheating
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Refrigerator: Store in an airtight container up to 3 days.
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Freezer: Freeze cooked tenders; reheat in the air fryer at 375°F for 8–10 minutes until hot and crispy.
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