📝 Ingredients:
For the Chicken Tenders:
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1 lb chicken tenders (or chicken breast cut into strips)
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1 cup buttermilk (or regular milk with 1 tsp vinegar or lemon juice)
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1 cup all-purpose flour
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1/2 cup breadcrumbs (optional for extra crunch)
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1 tsp paprika
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1/2 tsp garlic powder
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1/2 tsp salt
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1/4 tsp black pepper
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Cooking spray or a bit of oil
For the Honey Butter Garlic Sauce:
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3 tbsp butter
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4 garlic cloves, minced (or 1.5 tsp garlic paste)
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1/4 cup honey
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1 tbsp soy sauce (optional, for a touch of umami)
🍗 Instructions:
1. Marinate the Chicken:
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Soak the chicken tenders in buttermilk for at least 30 minutes (or overnight in the fridge if you’ve got time).
2. Coat the Chicken:
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In a bowl, mix flour, breadcrumbs, paprika, garlic powder, salt, and pepper.
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Remove chicken from buttermilk, let excess drip off, then dredge in the flour mixture. Press to coat well.
3. Air Fry:
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Preheat your air fryer to 375°F (190°C).
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Spray both sides of the chicken with a light coat of oil.
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Arrange in a single layer in the air fryer basket.
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Cook for 10–12 minutes, flipping halfway through, until golden brown and cooked through (internal temp: 165°F / 74°C).
4. Make the Sauce:
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While the chicken is cooking, melt butter in a pan over medium heat.
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Add garlic and sauté for 1–2 minutes until fragrant.
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Stir in honey and soy sauce (if using). Simmer for 2–3 minutes until slightly thickened.
5. Toss & Serve:
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Once the chicken tenders are done, toss them in the honey butter garlic sauce OR drizzle it over the top.
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Garnish with chopped parsley or green onions (optional).
🔥 Tips:
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Want extra crunch? Double coat: flour → buttermilk → flour again.
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Spicy twist? Add a pinch of chili flakes or hot sauce to the honey butter sauce.
Let me know if you want a spicy version or one with a Korean twist!