# Air-Fried Chicken Tenders Recipe

## Ingredients

- **Brined chicken thighs, cut into tenders** (approx. 1 in. x 3 in.): Brining improves moisture retention.
- **1 cup buttermilk**: Acts as a tenderizer and adhesive for coatings.
- **1/2 cup cornstarch**: For a crispier exterior.
- **1/2 cup all-purpose flour**: Provides structure to the coating.
- **1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder**: Flavoring agents.
- **Salt and pepper to taste**: Adjust based on the brine's saltiness.
- **2 cups crushed cornflakes**: For a crunchy texture.
- **Cooking spray (optional)**: For even browning in the air fryer.

## Preparation

1. **Ingredient Prep**: After brining, rinse and pat chicken dry to ensure no excess salt.
2. **Setup Dredging Stations**: Buttermilk, flour mixture (cornstarch, flour, spices), and cornflakes in separate dishes.
3. **Dredging Process**: Dip tenders in buttermilk, then flour mixture, back in buttermilk, and press into cornflakes.

## Air Frying: The Science

- **Preheat Air Fryer** to 380°F (193°C). Consistent temperature is key for even cooking.
- **Cooking Process**: Place tenders in a single layer. Light spray of cooking oil can aid in even browning and crispiness.
- **Duration**: Air fry for 12-14 minutes. Flip halfway for uniform cooking.
- **Temperature Check**: Ensure internal temperature is 165°F (74°C). Adjust cooking temp if exterior browns too quickly.

## Post-Cooking

- **Resting**: Allow tenders to rest for a few minutes for juice redistribution.

## Tips

- **Cornflake Consistency**: Uniformly crushed for even cooking.
- **Batch Cooking**: Keep cooked tenders warm in a low-temperature oven.
- **Flavor Variations**: Experiment with spice blends.

Enjoy your crispy, juicy air-fried chicken tenders, a testament to the wonders of food science in your kitchen!