the_information_nexus/food_related/Air-Fryer-Chic-Tenders.md

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!