Hot Chicken Tenders in the Airfryer
Ingredients
Chicken + Marinade
chicken tenders (raw)
275 g
buttermilk (liquid)
120 ml
salt
1 tsp
black pepper
0.5 tsp
paprika
0.5 tsp
garlic powder
0.5 tsp
Coating
flour
60 g
cornstarch
15 g
paprika
1 tsp
cayenne pepper
0.5 tsp
garlic powder
0.5 tsp
salt
0.5 tsp
Hot Oil Glaze
oil
30 ml
cayenne pepper
1 tsp
chili powder
0.5 tsp
paprika
0.5 tsp
brown sugar
0.5 tsp
salt
0.25 tsp
Instructions
Marinate the chicken
Mix buttermilk with salt, black pepper, paprika and garlic powder. Coat the chicken tenders and let them rest for at least 30 minutes.
Prepare the coating
In a separate bowl mix flour, cornstarch, paprika, cayenne, garlic powder and salt until evenly combined.
Coat the chicken
Press each marinated tender firmly into the flour mixture, coating thoroughly. Optional double coat for extra crunch.
Air fry the tenders
Preheat air fryer to 200°C. Lightly spray coated tenders with oil. Air fry 10–12 minutes, flipping halfway, until golden and crispy.
Make the hot oil glaze
Warm the oil in a small pan without letting it smoke. Stir in cayenne, chili powder, paprika, brown sugar and salt.
Glaze and serve
Brush or toss the hot tenders in the spicy oil glaze. Serve immediately while hot and crispy.
Original recipe
Storage
Reheat in air fryer or oven to restore crispiness. Do not microwave.
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