Ingredients
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500g chicken breastscut into thick strips
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120ml barbecue sauce
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60ml chicken stock
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1 tbsp tomato sauce
-
1 tsp worcestershire sauce
-
1 tbsp olive oil
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½ cup plain flour
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½ cup cornflour
-
1 tsp garlic powder
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1 tsp paprika
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Salt and pepper, Olive oil spray as needed
Directions
Juicy chicken tenders coated in a punchy barbecue wet rub, then dredged in a lightly spiced flour and cornflour coating for a crisp, golden finish. Easy, crowd-pleasing and ideal for dipping or wrapping.
Ingredients
| 500g chicken breasts | |
| 120ml barbecue sauce | |
| 60ml chicken stock | |
| 1 tbsp tomato sauce | |
| 1 tsp worcestershire sauce | |
| 1 tbsp olive oil | |
| ½ cup plain flour | |
| ½ cup cornflour | |
| 1 tsp garlic powder | |
| 1 tsp paprika | |
| Salt and pepper, Olive oil spray as needed |
Steps
|
1
|
In a bowl, combine the barbecue sauce, chicken stock, tomato sauce, Worcestershire sauce and olive oil. Season lightly with salt and pepper. |
|
2
|
Add the chicken to the bowl and toss until evenly coated, then set aside to marinate for 10 minutes. |
|
3
|
Combine the plain flour, cornflour, garlic powder, paprika, salt and pepper in a shallow bowl. |
|
4
|
Remove the chicken from the marinade, allowing any excess to drip off, then dredge each tender in the flour mixture until fully coated. |
|
5
|
Arrange the coated chicken tenders in a single layer on the air fryer tray and lightly spray with olive oil. Place the wire rack on the glass turntable, then set the air fryer tray on top. |
|
6
|
Cook using the Air Fry function 3 at 220°C for 12–15 minutes, turning halfway through, until golden, crisp and cooked through. |
|
7
|
Allow to rest for 2 minutes before serving. |
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