Ingredients
- 1 egg
- ½ teaspoon salt
- 2 cornbread muffins, crumbled
- ¼ cup panko bread crumbs
- 2 teaspoons honey powder (such as Savory Spice®)
- 1 tablespoon tropical poultry rub (such as Savory Spice® Gold Coast Poultry Rub)
- 1 pound chicken tenders
What Makes This Dish So Tasty
These chicken strips are perfectly crispy on the outside and tender on the inside. Using an air fryer means less oil and fewer calories, making them a healthier option without sacrificing flavor. They cook quickly and are great for a quick meal or snack.
Expert Cooking Tips
- Pat the chicken dry before seasoning to help the coating stick better.
- Preheat the air fryer for a few minutes to ensure even cooking.
- Flip the strips halfway through cooking for extra crispiness on all sides.
- Preheat the air fryer for a few minutes to ensure even cooking.
- Flip the strips halfway through cooking for extra crispiness on all sides.
Directions
In a shallow bowl, beat together the egg with a pinch of salt and pepper until everything is well mixed. In another bowl, combine the cornbread crumbs, panko, honey powder, and poultry seasoning. Dip each chicken strip into the egg mixture, letting any extra drip off, then coat it thoroughly in the cornbread crumb mixture. Heat your air fryer to 380°F (190°C). Arrange the chicken strips in a single layer inside the basket and cook for about 6 minutes. Flip them over and cook for another 6 minutes, until they’re golden and crispy. Let them cool for a minute before digging in!
Serving Inspiration
Serve with a side of fresh veggies or a simple salad to balance the meal. They also pair well with dipping sauces like honey mustard, barbecue sauce, or ranch dressing. For a more filling option, add them to a wrap or sandwich.
How To Refrigerate This Dish
Store leftover chicken strips in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer or oven to maintain their crisp texture. Avoid microwaving, as it can make the coating soggy.
