Directions
- 1To a plate, add plain flour, salt, onion powder, garlic powder, paprika, and black pepper, then mix well.
- 2Slice the chicken breast into three strips.
- 3Coat the chicken strips on all sides in the seasoned flour mixture.
- 4On a separate plate, add one beaten egg and a splash of pickle juice, then mix.
- 5Dunk the chicken breast in the egg mixture until fully coated.
- 6On a third and final plate, add cornflakes and press the chicken down firmly to get an even and crispy coating on all sides.
- 7Lightly spray the coated chicken with cooking oil.
- 8Oven bake at 190°C for 20-25 minutes or air fry at 180°C for 12-15 minutes.
- 9Meanwhile, to a pan on low heat, melt unsalted butter.
- 10Add soy sauce, three tablespoons of honey, garlic paste, and chili flakes to the pan.
- 11Bring the sauce to a bubble and simmer on low until it thickens.
- 12Place the crispy tenders into the sauce and roll them around until they are fully coated.
Ingredients
- 500 g chicken breast
- 100 g plain flour
- tsp salt
- tsp onion powder
- tsp garlic powder
- tsp paprika
- tsp black pepper
- 1 beaten egg
- tbsp pickle juice
- 120 g cornflakes
- 15 g unsalted butter
- 60 ml soy sauce
- 3 tbsp honey
- 2 tsp garlic paste
- tsp chilli flakes
- dried parsley
Equipment
plateknifecutting boardforkair fryerpanspatulatongs
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