Oven Fry Southern Style Chicken Tenders is a perfect meal when entertaining or when sitting down to watch a movie or some sport. Great for a Friday or Saturday night. If you don’t have an air fryer just use your oven.
Oven Fry Southern Style Chicken Tenders
- air fryer
- 700 g Chicken breast fillet
- 2 cups flour plain
- 1 cup buttermilk
- 1 tbsp salt
- 2 egg/s
- 3/4 cup cornflour
- 3/4 tsp celery salt
- 1 tbsp black pepper, ground
- 1 tbsp white pepper, ground
- 1 tsp sweet paprika
- 1/2 tsp cayenne pepper
- 1.5 tsp onion powder
- 3 tsp garlic powder
- 1 tsp mustard powder
- 3/4 tsp ginger powder
- 1.5 tsp thyme, dry
- 1.5 tsp oregano dried
- 1.5 cups vegetable oil
- Marinate chicken in buttermilk with 1 teaspoon of salt for at least an hour, but overnight is even better. A large zip-lock bag works well.
- Warm the air fryer, or set fan-forced oven to 200°C. Arrange oven racks directly under each other in the centre of the oven. Place a large oven tray on the lower rack.
- Set up three bowls. Add cornflour to the first one. Whisk 2 eggs in the second. Add flour and all the herbs and spices to the third.
- Butterfly the chicken breast, then cut strips length-ways, about the size of the chicken tender.
Coat & Shallow Fry
- Coat the chicken in the cornflour, then dip in the egg, and finally cover it in the seasoned flour, pressing to coat it well.
- Heat vegetable oil in a wok on high. Hold the chicken piece in the tongs and wash it through the oil before letting it go. By the time you have washed a second piece, you will turn and take out the first. Remove to a plate lined with paper towel.
Oven or Air Fry
- If you have an air fryer, finish cooking the chicken tenders in the air fryer as per your fryer instruction times. You might choose to skip the shallow fry step and just spray with oil then air fry – give each way a try.
- If using a fan-forced oven, place the chicken tenders on a wire rack (like those used for cakes and biscuits). Set it directly above the baking tray in the oven. This allows the air to circulate, while any oil residue drips only the tray below. Cook for 12 to 17 minutes, depending on your oven. You want them to be just pink/white when they come out of the oven. Around 68° internal temperature. They keep cooking for a few minutes while being served.
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