1poundbonelessskinless chicken breasts, cut into 1-inch-thick strips
1cupbuttermilk
2largeeggslightly beaten
1cupall-purpose flour
2tablespoonssweet paprika
1½tablespoonsground white pepper
1tablespoongarlic powder
1tablespoonkosher salt
1½teaspoonscelery seeds
1½teaspoonsmustard powder
1½teaspoonsfreshly ground black pepper
1½teaspoonsground ginger
1teaspoondried basil
1teaspoondried thyme
½teaspoondried oregano
Cooking spray
Instructies
In another bowl, mix together the flour, sweet paprika, ground white pepper, garlic powder, kosher salt, celery seeds, mustard powder, freshly ground black pepper, ground ginger, dried basil, dried thyme, and dried oregano.
Remove a few chicken strips at a time from the buttermilk mixture, allowing excess to drip off, then dredge them in the seasoned flour until evenly coated.
Transfer the coated strips to a wire rack set over a baking sheet.
Spray the chicken strips all over with cooking spray.
Preheat the air fryer to 375°F.
Transfer half of the coated strips to the air fryer basket in a single layer and cook until golden brown and cooked through, about 8 minutes.
Transfer the cooked strips to a plate and repeat the cooking process with the remaining strips.
Serve the chicken strips hot.
Notes / Tips / Wine Advice:
Wine Advice:
These flavorful chicken tenders go well with a light-bodied beer like a pale ale or a crisp white wine such as Sauvignon Blanc. The refreshing qualities of these beverages complement the spiced coating of the chicken, creating a delightful harmony of flavors.