Crispy Chicken Tenders with Sweet Chilli Yogurt Dip
Crunchy cornflake-coated chicken tenders are lightly glazed with sweet chilli sauce and served with a creamy yogurt dip sweetened with honey and sharpened with sriracha.
20 min
Prep
35 min
Cook
4
Serves
575
Calories
Macros · per serving
57g protein
52g carbs
12g fat
Ingredients
For 4 servings
- 800 g chicken tender
- 2 egg
- 60 g plain flour
- 100 g cornflakes
- 2 tsp garlic powder
- 2 tsp onion powder
- 0.75 tsp salt
- 0.5 tsp black pepper
- 15 ml vegetable oil
- 200 g plain nonfat Greek yogurt
- 70 g sweet chilli sauce
- 2 tsp sriracha
- 30 g honey
Instructions
- 1
Before handling the chicken, mix the yogurt, 60 g sweet chilli sauce, sriracha and honey in a serving bowl. Measure the remaining 10 g sweet chilli sauce into a separate clean bowl for finishing.
- 2
Crush the cornflakes by hand into small flakes and put them in a shallow dish. Put the flour in a second dish and beat the eggs in a third. Pat the chicken dry with kitchen paper without rinsing it, then season with the garlic powder, onion powder, salt and black pepper.
- 3
Coat each tender lightly in flour, dip in egg, then press into the cornflakes. Place on a plate reserved for raw chicken. During the final 10 minutes of coating, preheat the oven to 100°C/210°F with a wire rack over a 30 × 40 cm baking tray inside. During the final 5 minutes, preheat the air fryer to 200°C/390°F.
- 4
Discard any coating ingredients left in the dishes. Wash your hands and clean surfaces and utensils that touched raw chicken or egg before handling the dip or cooked food.
- 5
Arrange half the chicken in one layer in the air-fryer basket, leaving small gaps. Gently dab half the oil over both sides with a pastry brush. Air-fry at 200°C/390°F for 14–16 minutes, turning after 7 minutes, until crisp and the thickest centres reach 74°C/165°F.
- 6
Using clean tongs, transfer the cooked chicken to the rack in the warm oven. Cook the remaining chicken with the remaining oil in the same way for 14–16 minutes, again checking for 74°C/165°F. Do not crowd or stack the tenders.
- 7
Divide the chicken between four plates. Use a clean brush to apply the reserved 10 g sweet chilli sauce sparingly over the tenders, leaving most of the crust uncovered. Serve immediately with the yogurt dip.
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