Tags:
Chicken | Poultry Air Fryer

For this recipe you'll need a Sunbeam Multi Zone Air Fryer Oven.

Ingredients:

  • 2 tbs plain flour
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ cup buttermilk
  • 500 g chicken tenderloins
  • 3 cups cornflakes, crushed
  • ¼ tsp dried thyme (optional)
  • Sliced lemon, to serve (optional)

For the spicy dipping sauce

  • ¼ cup barbecue sauce
  • 1 tbsp gochujang (Korean chilli paste)

Let's make it:

Step 1:

To crumb the chicken, fill 1 bowl with the flour, salt, garlic and onion powder, fill a second bowl with the buttermilk and a third bowl with the crushed cornflakes. Dip the chicken tenderloins in the flour, buttermilk, then the cornflakes, pressing well to coat the crumb on the chicken. Place on a plate, ready to cook.

Step 2:

Place half the crumbed chicken in a single layer into the Sunbeam air fryer. Cook for 10 minutes at 200°C, then place the cooked chicken on a serving platter. Repeat with the remaining chicken.

Step 3:

While the chicken is cooking, make the spicy dipping sauce by combining the ingredients in a small bowl. Add a splash of water, if you prefer a thinner sauce.

Step 4:

To serve, drizzle the cornflake chicken with a little sauce and sprinkle with the dried herbs. Serve the with the sliced lemon.