INGREDIENTS
Chicken Tenders:
- 2 lbs. chicken tenderloins, strips
- 1 tsps salt
- 1 tsps pepper
- 1 tsps garlic powder
- 1 tsps onion powder
- 1 tsps smoked paprika
- 1 tsps dried basil
- 1 tsps dried parsley
- 1 tsps dried oregano
- ¼ cup Scotch Bonnet Hopp sauce
- 2 large eggs, beaten
- ¼ cup milk, unsweetened
- ½ cup all-purpose flour
- 2 cups cornflakes, crushed
- 1 cup Panko breadcrumbs
Sauce:
- 1 cup Scotch Bonnet Hopp Sauce
- 3 Tbsps unsalted butter
- 1/4 cup milk
- 2 Tbsps honey
DIRECTIONS:
Preheat the air fryer to 400 degrees Fahrenheit
Breading:
-
In a large bowl, add the crushed corn flakes, breadcrumbs, 1 teaspoon of all seasonings, and stir until combined.
- In a separate bowl add the eggs and milk, mix until combined.
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In a another bowl, add the flour.
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Now, dip one chicken tender into the flour followed by the egg mixture and then add it into the breadcrumb coating mixture-----tossing it around until strip is well coated. Then lay the chicken tenders side by side onto the baking sheet. Repeat until all chicken tenders are coated.
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Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 15-20 minutes or until chicken has fully cooked through.
Sauce:
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Warm a skillet to medium-high heat, add the butter and let it melt. Then add Scotch Bonnet Hopp Sauce and honey, stirring until combined. Bring to a slight boil and reduce heat to a simmer. Pour sauce over baked chicken tenders (or toss them in the sauce until fully coated).
Enjoy!