Ingredients
For the Chicken & Marinade:
* Chicken Breast/Tenders: 500g (cut into long strips)
* Eggs: 2 large
* Milk or Buttermilk: 1/4 cup
* Mustard: 1 tsp (optional, for tang)
* Salt & Pepper: To taste
* Garlic Powder: 1 tsp
For the Crunchy Coating:
* Flour: 1 cup
* Cornflakes or Panko Breadcrumbs: 2 cups (crushed slightly for better adhesion)
* Cornstarch: 2 tbsp (makes it extra crispy)
* Paprika: 1 tsp
* Oil: For deep frying (or spray for air frying)
Instructions
1. The Wet Bath (Top Image)
* In a bowl, whisk the eggs, milk, mustard, salt, pepper, and garlic powder.
* Add the chicken strips to the bowl and let them soak for at least 15–30 minutes. This ensures the meat stays juicy and the coating sticks perfectly.
2. The Dredging Station
* In a separate shallow dish, mix the flour, cornstarch, paprika, and your crushed cornflakes (or panko).
* Take a strip of chicken from the wet mix, let the excess drip off, and press it firmly into the dry mixture. Ensure every nook and cranny is covered for that “bumpy” texture seen in the photo.
3. Cooking
* Deep Fry: Heat oil to 175°C. Fry the tenders for 5–6 minutes, turning occasionally, until they reach a deep golden brown.
* Air Fry: Spray the tenders generously with oil. Cook at 200°C for 12–15 minutes, flipping halfway through.
Pro Tips
* The “Press” Method: When coating the chicken, use your palms to physically press the crumbs into the meat. This creates those thick, crunchy ridges.
* Resting: Let the coated chicken rest on a wire rack for 5 minutes before frying. This helps the coating “set” so it doesn’t fall off in the oil.
* Dipping Sauce: These pair perfectly with a honey mustard or a spicy garlic mayo.
