Use your air fryer for these chicken tenders that will change your life forever and always leave you smiling and wanting more. Cheers! This recipe can be made gluten-free with a couple of simple substitutions.
Ingredients
- skinless, boneless chicken breasts: 2 pound
- dill pickle juice: 1 cup
- milk: 1 cup
- liquid smoke: 1 Tbsp
- eggs, at room temperature: 3 piece
- ranch dressing: 0.5 cup
- all purpose flour: 2 cups (divided)
- bread crumbs: 0.5 cup
- paprika: 4 tsp
- white pepper: 1 Tbsp
- garlic salt: 2 tsp
- confectioners' sugar: 2 tsp
- thyme: 1 tsp (dried)
- basil: 1 tsp (dried)
- oregano: 1 tsp (dried)
- celery salt: 1 tsp
- black pepper: 1 tsp (freshly ground)
- dry mustard: 1 tsp
- ground ginger: 1 tsp
- chili powder: 0.5 tsp
- sea salt: 0.5 tsp
- coconut oil cooking spray:
Metric Conversion
Stages of cooking
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Slice chicken breasts into 1-inch strips lengthwise and place in a shallow pan.
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Whisk pickle juice, milk, and liquid smoke together in a cup; pour over chicken, and place chicken into the refrigerator to marinate for 30 minutes.
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Meanwhile, whisk eggs and ranch dressing together in a shallow bowl. Place 1 cup flour in a separate shallow bowl.
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Whisk remaining 1 cup flour, breadcrumbs, paprika, white pepper, garlic salt, confectioners’ sugar, thyme, basil, oregano, celery salt, black pepper, dry mustard, ginger, chili powder, and salt together in a third shallow bowl.
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Preheat the air fryer to 350 degrees F (175 degrees C). Drain chicken strips and thoroughly dry with paper towels.
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Dredge chicken strips in flour. then dip strips in egg mixture, letting the excess drip back into the bowl. Drop chicken strips, 1 at a time, in the breadcrumb mixture and coat thoroughly.
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Lay strips in a single layer without touching into the air fryer basket. You may have to work in batches. Thoroughly spray with coconut oil.
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Air fry for 6 minutes. Turn chicken over; spray with coconut oil, and continue to air fry until juices run clear and chicken is no longer pink at the center, about 6 more minutes. An instant read thermometer inserted near the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken pieces.
