Ingredients
Method
- Begin by crushing the cornflakes into fine crumbs, either using a food processor or by placing them in a zip-top bag and crushing them by hand.
- In a bowl, season the chicken tenders with garlic powder, salt, smoked paprika, and black pepper to ensure they are well flavored.
- Take each chicken tender and dip it into the whisked eggs, allowing any excess to drip off, then press it firmly into the crushed cornflakes to coat it completely.
For the air fryer method, preheat your air fryer to 400°F. Lightly spray the basket with oil and arrange the coated tenders in a single layer. Air fry them for 10-12 minutes, flipping them halfway through the cooking time, until they are golden and fully cooked.
- If using the oven, preheat it to 425°F. Position the tenders on a baking sheet lined with parchment paper and bake for 30 minutes, remembering to flip them halfway through.
- To prepare the honey buffalo sauce, melt the butter in a skillet over low heat. Once melted, add the honey and Frank's RedHot sauce, stirring until the mixture is smooth and glossy. Remove from heat after combining.
- After the tenders have finished cooking, toss them in the warm honey buffalo sauce or use a brush to apply the sauce. Serve immediately, and they pair wonderfully with a side of ranch dressing!