Air Fryer Cornflake Chicken Recipes

AIR FRYER CORNFLAKE-CRUSTED CHICKEN TENDERS

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
• Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
• Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

AIR FRYER CHICKEN BREAST

Steps:

• In a blender or food processor combine the cereal and seasonings and place into a shallow bowl.
• Crack the eggs and whisk into a shallow bowl.
• Dip the chicken into the eggs and then into the cornflake crumbs.
• Place the chicken onto your air fryer tray and spray with high smoke point oil.
• Cook the chicken at 375 degrees F for 20 minutes on air fry mode, flipping once in between until the chicken reaches 165 degrees in the thickest part.

AIR FRYER CORNFLAKE CHICKEN

Steps:

• Trim chicken breast of any visible fat and cut into bite-sized pieces.
• Combine flour, adobo seasoning, and garlic in a resealable plastic bag. Shake well. Add chicken pieces and toss to coat. Refrigerate, 8 hours to overnight.
• Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• Add cornflakes to the bowl of a food processor and process to the texture of flour, about 20 seconds. Measure out 1/2 cup. Season cornflake 'flour' with taco seasoning and mix well. Transfer into a resealable plastic bag and add seasoned chicken. Shake well. Transfer chicken pieces to the air fryer basket. Lightly coat with cooking spray.
• Air fry for 5 minutes. Shake the basket and spray chicken again with cooking spray. Air fry for 5 minutes more. Serve immediately.

AIR-FRIED GARLIC POPCORN CHICKEN RECIPE BY TASTY

Steps:

• Line a small baking sheet with parchment paper.
• In a medium bowl, mix together the flour, pepper, paprika, and 2 tablespoons of McCormick® Lawry's® Seasoned Salt.
• In a second medium bowl, whisk together the eggs and milk.
• In a third medium bowl, mix together the cornflakes and 2 tablespoons of Lawry's® Seasoned Salt.
• Working in batches, toss the chicken pieces in the flour mixture until fully coated, shaking off any excess. Transfer to the egg mixture and toss until fully coated. Transfer the chicken to the cornflake mixture and coat completely, then coat once more in the eggs and cornflakes. Transfer to the prepared baking sheet. Once all of the chicken has been coated, chill in the refrigerator for about 10 minutes.
• Meanwhile make the garlic butter: To each of 2 separate medium, microwave-safe bowls, add 1¼ cups of butter and microwave in 30-second intervals until completely melted.
• Grate 4 garlic cloves directly into each bowl, then add 1½ teaspoons garlic powder and 1½ teaspoons McCormick® Lawry's® Seasoned Salt to each bowl, and stir until fully combined.
• Add the coated chicken to a bowl of garlic butter and toss until completely coated.
• Preheat the air fryer to 350°F (180°C). Set a wire rack over a baking sheet.
• Working in batches to avoid overcrowding, air-fry the popcorn chicken for 10 minutes, until fully cooked through and golden brown.
• Toss the cooked chicken in the second bowl of garlic butter to coat completely, then transfer to the wire rack to cool slightly.
• Serve the popcorn chicken with ranch dressing for dipping.
• Enjoy!