Air Fried Chicken Fingers Fiesta Version Recipes

CRISPY AIRFRYER CHICKEN FINGERS

Steps:

• Slice boneless, skinless chicken breasts into strips.
• Place the flour and half of the seasoning in one bowl and mix well. Whisk the eggs into another bowl. Finally, mix the panko breadcrumbs with the remaining spices in another bowl.
• Coat the chicken first in the flour, then in the egg and finally in the breadcrumbs.
• Place the chicken in an Airfryer. Drizzle or spray with olive oil (optional).
• Set the temperature to 200ºC/390ºF and cook for 10 minutes.
• After 10 minutes, turn the chicken fingers over and cook for another 3-5 minutes until crisp and golden. If you don't have an Airfryer, these chicken fingers can be baked at 220ºC until crisp and golden or fried in vegetable oil.
• Remove the chicken fingers once cooked and serve with lemon wedges and dipping sauces of your choice.

AIR-FRYER FIESTA CHICKEN FINGERS

Steps:

• Preheat air fryer to 400°. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Cut into 1-in. wide strips., In a shallow bowl, whisk buttermilk and pepper. Place flour in a separate shallow bowl. Mix corn chips and taco seasoning in a third bowl. Dip chicken in flour to coat both sides; shake off excess. Dip in buttermilk mixture, then in corn chip mixture, patting to help coating adhere., In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side. Repeat with remaining chicken. Serve with ranch dip or salsa.

AIR FRIED CHICKEN FINGERS (FIESTA VERSION)

Steps:

• Make sure that you preheat the air fryer to around 400 degrees.
• Pound the chicken breast with the help of a meat mallet to around half an inch of thickness.
• Then proceed to cut them into one-inch thickness strips.
• In a glass bowl, whisk some amount of pepper and buttermilk.
• Then place the wheat flour in another glass bowl.
• Proceed to mix taco seasoning and corn chips in yet another bowl.
• Furthermore, dip your chicken into flour so as to coat both its sides.
• Dip it into the buttermilk mixture, then again into the chip mixture.
• Arrange the pieces in batches as mentioned before and spritz with a typical cooking spray.
• Cook until it turns goldish brown and make sure that the chicken is no longer pink.
• Repeat this procedure with remaining chicken pieces.
• Your dish is ready to be served.
• Serve this amazing dish with salsa / ranch dip.

FRIED CHICKEN FINGERS (TENDERS)

Steps:

• Heat oil in frying pan.
• In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
• In a separate shallow dish, "scramble" the eggs with the milk.
• Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
• Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.