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Cowboy Butter Chicken Tenders Recipe

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4.3 from 5 reviews

Crispy, flavorful air-fried chicken tenders coated in a crunchy cornflake crust and tossed in a zesty homemade cowboy butter sauce. Perfectly seasoned with a blend of Cajun spices, garlic, lemon, and herbs, these tenders deliver a deliciously bold and buttery bite in just 30 minutes.

Ingredients

Chicken and Coating

  • 2 lb chicken tenderloins
  • 1/2 cup flour
  • 1 tbsp all purpose seasoning (Cajun, kick'n chicken seasoning, etc.)
  • 1 teaspoon salt
  • 1/2 tsp freshly cracked pepper
  • 2 eggs
  • 1/4 cup milk or buttermilk
  • 3 cups corn flakes (crushed to coarse crumbs)
  • Olive oil or avocado oil spray (aerosol spray is ideal)

Cowboy Butter Sauce

  • 1 stick butter, mostly melted (8 tablespoons)
  • 4 cloves garlic, minced
  • 1/2 lemon zested and 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne or red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 1 tablespoon chives or green onions, sliced
  • 2 tablespoons fresh parsley, minced
  • Kosher salt and pepper to taste

Instructions

  1. Prepare the Cornflake Crust: Place cornflakes into a gallon ziplock bag, seal tightly, and use a rolling pin or meat mallet to crush them into coarse crumbs. Set aside.
  2. Set up Breading Stations: In three shallow dishes, combine the flour with all purpose seasoning, salt, and freshly cracked pepper in the first. In the second dish, whisk together the eggs and milk (or buttermilk) until smooth. Place the crushed cornflakes in the third dish.
  3. Coat the Chicken Tenders: Using one hand for dry ingredients and the other for wet, dredge each chicken tender in the seasoned flour first, then dip fully into the egg wash, and finally press firmly into the crushed cornflakes ensuring an even coat.
  4. Air Fry the Chicken: Arrange the coated tenders in the air fryer basket in a single layer (cook in batches if necessary). Spray an even coat of olive or avocado oil spray over the chicken. Air fry at 400°F (204°C) for 5 minutes. Flip the tenders, spray again with oil, then cook for another 5 minutes or until the chicken is cooked through and the crust is golden and crisp.
  5. Prepare Cowboy Butter Sauce: While the tenders cook, stir together the melted butter, minced garlic, lemon zest and juice, Dijon mustard, paprika, cayenne/red pepper flakes, dried thyme, additional red pepper flakes, sliced chives or green onions, fresh parsley, and kosher salt and pepper. Adjust seasonings to taste.
  6. Toss and Serve: Transfer the cooked chicken tenders to a large bowl, pour the cowboy butter sauce over, and toss until each tender is evenly coated. Serve immediately with ranch or blue cheese dressing for dipping.

Notes

  • For extra crunch, do not skip crushing the cornflakes to coarse crumbs rather than fine powder.
  • Using buttermilk instead of milk in the egg wash adds tang and helps with coating adhesion.
  • Olive oil or avocado oil spray keeps the crust crisp and golden without deep frying.
  • Cook the tenders in a single layer in the air fryer for even cooking and crispy texture.
  • Adjust cayenne and red pepper flakes to control the heat level in the cowboy butter sauce.
  • Serve with your favorite creamy dipping sauce such as ranch or blue cheese to complement the spicy buttery flavors.

Find it online: https://recipefeastful.com/cowboy-butter-chicken-tenders-recipe/