Marinated in buttermilk and Culinary Collection Adobo, these air-fried fried chicken tenders are crispy, flavorful and irresistible. Serve as chicken fingers, as a filling for tacos or as a topping for salads.
Recipe tags: adobo base, easy difficulty, app, chicken, deepfry
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ cup | buttermilk |
| 2 tbsp | Better Than Bouillon® Adobo Base |
| 1 cup | all-purpose flour |
| 1 tsp | baking powder |
| 2 tbsp | olive oil, divided |
| ½ cup | ranch dressing |
Directions
In medium bowl, whisk together buttermilk and Culinary Collection Adobo. Stir in chicken tenders until coated. Marinate in airtight container in refrigerator for at least 2 hours and up to overnight.
In shallow bowl, whisk together flour and baking powder.
Drain chicken tenders well. Dredge each chicken tender in flour mixture until well coated. Let stand for 10 minutes on parchment paper–lined baking sheet (this will help set the coating).
In 2 batches, arrange dredged tenders in air-fryer Preheat air fryer to 400°F according to manufacturer’s instructions.
Basket (do not crowd). Drizzle each batch with 1 Tbsp oil.
Air-fry chicken, flipping halfway, for 15 to 18 minutes or until golden brown and cooked through.
Serve with ranch dressing for dipping.
Tips: Substitute ranch dressing with tomato salsa, salsa verde or sour cream if preferred.