Crispy Butter Chicken (Print Version)
# Ingredients:
→ Chicken Bread Coating
01 -
2 pounds chicken strips
02 -
1/2 cup plain flour
03 -
1 tablespoon Cajun or spicy chicken seasoning
04 -
1 teaspoon table salt
05 -
1/2 teaspoon cracked black pepper
06 -
2 big eggs
07 -
1/4 cup milk or tangy buttermilk
08 -
3 cups cornflakes, crushed into rough pieces
09 -
Sprayable olive or avocado oil
→ Butter Dipping Sauce
10 -
1 stick of butter, partially soft but not fully melted
11 -
4 garlic cloves, finely chopped
12 -
Zest of half a lemon and 1 tablespoon of its juice
13 -
1 tablespoon Dijon mustard
14 -
1 teaspoon smoked paprika
15 -
1/2 teaspoon cayenne pepper or chili flakes
16 -
1/2 teaspoon dried thyme
17 -
1 teaspoon crushed red pepper flakes
18 -
1 tablespoon sliced chives or green onions
19 -
2 tablespoons chopped parsley leaves
20 -
Salt and pepper (season as you like)
# Instructions:
01 -
Pop your cornflakes into a gallon-sized zip bag, seal it up, then go over it with a rolling pin or meat mallet until they’re broken into coarse bits.
02 -
Get three shallow bowls (pie pans are ideal). For the first one, mix flour with salt, seasonings, and pepper. In the next, whisk together eggs and milk until combined. Leave the crushed cornflakes in the last one.
03 -
Using one hand for the dry stuff and the other for the wet, coat each piece by dipping once through the flour mix, then into the egg wash, and finally pressing it into the crumbed cornflakes until fully coated.
04 -
Lay a few breaded chicken strips in your air fryer. Spray them with oil, making sure they’re evenly covered. Set to 400°F and cook for 5 minutes, flip them, spray a little more oil, then cook another 5 minutes until crispy and golden.
05 -
As the chicken cooks, mix all the sauce ingredients in a bowl. Adjust the flavor as you prefer, adding more spices if needed.
06 -
Once the chicken is done, put it in a mixing bowl. Pour over your butter sauce and give it a good toss to coat evenly. Pair it with your favorite ranch or blue cheese dip.
# Notes:
01 -
Freezing tip: Line up breaded chicken on a tray and put in the freezer for 2 hours. Once solid, transfer into a bag for up to 2 months.
02 -
For better butter: Keep some chunks partially solid—it keeps the butter from separating.