Ingredients
Method
Preparation
- Combine the flour, salt, and ranch seasoning in a bowl.
- Mix the milk and vinegar together and allow it to sit for 5 minutes. Add the mixture to the egg and hot sauce, then whisk until combined.
- Stir the breadcrumbs together with the seasoning mix.
- Flatten each chicken tenderloin slightly by pressing it a few times with the flat side of a knife on a cutting board.
- Coat each tenderloin in the flour mixture, removing excess flour. Dip into the milk mixture, allow extra liquid to drip away, then cover completely with the breadcrumb mixture while gently pressing the coating in place.
Cooking
- Arrange the coated chicken tenderloins in a single flat layer in the air fryer basket, working in batches if needed.
- Spray the chicken generously with avocado oil spray so the coating is lightly and evenly covered.
- Air fry at 400°F (204°C) for 7-9 minutes, until the exterior is browned and the internal temperature reaches 165-175°F (74-79°C).
- Serve the chicken tenders with your preferred sauce.
Notes
Oven Directions: These can also be prepared in the oven. Bake for 10 minutes and broil for a minute or two if additional browning is desired. Using a wire rack helps reduce sticking and improves airflow around the chicken. If a rack is not used, spray only the top side of each tender with oil to help prevent a soft underside. Seasonings: If you prefer not to use the seasoning mixes, add 1 1/2 teaspoons salt and some freshly ground pepper to each of the flour and breadcrumb mixtures. Hot Sauce: The hot sauce is optional and adds flavor and a small amount of zing without making the chicken spicy. Breadcrumbs: Different breadcrumb types can be used. A slightly chunkier plain breadcrumb or a blend of textures can create a more varied coating.