2lb Chicken Tenders
2 Cups Buttermilk (or until submerged)
2 Tsp Cajun
1 Tsp Salt
Season to your preference
Dry Batter:
1/2 Corn starch
1 Cup flour
Season to taste
I did: 1 Tbsp Cajun
2 tsp salt
Split batter then add:
1 Cup Breadcrumbs
Egg wash:
2 eggs (season to taste)
Parmesan Garlic sauce:
1/4 cup mayo
1/4 cup parmesan cheese
1/2 tsp thyme leaves
1 tsp chili flakes
2-4 Tbsp butter
2 Tbsp minced garlic
If you would like to air fry or oven bake:
Go from the buttermilk batter straight into the dry batter, I don’t think the double batter is necessary. Here are the measurements for the dry batter:
Dry Batter for air fryer:
1 Cup Panko
1/4 Cup corn starch
1 Cup flour
1 Tbsp Cajun
2 tsp salt (to taste)
Air fryer for 10-15 minutes at 400 degrees or oven bake 18-25 or until cooked through and golden brown
