A rich and delicious variation on an old classic, this recipe is incredibly simple. Use a kitchen torch to caramelize the sugar top, or simply broil it.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds chicken tenderloins, tendons removed
- ½ cup tapioca starch
- 1 ½ teaspoons jerk seasoning
- ½ teaspoon granulated garlic
- 1 egg
- 1 teaspoon hot sauce
- 1 cup cornflakes, finely crushed
- ¼ cup unsweetened coconut flakes
Instructions
- Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Meanwhile, combine tapioca starch, jerk seasoning, and garlic in a shallow bowl for the dry mix. Beat together egg and hot sauce in a separate shallow bowl for the egg wash. Combine corn flakes and coconut flakes in a third shallow bowl for the crust.
- Dip each chicken tender into the dry mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender.
- Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.
- If desired, you can cut the tenders into nugget sizes before breading if they’re too big.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 3 g |
| Sodium | 157 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |