Chicken fingers have long been a favorite of mine. Actually, almost any finger-shaped deep-fried edible seldom escapes my reach. These air-fryer chicken fingers have taken a lot of the guilt out of my guilty pleasure.
PREP: 20 MIN. • COOK: 15 MIN./BATCH • MAKES: 4 SERVINGS
- ¾ lb. boneless skinless chicken breasts
- ½ cup buttermilk
- ¼ tsp. pepper
- 1 cup all-purpose flour
- 3 cups corn chips, crushed
- 1 envelope taco seasoning
- Sour cream ranch dip or salsa
1. Preheat air fryer to 400°. Pound chicken breasts with a meat mallet to ½-in. thickness. Cut into 1-in. wide strips.
2. In a shallow bowl, whisk buttermilk and pepper. Place flour in a separate shallow bowl. Mix corn chips and taco seasoning in a third bowl. Dip chicken in flour to coat both sides; shake off excess. Dip in buttermilk mixture, then in corn chip mixture, patting to help coating adhere.
3. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side. Repeat with remaining chicken. Serve with ranch dip or salsa.
1 serving: 676 cal., 36g fat (6g sat. fat), 47mg chol., 1431mg sod., 60g carb. (4g sugars, 3g fiber), 24g pro.
