One thing the Vortex Plus isn’t great at is battered foods, like chicken tenders. When using a wet batter, like with fried chicken, not having it suspended in oil like when frying, makes it difficult. Air fryers can also cause foods to become dry unlike with frying in oil. However, I found that if you first soak your chicken in a quick brine, that helps the chicken to stay moist. And if you first dip the food in a flavored, thick, wet batter and then roll it in a dry coating like crushed corn flakes, crispy onions, or panko, it creates a crispy and flavorful batter that works great for quick and easy chicken tenders.

Vortex Plus Air Fryer Crispy Chicken Tenders

Recipe by Lana Horruitiner-Perez

• 3 uncooked Chicken Breasts

Brine:

• 6 Quarts cold Water
• 3 Tbl Salt
• 3 Tbl Sugar

Batter:

• 3 Eggs
• 3 Tbl Flour
• 1 tsp Paprika
• 1 tsp Salt + 1/2 tsp Salt
• 1/2 Tbl Adobo (or your favorite Seasoning Mix or Garlic Powder)
• 1/4 tsp Pepper
• 4 cups Corn Flakes
• 1 Packet Italian Seasoning

Butterfly the Chicken Breasts (that simply means place your hand flat on top of the chicken breast, and with a sharp knife slice the chicken almost in half like a bagel. Stop before you go all the way through to the other side. Now when you open it flat, it will look like a butterfly or heart.)

Cut each butterflied Chicken Breast into 3 inch long Chicken Tenders.

In a large measuring jug or bowl, add 6 Quarts of cold water. Dissolve 3 Tbl Salt and 3 Tbl Sugar.

Add the Chicken and cover with cling wrap and place in fridge for 30 minutes.

While the Chicken is in the brine, start preparing the batters and coating.

Place 4 cups of Corn Flakes in a gallon Ziploc bag. Press out all the air and using a rolling pin, crush the Corn Flakes until they are fine crumb. (You can also crush them in a food processor or use a mallet.)

Place the crushed Corn Flakes and the packet of Italian Seasoning into a small baking dish or pie plate and mix together. Set aside.

In another baking dish, whisk together 3 Eggs, 3 Tbl Flour, 1 tsp Paprika, 1/2 Tbl Adobo, 1 tsp Salt, and 1/4 Pepper (you can also add a few dashes of hot sauce or cayenne if you want to add heat). Set aside.

After the 30 minutes of brining is over, remove the Chicken Tenders and pat dry with a paper towel. Sprinkle with remaining 1/2 tsp Salt.

Dredge the Chicken Tenders one at a time in the wet batter (allow excess to drip off) and then roll in the crushed Corn Flakes. Place on the Vortex baking tray. Continue with the rest of the Chicken Tenders and assemble on 2 trays.

Make sure the drip tray is on the bottom of the Vortex Plus. Press the “BROIL” mode on the Vortex Plus oven. Set the Time to 10 mins. Allow the oven to preheat. When Vortex Plus displays “ADD FOOD” place the trays in the Top and Bottom position.

At 5 mins flip the position of the trays and also flip each chicken piece. (Use a piece of foil or silicone mat to cover the door. This helps with clean up.) Close the door and allow to continue to cook. 

**You are going to flip the trays and chicken depending on the time. If after you flip the chicken the display again says “TURN FOOD”, just ignore it.

When the Vortex Plus displays “COOL” and then “OFF” remove the trays and allow to cool a few minutes. Serve with dipping sauce.

Buen Provecho!