Perfect for Super Bowl or every giving evening.
Signature Sweet Maple Chili Chicken
Fried Chicken
1 cup all-purpose flour
1 1/2 cups panko breadcrumbs 2 tablespoons JS Crab & Seafood Boil seasoning
1-2 tablespoons oil of choice | spray bottle or brush 1-2 teaspoons kosher salt | optional
Buttermilk Marinade
2 - 2 1/2 pounds boneless skinless tenders
1 quart of buttermilk
1 teaspoon Worcestershire sauce 2 teaspoons JS Crab & Seafood Boil seasoning
Marinate for 15 to 30 minutes
Preheat Air Fryer 375F
In a large bowl, combine buttermilk, Worcestershire sauce and JS Crab & Seafood Boil seasoning for the marinade; use a whisk to stir. Once the mixture is blended, submerge the chicken in the mixture. Tightly cover with plastic wrap and let marinate for 15-30 minutes in refrigerator.
In a large shallow pan or ziplock bag, combine the all-purpose flour, panko breadcrumbs, and remaining JS Crab & Seafood Boil seasoning. Mix to ensure the seasoning is spread throughout the flour mixture.
Remove the chicken from the buttermilk marinade. Place 4-6 pieces of chicken into flour mixture at a time. Move the chicken around until completely coated. Gently shake off any excess flour mixture. Repeat with remaining chicken pieces.
Once complete, space out chicken on air fryer trays, lightly spray or brush with oil and place in fryer. Cook for 20-25 minutes until fully cooked and golden brown. Cooking time depends on the chicken tenders' size; please adjust the time for smaller or larger pieces.
Sweet Chili Maple Syrup
1/4 cup maple syrup
1/4 cup sweet chili sauce
1 tablespoon parsley | chopped or dried
Combine maple syrup, sweet chili, and parsley in a small bowl and stir together.
For plating, stack the desired amount of chicken tenders on a plate and drizzle or coat with Sweet Chili Maple Syrup, and Enjoy!
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