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Use a sharp knife to trim the fat from the chicken breasts and cut into tenders.
Dip the chicken into buttermilk and let soak for at least 30 minutes or up to overnight.
Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika, and cayenne pepper into a small food processor. Pulse until well combined.
Preheat oven to 450º F.
Place breadcrumbs mixture in a shallow pan. Then dip each chicken piece into the breading mixture. Press down firmly so the breading sticks to the chicken.
Place the chicken on a lightly oiled pan; spray the top of the chicken well with cooking spray.
Bake the chicken until done, about 30 minutes, flipping the chicken halfway through so they're crispy on both sides. NOTE: The cooking time will depend on the thickness and size of your chicken pieces. The best way to check for doneness is to use a meat thermometer. The chicken will be done when it reaches 175º F. So make sure to check that the chicken is cooked through before you serve.
Preheat the air fryer to 400°F.
Place the chicken in the basket, DO NOT crowd or overlap. You might need to do this in batches depending on the air fryer's capacity.
Cook for 13-15 minutes, flipping the chicken halfway through so they're crispy on both sides. Repeat with the remaining chicken.