1¾poundschicken tendersthawed - about 12 (or chicken breast cut into tenders)
½cupFlamin’ Hot Cheetos crumbs
½cupgrated parmesan cheese
3large eggsbeaten
½cupall-purpose flour
buttermilk ranch or blue cheese dressing for dippingoptional
Instructions
Preheat Air Fryer to 400℉. Prepare a pan or surface with parchment paper.
In a shallow dish, mix together Cheeto crumbs and parmesan; add flour to a second shallow dish or bowl; add beaten eggs to a third.
½ cup Flamin’ Hot Cheetos crumbs, ½ cup grated parmesan cheese, 3 large eggs, ½ cup all-purpose flour
Dip each tender into the flour until coated, then into egg until coated, then into Cheeto mixture; pressing down firmly on both sides to make sure breading really sticks. Place each tender onto prepared surface until ready to cook.
1¾ pounds chicken tenders
Coat each tender in cooking spray, front and back--more for a crispier and browned breading.
Lay each coated tender into Air Fryer basket, not overlapping. You will need to do multiple batches if cooking the full amount.
Cook for 13-14 minutes, flipping each tender halfway through.
Remove from basket and allow to cool slightly before serving. Serve with ranch or blue cheese to dip!
buttermilk ranch or blue cheese dressing for dipping
Notes
Recipe makes 12 tenders.
These are actually not very spicy as is. To add a little more spice, consider using less parmesan and more Flamin’ Hot crumbs for the breading. Or add some cayenne (½ teaspoon) to the flour. Or consider adding some hot sauce of your choice to the beaten egg.
Storage: Store Flamin' Hot chicken tenders in an airtight container in the refrigerator for 3 days.