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Air Fryer Hazelnut Chicken Strips with Caramelized Honey Mustard
Servings: 2
Prep Time: 10 MINS
Cook Time: 20 MINS
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Ingredients
| 2 | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 3/4 cups | buttermilk |
| 1/2 tsp. | paprika |
| 1 cup | hazelnuts, lightly toasted and finely chopped |
| 1 cup | panko breadcrumbs |
| 1 tbsp. | fresh rosemary, finely chopped |
| Kosher salt and freshly ground black pepper | |
| 1/4 cup | honey |
| 1 tsp. | water |
| 1/3 cup | Dijon mustard |
| 1/4 cup | mayonnaise |
| 1 tbsp. | fresh lemon juice |
| 1/4 tsp. | cayenne pepper |
Directions
| Step 1 |
| Preheat air fryer to 400°F. Pat chicken breasts dry. With a sharp knife, slice breasts lengthwise into 1/2”-strips. Place strips into glass baking dish. Pour buttermilk and paprika over chicken and toss with tongs until well-coated. Let sit at room temperature for 30 minutes. |
| Step 2 |
| Meanwhile, add honey and water to small saucepan over medium heat. Bring honey to simmer, swirling pan occasionally. Once simmering, continue to swirl until honey turns deep amber and gives off a nutty aroma, 4 to 6 minutes. Remove from heat and pour into heat-safe mixing bowl. Set aside to cool. |
| Step 3 |
| Combine hazelnuts, breadcrumbs and rosemary in shallow bowl and season with salt and pepper to taste. Working one at a time, remove chicken from buttermilk, letting excess drip back into dish, and coat on all sides with hazelnut mixture. |
| Step 4 |
| Coat basket of air fryer with nonstick cooking spray. Working in batches, arrange chicken tenders in basket in single layer with at least 1/2” space between each. Air fry for 8 minutes, or until crust is golden brown and internal temperature reaches 170°F (air fryers may vary, so follow time and temperature according to manufacturer’s recommendations). Alternatively, bake chicken strips in 400°F oven on wire rack set onto parchment-lined baking sheet for 12-15 minutes, spraying tops with cooking spray for golden brown crusts. |
| Step 5 |
| While chicken cooks, whisk mustard, mayonnaise, lemon juice and cayenne into cooled caramelized honey. Serve as a dip with hazelnut crusted chicken strips. |
