Air Fryer Hazelnut Chicken Strips with Caramelized Honey Mustard
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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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Directions

Step one
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 two
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 three
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 four
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 five
While chicken cooks, whisk mustard, mayonnaise, lemon juice and cayenne into cooled caramelized honey. Serve as a dip with hazelnut crusted chicken strips.

Ingredients

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 one
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 two
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 three
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 four
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 five
While chicken cooks, whisk mustard, mayonnaise, lemon juice and cayenne into cooled caramelized honey. Serve as a dip with hazelnut crusted chicken strips.