Crispy cornflake coated chicken tenders, tossed in a sweet & spicy chilli jam glaze, served with McCain Shake Shake Fries and a fresh side salad. This recipe is a must try for a delicious date night or easy midweek meal!
Add 60g cornflakes to a ziplock bag, followed by 1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp onion granules and salt & pepper (to taste). Seal the ziplock bag, then roll with your hands or a rolling pin to coarsely crush the cornflakes.
Line up 3 large bowls. In the first bowl, add 30g Plain Flour. In the second, add 2 eggs and beat together. In the third, add your crushed seasoned cornflakes.
Dip each chicken tender into the flour, then eggs, then crushed cornflakes - ensure they’re fully coated.
Transfer the coated chicken into your air-fryer, spray each one with some spray oil, then air-fry at 180C for 8-10 minutes, until golden and crispy, before removing and setting aside.
Carefully open a bag of McCain Shake Shake Salt & Cracked Black Pepper Fries, add the seasoning from the sachet to the fries and shake until evenly coated.
Place the seasoned fries into your air-fryer basket and cook at 200C for 6-8 minutes (shaking half way through) until crisp and light golden.
Whilst the fries are cooking, add 6 tbsp of Chilli Jam to a pan and gently heat through for 2-3 mins, until it’s bubbling.
Transfer the chilli jam to a bowl and allow to cool slightly, then dip each chicken tender in the Chilli Jam until well coated.
Serve the chilli jam chicken tenders alongside your McCain Shake Shake Fries, a side salad and dipping sauce of choice.
