Air-Fryer Fiesta Chicken Fingers
1 SERVING 676 cal., 36g fat (6g sat. fat), 47mg chol., 1431mg sod., 60g carb. (4g sugars, 3g fiber), 24g pro. PREP 20 min. COOK 15 min./batch SERVES 4
Ingredients 3⁄4 lb. boneless skinless chicken breasts 1⁄2 cup buttermilk 1⁄4 tsp. pepper 1 cup all-purpose flour 3 cups corn chips, crushed 1 envelope taco seasoning Ranch dip or salsa
- Pound chicken breasts with a meat mallet to 1⁄2-in. thickness. Cut into 1-in.-wide strips.
- In a shallow bowl, whisk buttermilk and pepper. Place flour in a separate shallow bowl. Mix corn chips and taco seasoning in a third bowl. Dip chicken in flour to coat both sides; shake off excess. Dip in buttermilk mixture, then in corn chip mixture, patting to help coating adhere.
- In batches, arrange chicken in a single layer on the Crisper Tray; spritz with cooking spray. Slide the Crisper Tray into Shelf Position 4. Turn the Function Dial to Air Fry, set the temperature to 400° and set the timer to 15 minutes. Cook, turning once, until coating is golden brown and chicken is no longer pink. Serve with ranch dip or salsa.