My air fryer chicken game completely changed after I tried double coating

Honestly, I was just winging it with frozen chicken tenders for months. Then I tried a flour-egg-panko double layer before air frying at 400 for 12 minutes and the crunch was night and day different from my old single coat. Has anyone else found a breading trick that actually sticks better?

2 comments

2 Comments

hayden_rodriguez13d ago

Ngl that double coat trick is legit but I found a way to make it even stickier. Try tossing your chicken in a little cornstarch before the flour. It acts like glue for the wet layer and keeps the breading from sliding off when you flip them halfway. I do cornstarch, then seasoned flour, then egg wash, then panko mixed with a pinch of garlic powder and paprika. Comes out so crispy it almost shatters when you bite it.

mason20913d ago

That "almost shatters" part is exactly what I noticed when I tried a similar method last month. I started doing a small splash of buttermilk in the egg wash and it gives the breading this real tight grip on the chicken skin. Honestly haven't had a single piece lose its coating since I switched to that combo.

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