Air Fryer Captain Crunch Chicken Fingers

Equipment needed:
Air Fryer
3 bowls for marinade, egg wash & battering
Food Processor or Magic Bullet
Meat Probe



  • 3 Chicken Breasts
  • 1 egg (beaten)
  • 2 cups Captain Crunch Cereal
  • 2 cups Pork Rinds
  • 1 tsp canola oil
  • 1 cup Buttermilk
  • Small baking sheet covered with parchment paper
  • 2 ounces Motley Mustard


  1. Slice chicken breast into finger size strips and marinate for 4 hours to overnight in buttermilk.
  2. Preheat Air Fry (with oil in it) to 400°F
  3. Blitz the cereal & pork rinds to create a powder and set aside.
  4. Pull chicken from buttermilk & pat dry.
  5. Beat egg in small bowl.
  6. Slather chicken pieces in egg wash & gently drop in  batter mixture, flipping often to fully coat.
  7. Set battered fingers on cookie sheet & place in freezer for 20 minutes.
  8. Redo battering process with any leftover egg wash & batter
  9. Return to freezer for an additional 10 minutes.
  10. Gently place fingers in air fryer (do not stack or overlap.)
  11. Cook for 5 1/2 minutes, flip and cook for another 5 1/2 minutes until internal temp reaches 165°F.
  12. Serve with Motley Mustard for the ultimate balance of Sweet & Spicy!
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