Description
Deliciously crispy chicken tenders with a crunchy panko coating, made effortlessly in the air fryer.
Ingredients
Scale
- 1 pound (450g) fresh chicken breast tenders or cut chicken breasts into strips
- 1 1/2 cups (150g) panko breadcrumbs, preferably Japanese style
- 1/2 cup (60g) all-purpose flour
- 2 tablespoons (16g) cornstarch
- 2 large eggs, beaten, room temperature
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or olive oil spray
Instructions
- Prepare the chicken: Pat the chicken tenders dry with paper towels and trim any excess fat or uneven edges.
- Set up dredging stations: In one bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. In the second bowl, whisk the eggs. For the third bowl, place the panko breadcrumbs.
- Coat the chicken: Dredge each chicken tender in the seasoned flour mixture, dip it into the beaten eggs, then press firmly into the panko breadcrumbs.
- Preheat the air fryer: Preheat your air fryer to 400°F (200°C) for about 3 minutes.
- Air fry the tenders: Arrange the coated tenders in a single layer in the air fryer basket and lightly spray with cooking spray. Air fry for 10-12 minutes, flipping halfway through.
- Serve: Let the tenders rest before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for best results.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 4 tenders
- Calories: 380
- Sugar: 0g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 180mg