There are many different ways to cook chicken tenders, but for feeding a smaller group, the air fryer is a convenient method for super-crispy and juicy results. A simple combination of panko bread crumbs, paprika, salt and pepper make up the coating, but that can just be the beginning: Try adding nutritional yeast for a boost of umami, shichimi togarashi or crushed red pepper for heat, or a sprinkle of oregano for a more classic flavor profile. Turn this recipe into a full meal by adding half of the recipe for air-fryer broccoli or air-fryer green beans to the basket when flipping the chicken tenders.
Total Time40 minutes Prep Time5 minutes Cook Time35 minutes
INGREDIENTS:
Yield:3 to 4 servings
- 1pound chicken tenders or boneless, skinless chicken breasts cut into 1-inch strips
- 2teaspoons kosher salt (such as Diamond Kosher), plus more for seasoning
- Black pepper
- 2large eggs
- 2teaspoons Dijon mustard
- 1½cups panko bread crumbs
- 2teaspoons sweet paprika
- Nonstick cooking spray
- Lemon wedges, for serving (optional)
- BBQ sauce, ranch dressing or ketchup, for dipping (optional)
PREPARATION:
- Step 1: Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.
- Step 2: Pat the chicken tenders dry with paper towels and season all over with salt and pepper. (Chicken can be seasoned and left uncovered in the refrigerator for up to 12 hours.)
- Step 3: In a medium bowl, whisk together eggs and mustard. In a separate medium bowl or shallow dish, combine the panko, paprika, 1¼ teaspoons of salt and some black pepper.
- Step 4: Working with one strip at a time, dip chicken into egg mixture, allowing any excess to drip off, then roll in the seasoned panko, pressing to adhere as much as possible. Place breaded chicken on a large plate.
- Step 5: Lightly spray both sides of the tenders with cooking spray. Transfer as many of the tenders as possible to the air fryer basket, making sure they’re in an even layer. (For smaller air fryer baskets, cooking may need to be done in batches. Tent the cooked tenders with aluminum foil to keep warm while cooking the other batches.) Cook, flipping the tenders halfway through, until the panko is browned and the chicken is fully cooked, 10 to 12 minutes. Serve with any of the dipping sauces alongside, if desired.
TIP:
- To freeze uncooked tenders, lay the breaded chicken on a baking sheet and freeze until the panko does not easily shake off, then transfer to a resealable bag or airtight container. When ready to cook, place in the air fryer frozen, adding a few minutes to the cook time, until the chicken is fully cooked.
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