Air-Fried Panko-Crusted Chicken Tenders with Crispy Coating

Ingredients

• 1 1/2 pounds chicken tenderloins
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs
• 1 tablespoon water
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil, for spritzing

Method

1. 1

   Pat the chicken tenderloins dry with paper towels to help the coating adhere.

2. 2

   In a shallow dish, whisk together the flour, salt, and black pepper.

3. 3

   In a second shallow dish, whisk the eggs with the water until smooth.

4. 4

   In a third shallow dish, mix the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, and onion powder.

5. 5

   Dredge each chicken tenderloin in the flour mixture, shaking off excess, then dip into the egg wash, then press into the panko mixture to coat evenly on all sides.

6. 6

   Arrange the coated tenders in a single layer in the air fryer basket, leaving space between each piece; work in batches if needed.

7. 7

   Lightly spritz the tops of the tenders with olive oil.

8. 8

   Air fry at 400°F, flipping and spritzing the other side with oil halfway through, until golden brown and the internal temperature reaches 165°F.

   12:00 · Air fry tenders
9. 9

   Let the tenders rest for 2 minutes before serving.

   2:00 · Rest tenders