Ingredients
Scale
- 1 ½ lbs Chicken Tenderloins (or boneless, skinless chicken breasts cut into 1-inch strips)
- ½ cup All-Purpose Flour
- 2 large Eggs, beaten
- 1 cup Panko Breadcrumbs
- ¼ cup Grated Parmesan Cheese
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Paprika
- ½ tsp Salt
- ¼ tsp Black Pepper
- Olive Oil Spray or Avocado Oil Spray (essential for crisping!)
- Fresh chopped parsley (optional, for garnish)
Instructions
- Preheat: Preheat your air fryer to 400°F (200°C) for 5 minutes.
- Prepare the Station: Set up three shallow bowls.
- Bowl 1: Whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.
- Bowl 2: Beat the eggs until smooth.
- Bowl 3: Mix the Panko breadcrumbs and grated Parmesan cheese.
- Dredge the Chicken: Pat the chicken dry with a paper towel. Using one hand, dip a tender into the flour (shake off excess). Using your other hand, dip it into the egg. Finally, return to the first hand to press it firmly into the Panko mixture to coat.
- Arrange: Place the tenders in the air fryer basket in a single layer. Do not crowd them; cook in batches if necessary.
- Spray & Cook: Generously spray the tops of the chicken with oil spray. Cook at 400°F for 5–6 minutes.
- Flip & Finish: Flip the tenders over. Spray any dry or floury spots with more oil. Cook for another 5–6 minutes until golden brown and crispy (internal temp should reach 165°F).
- Serve: Serve immediately with your favorite dipping sauce.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To restore the crunch, reheat in the air fryer at 350°F for 3–4 minutes. Do not microwave.
- Gluten-Free: Swap the flour for a GF blend and use GF Panko breadcrumbs for a gluten-free version.
- Make it Spicy: Add a pinch of cayenne pepper to the flour mixture for a little kick.
- Prep Time: 10
- Cook Time: 20
- Category: Main
- Method: Air Fryer
- Cuisine: American