These air-fryer chicken tenders use seasoned flour, egg wash, and seasoned panko for a layered coating. The recipe makes four servings.
Ingredients
- 1½ lb. chicken tenderloins
- Salt and pepper, to taste
- 1 large egg
- 2 tablespoons milk
- 1 cup all-purpose flour
- 2 teaspoons garlic powder, divided
- 2 teaspoons paprika, divided
- 1 cup panko breadcrumbs
- Nonstick cooking spray
- Ketchup or ranch dressing, optional for serving
Instructions
- Season the chicken tenderloins with salt and pepper.
- Whisk the egg, milk, salt, and pepper in a bowl.
- Combine the flour with salt, pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika in a shallow bowl.
- Combine the panko with salt, pepper, the remaining garlic powder, and the remaining paprika in another shallow bowl.
- Dredge each tender in the flour mixture, shake off the excess, dip it in the egg mixture, and coat it with the panko mixture. Set on a wire rack.
- Lightly grease the air-fryer basket. Arrange the tenders in one layer and spray the tops lightly.
- Air fry at 370°F (188°C) for 14 minutes, flipping after 7 minutes. Work in batches as needed.
- Cook until the centers reach 165°F (74°C).
- Serve hot with ketchup or ranch if desired.
Allow about 25 minutes total.
