Ingredients
Scale
- 1 lb chicken tenderloins (or chicken breast cut into strips)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil spray or avocado oil spray
Instructions
- Start by setting up a dredging station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk the eggs until smooth. In the third bowl, combine the Panko breadcrumbs, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pat the chicken tenders dry with paper towels to ensure the coating sticks. Coat each piece of chicken in flour and shake off the excess. Dip the floured chicken into the egg wash, then press firmly into the seasoned Panko mixture until fully coated.
- Preheat your air fryer to 375°F (190°C) for 3 minutes. Lightly spray the air fryer basket with oil. Place the breaded chicken tenders in the basket in a single layer, ensuring they do not overlap. Spray the tops of the tenders generously with oil spray to help them brown. Air fry for 6 minutes, then use tongs to flip each tender. Spray the other side lightly with oil and cook for an additional 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is crispy and golden.
- Remove the chicken tenders from the air fryer and let them rest for 2 to 3 minutes. This resting period allows the juices to redistribute and the crust to set properly. Serve the tenders warm with your favorite dipping sauces, such as honey mustard, BBQ sauce, or spicy ranch. Pair them with a side of sweet potato fries or a fresh garden salad for a complete, satisfying meal.
- Cook Time: 27 minutes