Ingredients
Scale
- 1 lb chicken breast tenders
- 1/2 cup Panko breadcrumbs
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Olive oil spray
Instructions
- In a medium mixing bowl, whisk together the Dijon mustard, yellow mustard, honey, garlic powder, onion powder, and smoked paprika. Season the chicken tenders lightly with salt and pepper. Add the chicken to the mustard mixture and toss until every piece is thoroughly coated. For the best flavor, let the chicken sit in this marinade for at least 10 minutes while you prepare the breading station.
- Place the Panko breadcrumbs in a shallow dish. Take one marinated chicken tender at a time and press it firmly into the breadcrumbs. Flip the tender to ensure it is fully coated on all sides. Gently shake off any excess breadcrumbs and place the coated tender on a clean plate. Repeat this process for all chicken pieces.
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil spray. Place the chicken tenders in the basket in a single layer, ensuring they do not overlap. Spray the tops of the chicken with a light coating of olive oil to help them brown. Cook for 10 to 12 minutes, flipping halfway through, until the internal temperature reaches 165°F and the coating is golden and crispy.
- Remove the chicken tenders from the air fryer and let them rest for 2 to 3 minutes to keep the juices locked in. Serve them warm with an extra side of honey mustard for dipping. Pair them with a fresh green salad or sweet potato fries for a complete and satisfying meal.
- Cook Time: 27 minutes