Air Fryer Chicken Tenders
Crispy Air Fryer Chicken Tenders are golden, juicy, and breaded with panko for a crunchy bite. Ready in about 30 minutes, they're perfect for dinner or a game-day snack with your favorite sauces and sides.
Servings: 3 servings (2 tenders)
Ingredients
- 1 pound chicken tenderloins (about 6 tenders), tendons removed
- 1 large egg
- 2 tablespoons milk
- 1/4 cup all-purpose flour
- 1 cup unseasoned panko breadcrumbs
- 1 to 1-1/2 teaspoons Lawry's original seasoned salt , divided
- 1 teaspoon sweet paprika , divided
- 1 teaspoon onion powder , divided
- 1 teaspoon garlic powder , divided
- 1 teaspoon freshly-ground black pepper , divided
- neutral, high-heat cooking oil spray
- dipping sauces , such as ketchup, honey mustard, ranch dressing, or BBQ sauce
Instructions
- Preheat your air fryer to 400°F. Prepare 3 shallow bowls or trays for breading.
- In the first bowl, combine the flour with 1/2 teaspoon seasoned salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper.
- In the second bowl, whisk the egg together with the milk.
- In the third bowl, combine the panko with 1/2 to 1 teaspoon seasoned salt (see note below), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper.
- Dip the chicken tenderloins first into the flour mixture, dredging them on all sides. Then, dip them into the egg mixture, letting any excess egg wash drip off. Finally, bread the tenderloins in the panko mixture, pressing to adhere the crumbs. As you're working, continually stir and fluff up the panko to re-incorporate any of the seasonings that have settled in the bowl.
- Add the breaded chicken to your air fryer basket in a single layer, leaving some space around them for air to circulate. Lightly spray both sides of the chicken with cooking spray (I use vegetable oil in my non-aerosol oil mister). Depending on the size of your air fryer basket, you might need to cook the chicken tenders in batches.
- Cook for 10-12 minutes, flipping the chicken halfway through (see note below). If the tenders look dry when you flip them, lightly spray them with a little more oil. When ready, the tenders should be crispy and the internal temperature should read 165F on an instant-read thermometer inserted into the thickest part of the tenders.
- Let rest for 3-5 minutes and serve with your favorite dipping sauces and sides.
Notes
Seasoned Salt: My taste testers were evenly split on whether they preferred the batches with 1/2 teaspoon or 1 teaspoon of Lawry's in the bread crumbs. I you like a zestier crumb that's a bit saltier, go with the full teaspoon. For a milder crumb, use 1/2 teaspoon.
Cooking Time: Air fryer cooking times can vary by brand and model. Start checking for doneness after 10 minutes and adjust as needed for your specific air fryer.
Nutrition
Serving: 2tenders | Calories: 342kcal | Carbohydrates: 25g | Protein: 39g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 160mg | Sodium: 1126mg | Potassium: 690mg | Fiber: 2g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 3mg
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