About this recipe
Chicken tenders without a deep fryer. Egg wash and a light panko coat give crunch while the air fryer keeps the inside juicy.
One and a half pounds of strips feeds four. Season the crumbs well so every bite tastes like more than plain chicken.
Do not skip the flip. The underside needs the same blast of heat to crisp.
DIP AND COAT
Step 1
Pat chicken dry. Season lightly with a pinch of the salt and pepper.
Step 2
Stir panko with paprika, garlic powder, onion powder, remaining salt, and pepper in a shallow dish. Beat eggs in a second dish.
Step 3
Dip each strip in egg, then press into panko so both sides are lightly coated. Preheat the air fryer to 400°F for 3 minutes if your model recommends it.
AIR FRY
Step 4
Spray the basket lightly. Arrange tenders in a single layer and mist the tops with oil spray.
Step 5
Air fry at 400°F for 7 minutes. Flip, mist again if dry, then air fry at 400°F until golden and 165°F inside, 6 to 7 minutes more.
SERVE
Step 6
Rest 2 minutes so the crust sets, then serve.
Tips
Work in batches if the basket is full. Overlapping strips steam and stay soft.
For extra crunch, mix 1 tablespoon grated Parmesan into the panko (adds a little sodium and fat).
Swaps
PankoCrushed cornflakes
Same volume; slightly sweeter crunch and still light.
Equipment
Air fryer · Shallow dishes · Tongs · Instant-read thermometer
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