Ingredients
Equipment
Method
- Pat the chicken tenders dry with paper towels. This is a crucial step for achieving maximum crispiness. In a shallow dish, whisk together the eggs.1 pound boneless, skinless chicken tenders, 2 large eggs
- In a second shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Mix well. In a third shallow dish, combine the panko breadcrumbs and 1/4 cup of grated Parmesan cheese. Stir to distribute the cheese evenly.1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Working one tender at a time, dredge it in the flour mixture, ensuring it's fully coated. Shake off any excess flour. Then, dip the floured tender into the beaten eggs, letting any excess drip off. Finally, press the egg-coated tender into the panko-Parmesan mixture, coating it thoroughly on all sides. Place the coated tenders on a clean plate or baking sheet as you work.1 pound boneless, skinless chicken tenders, 1/2 cup all-purpose flour, 2 large eggs, 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese
- Preheat your air fryer to 390°F (200°C) for about 3-5 minutes. If you don't have a preheat function, simply run it at temperature for that time.
- Lightly spray the air fryer basket with cooking spray or brush with olive oil to prevent sticking. Arrange the breaded chicken tenders in a single layer in the air fryer basket. Do not overcrowd the basket; you may need to cook in batches.1 pound boneless, skinless chicken tenders, 2 tablespoons olive oil
- Cook for 10-12 minutes, flipping the tenders halfway through the cooking time. The exact cooking time will vary depending on your air fryer model and the thickness of the tenders. They should be golden brown and cooked through, with an internal temperature of 165°F (74°C).
- While the chicken is cooking, in a small bowl, mix together the minced garlic and 2 tablespoons of olive oil. Alternatively, if you prefer a sautéed garlic flavor, you can add the minced garlic to a small pan with the olive oil over medium-low heat for about 1 minute until fragrant, being careful not to burn it.2 cloves garlic, 2 tablespoons olive oil
- Once the chicken tenders are cooked, immediately toss them in a clean bowl with the garlic-olive oil mixture (or the sautéed garlic oil). This infuses them with extra garlic flavor and helps the Parmesan adhere. Garnish with extra grated Parmesan cheese and fresh chopped parsley, if desired. Serve immediately with your favorite dipping sauces.1 pound boneless, skinless chicken tenders, 2 tablespoons olive oil, 1/4 cup grated Parmesan cheese, 1 tablespoon fresh parsley
Notes
Store cooled tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 4-6 minutes. Freeze cooled tenders by flash-freezing on a baking sheet then transferring to a freezer-safe bag for up to 2-3 months.