Air Fryer Chicken Tenders
These air fryer chicken tenders are crispy, flavorful, and much healthier than traditional fried chicken tenders. They make a great appetizer, snack, or main course for a quick and easy dinner.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken breasts pounded to 1/2" thickness and cut into 2-inch thick strips
- 2 large eggs
- ¼ cup whole milk
- 2½ tablespoons yellow mustard
- salt and freshly ground black pepper to taste
- 1½ cups all-purpose flour
- 3 cups plain panko crumbs or pork rind crumbs
- 3 teaspoons garlic powder
- 1 teaspoon curry powder
- ½ teaspoon ground mustard
- ½ teaspoon ground cumin
- ¾ teaspoon sweet or smoked paprika
- 2 teaspoons salt
Instructions
- Prep the air fryer and chicken. Preheat the air fryer to 375˚F. Cut the chicken breasts into strips, season them with salt and pepper on all sides, and set them aside.
- Make the egg mixture. Place the eggs, milk, and mustard in a medium bowl. Whisk until well combined, then set aside.
- Make the dredging station. Place the flour in an extended plate or container and set it aside. Add the panko crumbs, garlic powder, curry powder, ground mustard, cumin, paprika, and salt to a large mixing bowl. Mix well. Set it aside.
- Dredge the chicken strips. Place one of the chicken pieces in the flour and coat it on all sides. Then transfer it to the whisked egg mixture and coat it completely. Next, place it in the seasoned panko. Press it down so the panko sticks to the chicken. Do this on all sides. Continue with the rest of the chicken tenders.
- Air fry. Place 4 to 6 tenders in the air fryer basket, leaving about 1/2-inch space between each piece, and spray them with cooking spray. Cook the tenders for 8 minutes. Flip them over and spray them with more cooking spray. Cook for another 6 to 8 minutes or until golden and crispy, and until the internal temperature of the chicken registers at 165˚F. Cooking time will mostly depend on the size and/or thickness of the chicken tenders.
- Finish and serve. Carefully remove the chicken tenders from the air fryer using kitchen tongs. Set them on a cooling rack for a few minutes before serving the chicken tenders with your favorite dipping sauces.
Notes
- Chicken: Use boneless, skinless chicken breasts or already-cut chicken tenders. I like to use chicken breasts and just cut them into long strips.
- Panko Crumbs are Japanese-style breadcrumbs used as a coating for deep-fried foods. I like to use panko crumbs or pork rind crumbs, but you can also use regular breadcrumbs.
- Spices and seasonings: I added curry powder and smoked paprika to the breading for a bit of spice, but you can use whatever spices and seasonings you want or have on hand.
- Don't overcook the chicken tenders because they will be dry and tough. Check the temperature and pull them out when their internal temperature reaches 165˚F.
Nutrition
Serving: 4ounces | Calories: 541kcal | Carbohydrates: 72g | Protein: 40g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 1771mg | Potassium: 679mg | Fiber: 4g | Sugar: 4g | Vitamin A: 393IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 6mg
