Air Fryer Chicken Tenders Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g chicken breast fillets, cut into 2cm thick strips</li> <li class="ingredients-single-item">120g panko breadcrumbs</li> <li class="ingredients-single-item">40g all-purpose flour</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">2 tbsp olive oil or cooking spray</li> <li class="ingredients-single-item">1 tsp garlic powder</li> <li class="ingredients-single-item">1 tsp paprika</li> <li class="ingredients-single-item">1 tsp dried Italian herbs</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">¼ tsp black pepper</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Air fryer</li> <li class="equipment-single-item">Tongs</li> <li class="equipment-single-item">3 shallow dishes for breading station</li> <li class="equipment-single-item">Paper towels</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Pat the chicken strips dry with paper towels. This removes excess moisture, which ensures your coating sticks well and helps achieve maximum crispiness. Set aside while you prepare the breading station. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a shallow dish, mix the flour, half the salt, and pepper. In a second dish, whisk the eggs until completely blended. In a third dish, combine the panko breadcrumbs, garlic powder, paprika, dried herbs, and remaining salt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Drizzle the olive oil over the panko mixture and use your fingers to toss until the crumbs are lightly coated. This extra step helps the breadcrumbs achieve that golden-brown color and crispiness that traditionally comes from deep frying. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your air fryer to 200°C for 3-5 minutes. Preheating creates an immediate high heat environment that starts crisping the exterior of the chicken as soon as it's placed inside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Working one at a time, dredge each chicken strip in flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off, then press into the panko mixture, ensuring an even coating on all sides. Place breaded tenders on a clean plate until all are coated. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Spray the air fryer basket lightly with cooking spray. Place chicken tenders in the basket in a single layer, making sure they don't touch (you may need to cook in batches). Lightly spray the tops of the tenders with cooking spray for extra crispiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Cook at 200°C for 6 minutes, then flip the tenders using tongs. Continue cooking for another 5-6 minutes until they're golden brown and the internal temperature reaches 74°C. The meat should be white throughout with no pink remaining. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> If cooking in batches, transfer cooked tenders to a wire rack instead of a plate to maintain crispiness. The air circulation underneath prevents the bottoms from becoming soggy from trapped steam. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Let the tenders rest for 2 minutes before serving. This brief rest allows the juices to redistribute within the meat, ensuring each bite is perfectly moist. Serve hot with your favorite dipping sauces like honey mustard, barbecue sauce, or ranch dressing. </li> </ol>