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Air-Fryer Chicken Tenders
Published Oct. 17, 2023
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- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound chicken tenders or boneless, skinless chicken breasts cut into 1-inch strips
- 2teaspoons kosher salt (such as Diamond Kosher), plus more for seasoning
- Black pepper
- 2large eggs
- 2teaspoons Dijon mustard
- 1½cups panko bread crumbs
- 2teaspoons sweet paprika
- Nonstick cooking spray
- Lemon wedges, for serving (optional)
- BBQ sauce, ranch dressing or ketchup, for dipping (optional)
Preparation
- Step 1
Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.
- Step 2
Pat the chicken tenders dry with paper towels and season all over with salt and pepper. (Chicken can be seasoned and left uncovered in the refrigerator for up to 12 hours.)
- Step 3
In a medium bowl, whisk together eggs and mustard. In a separate medium bowl or shallow dish, combine the panko, paprika, 1¼ teaspoons of salt and some black pepper.
- Step 4
Working with one strip at a time, dip chicken into egg mixture, allowing any excess to drip off, then roll in the seasoned panko, pressing to adhere as much as possible. Place breaded chicken on a large plate.
- Step 5
Lightly spray both sides of the tenders with cooking spray. Transfer as many of the tenders as possible to the air fryer basket, making sure they’re in an even layer. (For smaller air fryer baskets, cooking may need to be done in batches. Tent the cooked tenders with aluminum foil to keep warm while cooking the other batches.) Cook, flipping the tenders halfway through, until the panko is browned and the chicken is fully cooked, 10 to 12 minutes. Serve with any of the dipping sauces alongside, if desired.
- To freeze uncooked tenders, lay the breaded chicken on a baking sheet and freeze until the panko does not easily shake off, then transfer to a resealable bag or airtight container. When ready to cook, place in the air fryer frozen, adding a few minutes to the cook time, until the chicken is fully cooked.
Private Notes
Cooking Notes
Add oil to the panko if you don't have or use spray oil. It crisps up perfectly in the air fryer and there's less handling to knock off the panko.
Be careful about using cooking spray, as this can really gum up some air fryer ovens.
I make something similar but several years ago started using GF corn flakes or corn Chex (they aren’t GF if they have malt flavoring) instead of panko or bread crumbs. I recently discovered GF panko, which I’ve used to great success in other recipes, but the family still prefers the corn flakes for their chicken tenders.
I've made this recipe several times now and skip the egg, just wash with the mustard. I find it keeps more of the Dijon flavor. I also split the breading into two batches. If you mix it all at once, the last couple tenders will be more of the panko and not as fully mixed with the other spices. I also toss in a little turmeric, less than 1tsp, for more of a golden/yellow coloring for the finish.
Made as directed except put the paprika and oregano in the egg wash rather than panko crumbs. 12 minutes was perfect for 1" thick slices. Loved it and will definitely make again. I served it with a kale caesar.
Add a tablespoon or 2 of low-fat mayonnaise to the egg and mustard. More flavor and bit more fat.
My convection oven has an air fry setting, which I used for these. They were so crispy and had great flavor. Easy to make as well. Definitely a repeat item for our household.
Any suggestions if I want to bake this in the oven?
Next time I'll halve all ingredients for the dredge and breading. These amounts are easily enough for several pounds of tenders, not just one pound.
Meh recipe. Not a lot of flavor, even with additional seasonings.
This is delish and really easy! Made as directed except cut the paprika in half as I'm not a big paprika fan. I've also recommended it to friends who just got air fryers and they all loved it too.
This needs more seasoning. It tastes very plain.
We love this, especially my autistic daughter, who is really picky about food. We increase the amount of seasoning added to the panko and include garlic powder. If you have time, soak your chicken in buttermilk overnight, and it will be nice and tender. Love the Dijon kick!
I've made this recipe several times now and skip the egg, just wash with the mustard. I find it keeps more of the Dijon flavor. I also split the breading into two batches. If you mix it all at once, the last couple tenders will be more of the panko and not as fully mixed with the other spices. I also toss in a little turmeric, less than 1tsp, for more of a golden/yellow coloring for the finish.
Add a tablespoon or 2 of low-fat mayonnaise to the egg and mustard. More flavor and bit more fat.
Made as directed except put the paprika and oregano in the egg wash rather than panko crumbs. 12 minutes was perfect for 1" thick slices. Loved it and will definitely make again. I served it with a kale caesar.
I don't have an air-fryer. Is there an alternative cooking method?
Add oil to the panko if you don't have or use spray oil. It crisps up perfectly in the air fryer and there's less handling to knock off the panko.
I make something similar but several years ago started using GF corn flakes or corn Chex (they aren’t GF if they have malt flavoring) instead of panko or bread crumbs. I recently discovered GF panko, which I’ve used to great success in other recipes, but the family still prefers the corn flakes for their chicken tenders.
Be careful about using cooking spray, as this can really gum up some air fryer ovens.
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