Description

Juicy chicken tenderloins coated in seasoned panko crumbs and air-fried to golden perfection—crispy outside, tender inside, and ideal for dunking in your favorite sauce.

Ingredients

1 lb (approx. 450 g) boneless, skinless chicken tenderloins

2 cups panko breadcrumbs

1 tsp kosher salt

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

½ tsp black pepper

¼–½ tsp cayenne pepper (optional, for heat)

2 large eggs, beaten

3 Tbsp all-purpose flour

Neutral oil spray (such as avocado or canola oil)

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Instructions

For best results, brine the chicken tenderloins in a solution of water, 2 Tbsp kosher salt, and 1 Tbsp sugar for 30 minutes. Drain and pat dry.

In one bowl, mix eggs, flour, and 1 tsp of the seasoning mix (salt, garlic, onion, paprika, pepper, cayenne). In another shallow dish, combine panko with the remaining seasoning.

Dip each chicken tender in the egg batter, allowing excess to drip off, then press firmly into the seasoned panko until well-coated on all sides.

Preheat your air fryer to 400 °F (200 °C); lightly spray the basket. Place the coated tenders in a single layer. Spray the top side with oil.

Air-fry for about 8 minutes. Flip tenders, spray exposed side, and continue for an additional 4–6 minutes, until golden, crispy, and cooked through to 165 °F (75 °C).

Remove and let rest briefly before serving. Serve hot with dipping sauces like ranch, honey mustard, BBQ, or spicy ketchup.

Prep Time: ~15 minutes (plus 30-minute brine if used)
Cook Time: 12–14 minutes
Category: Main Course