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Crispy breaded air fryer chicken tenders in a white bowl on a dark wooden table

Air Fryer Chicken Tenders

Juicy chicken tenderloins with a crunchy Parmesan-panko coating, cooked in the air fryer with just a light spray of oil. About 44 g of protein per serving.
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Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb chicken tenderloins 680 g, patted dry
  • 1 large egg
  • 1 tbsp Dijon mustard
  • 1 cup panko breadcrumbs 60 g, toasted
  • 1/4 cup grated Parmesan cheese 25 g
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • olive oil spray about 1 tbsp in total

Method
 

  1. Toast the panko in a dry skillet over medium heat for 2–3 minutes, stirring, until light golden. Let it cool, then mix it in a shallow bowl with the Parmesan, smoked paprika, garlic powder, salt and pepper.
  2. In a second shallow bowl, whisk the egg with the Dijon mustard.
  3. Pat the chicken dry. Dip each tender in the egg mixture, let the excess drip off, then press it firmly into the panko mixture on both sides.
  4. Preheat the air fryer to 400°F (200°C). Arrange the tenders in a single layer without touching and spray both sides lightly with oil.
  5. Air fry for 10–12 minutes, flipping halfway, until golden and the thickest piece reaches 165°F (74°C). Cook in batches if needed.
  6. Let them rest for 2 minutes and serve with your favorite Greek yogurt dipping sauce.

Notes

Extra crunch: toasting the panko first gives the deep golden color you’d normally get from frying.
Oven option: bake on a wire rack at 425°F (220°C) for 15–18 minutes, flipping halfway.