Crispy Air Fryer Chicken Tenders.

Equipment Needed

1.5 lbs (680g) Chicken Tenders (or boneless, skinless chicken breasts sliced into strips)
1 tsp Salt
½ tsp Black Pepper
½ tsp Garlic Powder

Bowl 1 (Flour Mixture):
- ½ cup All-Purpose Flour (or gluten-free 1:1 flour)
- ½ tsp Paprika
- ½ tsp Onion Powder
Bowl 2 (Egg Wash):
- 2 Large Eggs
- 1 tbsp Water or Milk
Bowl 3 (Panko Coating):
- 1 ½ cups Panko Breadcrumbs
- 2 tbsp Grated Parmesan Cheese (optional, for extra crunch)
- ½ tsp Italian Seasoning
- ½ tsp Garlic Powder

Pat the chicken tenders completely dry with paper towels. (Removing excess surface moisture ensures the breading sticks evenly and crisp up better).
Season both sides of the chicken strips with 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder.

Set up three shallow bowls in a row.
Bowl 1: Whisk together the flour, paprika, and onion powder.
Bowl 2: Beat the eggs and water together until smooth.
Bowl 3: Combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, and garlic powder.

Working with one tender at a time, dredge it in the flour mixture (Bowl 1), shaking off any excess.
Dip it into the egg wash (Bowl 2), allowing any excess to drip off.
Press the chicken firmly into the Panko mixture (Bowl 3), ensuring it is completely and evenly coated on all sides. Transfer to a clean plate and repeat with remaining tenders.

Preheat your air fryer to 375°F (190°C) for 3 minutes.
Arrange the breaded tenders in a single, non-overlapping layer in the air fryer basket. Cook in batches if necessary to avoid crowding.
Lightly spray the tops of the tenders with olive oil or avocado oil spray until no dry white flour/crumbs remain visible. This step creates a deep golden-brown color and extra crunch.

Air fry at 375°F (190°C) for 10 to 12 minutes.
Flip the tenders halfway through (around the 6-minute mark) and lightly spray the other side with oil spray.
Cook until the exterior is golden and crispy, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

Remove from the air fryer basket and let rest for 2 to 3 minutes on a wire rack to maintain maximum crispness.
Serve hot with your favorite dipping sauces like honey mustard, ranch, or barbecue sauce!

Ultra-Crispy Secret: For an extra deep-gold finish, toss the Panko breadcrumbs with 1 tablespoon of olive oil in a dry skillet over medium heat for 2–3 minutes before breading the chicken.
Low-Carb / Keto Option: Swap the flour for almond flour and replace Panko breadcrumbs with crushed pork rinds or almond meal combined with grated Parmesan.
Dipping Sauces: Pair these tenders with a quick homemade honey mustard (equal parts mayo, yellow mustard, and honey with a dash of lemon juice).

Refrigerator: Store leftovers in a single layer or separated by parchment paper in an airtight container for up to 3–4 days.
Freezer: Freeze cooked and cooled tenders on a baking sheet for 1 hour, then transfer to a freezer bag for up to 2 months.
Reheating: Air fry from refrigerated at 350°F (175°C) for 3–4 minutes, or from frozen at 360°F (180°C) for 6–8 minutes until piping hot and re-crisped.

Servings per Recipe: 4 (Approx. 3–4 tenders per serving)