Air Fryer Chicken Tenders

If you’re just looking for the times and temperature, it’s twelve minutes at 375°F /190°C. Gerne!

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SERVES: 4
PREP TIME: 5 MINUTES
COOK TIME: 12 MINUTES

Ingredients

8 chicken tenders
2 large eggs
1 cup seasoned panko breadcrumbs
Olive oil spray

Method

Preheat your air fryer to 375°F /190°C.

Rinse the tenders in cold water and pat dry.

Beat the eggs in a bowl until they’re ready to confess, then continue to beat until they’ve convinced you they’re telling the truth.

Place the eggs in a shallow bowl, spread the breadcrumbs on a plate.

Roll each tender in the egg, then the breadcrumbs, and set aside without stacking. I used 4C Panko Seasoned Bread Crumbs for this go-around.

Spray the chicken on both sides with a little bit of olive oil.

Cook for 12 minutes, turning once. You don’t want to overcrowd your fryer, so cook in batches.

Notes

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If you have time, brine the chicken first.

There’s enough salt in the panko mix, so you don’t really need to season the chicken.

The oil is optional, so don’t sweat it. I helps the chicken to crisp and brown evenly. Without it, they’ll look odd but will still be edible.

Temperature-wise, I’ve tried this a couple of ways. At 350°F, the chicken was slightly undercooked; at 400°F, it was drier than I like. Your mileage may vary, but to me, 375°F was proper Goldilocks.