Ingredients:

  • 1 lb chicken tenderloins
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1.5 cups Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • Cooking spray (avocado or grapeseed oil)

Instructions:

  1. Prepare the dredging station by setting up three shallow bowls: the first with flour and spices (paprika, garlic powder, onion powder, salt, pepper); the second with whisked eggs and mustard; and the third with Panko and Parmesan.
  2. Pat the chicken tenderloins completely dry with paper towels. Dip each tender into the flour mixture and shake off excess, then dip into the egg wash, and finally press firmly into the Panko mixture to ensure full coverage.
  3. Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil.
  4. Arrange the tenders in a single layer in the basket, ensuring they do not touch. Lightly spray the tops with oil and air fry for 5-6 minutes.
  5. Flip the tenders using tongs, apply another light spray of oil to the second side, and cook for an additional 5-6 minutes until the internal temperature reaches 165°F (74°C).
  6. Transfer the chicken to a wire rack and let rest for 2 minutes to allow steam to escape, which preserves the crispy texture.