Ingredients:

  • 1 lb chicken tenderloins
  • 1 tbsp olive oil
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1 tbsp cornstarch

Instructions:

  1. Organize three mixing bowls to create an assembly line: first bowl with the seasoned flour and cornstarch mixture, second bowl with the beaten egg, and third bowl with the panko breadcrumbs.
  2. Pat the chicken tenderloins dry with paper towels. Lightly coat each piece in olive oil, dredge in the flour mixture, dip into the beaten egg, and press firmly into the panko breadcrumbs until fully coated.
  3. Preheat the air fryer to 400°F (200°C). Arrange the tenders in a single layer, ensuring they do not touch to allow for optimal airflow.
  4. Cook for 6 minutes, flip each tender using tongs, and cook for another 6 minutes until the crust is mahogany-colored and shattering.
  5. Remove the chicken and use a digital meat thermometer to ensure the thickest part of the largest tender has reached an internal temperature of 165°F (74°C).