Prepare the Chicken: Pat the chicken tenders dry with paper towels and sprinkle with ½ teaspoon of kosher salt.
Set Up Coating Station: In a shallow bowl, beat the eggs. In a separate shallow bowl, combine the panko, breadcrumbs, paprika, garlic powder, pepper, and the remaining 1½ teaspoons of salt. Line a baking sheet with parchment paper and set aside.
Coat the Chicken: Working in batches, dip each chicken tender into the egg mixture, then coat with the breadcrumb mixture. Gently press the breadcrumbs onto the chicken to help them stick, and shake off any excess.
Preheat the Air Fryer: Set the air fryer to 400°F. For multiple batches, you can preheat a regular oven to 250°F to keep cooked chicken strips warm.
Cook the Chicken: Spray the air fryer basket with olive oil spray. Place the chicken tenders in the basket in a single layer, ensuring they don’t touch. Spray the tops of the tenders with oil. Cook for 7-8 minutes, flipping halfway through, until the internal temperature reaches at least 165°F and the exterior is golden brown and crispy.
Repeat: Continue cooking the remaining tenders, keeping them warm in the oven if necessary. Serve hot with your favorite dipping sauce.
Storage and Reheating Tips
To Store: Place cooked chicken tenders in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm leftovers in a 350°F oven, in the air fryer, or in the microwave.
To Freeze: Freeze cooked chicken tenders in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe container for up to 3 months. Reheat directly from frozen.
Nutritional Information (Per Serving)
Calories: 343 kcal
Carbohydrates: 12 g
Protein: 53 g
Fat: 9 g
Cholesterol: 227 mg
Fiber: 2 g
Vitamin A: 680 IU
Vitamin C: 5 mg
Calcium: 37 mg
Iron: 2 mg
ADVERTISEMENT
