Description
Crispy air fryer chicken tenders coated in a Parmesan-Panko crust, baked to golden brown and juicy inside, ready in about 30 minutes.
Ingredients
Scale
Section 1: Chicken
- 1½ lbs chicken tenders or boneless, skinless chicken breasts cut into strips
Section 2: Butter and Coating
- 6 tbsp unsalted butter, melted
- 1 cup Panko breadcrumbs
- ½ cup finely shredded Parmesan cheese
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
Instructions
- Prepare the butter and coating: Add the melted butter to a shallow bowl. In a second shallow bowl, mix together the Panko, Parmesan, salt, pepper, and garlic powder.
- Dredge the chicken: Dip each tender in the melted butter, then dredge in the breading mixture. Place on a plate or sheet pan and repeat with all tenders.
- Air fry the tenders: Spray the air fryer basket with cooking spray. Transfer breaded tenders to the air fryer in a single layer, working in batches if needed. Air fry at 400°F for 11–13 minutes, until fully cooked (165°F) and golden brown.
- Serve: Remove and serve with your favorite dipping sauce.
Notes
- For thinner tenders, use chicken breasts cut into uniform strips to ensure even cooking.
- Using Panko yields the crispiest crust; you can substitute with classic breadcrumbs or Italian-seasoned breadcrumbs for different flavors.
- Let the tenders rest for a minute after cooking to keep the juices inside.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: American
Keywords: air fryer, chicken tenders, panko, parmesan, crispy, quick dinner
