For the Dipping Sauce (optional):
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken
- Pat the chicken tenderloins dry with paper towels. This helps the coating adhere better and ensures a crispy finish.
- Set up a breading station with three shallow dishes. In the first dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. In the second dish, beat the eggs. In the third dish, mix the Panko breadcrumbs and grated Parmesan cheese.
Step 2: Bread the Chicken
- Coat each chicken tenderloin in the flour mixture, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it is completely covered.
- Dredge the chicken in the Panko-Parmesan mixture, pressing lightly to ensure the coating sticks well.
Step 3: Air Fry the Chicken
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Lightly spray the air fryer basket with cooking spray to prevent sticking.
- Place the breaded chicken tenders in a single layer in the air fryer basket. Do not overcrowd the basket; you may need to cook in batches.
- Lightly spray the tops of the chicken tenders with cooking spray. This helps achieve a golden, crispy crust.
- Air fry the chicken tenders at 400°F (200°C) for 8-10 minutes, flipping halfway through. The chicken should be golden brown and cooked through, with an internal temperature of 165°F (74°C).
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