Description
Crispy and flavorful Air Fryer Chicken Tenders coated in a seasoned panko and parmesan crust, served with a tangy honey mustard dipping sauce. These chicken tenders are juicy on the inside and perfectly crisp on the outside, made quickly and easily using an air fryer for a healthier alternative to traditional frying.
Ingredients
Scale
Honey Mustard Sauce
- 1/4 cup honey
- 1/4 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon white distilled vinegar
- 1 teaspoon paprika (divided)
- 1 teaspoon coarse kosher salt (divided)
- 1 teaspoon black pepper (divided)
- 1 teaspoon garlic powder (divided)
- 1/8 teaspoon cayenne pepper
Chicken and Coating
- 2 eggs (mixed)
- 2 teaspoons paprika (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon onion powder
- 1 teaspoon coarse kosher salt
- 1 teaspoon black pepper
- 1 pound chicken tenderloin (approximately 8 tenderloins, tendon removed)
- 1/2 cup panko breadcrumbs
- 1/3 cup parmesan cheese (grated)
- 1 tablespoon unsalted seasoning or Italian seasoning
- 1/8 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 tablespoons parsley (torn)
Instructions
- Prepare Honey Mustard Sauce: In a bowl, combine honey, mayonnaise, Dijon mustard, white distilled vinegar, 1 teaspoon paprika, 1 teaspoon coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and cayenne pepper. Mix until smooth and refrigerate. Adjust sweetness or tanginess by adding more honey or mustard to taste.
- Whisk Egg Wash: In a separate bowl, whisk together the eggs, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse kosher salt, and 1/2 teaspoon black pepper until well combined.
- Prepare Chicken: Remove tendons from the chicken tenderloins carefully. This ensures tenderness while eating.
- Coat Chicken in Egg Wash: Dip each chicken tender thoroughly into the egg mixture, making sure all sides are coated. Set aside.
- Mix Breadcrumb Coating: In another bowl, combine panko breadcrumbs, grated parmesan, unsalted or Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon black pepper, and cayenne pepper. Mix evenly.
- Dredge Chicken in Breadcrumbs: Press each egg-coated chicken tender into the breadcrumb mixture, ensuring both sides are fully and firmly coated. This creates a crispy crust.
- Prepare Air Fryer: Using a pastry brush, lightly coat the air fryer basket with olive oil to prevent sticking.
- Arrange Chicken in Air Fryer: Place chicken tenders in the air fryer basket in a single layer, avoiding any overlap for even cooking.
- Brush Oil on Chicken: Lightly brush the tops of the chicken tenders with olive oil to enhance crispiness during cooking.
- Cook First Side: Set the air fryer to 400°F (204°C) and cook the chicken tenders for 6 to 8 minutes.
- Flip and Cook Second Side: Flip the chicken tenders over, brush a little more olive oil on top, and cook for an additional 6 to 8 minutes. Confirm the internal temperature reaches 165°F (74°C) and juices run clear.
- Finish and Serve: Remove the cooked chicken tenders from the air fryer. Garnish with torn parsley and serve immediately with the prepared honey mustard sauce.
Notes
- Removing the tendon from chicken tenderloins ensures a more tender bite and prevents chewiness.
- Adjust the amount of cayenne pepper to control spiciness according to your preference.
- Use a meat thermometer to accurately check that chicken has reached safe internal cooking temperature of 165°F (74°C).
- You can substitute unseasoned panko with regular breadcrumbs, but panko provides extra crispiness in the air fryer.
- The honey mustard sauce can be made ahead and stored in the refrigerator for up to 3 days.
- If you don’t have a pastry brush, use a paper towel to lightly oil the air fryer basket and the chicken tenders.
