Ingredients
Nutrition per serving
- Calories
- 350
- Protein
- 42 g
- Carbs
- 25 g
- Fat
- 9 g
- Saturated fat
- 3 g
- Fiber
- 1 g
- Sugar
- 13 g
- Sodium
- 810 mg
Estimated from USDA data for 1 of 3 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Preheat the air fryer to 400°F for 2 to 3 minutes. Pat the chicken dry. Beat the egg in a shallow bowl; mix the panko, parmesan, garlic powder, smoked paprika and salt in another.
Dip each tender in egg, let the extra drip off, then press firmly into the panko mixture on all sides.
Mist the basket with cooking spray and lay the tenders in a single layer, not touching; don’t crowd them. Spray the tops. Air fry at 400°F for 8 to 10 minutes, flipping halfway, until deep golden and crisp and the thickest tender reads 165°F.
Stir the honey and Dijon together and serve with the hot tenders.
Tips
- Air fryers vary: oven-style models and smaller baskets may need 2 to 3 minutes more. Check early the first time.
- No tenderloins? Slice 2 chicken breasts into 1/2-inch-thick strips. For gluten-free, use gluten-free panko.
- Reheat leftovers in the air fryer at 375°F for 3 to 4 minutes to bring back the crunch. They are also good with ranch or barbecue sauce.
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Gear that helps
- Air fryer Crisps without a pot of oil.
- Oil sprayer A light, even mist of oil for crisp air fryer food.
- Air fryer liners Parchment liners mean no scrubbing the basket.
- Instant-read thermometer Takes the guesswork out of doneness.
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