Ingredients:

  • 1.5 lbs chicken breast tenders
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1 cup panko breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 1 tsp dried parsley
  • 0.25 tsp cracked black pepper
  • 2 sprays non-aerosol cooking oil

Instructions:

  1. Prep the chicken. Pat the 1.5 lbs of tenders completely dry with paper towels.
  2. Set up the stations. In bowl one, mix 0.5 cup flour, garlic powder, paprika, and salt. In bowl two, whisk 2 eggs with 1 tbsp Dijon mustard. In bowl three, combine 1 cup panko, 0.5 cup parmesan, parsley, and pepper.
  3. Dredge in flour. Toss each tender in the flour until fully matte and dusty. Shake off every bit of excess.
  4. Dip in egg. Submerge the floured chicken in the egg mixture until no dry spots remain. Let the excess drip off for a second.
  5. Coat in panko. Press the chicken firmly into the panko parmesan mix. Note: Really push the crumbs into the meat with your palms to ensure a thick, even layer.
  6. Preheat the air fryer. Set your machine to 200°C for 3 minutes.
  7. Arrange the basket. Place tenders in a single layer, leaving at least 1 cm of space between them.
  8. Spray and cook. Lightly mist the tops with oil. Air fry at 200°C for 5 minutes until the tops are starting to bronze.
  9. Flip and finish. Carefully flip the tenders, spray the other side, and cook for another 5 minutes until golden and crackling.
  10. Rest. Move the chicken to a wire rack for 2 minutes before serving.