Description
Enjoy this healthier take on crispy chicken tenderloins with an easy air frying method that yields golden, crunchy bites without the excess oil of deep frying. Perfectly seasoned and coated with Parmesan-enhanced panko, these air fried chicken tenderloins are juicy on the inside and delightfully crispy on the outside, ready in just 30 minutes.
Ingredients
Scale
Chicken
- 1.5 lbs Chicken Tenderloins, trimmed of any excess fat
Breading Station
- 1 cup All-Purpose Flour
- 2 large Eggs, beaten
- 1 cup Panko Bread Crumbs
- 1/2 cup Grated Parmesan Cheese
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For Cooking
- Cooking Spray (Olive Oil or Avocado Oil)
Instructions
- Prepare the Chicken: Pat chicken tenderloins dry using paper towels to remove excess moisture for better breading adhesion.
- Set up Breading Station: Arrange three shallow dishes — one with flour, one with beaten eggs, and one with a mixture of panko bread crumbs, Parmesan, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Mix dry ingredients thoroughly.
- Flour Coating: Dredge each chicken tenderloin in the flour, making sure to coat evenly, then shake off any extra flour.
- Egg Wash: Dip the floured chicken into the beaten eggs, allowing excess egg to drip off.
- Breadcrumb Coating: Press the egg-coated chicken firmly into the panko and Parmesan mixture to coat completely on all sides. Repeat on the other side.
- Repeat: Continue steps 3 through 5 with all remaining chicken tenderloins.
- Preheat Air Fryer: Preheat the air fryer to 400°F (200°C) to ensure even cooking and crispiness.
- Prepare Air Fryer Basket: Lightly spray the basket with cooking spray to prevent sticking.
- Arrange the Chicken: Place the coated chicken tenderloins in a single layer inside the basket, avoiding overcrowding. Cook in batches if necessary.
- Spray with Oil: Lightly spray the tops of the chicken tenderloins with cooking spray to enhance crisping.
- Air Fry: Cook the chicken for 8-10 minutes, flipping halfway through. Continue cooking until pieces are golden brown and reach an internal temperature of 165°F (74°C).
- Check for Doneness: After 8 minutes, check color and temperature; if not ready, cook 1-2 minutes longer, checking frequently to avoid overcooking.
- Repeat if Necessary: Air fry any remaining chicken tenderloins by repeating steps 9 through 12.
- Rest the Chicken: Let cooked chicken rest for a few minutes to redistribute juices and maintain tenderness.
- Serve Immediately: Serve hot and crispy alongside your favorite dipping sauces and side dishes for a delicious meal.
Notes
- For extra flavor, marinate chicken tenderloins briefly before breading, if desired.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Avoid overcrowding the air fryer basket to achieve maximum crispiness.
- Cooking times may vary depending on your air fryer model and size of tenderloins.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
