Easy Air Fryer Chicken Tenders

 

As someone who doesn’t enjoy the extra dishes and mess of a pane station, I prefer a “simplified” method using mayo as a cheat to eliminate the flour and egg steps. It generally works well and helps lock in moisture. 

*Also, the flavor of this recipe is highly customizable:  substitute yogurt, raita, or a creamy salad dressing for the mustard. You could also swap out the herb mix and Lawry’s for your preferred flavors—say cardamom and curry powder; or cumin, chili powder, and cilantro, etc. 

Easy Air Fryer Chicken Tenders 

Tools

• Air fryer

• Shallow wide bowl

• Gallon baggie

• Cookie sheet or rack lined with parchment paper or foil

• Two small pairs of tongs (two forks or a pair of gloves would also work)

• Meat thermometer

Ingredients

• 3/4-1 lbs. Chicken tenders (about eight tenders)

• 1/2 cup Mayonnaise

• 1 TBSP Mustard, or preferred seasoning* (see note above)

• 1+1/2 cups Panko breadcrumbs

• 1/2 cup Parmesan cheese

• 1 tsp Herb mix* (optional, and see note above)

• Oil spray or choice (olive, coconut, avocado, etc.)

• Lawry’s seasoned salt (optional, and see note above)

• Salt

• Pepper

Directions

1. Rinse and pat dry chicken
2. In the bowl, combine the mayo, mustard, and desired amount of salt, pepper, and seasoned salt. Mix well to create your “wet” ingredients. 
3. In the baggie, combine the Panko breadcrumbs, Parmesan, and desired amount of herb mix season salt, salt and pepper. Mix well to create your “dry“ ingredients. 
4. Preheat air fryer to 385°F for four minutes or use air fryer's preheat function. 
5. Gently roll your chicken in the bowl of wet ingredients and coat thoroughly—ensuring an even but preferably thin coat—then drop in bag of dry ingredients.
6. Shake chicken thoroughly in the dry ingredients bag until evenly coated. With dry tongs/other hand, remove from bag gently shaking off loose, excess panko.  
7. Place coated chicken on parchment, and lightly spray with oil.  
8. Cook chicken in single layer in air fryer at 385°F for 12 minutes, flipping each piece halfway through. Ensure space between tenders for ample air flow—which may mean cooking in batches depending on fryer basket size. 
9. After 12 minutes, check the chicken is cooked to 165°F with meat thermometer. Cool 2 minutes before serving. 

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