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
Directions
- 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
- Rinse and pat dry chicken
- In the bowl, combine the mayo, mustard, and desired amount of salt, pepper, and seasoned salt. Mix well to create your “wet” ingredients.
- 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.
- Preheat air fryer to 385°F for four minutes or use air fryer's preheat function.
- 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.
- 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.
- Place coated chicken on parchment, and lightly spray with oil.
- 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.
- After 12 minutes, check the chicken is cooked to 165°F with meat thermometer. Cool 2 minutes before serving.
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