Description
These golden and crispy air fryer chicken tenders are ready in 20 minutes or less, without the excess oil that comes with deep frying. Serve them with dipping sauce for an easy, kid-friendly weeknight dinner!
Ingredients
Scale
- 12 chicken tenders
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- 1/2 cup gluten free panko
- 1/2 cup gluten free flour
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- To a small bowl, add mayo, mustard and garlic. Stir together.
- Add tenders to the bowl with wet ingredients. Toss to coat all of the tenders.
Set aside. - To a medium bowl, add panko, flour, oregano, basil, garlic powder and smoked paprika. Stir to mix everything together.
- Dredge both sides of tenders in panko mixture. Press firmly to coat and set on a plate.
- Heat an Air Fryer to 400°F. Spray with cooking spray.
- In batches, cook the chicken 5 to 6 minutes on each side, until the chicken is cooked through and crispy and golden on the outside. Garnish with parsley and serve with lemon wedges.
Notes
- To Store: Keep cooled tenders in an airtight container in the fridge for up to 3 days.
- To Reheat: Heat tenders in a 350°F oven or Air Fryer until warmed through.
- To Freeze: Freeze cooled tenders on a baking sheet for 1 hour, or until frozen solid. Transfer to a freezer-safe container and store for up to 3 months. Reheat directly from frozen.
