Description
This Air Fried Chicken Tenderloin recipe delivers a perfectly crispy, golden crust with a juicy interior using a healthier air frying method. Coated in a seasoned panko and Parmesan mixture, these tenderloins are quick to prepare and ideal for a guilt-free, flavorful meal.
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
Cooking
- Cooking Spray (Olive Oil or Avocado Oil)
Instructions
- Prepare the Chicken: Pat chicken tenderloins dry with paper towels to remove moisture, ensuring better adhesion of coating and crispiness during air frying.
- 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 cheese, garlic powder, onion powder, smoked paprika, dried oregano, salt, and black pepper. Mix the dry ingredients well for even seasoning.
- Flour Coating: Dredge each chicken tenderloin in the flour, shaking off any excess to help the egg coat stick properly.
- Egg Wash: Dip the floured chicken into the beaten eggs, allowing any excess to drip off for a clean coating.
- Breadcrumb Coating: Transfer the egg-coated chicken to the panko mixture and press firmly to create an even, thorough crust on all sides. Repeat this step on the other side of the chicken.
- Repeat Coating: Continue steps 3 through 5 for all remaining chicken tenderloins.
- Preheat Air Fryer: Set your air fryer to 400°F (200°C) and let it preheat to ensure the chicken cooks evenly and crisps up nicely.
- Prepare Air Fryer Basket: Lightly spray the air fryer basket with your choice of cooking spray to prevent sticking and promote even browning.
- Arrange the Chicken: Place the breaded chicken tenderloins in a single layer inside the air fryer basket. Avoid overcrowding to allow hot air circulation; cook in batches if necessary.
- Spray with Oil: Lightly spray the tops of the chicken with cooking spray to enhance crispness and achieve a golden finish.
- Air Fry: Cook for 8-10 minutes, flipping the chicken halfway through the cooking time to ensure even browning on both sides. The chicken is done when the crust is golden brown and the internal temperature reaches 165°F (74°C).
- Check for Doneness: After 8 minutes, check the chicken’s color and temperature; if it needs more time, continue cooking in 1-2 minute increments, checking frequently to prevent overcooking.
- Repeat if Necessary: Cook any remaining chicken tenderloins by repeating steps 9 through 12.
- Rest the Chicken: Allow the chicken to rest for a few minutes after cooking to let the juices redistribute and keep the tenderloins moist.
- Serve Immediately: Serve the hot, crispy chicken tenderloins with your favorite dipping sauces and sides for a delicious meal.
Notes
- For extra crispiness, double-dip the chicken tenderloins by repeating the egg wash and breadcrumb coating once more.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Customize seasoning in the breadcrumb mixture to suit your taste, such as adding cayenne pepper for heat or dried basil for herbaceous notes.
- Make sure the chicken pieces are similar in size for even cooking.
- If you don’t have cooking spray, lightly brushing oil on chicken works as well.
- Pairs well with salads, roasted vegetables, or fries for a complete meal.
