Ingredients
Method
Preparation
- Place the chicken tenderloins in a shallow dish and pour the buttermilk over them, making sure every piece is submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare three shallow dishes: mix flour with half the garlic powder, smoked paprika, onion powder, salt, and pepper in one; beat the eggs in the second; in the third, combine panko breadcrumbs with the remaining spices.
Coating
- Remove the chicken from the buttermilk and let excess drip off. Dredge each tender in the seasoned flour, dip in beaten eggs, and finally coat with seasoned panko, pressing gently.
Cooking
- Preheat the air fryer to 400°F for 3 to 5 minutes.
- Lightly spray the air fryer basket with cooking spray and place the tenders in a single layer, leaving space between them. Lightly spray the tops of the tenders.
- Air fry the chicken for 10 to 12 minutes, flipping halfway through, until golden brown and the thickest piece reaches an internal temperature of 165°F.
Serving
- Let the tenders rest for 2 to 3 minutes before serving with your choice of dipping sauce.
Notes
These tenders reheat well in the air fryer. Serve with simple, cozy sides like mashed potatoes or coleslaw for a balanced meal. Avoid crowding the air fryer basket to ensure even cooking.
