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Hand-cut chicken tenders coated in seasoned garlic panko and aged parmesan, air-fried to golden crunchiness in 12 minutes with zero deep frying oil.
Yield: 12 crispy chicken tenders • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Preheat your air fryer to 390°F (198°C) for 3 minutes.
Set up 3 shallow breading bowls: flour with salt in first bowl, whisked eggs in second bowl, and panko mixed with parmesan and seasonings in third bowl.
Dredge each tender in flour, dip completely in egg wash, then press firmly into the parmesan-panko mixture to coat thoroughly on all sides.
Arrange tenders in a single layer in the air fryer basket without overlapping. Spray generously with olive oil spray.
Air fry at 390°F for 6 minutes, flip each tender with tongs, spray lightly, and cook 5 to 6 minutes more until golden brown and registering 165°F (74°C).
Rest 3 minutes on a wire rack before serving with lemon garlic aioli or honey mustard.
Recipes to Cook • Drinks to Sip
Hand-cut chicken tenders coated in seasoned garlic panko and aged parmesan, air-fried to golden crunchiness in 12 minutes with zero deep frying oil.
Preheat your air fryer to 390°F (198°C) for 3 minutes.
Set up 3 shallow breading bowls: flour with salt in first bowl, whisked eggs in second bowl, and panko mixed with parmesan and seasonings in third bowl.
Dredge each tender in flour, dip completely in egg wash, then press firmly into the parmesan-panko mixture to coat thoroughly on all sides.
Arrange tenders in a single layer in the air fryer basket without overlapping. Spray generously with olive oil spray.
Air fry at 390°F for 6 minutes, flip each tender with tongs, spray lightly, and cook 5 to 6 minutes more until golden brown and registering 165°F (74°C).
Rest 3 minutes on a wire rack before serving with lemon garlic aioli or honey mustard.
Per serving (1 serving (12 crispy chicken tenders))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
Hand-cut chicken tenders coated in seasoned garlic panko and aged parmesan, air-fried to golden crunchiness in 12 minutes with zero deep frying oil.
Yield: 12 crispy chicken tenders • Tested in CookSip atelier • 100% kitchen verified
Check items off as you prep
For baking recipes, spoon flour into your measuring cup and level with a knife rather than scooping directly, or toggle to Metric for gram accuracy.
Carefully follow each cue to achieve golden, tested results.
Preheat your air fryer to 390°F (198°C) for 3 minutes.
Set up 3 shallow breading bowls: flour with salt in first bowl, whisked eggs in second bowl, and panko mixed with parmesan and seasonings in third bowl.
Dredge each tender in flour, dip completely in egg wash, then press firmly into the parmesan-panko mixture to coat thoroughly on all sides.
Arrange tenders in a single layer in the air fryer basket without overlapping. Spray generously with olive oil spray.
Air fry at 390°F for 6 minutes, flip each tender with tongs, spray lightly, and cook 5 to 6 minutes more until golden brown and registering 165°F (74°C).
Rest 3 minutes on a wire rack before serving with lemon garlic aioli or honey mustard.
Recipes to Cook • Drinks to Sip
Hand-cut chicken tenders coated in seasoned garlic panko and aged parmesan, air-fried to golden crunchiness in 12 minutes with zero deep frying oil.
Preheat your air fryer to 390°F (198°C) for 3 minutes.
Set up 3 shallow breading bowls: flour with salt in first bowl, whisked eggs in second bowl, and panko mixed with parmesan and seasonings in third bowl.
Dredge each tender in flour, dip completely in egg wash, then press firmly into the parmesan-panko mixture to coat thoroughly on all sides.
Arrange tenders in a single layer in the air fryer basket without overlapping. Spray generously with olive oil spray.
Air fry at 390°F for 6 minutes, flip each tender with tongs, spray lightly, and cook 5 to 6 minutes more until golden brown and registering 165°F (74°C).
Rest 3 minutes on a wire rack before serving with lemon garlic aioli or honey mustard.
Per serving (1 serving (12 crispy chicken tenders))
Be the first home cook to review this recipe!
Share your tips, variations, or baking experience with our culinary community.
