Ingredients:

  • 5 lbs Chicken Tenderloins
  • 2 Large Eggs, lightly beaten
  • 1 tablespoon Milk (Whole or Semi-Skimmed)
  • 1/2 cup All-Purpose (Plain) Flour
  • 1 1/2 cups Panko Breadcrumbs
  • Olive Oil Spray, as needed
  • 1 teaspoon Fine Sea Salt (divided)
  • 1/2 teaspoon Black Pepper (divided)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika

Instructions:

  1. Prep the Chicken: Pat the chicken tenders thoroughly dry using paper towels. This is a crucial step to ensure the coating adheres perfectly.
  2. Set up the Breading Station: Use three shallow dishes/plates for your assembly line. Dish 1 (Flour): Combine the flour, half of the salt, pepper, garlic powder, and paprika. Whisk well. Dish 2 (Egg Wash): Whisk the eggs and milk until slightly frothy. Dish 3 (Panko): Combine the Panko breadcrumbs with the remaining salt and pepper.
  3. Coat the Tenders: Following the classic process, bread each tender individually. Dredge thoroughly in the seasoned flour (shaking off any excess), dip into the egg wash, ensuring it’s fully coated, then press firmly into the Panko breadcrumbs, ensuring the Panko sticks to every surface.
  4. Chill (The Secret Weapon): Place the breaded tenders on a plate or tray and refrigerate for a minimum of 20 minutes. This rest time prevents the coating from falling off during cooking.
  5. Preheat and Prepare: Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with olive oil or cooking spray to prevent sticking.
  6. Load the Basket: Working in batches, place the chilled tenders in the air fryer basket in a single layer. Do not overcrowd; air circulation is key to crispness.
  7. Initial Cook: Air fry the tenders for 6 minutes.
  8. Flip and Finish: Use tongs to flip the tenders. Generously mist the exposed, uncooked sides with a light spray of olive oil.
  9. Second Cook: Cook for another 6–8 minutes, or until the coating is deeply golden brown and crispy.
  10. Check for Doneness: Remove the tenders when the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
  11. Serve: Transfer the finished tenders to a wire rack while the next batch cooks (this prevents them from steaming and losing their crispness).