Description
Achieve restaurant-quality crispy chicken at home with this efficient air fryer recipe. Using panko breadcrumbs and rapid air circulation, these tenderloins turn out golden and crunchy on the outside while staying incredibly juicy inside. This healthy, minimal-oil method provides a quick weeknight protein option that families love, skipping the heavy frying and common allergens entirely.
Ingredients
1 lb chicken tenderloins
1 cup panko breadcrumbs
1 large egg, whisked
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
Instructions
Pat chicken tenderloins dry with paper towels.
Whisk egg in a shallow bowl.
Mix panko, garlic powder, paprika, salt, and pepper in a separate shallow dish.
Dip each tenderloin into the egg mixture.
Dredge in the panko mixture, pressing gently to coat.
Preheat air fryer to 400°F for five minutes.
Arrange in a single layer in the basket.
Cook for 10 minutes, flipping halfway through.
Ensure internal temperature reaches 165°F.
Notes
Avoid overcrowding the basket to ensure optimal air circulation and crispiness. Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
Nutrition
- Serving Size: approx 4 oz
- Calories: 285
- Sugar: 1g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg