Air Fryer Chicken Tenderloins
Crispy, golden-brown breaded chicken tenderloins made quickly in the air fryer.
Servings: 8 servings
Ingredients
- 1 pound chicken tenderloins approximately 7 to 8 pieces
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1/2 cup plain panko breadcrumbs
- 1/2 cup plain original breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the air fryer to 400°F for 5 minutes.
- In a shallow dish, whisk together the eggs and Dijon mustard until smooth.
- In a second shallow dish, combine panko, original breadcrumbs, garlic powder, onion powder, salt, smoked paprika, and black pepper until evenly mixed.
- Add the olive oil to the breadcrumb mixture and toss until the breadcrumbs are evenly coated and no large oily clumps remain.
- Working with 3–4 tenderloins at a time, dip the chicken in the egg mixture, letting excess drip off.
- Press the egg-coated tenderloins into the breadcrumb mixture to fully coat both sides, shaking off excess, and place on a plate; repeat with remaining chicken.
- Arrange 3–4 coated tenderloins in a single layer in the air fryer basket without overlapping.
- Air fry at 400°F for 12–13 minutes, flipping halfway through, until the chicken is golden and registers 165°F internally.
- Cook remaining batches the same way until all tenderloins are done.
- Serve warm with your favorite dipping sauce.
Equipment
- Air Fryer
- 2 shallow dishes
- Whisk or fork
- Plate
- Measuring Cups and Spoons
Notes
- Let tenderloins sit at room temperature briefly to remove chill for even cooking.
- Do not overcrowd the air fryer basket; cook in batches if needed.
- Use a digital thermometer to ensure internal temperature reaches 165°F.
- Increase cook time by 1–2 minutes for larger pieces.
- Recipe scales easily; adjust batches for larger quantities.