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Introduction
The beloved chicken tender has come a long way from its humble beginnings as a drive-thru staple. While traditional chicken tenders were first popularized by American fast-food chains in the 1970s, this modern air fryer version represents the perfect fusion of comfort food nostalgia and contemporary healthy cooking methods. The air fryer revolution has allowed us to recreate this family favorite with up to 70% less fat while maintaining the satisfying crunch that made chicken tenders a cultural phenomenon. Perfect for busy parents looking to serve crowd-pleasing meals that don't sacrifice nutrition for flavor, these tenders prove that comfort food classics can be reimagined for today's health-conscious lifestyles.
Ingredients
• 1.5 pounds boneless, skinless chicken tenders (or chicken breasts cut into 1-inch strips)
• 2 large eggs, beaten
• 1.5 cups panko breadcrumbs
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Olive oil cooking spray
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 1 tablespoon white vinegar
• 1/4 teaspoon cayenne pepper (optional)
Step 1:
Pat chicken tenders dry with paper towels. If using chicken breasts, cut into 1-inch strips.
Step 2:
Set up breading station: Place flour mixed with 1/2 tsp each of garlic powder, onion powder, salt, and 1/4 tsp pepper in first dish. Beaten eggs in second dish. Combine panko, remaining seasonings, herbs in third dish.
Step 3:
Dredge each tender in flour mixture, then egg wash, then coat thoroughly with seasoned panko mixture. Place on a plate without overlapping.
Step 4:
Preheat air fryer to 380°F (3-5 minutes). Spray basket with olive oil cooking spray.
Step 5:
Working in batches, arrange tenders in air fryer basket without overcrowding. Spray tops with olive oil cooking spray.
Step 6:
Cook for 12-14 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
Step 7:
While tenders cook, whisk together honey, Dijon mustard, mayonnaise, vinegar, and cayenne pepper (if using) in a small bowl for the sauce.
Q: Can I make these without an air fryer?
A: Yes, bake in preheated oven at 400°F for 20-25 minutes, flipping halfway through.
Q: Can I freeze these chicken tenders?
A: Yes, freeze uncooked breaded tenders for up to 3 months. Cook directly from frozen, adding 2-3 minutes to cooking time.
Q: How do I prevent the breading from falling off?
A: Ensure chicken is dry before breading, press coating firmly, and let rest before cooking.
• For best results, ensure chicken tenders are similar in size for even cooking.
• Panko breadcrumbs can be substituted with regular breadcrumbs, but coating will be less crispy.
• For gluten-free option, use gluten-free breadcrumbs and flour.
• Pat chicken dry with paper towels before breading for better coating adhesion.
• Contains common allergens: eggs, wheat (in flour and breadcrumbs).
• Honey mustard sauce can be made up to 3 days ahead and stored in refrigerator.
Serve hot with honey mustard sauce. Garnish with fresh parsley if desired.
Store leftover tenders in an airtight container in the refrigerator for up to 3 days. Reheat in air fryer at 350°F for 3-4 minutes to restore crispiness.
Prepare honey mustard sauce while setting up breading station to optimize time. Work in assembly-line fashion when breading chicken.
- Don't overcrowd the air fryer basket - leave space between tenders for proper air circulation
- Double-coating in breadcrumbs creates an extra-crispy exterior
- Let breaded tenders rest for 5 minutes before air frying for better coating adhesion
Try Italian-style by adding grated Parmesan to breadcrumbs and Italian seasoning, or make spicy by adding cayenne to the breading mixture
Serve with crispy sweet potato fries or a fresh garden salad. Pairs well with cold beer or lemonade.
Year-round
Contains: eggs, wheat (flour and breadcrumbs), soy (mayonnaise). May contain traces of mustard.
