Ingredients:

  • 1.25 lbs chicken tenderloins
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 0.5 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1.5 cups panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • Olive oil spray

Instructions:

  1. Pat the chicken tenderloins completely dry with paper towels. Season the raw meat directly with salt, pepper, and smoked paprika.
  2. Set up a three-bowl dredging station: Bowl 1 with all-purpose flour; Bowl 2 with eggs beaten with Dijon mustard; Bowl 3 with panko breadcrumbs mixed with garlic powder, onion powder, and dried oregano.
  3. Using the 'Dry Hand/Wet Hand' method, coat each tender in flour, dip in the egg wash, and then press firmly into the panko mixture to ensure full coverage.
  4. Preheat the air fryer to 400°F (200°C) for 3 minutes. Arrange the breaded chicken in a single layer in the basket without overcrowding.
  5. Generously spray the tops of the chicken with oil spray until no dry flour or breadcrumb spots are visible.
  6. Air fry for 5-6 minutes, then flip the tenders. Spray the other side lightly with oil and cook for an additional 4-5 minutes.
  7. Check for doneness using an instant-read thermometer; the internal temperature should reach 165°F (74°C) and the exterior should be golden brown.