Air Fryer Panko Crusted Chicken Tenders ~ How to Make Crispy Chicken Tenders ~ Amy Learns to Cook

Ingredients

• 2 pieces Chicken Breast (skinless, boneless; trimmed of cartilage, veins and excess fat; cut into 6 equal tenders)
• 1 cup All-Purpose Flour (for dredging)
• 3 large Eggs (beaten thoroughly; acts as binder)
• 2 cups Panko Breadcrumbs (coarse Japanese breadcrumbs; lightly crushed to break up large flakes)
• 2 tablespoons Barbecue Rub (seasoning for flour and panko; adjust to taste)
• 1 teaspoon Salt (for seasoning chicken)
• ½ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for brushing tenders before air‑frying; extra‑virgin preferred)
• 2 tablespoons Honey (for honey mustard sauce)
• 2 tablespoons Dijon Mustard (for honey mustard sauce)
• 2 tablespoons Mayonnaise (for honey mustard sauce)
• 1 teaspoon Apple Cider Vinegar (for honey mustard sauce)

Instructions

1. Trim and Cut Chicken

   Put on gloves, remove any cartilage, veins, and excess fat from the chicken breasts, then cut each breast into 3 equal strips to make 6 tenders.

   Time: PT5M

2. Season the Chicken

   Sprinkle the chicken tenders with 1 tsp salt and ½ tsp black pepper on both sides.

   Time: PT2M

3. Set Up Breading Station

   Place 1 cup flour in one shallow bowl, beat 3 eggs in a second bowl, and combine 2 cups panko with 2 tbsp barbecue rub, a pinch of salt and pepper in a third bowl. Lightly crush the panko with your hands to break up large flakes.

   Time: PT3M

4. Bread the Chicken Tenders

   Dredge each tender in flour, shake off excess, dip in beaten egg, then coat thoroughly with the seasoned panko mixture. Place coated tenders on a plate.

   Time: PT5M

5. Oil the Coated Tenders

   Using a silicone brush, lightly coat each breaded tender with olive oil (about 1 tsp per piece).

   Time: PT2M

6. Preheat Air Fryer

   Set the air fryer to 370°F and let it preheat for 5 minutes.

   Time: PT5M

   Temperature: 370°F

7. Air Fry First Batch

   Place three tenders in a single layer in the basket. Cook for 9 minutes, flipping halfway through (around minute 4‑5).

   Time: PT9M

   Temperature: 370°F

8. Air Fry Remaining Batch

   Repeat the same process with the remaining three tenders.

   Time: PT9M

   Temperature: 370°F

9. Prepare Honey Mustard Sauce

   In a small bowl, whisk together 2 tbsp honey, 2 tbsp Dijon mustard, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, and a pinch of salt.

   Time: PT3M

10. Serve

    Arrange the crispy chicken tenders on a serving plate and drizzle or dip with the honey mustard sauce.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast tenders
• Instead of All-Purpose Flour: Whole wheat flour
• Instead of Eggs: Egg replacer (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Panko Breadcrumbs: Regular breadcrumbs
• Instead of Barbecue Rub: Italian seasoning, Southwest spice blend
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Avocado oil, Canola oil spray
• Instead of Honey: Maple syrup
• Instead of Dijon Mustard: Yellow mustard
• Instead of Mayonnaise: Greek yogurt
• Instead of Apple Cider Vinegar: Lemon juice

Equipment Needed

• Meat Gloves (optional)
• Cutting Board
• Chef's Knife
• Shallow Bowl (Flour)
• Shallow Bowl (Eggs)
• Shallow Bowl (Panko)
• Tongs
• Silicone Basting Brush (optional)
• Air Fryer

Critical Steps — Do Not Skip

• Trimming and cutting chicken to uniform size
• Crushing the panko to avoid burning
• Ensuring each tender is fully coated with flour, egg, and panko
• Lightly oiling the coated tenders before air frying
• Flipping the tenders halfway through cooking

Chef Tips from the Video

• Use a light hand when crushing panko – you want smaller flakes but still some texture.
• For extra flavor, add a pinch of smoked paprika to the barbecue rub.
• If you prefer a spicier bite, mix a dash of cayenne pepper into the panko seasoning.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 3‑4 minutes to regain crispness.

Freezer: Freeze uncooked, breaded tenders on a parchment sheet, then transfer to a zip‑top bag. Cook from frozen at 380°F for 12‑14 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bread the tenders and keep them on a tray in the refrigerator for up to 2 hours before cooking.
• Honey mustard sauce can be made up to 24 hours ahead and stored in the fridge.

Frequently Asked Questions