Air Fryer Chicken Tenders

• •
  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1.5 tsp 1 1/2 Tsp Salt, Divided ($0.08)
• •
  1 tsp 1 Tsp Freshly Cracked Black Pepper, Divided ($0.05)
• •
  2 tbsp Flour, All-Purpose, White
• •
  2 Egg, Whole, Large(88g)
• •
  0.5 cup Bread Crumbs, Dry, Plain
• •
  0.5 cup Bread Crumbs, Panko, Dry
• •
  1 tsp Italian seasoning
• •
  1.3 tsp Garlic powder
• •
  1 tsp Onion powder
• •
  0.5 tsp Paprika, Smoked
• •
  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

Instructions

1. 1Pat the chicken breasts dry with paper towels, then slice each breast lengthwise into tenders approximately ½ inch thick. Season all sides evenly with ½ tsp of the salt and ½ tsp of the black pepper.
2. 2Set up three shallow bowls in a row: whisk the eggs together in the first bowl; place the all-purpose flour in the second bowl; mix the regular breadcrumbs, panko breadcrumbs, Italian seasoning, garlic powder, onion powder, smoked paprika, remaining 1 tsp salt, and remaining ½ tsp black pepper in the third bowl.
3. 3Working with one tender at a time, dredge in the flour and shake off excess, then dip both sides in the egg mixture, and finally press firmly into the breadcrumb mixture, coating evenly on all sides. Place coated tenders on a clean plate.
4. 4Preheat a large skillet over medium-high heat for 2–3 minutes, then spray lightly with cooking spray. Once the pan is shimmering and hot, carefully place 4 tenders in a single layer without overlapping.
5. 5Cook 4–5 minutes over medium-high heat until the underside is golden brown and crispy, then flip carefully using tongs. Cook the second side for 3–4 minutes until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
6. 6Transfer the first batch to a paper towel–lined plate. Repeat steps 4–5 with the remaining tenders, cooking in batches of 4.
7. 7Once all tenders have finished cooking and cooled for 2–3 minutes, divide evenly into 4 airtight containers while still warm.
8. 8Refrigerate for up to 4 days, or serve immediately with your favorite dipping sauce.