Air Fryer Chicken Tenders

• 1 1/2 lbchicken tenderloins — or breasts cut into strips
• 1/2 cupall-purpose flour
• 2eggs — beaten with 1 tbsp water
• 2 cupspanko breadcrumbs
• 2 tbspneutral oil
• 1 tspfine sea salt
• 1 tspsmoked paprika
• 1/2 tspgarlic powder
• 1/2 tspblack pepper

Method

1. 01

   Toast the panko with the oil in a dry skillet over medium heat, stirring, 3–4 minutes until golden. Air fryers cook breading through before they brown it — pre-toasting is the difference between golden and gray. Stir in the salt, paprika, garlic powder, and pepper.

2. 02

   Set up the line: flour in one dish, beaten egg in the second, seasoned toasted panko in the third. Pat the tenders very dry, then flour (thin coat), egg (drip it off), panko (press it on firmly with your palm).

3. 03

   Air fry at 400°F in a single layer with space between pieces — two batches beats one crowded one — for 10–12 minutes, flipping gently at 6 minutes, until the thickest tender reads 165°F.

4. 04

   Rest 2 minutes on a rack, not a plate — steam is the enemy of the crust you just built. Serve with whatever sauce your table votes for.