Air Fryer Chicken Tenders
Total: 1 hr 45 min
Yield: about 8 pieces
Chicken:
3/4 cup buttermilk
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1 pound chicken tenders
1 1/2 cups panko
1/4 cup grated Parmesan
1 tablespoon olive oil
Kosher salt
Dipping Sauce:
1/4 cup mayonnaise
3 tablespoons yellow mustard
2 tablespoons honey
1 tablespoon Dijon mustard
To prepare the chicken, mix the buttermilk, Worcestershire sauce, and paprika in a resealable plastic bag. Add the chicken pieces, ensuring they are fully coated, then seal the bag and place it in a bowl to marinate at room temperature for 1 hour. Meanwhile, combine the panko, Parmesan, olive oil, and 1 teaspoon of salt in a shallow baking dish or pie plate. For the dipping sauce, stir together the mayonnaise, yellow mustard, honey, and Dijon mustard in a small bowl and set aside. Preheat a 3.5-quart air fryer to 390°F. Remove one piece of chicken at a time from the bag, shaking off any excess buttermilk, and coat it in the panko mixture, pressing gently to adhere evenly. Shake off any excess and place the chicken in the air fryer basket. Repeat with enough chicken to fill the basket (about 4 pieces at a time) and cook until golden brown and cooked through, about 7 minutes per side. Repeat with the remaining chicken and serve warm with the dipping sauce.
Yield: about 8 pieces
Chicken:
3/4 cup buttermilk
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1 pound chicken tenders
1 1/2 cups panko
1/4 cup grated Parmesan
1 tablespoon olive oil
Kosher salt
Dipping Sauce:
1/4 cup mayonnaise
3 tablespoons yellow mustard
2 tablespoons honey
1 tablespoon Dijon mustard
To prepare the chicken, mix the buttermilk, Worcestershire sauce, and paprika in a resealable plastic bag. Add the chicken pieces, ensuring they are fully coated, then seal the bag and place it in a bowl to marinate at room temperature for 1 hour. Meanwhile, combine the panko, Parmesan, olive oil, and 1 teaspoon of salt in a shallow baking dish or pie plate. For the dipping sauce, stir together the mayonnaise, yellow mustard, honey, and Dijon mustard in a small bowl and set aside. Preheat a 3.5-quart air fryer to 390°F. Remove one piece of chicken at a time from the bag, shaking off any excess buttermilk, and coat it in the panko mixture, pressing gently to adhere evenly. Shake off any excess and place the chicken in the air fryer basket. Repeat with enough chicken to fill the basket (about 4 pieces at a time) and cook until golden brown and cooked through, about 7 minutes per side. Repeat with the remaining chicken and serve warm with the dipping sauce.