Chicken
Panko-crumbed tenders that come out golden and crunchy without a pan of oil. Spraying the crumb is the whole trick.
180° · 10m ✓74° 180°C / 360°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 74°C / 165°F safe internal temp
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Log inIngredients
- 900 g chicken tenderloins, or breast cut into strips
- 90 g plain flour
- 3 eggs, beaten
- 150 g panko breadcrumbs
- 1½ tsp fine salt
- 1½ tsp garlic powder
- 1½ tsp paprika
- 3 tsp oil, in a pump sprayer — never aerosol spray
Steps
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Preheat the air fryer to 180°C / 360°F.
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Set up three bowls: seasoned flour, beaten egg, and panko mixed with salt, garlic powder and paprika.
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Coat each tender in flour, then egg, then press firmly into the panko. Lay them out in a single layer and spray both sides with oil.
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Cook for 5 minutes.
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Flip each tender and spray any dry-looking crumb.
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Cook for a further 5 minutes until deep golden.
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Check the thickest tender reads 74°C / 165°F and serve hot.