Description
How to make crispy garlic parmesan air fryer chicken tenders with panko coating that deliver restaurant-quality results in just 12 minutes at home.
Ingredients
Scale
Chicken Base
- 2 lbs chicken tenders, patted dry
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
Garlic Parmesan Coating
- 1/2 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper, optional
For Cooking
- Cooking spray or olive oil spray
- 2 tbsp fresh parsley, chopped for garnish
- Lemon wedges for serving
Instructions
- Prep Station: Set up three shallow dishes: flour in one, beaten eggs in another, and panko mixed with parmesan and all seasonings in the third. This assembly line makes coating so much easier.
- Season Chicken: Pat chicken tenders completely dry and season lightly with salt and pepper. Dry chicken is the key to crispy coating – any moisture will make them soggy.
- Coat Tenders: Dredge each tender in flour, then egg wash, then panko mixture, pressing gently to help coating stick. Don’t skip any steps or the coating will fall off.
- Preheat Fryer: Preheat air fryer to 400°F for 3 minutes. Spray basket generously with cooking spray – this prevents sticking and helps achieve that beautiful golden color we want.
- Cook First: Place tenders in single layer, not touching. Spray tops with cooking spray and cook 6 minutes. Don’t overcrowd or they won’t cook evenly and get crispy.
- Flip Finish: Flip carefully with tongs, spray again, and cook 4-6 minutes more until golden brown and internal temperature reaches 165°F. Let rest 2 minutes before serving.
Notes
- Pat chicken completely dry before coating or the breading won’t stick properly and will fall off during cooking.
- Store leftovers in refrigerator for up to 3 days in airtight container with paper towel to absorb moisture.
- Reheat in air fryer at 350°F for 2-3 minutes to restore crispiness – never use microwave for reheating.
- Double-coat in egg and panko mixture for extra thick, restaurant-style coating if desired.
- Cook in batches if needed to avoid overcrowding which leads to soggy, unevenly cooked chicken.
- Use cooking spray generously on both sides for proper browning and to prevent sticking to basket.
Allergy Information: Dairy, Eggs, Gluten
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 18g
- Protein: 28g