Crumbed Chicken Tenderloins (Air Fried) Recipe

Followed the recipe to a tee using Panko breadcrumbs and the result was absolutely flawless. Be sure to allow 20 minutes for your air fryer to preheat and avoid overcrowding the basket. For that perfect crispiness all around, ensure the chicken pieces do not touch each other.

I haven't tried this specific recipe yet, but I have been cooking chicken in my air fryer for over a year - nuggets, strips, whole pieces, wings, you name it, with different coatings, sauces, or just plain. Today, I came across this recipe in a special chicken issue and saw a reviewer's tip to preheat the air fryer for 20 minutes. However, I recently got a copy of America's Test Kitchen's "Air Fryer Perfection" which tested the need for preheating. Air fryers heat up quickly within a minute or two, so both ATK and I agree that preheating is not necessary. It saves time and energy. Just remember to turn and rotate the food during cooking or shake the basket to ensure all sides get crispy. The reviewer was also correct about not overloading the basket.

Here is the rewritten review: I always season every component - the chicken tenders, the egg, and the breadcrumbs. I added a sprinkle of salt, poultry seasoning, garlic powder, and Lawry's seasoned salt to each layer. The outcome was delicious! For those experiencing issues with sogginess or uneven cooking, ensure you preheat the air fryer, similar to preheating oil for deep frying. Flip the tenders halfway through cooking and I am confident you will be pleased with the outcome.

Rewritten review: Initially, I was unimpressed with the instructions as they were. However, after adjusting the sequence of dipping the chicken in egg, oil, and breadcrumbs, the outcome was quite pleasing. Mixing the egg and oil before coating the chicken in breadcrumbs solved the issue of the mixture not adhering properly. I followed a fellow reader's suggestion of seasoning the breadcrumbs with McCormick Montreal Chicken Seasoning, which enhanced the overall flavor.

This recipe is an absolute game changer! There are two main reasons why we loved it. Firstly, it was quick, easy, and incredibly delicious following the directions precisely. We had 1.16 lbs of tenders, which yielded 7 pieces. Secondly, mixing the oil with the breadcrumbs was a stroke of genius. No need for double dipping as the breadcrumbs adhered perfectly to the tenders. We will definitely be using this method going forward. We decided to customize the spices to suit our Southern taste buds for our next batch. We added 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of Spanish paprika to the breadcrumbs mixture, and opted for avocado oil instead of vegetable oil. Since our air fryer is small, we could only cook 3 tenders at a time. For the last tender, we lowered the temperature to 375°F and cooked it for 10 minutes on each side, which worked perfectly for us. We've heard that all air fryers are different, so we'll experiment with 1 1/2 teaspoons of cayenne pepper or try adding 1 1/2 teaspoons of Frank's RedHot to the egg mixture in our next batch. For dipping sauces, we enjoyed ranch and a mixture of Frank's RedHot and plain Greek yogurt. We served the tenders with grilled corn and a garden fresh salad seasoned with organic Herbs De Provence. Thank you, Launa, for sharing this amazing low-carb recipe with us. We truly appreciate it! Thanks again, Loves2Cook.

Here is the rewritten review: "I had great results making these chicken strips in the air fryer. I prepared them using pounded chicken breast cut into thin strips, seasoned with salt, pepper, and garlic powder before dipping them in egg and coating them with a mixture of panko breadcrumbs and freshly grated parmesan cheese. Instead of mixing oil into the breadcrumbs, I opted to spray them with cooking spray. I cooked them at 350 degrees for 14 minutes, turning them over once during the process."

Fantastic and simple recipe that turned out amazing! I made a double batch using a Costco bag of tenderloins for my family. We enjoy spicy food, so I added 1 tsp of Poultry Seasoning, 1 tsp of garlic powder, 1/4 tsp of Cayenne, 1/4 tsp of salt, and plenty of fresh ground pepper to the recipe. Just like others recommended, make sure not to overcrowd the basket and cook for 6 minutes before flipping. The result was incredibly tender, flavorful, and absolutely delicious!

I was searching for a healthier chicken parm recipe and stumbled upon this gem. I decided to amp up the bread crumb and oil mixture by tripling it. I used 6 thinly sliced chicken breasts and cooked them in batches of two, reducing the cooking time to 9 minutes. After that, I transferred the cooked chicken to a baking dish, topped it with sauce and sliced mozzarella cheese, and baked it until everything was warm and the cheese was melted. This was hands down the best chicken parm I have ever made, and the best part was that there was no frying involved. I wish I could give this recipe 10 stars!

I cooked at 350°F for 10 minutes! I checked the internal temperature and it was around 168-171 degrees. I coated the chicken with plain panko crumbs mixed with cayenne pepper, paprika, and garlic powder as suggested in a previous comment. I also seasoned the chicken with salt before breading. I used chicken tenderloins from Costco. I will definitely be making my chicken tenders like this with different spice variations in the future! For a low-carb option, crushing up 4505 Chicharrones would be a great substitute!

Here's the rewritten review: "I was pleasantly surprised by how well it turned out! I decided to enhance the flavor by incorporating some spices (1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp cayenne, 1/2 tsp paprika, 1/2 tsp salt) into the dry panko crumbs before adding the oil. I only prepared 5 chicken tenders this time, but if I were to make 8, I would double the recipe to achieve that extra crunchiness that I love! The texture of the chicken tenders was just right, and I followed the instructions without flipping them. My husband really enjoyed it too! I will definitely be making this recipe again."

Great recipe that is simple to prepare. Just a couple of spices are needed to enhance the flavor.

The batter or bread crumbs won't adhere well if oil is added. Lack of seasoning is a significant drawback.

I substituted stove top stuffing for panko and it turned out to be delicious!! Very simple to make! Definitely making this dish again.

Delicious, fast, and simple... covers all the main recipe bases :-) Turned out crispy and the chicken breasts were perfectly cooked. I enjoyed mine with a dash of sriracha sauce. Another effortless meal to whip up!

Added some seasonings to the chicken (love my spices), it ended up being delicious and crispy :)

Quick and easy dinner.

So simple! The idea of adding oil to the breadcrumbs is brilliant.

Quick, effortless, and adaptable.

This recipe worked perfectly for me as a cooking enthusiast. I added a touch of garlic powder, onion powder, a sprinkle of smoked paprika, and broiled it for one minute at the end of cooking. I will definitely be making it again soon.