Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch thick strips
  • 1 teaspoon (5ml) kosher salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) paprika (smoked preferred)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) paprika (smoked preferred)
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) kosher salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 large eggs, beaten
  • 1 cup (85g) panko breadcrumbs
  • 2 tablespoons (30ml) olive oil spray

Instructions:

  1. Cut chicken breasts into 1-inch thick strips. If chicken breasts are thick, flatten them slightly with a meat mallet for even cooking. Season chicken with salt, pepper, garlic powder, and paprika.
  2. In three separate shallow bowls, place: (1) flour mixture (flour, garlic powder, paprika, oregano, salt, and pepper), (2) beaten eggs, and (3) panko breadcrumbs.
  3. Dredge each chicken strip in the flour mixture, ensuring it's fully coated. Then dip into the beaten egg, letting excess drip off. Finally, coat thoroughly with the panko breadcrumbs, pressing lightly to adhere.
  4. Place breaded tenders on a plate or tray and refrigerate for at least 15 minutes. This helps the breading adhere better and prevents it from falling off during cooking.
  5. Preheat your air fryer to 400°F (200°C) for 3 minutes.
  6. Spray the air fryer basket lightly with olive oil spray. Arrange the breaded chicken tenders in a single layer in the air fryer basket, being careful not to overcrowd. Spray the tops of the tenders with olive oil spray. Cook for 6-8 minutes, flip the tenders, spray again with oil and continue cooking for another 6-8 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Always use a meat thermometer to ensure the chicken is fully cooked.
  7. Remove the chicken tenders from the air fryer and let them rest for a few minutes before serving.