Ingredients:
For the Chicken Tenders:
- 1 pound of chicken tenders or boneless, skinless chicken breasts, cut into strips
- 1 cup of panko breadcrumbs
- 1/2 cup of grated Parmesan cheese
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 2 large eggs, beaten
- Cooking spray
For the Dipping Sauce:
- 1/2 cup of mayonnaise
- 2 cloves of garlic, minced
- 2 tablespoons of grated Parmesan cheese
- 1 tablespoon of lemon juice
- 1/2 teaspoon of Dijon mustard
- Salt and pepper to taste
Instructions:
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, black pepper, and paprika. Mix well.
- In another shallow dish, beat the eggs.
- Dip each chicken tender into the beaten eggs, allowing excess to drip off, and then coat it with the breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere.
- Place the coated chicken tenders in a single layer in the air fryer basket. Make sure not to overcrowd the basket; you may need to cook them in batches.
- Lightly spray the chicken tenders with cooking spray to help them crisp up.
- Cook the chicken tenders in the preheated air fryer for 10-12 minutes, flipping them halfway through, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- While the chicken tenders are cooking, prepare the dipping sauce. In a small bowl, combine the mayonnaise, minced garlic, grated Parmesan cheese, lemon juice, Dijon mustard, salt, and pepper. Mix well.
- Serve the garlic Parmesan chicken tenders hot with the dipping sauce on the side.
