Chicken Tenders - Master Cookbook Recipe # 9

Name: Chicken Tenders - Master Cookbook Recipe # 9
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 4 people
Cuisine: Southern
Ingredients: 1 large chicken breast (cut into tenders); 1/2 stick salted butter, melted; 2/3 cup all-purpose flour; 1/2 tsp black pepper; Almost 1 Tbsp paprika (for color and flavor); 1/2 tsp onion powder; Panko breadcrumbs (plenty for coating); Cooking spray

"Mama didn't have an air fryer, but this mama does!" These tenders solve the common problem of pale, soggy air-fried chicken. By using a butter dip and panko crumbs, you get a deep golden crunch and juicy center every time

This is recipe #9 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min

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Ingredients

1 large chicken breast (cut into tenders)
1/2 stick salted butter, melted
2/3 cup all-purpose flour
1/2 tsp black pepper
Almost 1 Tbsp paprika (for color and flavor)
1/2 tsp onion powder
Panko breadcrumbs (plenty for coating)
Cooking spray

Instructions

Prep the Chicken: Cut the chicken breast in half down the middle, then slice into even strips (tenders).
Season the Flour: In a shallow dish, whisk together the flour, black pepper, paprika, and onion powder.
Butter Dip: Melt the half stick of butter. Place the chicken pieces into the melted butter and toss until thoroughly coated.
Dredge: Lightly dredge each buttery tender in the seasoned flour. You want it just sticky enough to hold the breadcrumbs.
Crust: Press the panko crumbs firmly onto each tender with your fingers. Note: You must press them on manually to ensure a thick, crunchy coating.
Air Fry: Spray your air fryer basket with cooking spray. Gently place the tenders in the basket (avoiding tongs if possible to keep the crust intact).
Cook: Set the air fryer to 380°F for 15 minutes.
Flip: At the halfway mark (around 7 to 8 minutes), carefully flip the tenders. Use a meat hook or be very gentle with tongs to avoid pulling off the breading.
Finish: Cook until the tenders are a beautiful golden brown.

Notes

The "No Tongs" Rule: To keep that perfect panko crust from falling off, handle the tenders as little as possible once breaded. A meat hook is a great tool for flipping them gently.
Fat is Flavor: Since there is no deep-frying grease, the melted butter and the paprika are what provide that signature "fried" look and taste.
Serving Suggestion: These are delicious with honey mustard, ranch, or your favorite dipping sauce.