My Grandson’s Favorite Dinner
My grandson Leo calls these “crispy gold.” I still laugh at that. He runs straight to the kitchen when he smells them. It’s the best sound in the world.
This recipe matters because it brings everyone to the table. Simple food can make the happiest memories. What was your favorite dinner as a kid? I’d love to hear about it.
The Secret is in the Crumbs
Do not use just one kind of breadcrumb. I use both panko and regular. The panko makes them extra crispy. The regular crumbs give them a nice golden color.
Mix the oil right into the crumbs. This is the trick. It helps everything get so crunchy in the air fryer. Doesn’t that smell amazing when it cooks?
A Little Story About Mustard
I once forgot the Dijon mustard. The chicken was fine, but it was missing something. The mustard is not for taste you can notice. It helps the egg stick to the chicken.
That little lesson matters. Tiny steps make a big difference in cooking. Now I always double-check my bowl. Do you have a tiny step you never skip?
Getting That Perfect Cook
Do not crowd the basket. Give the pieces some space. I cook just three or four at a time. This lets the hot air move all around them.
You must flip them halfway. It makes both sides perfectly crispy. *Fun fact: The air fryer works like a tiny, super-fast oven. It blows hot air all around the food.
Serving With a Smile
Serve these warm, right from the basket. We love them with a simple dipping sauce. Try ketchup mixed with a little mayonnaise. It’s so good.
Leftovers keep for a few days. Reheat them in the air fryer to get the crunch back. This matters for busy nights. What’s your go-to dipping sauce? Tell me your favorite.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| chicken tenderloins | 1 pound | approximately 7 to 8 pieces |
| large eggs | 2 | |
| Dijon mustard | 1 tablespoon | |
| plain panko breadcrumbs | ½ cup | |
| plain original breadcrumbs | ½ cup | |
| garlic powder | ½ teaspoon | |
| onion powder | ½ teaspoon | |
| salt | ½ teaspoon | |
| smoked paprika | ¼ teaspoon | |
| black pepper | ¼ teaspoon | |
| olive oil | 2 tablespoons |
My Crispy Air Fryer Chicken Tenderloins
Hello, dear! Come sit at the counter. Let’s make my favorite crispy chicken. It reminds me of my grandkids’ visits. They always ask for these “fancy nuggets.” I love how the air fryer makes them so crunchy. And it’s much less messy than a big pot of oil. Doesn’t that smell amazing already? Let’s get started.
First, we’ll get our coating stations ready. It’s like a little assembly line. I still laugh at that one time I tried to coat all the chicken in one bowl. What a sticky, crumbly mess that was! Here is the right way to do it.
- Step 1: Turn your air fryer on to 400°F. Let it get hot for five minutes. This is like preheating an oven. It helps the chicken start cooking right away. While it warms up, we can coat our chicken. It makes everything go faster.
- Step 2: Crack two eggs into a shallow bowl. Add a big spoonful of Dijon mustard. Now, whisk them together until they’re smooth and yellow. This mix helps the crumbs stick. (A hard-learned tip: Use one hand for the wet mix and one for the dry. It keeps your fingers from becoming breadcrumb gloves!)
- Step 3: In another dish, mix both kinds of breadcrumbs. Add the garlic powder, onion powder, salt, smoked paprika, and pepper. Stir it all up with a fork. Smell those spices? My grandson calls it “the magic dust.”
- Step 4: Drizzle the olive oil over the crumb mix. Use your fingers to mix it in. The crumbs will feel a little sandy. This tiny bit of oil makes them extra crispy in the air fryer. Trust me on this.
- Step 5: Take a chicken piece. Dunk it in the egg wash. Let the extra drip off. Then, roll it in the crumb mixture. Press gently so the crumbs stick. Place it on a clean plate. Do three or four pieces at a time. What’s your favorite dipping sauce? Share below!
- Step 6: Place the coated tenders in the hot air fryer basket. Don’t let them touch. Cook for about 12 minutes. Flip them halfway through. They should be golden brown and crispy. I always peek to make sure. Repeat until all are cooked. Serve them warm. They are best right away!
Cook Time: 12–13 minutes per batch
Total Time: About 30 minutes
Yield: 3–4 servings
Category: Dinner, Kid-Friendly
Three Fun Twists to Try
This recipe is like a blank canvas. You can change it up so easily. Here are three of my favorite ways to play with it. They make a simple dinner feel special.
- Italian Night: Use Italian-seasoned breadcrumbs. Add a sprinkle of grated Parmesan cheese to the mix.
- Sweet & Smoky: Swap the smoked paprika for a teaspoon of brown sugar. It gives a lovely sweet crust.
- Extra Crunchy: Crush a handful of cornflakes and mix them with the panko. It adds a wonderful snap.
Which one would you try first? Comment below!
Serving Them Up Right
Now, what to serve with these golden tenders? I love a simple green salad. It feels fresh next to the crispy chicken. Or, some roasted baby potatoes. They cook in the air fryer too. For a real treat, serve them on a plate with waffle fries. My family calls that “the diner special.”
For drinks, a cold glass of lemonade is perfect. It cuts through the richness. For the grown-ups, a crisp lager beer pairs wonderfully. It’s a classic combo. Which would you choose tonight?
Keeping Your Crispy Chicken Perfect
Let’s talk about keeping your chicken tasty for later. After cooking, let the tenderloins cool completely. Then, store them in the fridge for up to three days. I like to use a container with a tight lid. This keeps them from drying out.
You can freeze them, too! Place the cooled chicken on a baking sheet. Freeze for one hour. Then, move them to a freezer bag. This stops them from sticking together. They will keep for two months this way.
Reheating is easy. Use your air fryer at 400°F for five minutes. This brings back the crunch. I once used a microwave to reheat. The chicken got soggy. I learned my lesson that day!
Batch cooking this recipe is a smart move. It saves you time on busy nights. You get a homemade meal in minutes. That matters for a happy, less stressful week. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes, the breadcrumbs don’t stick well. Make sure your chicken is dry first. Pat it with a paper towel. A dry surface helps the egg wash cling. This gives you a perfect, even coat.
The chicken might not get crispy. Do not crowd the air fryer basket. Leave space between each piece. Hot air needs room to move. I remember when I packed mine too full. The chicken steamed instead of crisped.
Your spices might taste bland. Always mix your spices into the breadcrumbs first. This spreads the flavor everywhere. It matters because every bite should be delicious. Fixing small issues builds your cooking confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use all gluten-free panko breadcrumbs. Check your mustard label too.
Q: Can I prepare it ahead? A: You can coat the chicken hours before. Keep it covered in the fridge until cooking.
Q: What if I don’t have Dijon mustard? A: A teaspoon of mayonnaise works great. It helps the egg wash stick.
Q: Can I double the recipe? A: Absolutely. Just cook in more batches. Do not overcrowd the basket.
Q: Any optional tips? A: Try a pinch of cayenne in the breadcrumbs. *Fun fact: Paprika adds color, but cayenne adds a little kick!* Which tip will you try first?
From My Kitchen to Yours
I hope you love this simple, crispy chicken. It reminds me of cooking for my grandkids. They always ask for seconds. I would love to see your version.
Share a picture of your dinner plate. Tell me how it turned out for you. Your stories make my day. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Anna Whitmore.
Air Fryer Chicken Tenderloins: Crispy Air Fryer Chicken Tenderloins Recipe
Description
Crispy, juicy air fryer chicken tenderloins ready in minutes! A healthy, family-friendly dinner idea that’s perfect for busy weeknights.
Ingredients
Instructions
- Preheat the air fryer for 5 minutes at 400°F. While your air fryer is preheating, you can coat your chicken tenderloins with the egg wash and breadcrumb coating.
- In a shallow dish, whisk together the eggs and Dijon mustard. Set aside.
- In a second shallow dish, combine the panko breadcrumbs, original breadcrumbs, garlic powder, onion powder, salt, smoked paprika, and black pepper until all the spices are thoroughly distributed in the breadcrumbs.
- Add the olive oil to the breadcrumb mixture and combine until the breadcrumbs have been evenly coated with the olive oil. This will not be a greasy mixture, but you should not have any big lumps of oil-coated breadcrumbs.
- Add 3 to 4 chicken tenderloins to the egg wash and toss to coat. Be sure to allow any excess egg mixture to drip back into the dish before proceeding to the breadcrumb coating.
- Carefully add the egg-coated chicken tenderloins to the breadcrumb mixture. Coat the chicken tenderloin strips with breadcrumbs on both sides. Allow any excess breadcrumbs to fall back into the dish and place them onto a plate while you repeat steps 5 and 6 until all the chicken tenderloins have been coated.
- Arrange 3 to 4 coated chicken tenderloins into the preheated basket of the air fryer and cook at 400°F for 12 to 13 minutes. Flip the chicken strips half ways through the cooking time to ensure even browning of your chicken tenderloins.
- Repeat steps 5 to 7 until all the chicken tenderloins have been cooked.
- Serve these air fryer chicken tenderloins alongside a small bowl of chicken finger dipping sauce. These should be served while they are still warm. You can store the cooked chicken tenderloins in an airtight container, in the refrigerator, for up to 3 days. You can reheat them in the air fryer at 400°F for 5 minutes or until warmed through.
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