Serve your crunchy panko chicken strips with your favorite dipping sauce and a side salad or use them to make another dish such as Parmesan chicken with a little pasta sauce and cheese. Alternatively, you can check them with a meat thermometer to see if the chicken has reached an internal temperature of 165 degrees. If so I'll throw them into a hot oven for an extra 5-10 minutes.
However, I usually cut one and cut it open to see if it is still pink inside. At this point, they may be cooked through. Next, fry the breaded chicken tenders in olive oil or vegetable oil on both sides until they are golden brown. Make sure to pat the breadcrumbs on with your hands to complete the breading. 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick. Dip the chicken into the flour coating it on both sides. The key to keeping the breading on is to start with very dry chicken. If you buy plain bread crumbs consider adding Parmesan cheese, onion powder, and/or garlic powder for extra flavor. You can also add seasoning to the panko bread crumbs but I usually just add a little salt and pepper to the flour and buy the bread crumbs that already have seasoning in them. You can add seasoning to the flour if you want. I use the typical, flour, eggs, and breadcrumb breading. Line a baking sheet with parchment paper. Cooking Oil: One of the most important steps when making this recipe is to spray the tenders with cooking oil right before you cook them.By subscribing, I consent to receiving emails. Preheat the oven to 400 degrees F (200 degrees C).This not only simplifies the preparation, but the batter binds the breadcrumbs to the chicken so much better than any other way I have tried. Batter: Instead of dredging the chicken in egg and then flour, I mixed the two together and made a batter.Panko breadcrumbs come from Japanese cuisine, and they are much flakier and crispier than traditional breadcrumbs. Panko Breadcrumbs: These breadcrumbs are a GAME CHANGER when you are making Air Fryer Chicken Tenders. Do NOT use regular breadcrumbs for this recipe.You can get that crispy texture quicker, and with way less oil! There are a few other things that make these tenders stand out: This is why I love this recipe and using an Air Fryer. This creates a distinct texture that resists the absorption of oil, making for a lighter coating when fried. Dip one piece of chicken into the BBQ sauce and coat completely. In another shallow bowl, combine the bread crumbs and the panko bread crumbs.
Pour the BBQ sauce and water in a shallow bowl and whisk together. Panko is made from a very specific type of bread which results in a flake (instead of a crumb) that is lighter, crispier, and airier than a regular breadcrumb. Line a cookie sheet with foil and spray with non stick spray. Spread mayonnaise mixture over each chicken thigh press into panko mixture to coat. Stir together panko and garlic powder in a second bowl. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Combine mayonnaise and paprika in a bowl mix well. In each of 2 large skillets, heat 1/4 cup of canola oil. Line a baking dish with aluminum foil grease with cooking spray. What to Serve with Air Fryer Chicken TendersĮven though I love crispy, crunchy chicken tenders, I don’t love it when my whole house smells like oil. Panko is a little bit different, and it cant really be made in a home kitchen. Preheat the oven to 375 degrees F (190 degrees C).
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