Ingredients:

  • 1½ lb chicken tenderloins
  • 1 cup finely grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil

Instructions:

  1. Pat the chicken tenderloins dry with paper towels to ensure the coating adheres.
  2. In a shallow bowl, whisk together 2 large eggs, 1 tbsp Dijon mustard, and 1 tbsp olive oil.
  3. In a second shallow bowl, combine 1 cup finely grated Parmesan cheese, 1/2 cup Panko breadcrumbs, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Dip each chicken tenderloin into the egg mixture, letting the excess drip off.
  5. Immediately press the chicken into the Parmesan mixture, firmly coating all sides to create a thick, uniform crust.
  6. Arrange the tenders in a single layer in the air fryer basket, leaving space between each piece for air circulation; cook in batches if they do not fit in one layer.
  7. Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through, until the crust is mahogany-colored and the internal temperature reaches 165°F (74°C).
  8. Allow the chicken to rest for 3–5 minutes before serving to let the juices redistribute and the crust set.