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golden panko-and-sesame-coated chicken tenderloins on an ordinary plate with a small plain cup of pale yellow honey-mustard dipping sauce
Melissa Hart

Air Fryer Chicken Tenders

Sesame seeds give panko-coated tenders a little nutty crunch, with a quick honey-mustard dip made while the basket heats. Keep the coating thin because a heavy pile of crumbs falls off when the tenders turn and can leave bare patches beside pale, dry clumps. Cook in two uncrowded batches so hot air reaches the sides as well as the tops, and use tongs gently after the first side has had time to set.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb chicken breast tenderloins tendons removed
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tbsp water
  • 3/4 cup panko breadcrumbs
  • 1 tbsp sesame seeds
  • 1/2 tsp fine salt
  • 1/4 tsp garlic powder
  • 2 tbsp neutral oil
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp plain Greek yogurt

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Put flour in one shallow dish, beat egg with water in a second and mix panko, sesame seeds, salt and garlic powder in a third.
  2. Coat each tender lightly in flour, dip in egg and press into crumbs. Dab the surfaces with oil, using the measured amount across both batches.
  3. Arrange half the tenders in the basket without overlap. Air fry for 5 minutes, turn and cook for 5 to 7 minutes more until golden and at least 165°F.
  4. Transfer to a rack and repeat with remaining tenders. Mix Dijon, honey and yogurt into a small dipping sauce.
  5. Rest the final batch for 3 minutes and serve the tenders with the honey-mustard dip.