Air Fryer Parmesan Crusted Chicken Tenders
Why this recipe works
- Crisp coating: Panko breadcrumbs create a lighter, crunchier crust than fine crumbs, while Parmesan helps the surface brown and adds savoury depth.
- Fast cooking: Chicken tenders cook quickly in the air fryer, making the recipe practical for a weeknight meal or last-minute snack.
- Simple method: A two-bowl coating setup keeps the preparation straightforward, with no deep-frying or complicated breading process.
Get the most out of this recipe
Texture tips
- For a crunchier crust: Press the Parmesan crumb firmly onto the chicken so it adheres well, then lightly oil any dry patches before the final minutes of cooking.
- Keep the coating light: Pat the chicken dry before dipping in egg; excess moisture can stop the crumb from crisping properly.
Common mistakes
- Do not overcrowd the basket: Arrange the tenders in a single layer so hot air can circulate around each piece. Cook in batches if needed.
- Avoid drying out the chicken: Start checking near the lower end of the cooking time and cook only until the thickest piece is piping hot throughout with no pink.
Ingredient notes
- Use panko for texture: Panko gives a more open, crisp crumb, while regular breadcrumbs create a finer, more even coating.
- Adjust the herbs: Dried oregano keeps the flavour simple and Italian-inspired; Italian seasoning adds a broader herb profile.
Make-ahead tips
- Reheat in the air fryer: For the best texture, reheat chilled tenders in the air fryer at 190°C (375°F) until piping hot rather than microwaving.
- Freeze cooked tenders: Cool completely before freezing, then reheat from frozen in the air fryer at 190°C (375°F) until hot through and crisp again.
Equipment you'll need
Ingredients
Instructions
- Heat the air fryer to 200°C (390°F) for 3 minutes. Tip the tomato sauce into a small bowl for dipping.
- In a shallow bowl, mix the parmesan, panko breadcrumbs, dried oregano, ground garlic, fine sea salt and black pepper. In a second bowl, whisk the egg until smooth.
- Pat the chicken tenders dry, then dip each one in the egg, letting any excess drip off. Press into the crumb mixture to coat well all over.
- Arrange the tenders in the air fryer basket in a single layer. Lightly brush with the olive oil, then air-fry for 8 to 10 minutes, turning halfway, until golden and cooked through.
- Rest for 2 minutes, then serve with the tomato sauce for dipping.
Recipe notes
Tips
- Do not overcrowd the basket; cook in batches so the coating browns evenly.
- For extra crunch, press the crumb mixture firmly onto the chicken and brush any pale patches with a little more olive oil before the final minutes of cooking.
- If serving vulnerable groups, use eggs with a recognised food safety mark and ensure the chicken is cooked until piping hot throughout with no pink in the thickest piece.
Substitutions
- Replace panko breadcrumbs with breadcrumbs for a finer, more even crust.
- Replace dried oregano with Italian seasoning for a more complex herb flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot; freeze for up to 2 months and reheat from frozen at 190°C (375°F) for 8 to 10 minutes.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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