Air Fryer Chicken
These golden, crispy chicken tenders are marinated in seasoned buttermilk, coated in a Parmesan-panko crust, and air-fried to perfection. Served with a sweet and tangy homemade honey mustard sauce, they’re perfect for an easy dinner or snack.
Ingredients
For the Chicken:
¾ cup buttermilk
2 tsp Worcestershire sauce
½ tsp paprika
1 lb chicken tenders
1½ cups panko breadcrumbs
¼ cup grated Parmesan cheese
1 tbsp olive oil
Kosher salt, to taste
For the Dipping Sauce:
¼ cup mayonnaise
3 tbsp yellow mustard
2 tbsp honey
1 tbsp Dijon mustard
Instructions
Marinate the Chicken
In a large resealable plastic bag, combine the buttermilk, Worcestershire sauce, and paprika.
Add the chicken tenders, seal the bag, and massage to fully coat the chicken.
Place the bag in a bowl (in case of leaks) and let marinate at room temperature for 1 hour.
Prepare the Breading
In a shallow dish, mix the panko, Parmesan, olive oil, and 1 tsp kosher salt. Stir well to combine and coat evenly.
Make the Dipping Sauce
In a small bowl, whisk together the mayonnaise, yellow mustard, honey, and Dijon mustard. Set aside or refrigerate until serving.
Air Fry the Chicken
Preheat your air fryer to 390°F (200°C).
Remove each chicken tender from the marinade, letting the excess drip off.
Press each piece into the panko mixture, coating both sides well. Shake off any excess crumbs.
Place in the air fryer basket in a single layer (about 4 tenders per batch).
Air fry for 7 minutes per side, or until golden brown and cooked through.
Repeat with the remaining chicken.
Serve
Serve warm with the honey mustard dipping sauce.
- Pro Tip
For an even crispier crust, lightly spritz the coated tenders with oil spray before air frying. This boosts browning and crunch without extra grease.
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