INGREDIENTS:
1 cup panko breadcrumbs (or regular breadcrumbs)
1/4 cup grated Parmesan cheese
1 tsp. garlic powder
1/4 tsp. thyme
1 tsp. dried parsley
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. black pepper
1 1/2 lbs. chicken tenderloins
1/4 cup olive oil
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DIRECTIONS:
In a shallow bowl, mix panko breadcrumbs, Parmesan cheese, garlic powder, thyme, dried parsley, paprika, salt, and black pepper. Stir until well combined. Set aside.
Pour olive oil into another shallow bowl.
Dredge each chicken tenderloin in the olive oil and then coat it in the dry breadcrumb mixture, ensuring both sides are fully coated.
Preheat the air fryer to 400°F (200°C).
Work in batches to air-fry the chicken tenders for about 6 minutes per side or until the outside is crispy, and the internal temperature reaches 165°F (74°C). Make sure the chicken tenders are not touching in the air fryer to ensure even cooking.
Remove from the air fryer, sprinkle with fresh parsley if desired, and serve warm with ketchup or honey mustard dipping sauce. Enjoy!
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