Instructions

1. Prepare your pan (if freezing). If you will be freezing some or all of the chicken tenders, line a baking sheet with parchment paper or foil and set it aside.
2. Prepare the chicken. Pat the chicken dry with a clean paper towel. If you’re using whole chicken breasts (not tenderloins), pound the chicken using a meat pounder or rolling pin until they are about ½” thick. Slice pounded chicken breasts into 1-inch wide strips. Set aside.
3. Toast the Panko. Line the bottom of the air fryer basket with foil. Add half of the Panko and lightly spray with oil. Set the air fryer to 350°F (no need to preheat) and toast the Panko until golden brown, about 4 minutes, gently shaking the basket halfway through. Transfer the toasted breadcrumbs to a shallow bowl (I like to use a cake or brownie pan) and repeat with the remaining breadcrumbs.
4. Bread the chicken. In a shallow mixing bowl, combine the egg, mayonnaise, dijon mustard, flour, salt, and pepper and whisk until fully incorporated. Add 1-2 chicken strips to the egg mixture and toss to coat. Transfer the battered chicken to the Panko pan with tongs or a fork. Use a spoon to sprinkle the top with breadcrumbs, and gently press down on the chicken to help the breadcrumbs stick. Transfer breaded chicken to a large plate or prepared baking sheet if freezing. Repeat until all chicken tenders are breaded.
5. Cook the chicken tenders. Lightly spray the ones you will be cooking with oil and place chicken tenders in a single layer into the air fryer basket. Air fry at 350°F (180°C) until chicken is cooked throughout, about 11-12 minutes (13-14 minutes if frozen). Serve with your favorite dipping sauce.
6. Freeze the extra chicken tenders. Transfer the baking sheet(s) with the extra chicken tenders to the freezer and chill for 1-2 hours. Once firm, move them to an airtight freezer bag or container, pressing out as much air as possible from the bag when sealing. Frozen chicken tenders are best if eaten within four months.