Air Fryer Chicken Tenders

• 160 g (160 g raw boneless skinless chicken breast, cut into 4 strips) — Boneless skinless chicken breast, raw
• 35 g (1/3 cup (35 g) plain panko) — Plain panko breadcrumbs
• 25 g (1/2 large beaten egg (25 g)) — Large whole eggs, raw
• 2 g (3/4 tsp (2 g) garlic powder) — Garlic powder
• 7 g (1 1/2 tsp (7 g) avocado oil) — Avocado oil

Method

1. 1Preheat the air fryerPreheat a clean 5-quart air fryer to 400°F (204°C) for 3 minutes.3 min · 400°FLook for: The basket is fully hot before cooking begins.Safety: Keep hands away from the heating element. The quoted total time includes this preheat and assumes one batch in the declared basket.
2. 2Cut and dry the chickenPat the chicken dry and cut it lengthwise into four strips of similar thickness.1 min 15 secLook for: All four strips are dry and close to the same size.Safety: Wash hands and sanitize the board after raw chicken.
3. 3Prepare exact coatingsWhisk the measured 25 g beaten egg in one shallow bowl and combine every gram of panko with garlic powder in a second bowl.1 minLook for: The egg is uniform and garlic powder is dispersed through the panko.Safety: Keep the raw-egg bowl separate from the dry panko.
4. 4Use all coating on the tendersBrush all beaten egg over the four chicken strips, then press every bit of garlic panko firmly onto all sides.1 min 30 secLook for: Every strip has an even coating and both coating bowls are empty.Safety: Use one hand for raw chicken and one for panko; all coating that touches chicken must cook on the tenders.
5. 5Air-fry and turnBrush the basket with avocado oil, arrange the four tenders without touching, and air-fry at 400°F (204°C) for 10 minutes, turning after 6 minutes.10 min · 400°FLook for: Panko is crisp and golden on both sides.Safety: The time assumes one layer in a 5-quart basket; cook smaller baskets in two batches.
6. 6Check, rest, and serveCheck the thickest tender for 165°F, rest all four for 1 minute on a clean plate, and serve.1 min 15 sec · 165°FLook for: Chicken is opaque and juicy at 165°F and the coating remains crisp.Safety: Return any undercooked tender for 1-minute increments and recheck.