Crumbed Chicken Tenderloins

Flip it!

These beat chicken nuggets any day and the recipe is so simple. I tend to use chicken tenderloins but you can use sliced chicken breasts if easier.

Made exactly as written using Panko breadcrumbs and these were perfect as written. Plan on 20 minutes for your airfryer to preheat and do not over fill your basket. The chicken pieces should not be touching each other if you want that crispness on all sides.

This was delicious! I’ve never mixed panko with oil before, and I’ll never bread chicken any other way from now on. I used Italian-style panko and cut 3 chicken cutlets into strips for the hubby. I prefer chicken thighs, so I kept those whole (boneless). Breaded all of it using this method (had to double the breading mixture for that much), and cooked in batches for 15mins each (2 batches). No flipping needed, and it was crispy, crunchy goodness! Thanks for sharing!

Great! Cut up 3 chicken breast into thin strips , Coated in mixture of seasoned garlic and herb bread and panko crumbs. Added cayenne and garlic powder to crumbs. Used 3 beaten eggs and didn’t preheat airfryer. That was a mistake because it took longer for first batch. I set at 370 degrees for approx. 12 minutes. Served with homemade buffalo sauce. My family loved them. Great crispiness and flavor.


1 egg
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
8 chicken tenderloins


Preheat an air fryer to 350 degrees F (175 degrees C).
Whisk egg in a small bowl.
Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.
Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into the crumb mixture, making sure it is evenly and fully covered. Lay chicken tenderloins into the basket of the air fryer. Cook until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).