Chicken tenderloins are dredged in egg and Panko, then air-fried to create a crispy crust. A little salt and squeeze of lemon brings this dish to life!
Ingredients
- 6 chicken tenderloins
- 2 large eggs
- 1 1/2 cups Panko crumbs
- Kosher salt to taste
- 2 lemons halved, divided
- Extra halved lemons for additional flavor, optional
Instructions
- In a small bowl, beat the eggs (I used a loaf pan).
- Pour the Panko into another large, shallow dish.
- Coat the chicken on both sides with egg and then dredge both sides in the Panko. Place the chicken into the air fryer as you go.
- Set the air fryer to 400 degrees for 14 minutes, flipping the chicken halfway through.
- Transfer the pieces of chicken to a baking pan lined with paper toweling and immediately sprinkle with some salt and squeeze over a generous amount of lemon juice with the four halves of lemon.
- Serve with extra lemon halves for additional flavor
