Air Fryer Chicken Tenders (or Oven Baked)

The first time I made chicken tenders I breaded them and baked them in a 425 degree F. oven. They were good. But they weren't as crispy as I wanted. I could have broiled them for a few minutes at the end of cooking time, but I didn't. Too much trouble.

The solution was simple: the air fryer! In just a few minutes we had beautifully browned tenders that were bother cripsy and juicy at the same time. They've got a few WW points because of the breading, but those points are totally worth it.

Serve your tenders with a squeeze of lemon juice or dip them in BBQ sauce. For ketchup lovers, you know the drill.

12 chicken tenders (about 1 1/4 lbs.)

1 egg

1 tsp. kosher salt

1/2 cup seasoned Italian bread crumbs

1/2 cup panko bread crumbs

olive oil spray

lemon wedges or BBQ sauce for serving

Season chicken tenders with kosher salt and pepper. Place egg in a shallow bowl. In another bowl, combine the bread crumbs and panko bread crumbs.

Dip each chicken tender in the egg, then into the breadcrumb mixture and shake off excess. Spray both sides of chicken with olive oil spray.

Preheat air fryer to 400 degrees F. In batches, cook the tenders 5 minutes on each side, or until the chicken is crispy and golden. Serve with lemon wedges or BBQ sauce.

To bake in the oven: Preheat oven to 425 degrees F. Line a sheet pan with parchment paper or foil, and spray with oil. Bake chicken about 18 minutes, flipping halfway through, until browned and crispy.

Serves 4

WW Points per serving: 3