Ready in just 12 minutes, These Ranch Chicken Tenders are crunchy on the outside and tender and juicy on the inside. The subtle flavors of the wet dredge can be tasted in the crunchy crumb topping.
8chicken tenders, raw
canola or non-fat cooking spray
For the Dredge Station:
For the Ranch Chicken Seasoning:
1/4tsp Black pepper, more or less to taste
1/2tsp Garlic powder
1/2tsp Onion powder
1tsp Dried parsley
Preheat the Air Fryer. Warm the air fryer by setting it to 400 degrees F for 5 minutes. Allow it to run without any food in the basket.
Set up a dredging station. Whisk the water and egg together in a shallow bowl. Pour the Panko Breadcrumbs in another shallow bowl.
Prepare the Ranch Seasoning. In a small bowl, combine all the seasonings for the ranch seasoning.
Season the Chicken. Sprinkle the chicken tenders with the ranch seasoning, turning to coat both sides.
Dredge the chicken. Dip chicken tenders into the egg wash and then press it into the panko. Turn to coat both sides.
Load the Fryer Basket. Place the breaded tenders into the fry basket. Repeat with remaining tenders. You may need to fry in batches.
Fry the Chicken. Place the Fry Basket into the Power Air Fryer XL. Spray a light coat of canola oil of non-fat cooking spray over the panko. Press the M button. Scroll to the Fried Chicken Icon (400 degrees F). Press the Power Button. Adjust the cooking time to 12 minutes at 400 degrees. Halfway through cooking, flip the tenders over to brown the other side. The tenders are done when the center of the fattest part of the tender is 165 degrees F, the flesh is no longer pink, and the juices run clear.
To make this recipe with mayonnaise, omit the water and egg wash. Then to 1/2 to 3/4 cup of mayonnaise, add in all the ingredients for the dredge (except the Panko breadcrumbs). Once the chicken tenders are coated in mayonnaise, roll them in panko bread crumbs. Continue cooking as instructed above.
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.