Air Fryer Garlic & Parmesan Chicken Tenders

This has become my go-to recipe when I want some crispy chicken. These tenders are amazing paired with pasta, in a wrap, on a sandwich, the list goes on! They are perfectly seasoned with the most delicious crispy crust of gluten-free breadcrumbs and parmesan. Finished with generous drizzle of garlicky butter sauce.

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Servings : about 4

Prep Time : 20 minutes + 4 hours for marinating

Cook Time: 20 minutes

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Ingredients

For the Marinade

1 pound chicken tenderloins

1/2 cup italian or caesar dressing

1/2 cup buttermilk

For the Egg Mixture

1 large egg

1 tablespoon grated parmesan

1/4 teaspoon black pepper

1/2 teaspoon salt

pinch of red pepper flakes, optional

For the Breadcrumb Mixture

1/2 cup gluten-free italian breadcrumbs, See Recipe Notes

1/2 cup gluten-free plain breadcrumbs, See Recipe Notes

1/4 cup finely grated parmesan

1 tablespoon italian seasoning

1 teaspoon oregano

1/2 teaspoon black pepper

1/2 tsp salt

For the Garlic Butter Sauce

4 tablespoons melted butter

1 teaspoon garlic powder

1/2 teaspoon dried parsley

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Directions

1. In a small bowl whisk together the dressing and the buttermilk.

2. Place chicken tenders in a large ziplock bag and pour the dressing and buttermilk mixture over the chicken. Allow chicken to marinate in the refrigerator for at least 4 hours or overnight.

3. In a medium bowl prepare the egg mixture. Whisk together the egg, parmesan, salt, black pepper and optional red pepper flakes. Set aside.

4. In a large bowl prepare the breadcrumb mix. Combine breadcrumbs, parmesan, Italian seasoning, oregano, salt, and black pepper.

5. Preheat the air fryer to 400°F. Line a large baking sheet with parchment paper.

6. Dip the chicken tenders in the egg mixture first, then the breadcrumbs. Gently press the breadcrumbs onto the tenders to adhere the crumbs. Place onto the prepared baking sheet.

7. Repeat the same process with each chicken tender. Let the coated chicken tenders rest on the baking sheet for about 10 minutes.

8. Grease air fryer basket with non-stick spray. Place chicken in the air fryer, spritz tops of the chicken with more cooking spray. Cook at 400°F for 15-20 minutes, flipping gently halfway through baking time, until the breading is golden brown and crispy on both sides and the internal temperature of the chicken has reached 165°F. Depending on the size of your air fryer you may need to do multiple batches.

9. While the chicken is cooking prepare the garlic butter sauce in a small bowl by combining the melted butter, garlic powder and dried parsley.

10. Remove the finished chicken from the air fryer and transfer to a serving plate. Using a spoon, drizzle the garlic butter sauce over the chicken. Serve and enjoy!

Notes

• I recommend Ian or Aleia’s brand gluten-free breadcrumbs for this recipe.

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