2 lb boneless skinless chicken tenderloins
salt and pepper
1 cup walnuts
1/4 cup grated parmesan cheese
1 cup panko breadcrumbs
¼ teaspoon pepper
1 cup flour
Honey mustard dipping sauce:
Preheat air fryer to 400.
Process walnuts in a food processor until they resemble a coarse meal. If they’re too big, they won’t adhere to the chicken. Just be careful not to over-process — you don’t want a nut paste.
Add the panko, parmesan, salt and pepper to the nuts.
Process until the mixture is well combined and the panko breadcrumbs are smaller pieces
Set up a three part breading station with flour, beaten eggs and the walnut/panko mixture.
Season the chicken with salt. Working with one or two tenders at a time, dredge first in the flour, shaking off any excess.
Then dip in eggs
Then finally dredge in the walnut/panko mixture, turning and pressing firmly on the chicken so that the mixture adheres.
Air fry 400 degrees Fahrenheit for about 8/-10 minutes or until internal temperature reads 165 degrees Fahrenheit with an instant thermometer. Let rest 5 minutes before serving.
To make the dipping sauce, whisk together all ingredients in a bowl. Dip chicken tenders in the sauce
Keywords: air fryer; chicken