clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Heathy Air Fryer Chicken Tenders

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Air Fryer
  • Cuisine: American



2 lb boneless skinless chicken tenderloins

salt and pepper

1 cup walnuts

1/4 cup grated parmesan cheese

1 cup panko breadcrumbs

3 eggs

¼ teaspoon pepper

1 cup flour

Honey mustard dipping sauce:

  • 1 tablespoon honey
  • 1/4 cup mayonnaise
  • tablespoon yellow mustard


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