# What You'll Need:
→ Chicken
01 - 1 lb (500 g) chicken breast tenders, trimmed
→ Breading
02 - 1 cup (100 g) panko breadcrumbs
03 - 1/4 cup (30 g) grated Parmesan cheese
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1/2 tsp dried thyme
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Zest of 1 lemon
→ Dipping & Coating
10 - 2 large eggs
11 - 2 tbsp milk
12 - 1/3 cup (40 g) all-purpose flour
→ Optional Garnish
13 - 2 tbsp chopped fresh parsley
14 - Cranberry sauce or honey mustard, for serving
# How to Make It:
01 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
02 - Pat chicken tenders dry using paper towels to remove excess moisture.
03 - Set up three shallow bowls: one with flour; one with beaten eggs mixed with milk; one with panko breadcrumbs, Parmesan, smoked paprika, garlic powder, dried thyme, salt, black pepper, and lemon zest combined.
04 - Dredge each chicken tender in flour, shake off excess, dip in egg mixture, then evenly coat with the breadcrumb mixture, pressing gently to adhere.
05 - Lightly spray the air fryer basket with oil and arrange coated chicken tenders in a single layer, working in batches if necessary.
06 - Cook for 8 minutes, flip tenders, then cook for an additional 5 to 7 minutes or until golden brown and the internal temperature reaches 165°F (74°C).
07 - Serve warm, garnished with chopped parsley and accompanied by cranberry sauce or honey mustard.
