Chicken Tenders
Breaded chicken breast strips dredged in egg wash and Italian-style bread crumbs, then air-fried until crispy.
⏱️ Prep: 15 min🍳 Cook: 10 min
Ingredients
| 2 pounds | 905 g | boneless chicken breasts, cut into 1/2-inch thick strips |
| — | salt and ground black pepper | |
| 2 | eggs | |
| 1 1/2 cups | 360 ml | Italian-style bread crumbs |
| — | cooking spray |
Instructions
PREP TIME: 15min | COOK TIME: 10min | READY IN: 25min
- Season chicken generously with salt and black pepper.
- Crack eggs into a shallow dish. Season egg with salt and black pepper and whisk to combine.
- Place bread crumbs into a separate shallow dish.
- Dredge chicken tenders through egg wash, then through bread crumbs.
- Roll chicken in the bread crumbs and press firmly to make the bread crumbs stick.
- Spray both sides of chicken tenders with cooking spray and place in a single layer in CrispLid fryer basket, working in batches as needed. Set CrispLid trivet in inner steel pot of pressure cooker and set fryer basket on top of trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 425°F (220°C) and cook for 5 minutes. Flip chicken tenders and cook until chicken is no longer pink in the center and crispy on the outside, 5 to 7 minutes more. Lift the lid using the handle and set it on the silicone mat.
Mealthy Tip: Substitute almond flour or gluten-free bread crumbs with a touch of Italian seasoning for the Italian-style bread crumbs for a gluten-free version.