Instructions

• Preheat the air fryer to 390°F (200°C).
• Place the 1 and ½ pounds chicken tenderloins in a bowl and drizzle with 1 tablespoon olive oil. Toss or stir until each piece is evenly coated in oil.
• In a shallow bowl, combine ½ cup (25 grams) dried breadcrumbs, ½ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, and ½ teaspoon salt. Mix until uniform.
• Working one at a time, coat each chicken tender in the seasoned breadcrumbs, pressing gently so the crumbs adhere. Shake off any excess breadcrumbs.
• Arrange the coated tenders in a single layer in the air fryer basket without overlapping. Cook at 390°F (200°C) for 9–12 minutes, flipping each tender once about halfway through the cooking time.
• Check doneness: cook until the chicken reaches an internal temperature of 165°F (74°C) or is no longer pink in the center.
• Remove the tenders from the air fryer and let rest a couple of minutes before serving.