Ingredients:

  • 5 lbs Boneless, skinless chicken breasts, cut into 1-inch wide tenders
  • 1/2 cup All-Purpose Flour (seasoned with salt and pepper)
  • 2 Large Eggs, lightly whisked
  • 1 1/2 cups Panko Breadcrumbs
  • 1/4 cup Grated Parmesan Cheese
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Garlic Powder
  • Salt and Black Pepper, to taste
  • Olive Oil Spray
  • 1 cup Plain Greek Yogurt (Full-Fat recommended)
  • 1 tablespoon Fresh Lemon Juice
  • 2 tablespoons Fresh Dill, finely chopped
  • 1 teaspoon Dijon Mustard

Instructions:

  1. Prep the Chicken: Trim and slice the chicken breasts into uniform 1-inch wide tenders. Pat them completely dry with paper towels.
  2. Set Up Breading Station: In Dish 1, place the flour seasoned lightly with salt and pepper. In Dish 2, lightly whisk the eggs. In Dish 3, combine the Panko, grated Parmesan, smoked paprika, and garlic powder.
  3. Bread the Tenders: Working one at a time, dredge each tender first in the flour (shaking off excess), then dip completely in the egg, and finally press firmly into the Panko mixture to ensure full, even coverage.
  4. Preheat Air Fryer: Preheat the air fryer to 400°F (200°C) for 5 minutes.
  5. Oil and Load: Lightly spray the breaded tenders on both sides with olive oil spray. Arrange the tenders in a single layer in the air fryer basket (work in batches if necessary; do not overcrowd the basket!).
  6. Air Fry: Cook for 10–12 minutes, flipping them halfway through (around the 5-minute mark). They are done when deeply golden brown and the internal temperature reaches 165°F (74°C).
  7. Make the Dip: While the chicken cooks, whisk together all the dip ingredients (yogurt, lemon juice, dill, Dijon, salt, pepper) until smooth. Taste and adjust seasoning.
  8. Serve: Serve the hot, crispy tenders immediately alongside the chilled lemon-dill dip.