Air-Fryer Chicken Tenders

Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.

Pat the chicken tenders dry with paper towels and season all over with salt and pepper. (Chicken can be seasoned and left uncovered in the refrigerator for up to 12 hours.)

In a medium bowl, whisk together eggs and mustard. In a separate medium bowl or shallow dish, combine the panko, paprika, 1 1/4 teaspoons of salt and some black pepper.

Working with one strip at a time, dip chicken into egg mixture, allowing any excess to drip off, then roll in the seasoned panko, pressing to adhere as much as possible. Place breaded chicken on a large plate.

Lightly spray both sides of the tenders with cooking spray. Transfer as many of the tenders as possible to the air fryer basket, making sure they’re in an even layer. (For smaller air fryer baskets, cooking may need to be done in batches. Tent the cooked tenders with aluminum foil to keep warm while cooking the other batches.) Cook, flipping the tenders halfway through, until the panko is browned and the chicken is fully cooked, 10 to 12 minutes. Serve with any of the dipping sauces alongside, if desired.