Ingredients
6
6 servings
- •3 chicken breasts, cut in half and flattened thin
- •½ cup flour
- •2 eggs
- •1 tablespoon classic yellow mustard
- •salt, to taste
- •pepper, to taste
- •paprika, to taste
- •1 box panko breadcrumbs
- •¼ cup mayonnaise
- •2 tablespoons dijon mustard
- •¼ cup honey
- •1 teaspoon lemon juice
- •¼ teaspoon cayenne pepper
Instructions
- Season the chicken breasts with salt, pepper, and paprika evenly and on both sides.
- In a shallow bowl, add the flour and in a second, separate bowl, add the eggs and yellow mustard and whisk together. In a third bowl, add the panko bread crumbs (you’re essentially creating a dredge to coat the chicken).
- Coat the chicken breast with flour, then the egg wash, then bread crumbs, breading the tender. Move to a separate tray or plate and repeat with the remaining 5 tenders. Refrigerate for 10-20 minutes.
- Set the air fryer to 400°F and add a few tenders at a time, ensuring not to layer them over each other.
- Air-fry for 15 minutes, then flip and continue cooking for 12-15 minutes more. Then, move tenders to a cutting board or platter and cover with foil. Continue air frying the rest.
- While the tenders are cooking, in a separate clean bowl, whisk together the ingredients for the honey mustard sauce.
- Serve.
Nutritional Facts
Per 6 servings
- Calories: 445
- Carbohydrate: 50g
- Fat: 12g
- Fiber: 1g
- Protein: 32g
- Sugar: 17g
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