"Crispy, juicy chicken tenders meet their match with a chipotle-infused panko breadcrumb crust! A magical weeknight meal ready in 30 minutes."
Ingredients
¼ cup ketchup
1 tablespoon fresh lime juice
1.25 oz pkt La Preferida Chipotle Seasoning, divided
2 large eggs, beaten
¼ cup all-purpose flour
1 ½ cups panko breadcrumbs
1 ¼ pounds chicken tenders
½ teaspoon kosher salt
Black pepper
Chopped cilantro, for garnishing
Preheat the air fryer to 400°F.
Combine the ketchup, lime juice and 1 tablespoon of Chipotle Seasoning to a small bowl. Cover and refrigerate until ready to serve.
Crack eggs in a shallow bowl. Combine the flour and the remaining contents of the chipotle seasoning packet in another shallow bowl, then add panko to a third bowl.
Season tenders with salt and pepper.
Working one at a time, dredge tenders in flour mixture. Tap off excess, then dip in egg mixture to coat. Let excess drip off then dredge in breadcrumbs, turning to coat all sides.
Transfer to a plate or small baking sheet. Repeat process with remaining tenders.
Spray both sides of tenders with nonstick cooking spray then, working in batches, add them to the air-fryer basket in a single layer.
Cook 5 minutes, then flip and cook until internal temperature reaches 165°F, about 5 to 6 more minutes.
Transfer to a baking sheet lined with a wire rack and cover with foil to keep warm while cooking remaining batches. Serve with chipotle ketchup.