1 lb chicken tenders
1/2 cup Kentucky Kernel seasoned flour
1 egg, beaten, *if egg-free use Dijon mustard or egg-free mayo
1 teaspoon water
1/4 cup seasoned bread crumbs
Heat air fryer to 370°F.
In a shallow bowl whisk the egg and water together and set aside.
Place the Kentucky Kernel flour and breadcrumbs in 2 separate shallow bowls.
Pat thawed chicken tenders dry. Then brush them lightly with olive oil on both sides.
Working in small batches of 3-4 tenders, dredge the chicken tenders in the Kentucky Kernel seasoned flour, then dip them in the egg mixture, then finally coat with seasoned bread crumbs.
Shake off excess breading and immediately place them in the air fryer.
Allow enough room between the tenders so that the air can flow adequately. Cook for 10 minutes, flip, and cook for an additional 10-15 minutes on other side or until internal temperature reaches 165 degrees F.
Cooking time may need adjusted based on the thickness of your chicken tenders and the brand of your air fryer.