Ingredients
Method
Preparation
- Pat dry chicken tenders with paper towels and season lightly with salt and pepper.
- In a medium bowl, combine Greek yogurt and ranch seasoning mix; stir until well blended.
- In another bowl, mix panko breadcrumbs with grated Parmesan cheese.
- Dip each chicken tender into the yogurt mixture, letting excess drip off, then dredge thoroughly in the panko-Parmesan mix, pressing gently to adhere.
Cooking
- Spray the air fryer basket lightly with olive oil spray. Place coated tenders in a single layer without overcrowding and mist tops lightly with oil spray.
- Air fry at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden and crispy and internal temperature reaches 165°F (74°C).
- While the chicken cooks, place mini phyllo or wonton cups in a muffin tin to keep upright.
- Cut cooked chicken tenders into bite-sized pieces if needed and nestle inside the cups.
Serving
- Serve immediately, best enjoyed warm with dipping sauces like ranch dressing, BBQ sauce, or spicy mayo.
Notes
Pat the chicken dry before seasoning to help the coating stick better. Feel free to experiment with different flavors of seasoning like garlic powder or paprika for a kick. If mini phyllo or wonton cups are not available, serve chicken tenders on their own or with toothpicks.
