Ingredients
Equipment
Method
- Preheat your air fryer to 400°F (200°C). Spread the chicken tenders on a large plate and pat them dry with paper towels. Season both sides with salt. Place them in the refrigerator, uncovered, until you are ready to cook.
- In a medium bowl, whisk together the flour, garlic powder, onion powder, cayenne pepper, and 1 teaspoon of kosher salt. In another medium bowl, whisk the eggs. In a third medium bowl, combine the panko, shredded coconut, black sesame seeds, and white sesame seeds. Spray this mixture with nonstick cooking spray and stir with a spoon. Repeat the spraying and stirring two more times, ensuring the panko mixture is well coated with oil.
- Working with one tender at a time, dip it into the flour mixture, coating all sides and shaking off any excess. Then, dip it into the egg mixture, allowing excess to drip back into the bowl. Finally, dredge the tender in the panko mixture, pressing lightly to help it adhere. Place the coated tenders on a large plate or a small rimmed baking sheet.
- Arrange the tenders in a single layer in the air fryer basket, working in two batches. Cook for 7–9 minutes, until lightly browned on the bottom. Flip the tenders and cook for another 7–9 minutes, or until cooked through.
- While the chicken is cooking, prepare the peanut sauce. In a medium bowl, whisk together the grated garlic, lemon juice, peanut butter, maple syrup, Sriracha, and ¼ cup of water until smooth, about 30 seconds. Season with salt to your taste.
- Transfer the cooked chicken tenders to a platter. Serve immediately with the peanut sauce on the side for dipping.
Notes
For an extra crispy coating, ensure the panko mixture is thoroughly coated with oil. If you don't have an air fryer, you can bake these tenders in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through.