INGREDIENTS:
- South Chicago Packing Angus Beef Tallow
- Spray, for coating air fryer and chicken
- 12 chicken tenderloins (about 1 1/4-lbs)
- 1 tbsp kosher salt, divided
- 2 tsp coarsely ground black pepper, divided
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- 2 cloves garlic finely grated
- 2 large eggs, beaten
- Ranch dressing, for serving
- Ketchup, for serving
Directions:
1. Coat air fryer basket with tallow spray and preheat to 400°F. Pat tenderloins dry with paper towels and season all over with 2 teaspoons salt and 1 teaspoon pepper.
2. Fill one mixing bowl with flour and the remaining salt and pepper, a second mixing bowl with breadcrumbs, Parmesan and garlic, and a third mixing bowl with eggs. Dip tenderloins into flour mixture, then into egg mixture, and then breadcrumb mixture, evenly coating each tenderloin. Liberally coat both sides of tenderloins with tallow spray.
3. Working in batches if necessary, arrange tenderloins in a single layer in air fryer basket, ensuring they do not touch. Air-fry for 4 to 6 minutes per side, until golden brown and internal temperature reaches 165°F. Serve with ranch dressing and ketchup.
Tip: Try swapping panko breadcrumbs with finely crushed pretzels or corn chips to give your chicken tenders a bold, flavorful twist and an extra-crispy crunch.
