About the Recipe
For the tenders:
1 lb. (450g) chicken tenders
1⁄2 cup all-purpose flour 1 tbsp. garlic powder 1 tbsp. onion powder 1⁄2 tsp. cayenne pepper
1⁄2 tsp. salt 2 eggs 1 cup panko 1⁄2 cup desiccated coconut, unsweetened 2 tbsp. black sesame seeds
1 tbsp. white sesame seeds
For the sauce:
1 garlic clove, finely grated juice of 1 lemon 1⁄3 cup peanut butter 1 tbsp. honey 2 tsp. sriracha
Heat the air fryer to 400°F (200°C). Season the chicken tenders with salt and pepper on both sides.
Combine flour, garlic powder, onion powder, cayenne, and 1⁄2 teaspoon of salt in a medium bowl. Whisk eggs in another medium bowl. Combine panko, coconut, sesame seeds in a third medium bowl.
Dip tenders, one at a time in the flour mixture, then dip in egg mixture, letting excess drip off into the bowl. Next, coat in the panko mixture, pressing lightly to coat.
Working in batches, arrange tenders in a single layer in the air fryer. Cook for 7–9 minutes, until lightly browned the turn and cook for another 7–9 minutes, until cooked through.
In the meantime, mix the sauce ingredients in a bowl until smooth. Add up to 1⁄4 cup water until desired consistency is reached and serve with the chicken tenders.