Filet the chicken breasts in half and then cut them into the desired size for chicken tenders. Place on a plate or bowl.

In a small bowl, combine the salt, smoked paprika, onion powder, and lemon pepper.

Sprinkle the seasonings over the chicken to cover every piece. Set aside.

In another shallow bowl, whisk the eggs.

In a second shallow bowl, pour the breadcrumbs.

Take one piece of seasoned chicken and dip it into eggs. Roll to cover all sides. Shake the excess.

Transfer the chicken to the breadcrumbs bowl. Coat the piece on all sides.

Place on a plate.

Repeat steps 6 & 7 for every chicken piece you have.

Place the coated chicken tenders in the air fryer in a single layer, leaving enough space in between each for allowing the air to circulate and cook evenly.

*You may need to make multiple batches, keep the uncooked chicken in the refrigerator until ready to use. Once the first batch is cooked, I place them on a rack on a cookie sheet in a preheated oven (200 degrees F) while I cook the other pieces. I place them on a rack so the bottom doesn’t get soggy.

Air Fry at 375 degrees F for 12 minutes, flipping the tenders halfway through

Serve and Enjoy!