Air Fryer Pretzel Crusted Chicken Tenders

Ingredients

chicken tenderloins

Veganextra-firm tofu pressed and cut into tender-sized piecespress first, sear longer for color

2 1/2 lb2 1/2 lb

mini pretzelscrushed into panko-sized crumbs

4 cup

neutral oil

4 tbsp

all-purpose flour

1 cup

cornstarch

2 tbsp

kosher salt

1 tsp

onion powder

1 tsp

dry mustard powder

1 tsp

black peppercracked

1/2 tsp

eggsbeaten

Egg-freeflax eggmix and let sit 5 minutes

44 tbsp ground flaxseed + 6 tbsp water

Dijon mustard

2 tbsp

water

2 tbsp

avocado oil spray

as needed

Greek yogurtplain

Veganfull-fat coconut milk

1 cup1 cup

honey

Veganmaple syrup

4 tbsp4 tbsp

lemon juice

4 tsp

salt

to taste

black pepper

to taste

Method

1. 01Pound chicken tenderloins with the flat side of a knife or meat tenderizer to thin slightly. Repeat with all tenders.5 min
2. 02Place pretzels in a zip-top bag, lay flat, and crush with a rolling pin into panko-sized crumbs.
3. 03Set up three shallow bowls. In the first, combine crushed pretzels and neutral oil, stirring until coated.
4. 04In the second bowl, whisk flour, cornstarch, kosher salt, onion powder, mustard powder, and black pepper.
5. 05In the third bowl, whisk eggs, Dijon mustard, and water.
6. 06Coat one tender in flour dredge, shake off excess, dip in egg mixture, then coat in pretzel crumbs, flipping to coat both sides. Transfer to a baking rack on a rimmed sheet. Repeat with remaining tenders.
7. 07Let tenders sit on rack for a few minutes while preheating air fryer to 400°F.5 min
8. 08Spray tenders evenly with avocado oil spray and air fry for 6 to 8 minutes until internal temperature reaches 165°F and coating is golden brown.
9. 09Whisk Greek yogurt, honey, lemon juice, and salt and pepper to taste for the dipping sauce.