Air Fryer Chicken Tenders (Print version)

Crispy Air Fryer Chicken Tenders with juicy meat, seasoned panko, and a golden coating without deep frying.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) chicken tenderloins

02 - 3/4 cup (180 ml) buttermilk

03 - 1 large egg

04 - 1 teaspoon kosher salt, divided

05 - 1 teaspoon garlic powder, divided

06 - 1 teaspoon smoked paprika, divided

For the coating

07 - 1/2 cup (65 g) all-purpose flour

08 - 1 1/2 cups (90 g) panko breadcrumbs

09 - 1/3 cup (30 g) finely grated Parmesan cheese

10 - 1/2 teaspoon onion powder

11 - 1/2 teaspoon black pepper

12 - Cooking spray or olive oil spray

For serving

13 - Honey mustard, ranch, barbecue sauce, or buffalo sauce

14 - Lemon wedges, optional

# Instructions:

01 - Whisk the buttermilk, egg, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika in a shallow bowl. Add the chicken and turn to coat.

02 - Place the flour in one shallow dish. In a second shallow dish, mix the panko, Parmesan, onion powder, black pepper, remaining salt, remaining garlic powder, and remaining smoked paprika.

03 - Lift one tender from the buttermilk and let excess drip off. Dredge lightly in flour, dip back into the buttermilk, then press firmly into the panko mixture. Repeat with all tenders.

04 - Place the breaded tenders on a wire rack and let them rest for 10 minutes. This helps the crumbs stick during cooking.

05 - Preheat the air fryer to 400°F. Spray both sides of the tenders with oil and arrange in a single layer. Cook for 10-12 minutes, flipping halfway through, until golden and crisp.

06 - Check the thickest tender with an instant-read thermometer. When it reaches 165°F, remove the tenders and serve hot with dipping sauce and lemon wedges if using.

# Good to know:

01 - Cook in batches so the tenders do not overlap.

02 - For extra browning, spray any pale spots after flipping.

03 - Best served right away while the coating is crisp.

Back