Air Fryer Chicken Tenders
Golden and crunchy on the outside, impossibly juicy on the inside, these air fryer chicken tenders deliver deep-fried texture with a fraction of the oil. The combination of regular breadcrumbs and panko creates the ultimate crispy coating.
Equipment
- Air fryer - basket-style or oven-style both work
- 3 shallow bowls or baking dishes - for the dredging station
- Tongs
- Cutting board
- Sharp knife - if slicing chicken breasts
- Meat thermometer - for checking doneness
- Large plate or sheet pan - for resting the breaded tenders before air frying
Ingredients
- 1.5 lbs chicken tenderloins - 680g, or chicken breasts sliced into strips
- 0.5 cup all-purpose flour - 60g
- 2 large eggs - beaten
- 0.5 cup regular breadcrumbs - 55g
- 0.5 cup panko breadcrumbs - 30g
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt - plus extra for the chicken
- 0.5 teaspoon black pepper - plus extra for the chicken
- 0.25 teaspoon cayenne pepper - optional, for a subtle kick
- olive oil spray or avocado oil spray
Instructions
- Pat the chicken tenderloins completely dry with paper towels. If using chicken breasts, slice them lengthwise into strips about 1 to 1.5 inches (2.5 to 4cm) wide. Season lightly on both sides with salt and pepper.
- Place flour in the first shallow bowl. Beat eggs in the second bowl until smooth. In the third bowl, combine regular breadcrumbs, panko, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, pepper, and cayenne if using. Stir well.
- Working one piece at a time, dredge chicken in flour, shaking off excess. Dip into beaten egg, allowing excess to drip off. Press firmly into the breadcrumb mixture, coating both sides completely. Place on a plate and repeat with remaining chicken.
- Preheat air fryer to 400°F (200°C) for 3-5 minutes. Lightly spray the basket with oil. Spray both sides of each breaded tender generously with oil spray.
- Arrange tenders in a single layer in the air fryer basket, making sure they don't overlap. Cook at 400°F (200°C) for 5-6 minutes, then flip and cook for another 4-6 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Transfer cooked tenders to a plate and let rest for 2-3 minutes before serving. Serve immediately with your favorite dipping sauces.
Notes
- Pat chicken completely dry before breading to prevent soggy coating and ensure maximum crispiness.
- Press breadcrumbs firmly onto the chicken with your fingers to help the coating adhere and stay intact during cooking.
- Don't skip the oil spray – it's essential for browning and achieving that golden, crispy texture.
- Always cook in a single layer with no overlapping to ensure even cooking and crispness on all sides. Cook in batches if needed.
- Preheat the air fryer every time for the best results – this creates an immediate sear that locks in the crispy coating.
- Use a meat thermometer to confirm doneness rather than relying on color alone. The tenders are done at 165°F (74°C).
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 375°F (190°C) for 3-5 minutes for best results.
- To freeze, place cooked and cooled tenders on a sheet pan and freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
- For gluten-free version, use gluten-free flour and gluten-free panko breadcrumbs – the recipe works perfectly with these substitutions.
- Feel free to experiment with different spice blends – try lemon pepper, Cajun, or ranch seasoning for variety.