Air Fryer Chicken Tenders (Printable View)
Golden, crunchy chicken strips ready in 22 minutes with minimal oil for a healthier family dinner.
# Ingredient List:
→ Chicken
01 - 1.1 lb chicken tenderloins or boneless skinless chicken breasts, sliced into strips
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon paprika
→ Breading
07 - 1 cup panko breadcrumbs
08 - 1/2 cup all-purpose flour
09 - 1 teaspoon paprika
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper (optional, for heat)
12 - 1/2 teaspoon salt
→ Cooking
13 - Olive oil spray
# How to Make It:
01 - In a mixing bowl, whisk together the buttermilk, salt, black pepper, garlic powder, and paprika until well combined. Add the chicken strips and toss to coat thoroughly. Allow to marinate for at least 10 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - In a shallow dish, combine the panko breadcrumbs, all-purpose flour, paprika, onion powder, cayenne pepper if using, and salt. Mix evenly to distribute the seasonings throughout the breading.
03 - Set the air fryer to 400°F and preheat for 3 minutes to ensure even cooking and optimal crisping.
04 - Remove each chicken strip from the marinade, allowing the excess buttermilk to drip off. Dredge in the breadcrumb mixture, pressing firmly on all sides so the coating adheres evenly.
05 - Place the coated tenders in a single layer inside the air fryer basket, leaving space between each piece for proper air circulation. Spritz lightly with olive oil spray to promote browning.
06 - Cook at 400°F for 10 to 12 minutes, flipping the tenders halfway through the cooking time, until the exterior is golden brown and the internal temperature registers 165°F.
07 - Transfer the tenders to a plate and serve immediately while hot, paired with your preferred dipping sauces such as honey mustard or ranch.
# Expert Suggestions:
01 -
- The buttermilk marinade does most of the heavy lifting, keeping every bite tender even if you accidentally leave them in a minute too long.
- You get that deep fried crunch and satisfaction using barely any oil, which means no greasy kitchen and no guilt.
02 -
- Overcrowding the basket is the fastest way to end up with soggy tenders, cook in batches if needed because air circulation is everything.
- Letting the breaded tenders rest for five minutes on a plate before frying helps the coating set and dramatically reduces how much falls off.
03 -
- If your panko is not browning well, spray a little more oil directly on the pale spots halfway through cooking rather than increasing the temperature.
- Pound thicker chicken pieces to an even thickness before marinating so everything cooks at the same rate and you never have to choose between raw centers and dry edges.