Air Fryer Chicken Tenders (Printable)
Golden, crispy chicken strips with juicy tender meat inside
# What you'll need:
→ Chicken
01 - 1.1 lb chicken tenderloins or boneless skinless chicken breasts, sliced into strips
→ Marinade
02 - 1/2 cup buttermilk
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika
→ Breading
07 - 1 cup panko breadcrumbs
08 - 1/2 cup all-purpose flour
09 - 1 tsp paprika
10 - 1/2 tsp onion powder
11 - 1/2 tsp cayenne pepper (optional, for heat)
12 - 1/2 tsp 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, turning to coat evenly. Allow to marinate for at least 10 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - In a separate shallow bowl or dish, combine the panko breadcrumbs, all-purpose flour, paprika, onion powder, cayenne pepper if using, and salt. Mix thoroughly to distribute the seasonings evenly throughout the coating.
03 - Set the air fryer to 400°F and allow it to preheat for 3 minutes while you bread the chicken.
04 - Remove each chicken strip from the marinade, letting any excess buttermilk drip off. Dredge each piece in the breadcrumb mixture, pressing lightly on all sides to ensure the coating adheres firmly.
05 - Place the breaded tenders in a single layer inside the air fryer basket, leaving space between each piece for proper air circulation. Spritz the tops lightly with olive oil spray.
06 - Cook at 400°F for 10 to 12 minutes, flipping the tenders halfway through the cooking time. The chicken is done when the exterior is golden brown and crispy, and the internal temperature registers 165°F.
07 - Transfer the tenders to a plate and serve immediately while hot and crispy. Pair with honey mustard, ranch dressing, or your preferred dipping sauce.
# Expert Tips:
01 -
- The crunch rivals any deep fried version but uses a fraction of the oil, so you never feel weighed down after eating.
- Buttermilk marinade works behind the scenes to make every bite unbelievably tender while you barely lift a finger.
- From fridge to plate in under twenty five minutes, which makes this a weeknight hero you will return to again and again.
02 -
- Crowding the air fryer basket is the fastest route to soggy tenders, so cook in batches if needed and keep the first batch warm in a low oven.
- Flipping halfway through is not optional because the bottom sits against the mesh and will not crisp unless you intervene.
- Double dipping by going back through buttermilk and panko a second time creates an absurdly thick crust that is absolutely worth the extra five minutes.
03 -
- Pat the chicken dry before adding it to the buttermilk so the marinade can penetrate instead of sliding off surface moisture.
- Plain yogurt thinned with a splash of milk makes a fine buttermilk substitute if you forgot to buy it, though the tang will be slightly milder.