Air Fryer Chicken Tenders (Printer-friendly)

Golden crispy chicken strips with juicy tender meat inside, air-fried to perfection with minimal oil for a healthier twist on a classic favorite.

# 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)
12 - 1/2 tsp salt

→ Cooking

13 - Olive oil spray

# How-To Guide:

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. Let marinate for at least 10 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - In a shallow bowl, 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 - Preheat the air fryer to 400°F for 3 minutes to ensure even cooking and maximum crispiness.
04 - Remove each chicken strip from the marinade, allowing excess buttermilk to drip off. Dredge in the breadcrumb mixture, pressing the coating lightly onto all sides to ensure full adhesion.
05 - Place the breaded tenders in a single layer in 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, until the exterior is golden brown and the internal temperature reaches 165°F.
07 - Transfer the chicken tenders to a plate and serve immediately with your preferred dipping sauces such as honey mustard, ranch, or barbecue sauce.

# Expert Advice:

01 -
  • The crunch rivals any deep fried restaurant version but uses a fraction of the oil.
  • Buttermilk marinade works overtime to keep every bite tender and flavorful.
  • Cleanup is almost nonexistent compared to pan frying splattered oil everywhere.
02 -
  • Do not overcrowd the basket or the tenders will steam instead of crisp, so cook in batches if needed.
  • The double dip method, going back through buttermilk and panko a second time, produces an outrageously thick crust that is worth the extra mess.
03 -
  • Let the breaded tenders rest on a plate for five minutes before frying so the coating sets and adheres better during cooking.
  • A light hand with the oil spray is key, too much and the breading turns gummy instead of crisp.

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