Air Fryer Chicken Tenders (Print View)
Golden crispy chicken strips with juicy inside, made quick and easy in air fryer with minimal oil for healthier comfort food.
# 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
# Method:
01 - In a mixing bowl, whisk together the buttermilk, salt, black pepper, garlic powder, and paprika until evenly combined. Add the chicken strips, turning 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 bowl or dish, combine the panko breadcrumbs, all-purpose flour, paprika, onion powder, cayenne pepper if using, and salt. Mix until the seasonings are evenly distributed throughout the breading.
03 - Set the air fryer to 400°F and preheat for 3 minutes to ensure even cooking and a crisp exterior.
04 - Remove each chicken strip from the buttermilk marinade, letting the excess drip off. Dredge in the breadcrumb mixture, pressing lightly on all sides so the coating adheres firmly to the chicken.
05 - Place the breaded tenders in a single layer in the air fryer basket, leaving space between each piece for proper air circulation. Spritz lightly and evenly with olive oil spray.
06 - Cook at 400°F for 10 to 12 minutes, flipping the tenders halfway through the cook time, until the exterior is golden brown and the internal temperature registers 165°F on a meat thermometer.
07 - Transfer the tenders to a plate and serve immediately with your preferred dipping sauces, alongside fries or a fresh salad.
# Insider Tips:
01 -
- The buttermilk marinade does most of the work for you, tenderizing the chicken while you barely lift a finger.
- You get that deep fried crunch and juicy interior without dealing with a pot of hot oil or the guilt that follows.
02 -
- Overcrowding the basket is the fastest way to end up with soggy tenders, cook in batches if needed and keep the first batch warm in a low oven.
- Pressing the panko firmly onto each strip was a game changer I discovered after watching half my coating fly off into the bottom of the air fryer.
03 -
- Use one hand for the wet buttermilk and the other for the dry crumbs to avoid the dreaded club hand that turns your fingers into breaded claws.
- A light coating of olive oil spray on the bottom of the air fryer basket before adding the chicken prevents sticking and makes cleanup almost effortless.