Crispy Air Fryer Chicken Tenders
These crispy air fryer chicken tenders have a perfectly juicy center and a golden, crunchy crust without the greasy mess of deep frying. Quick and easy, they are perfect for busy weeknights or casual meals.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1 pound fresh chicken tenders, trimmed of excess fat
- ½ cup all-purpose flour (60 g)
- 2 large eggs, beaten, room temperature
- 1 cup panko breadcrumbs (100 g), preferably Japanese-style
- ¼ cup finely grated Parmesan cheese (25 g)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil or avocado oil spray
Instructions
- Pat the chicken tenders dry with paper towels to help the breading stick better and prevent sogginess. Set aside.
- Set up breading stations: place flour in one bowl, beaten eggs in a second bowl, and combine panko breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper in a third bowl.
- Dip each chicken tender first in the flour, shaking off excess, then into the egg, and finally coat thoroughly with the breadcrumb mixture. Press gently to ensure the coating sticks well. Place breaded tenders on a plate or baking sheet.
- Preheat the air fryer to 400°F (200°C) for about 5 minutes.
- Lightly spray the breaded tenders with olive or avocado oil spray for a golden, crispy finish.
- Arrange tenders in a single layer in the air fryer basket, ensuring they do not touch. Cook in batches if necessary.
- Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through. The tenders should be golden brown and firm to the touch. Internal temperature should reach 165°F (74°C).
- Let the tenders rest for 2 minutes before serving to allow juices to redistribute.
Notes
Pat chicken dry thoroughly to prevent sogginess and help breading stick. Lightly spray oil before air frying for best crispiness. Avoid overcrowding the air fryer basket to ensure even cooking. Flip tenders halfway through cooking. Use a meat thermometer to check for an internal temperature of 165°F (74°C). For gluten-free, substitute flour and panko with almond flour or gluten-free panko. Parmesan can be swapped with nutritional yeast for dairy-free. Baking alternative: bake at 425°F (220°C) for 15-20 minutes on a wire rack, flipping halfway.
Nutrition
- Serving Size: About 4-5 pieces per
- Calories: 280
- Fat: 12
- Carbohydrates: 12
- Protein: 22
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