Air Fryer Chicken Tenders (Printable version)
Golden, crunchy chicken strips with juicy centers. Air fried to perfection with buttermilk marinade and seasoned panko coating.
# 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
# Directions:
01 - In a mixing bowl, whisk together the buttermilk, salt, 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 for deeper flavor penetration.
02 - In a separate shallow bowl, combine the panko breadcrumbs, flour, paprika, onion powder, cayenne pepper if using, and salt. Mix evenly to distribute the seasonings throughout.
03 - Preheat the air fryer to 400°F for 3 minutes to ensure an even cooking environment.
04 - Remove each chicken strip from the marinade, letting any excess drip off. Dredge in the breadcrumb mixture, pressing gently on all sides so the coating adheres firmly to the surface.
05 - Place the coated tenders in a single layer inside the air fryer basket without overcrowding. Lightly spritz the tops with olive oil spray to promote browning and crispness.
06 - Cook at 400°F for 10 to 12 minutes, flipping the tenders halfway through, until the exterior is golden brown and the internal temperature registers 165°F.
07 - Transfer the tenders to a plate and serve immediately with your preferred dipping sauces such as honey mustard or ranch.
# Expert Advice:
01 -
- The panko coating gets absurdly crunchy without deep frying, so you get all the satisfaction with none of the greasy mess.
- Buttermilk marinade keeps every bite unbelievably juicy, even the leftover tenders reheat beautifully the next day.
02 -
- Overcrowding the air fryer basket is the fastest path to soggy tenders, they need air circulating around every surface to crisp properly.
- Pressing the panko firmly onto each strip instead of just tossing it makes the difference between a coating that stays on and one that falls off in flakes.
03 -
- For a double dipped version with insane crunch, run each breaded tender back through the buttermilk and panko one more time before air frying.
- If you do not have buttermilk, stir one tablespoon of lemon juice into regular milk and let it sit for five minutes for a near identical result.