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Air Fryer Crispy Chicken Tenders

Juicy chicken tenders with a shatteringly crisp coating, made in the air fryer in under 20 minutes. A simple buttermilk soak ensures tenderness and helps the breading stick.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g chicken tenders (or boneless skinless chicken breasts cut into strips)
  • 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice, let sit 5 min
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika sweet or smoked
  • 1 cup panko breadcrumbs
  • 1/4 cup finely grated Parmesan cheese optional, but recommended
  • Olive oil spray or avocado oil spray

Equipment

  • air fryer
  • mixing bowls (2)
  • whisk
  • tongs
  • shallow dish
  • paper towels
  • cutting board
  • knife

Method
 

  1. Pat the chicken tenders dry with paper towels. In a bowl, whisk together buttermilk, salt, pepper, garlic powder, and paprika. Add chicken, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours). This step is key for moisture and flavor.
  2. In a shallow dish, combine panko and Parmesan (if using). Remove a few tenders from the buttermilk, letting excess drip off. Press each tender into the panko mixture, coating evenly. Place on a plate. Repeat with all tenders.
  3. Preheat your air fryer to 390°F (200°C) for 3 minutes. Lightly spray the air fryer basket with oil.
  4. Place tenders in a single layer in the basket, leaving a little space between each for air circulation. You may need to cook in two batches. Lightly spray the tops of the tenders with oil.
  5. Air fry for 5 minutes. Flip each tender with tongs, spray the other side lightly, and cook for another 4-5 minutes, until golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
  6. Let rest on a wire rack for 2 minutes before serving. This keeps the bottom from getting soggy.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes to restore crispiness. Not recommended for freezing as the coating may become soggy. For a gluten-free version, use gluten-free panko and skip the Parmesan or use a dairy-free alternative. Always use a meat thermometer to ensure chicken reaches 165°F (74°C).