Air Fryer Chicken Tenders Crispy Guilt Free
These air fryer chicken tenders deliver a shatteringly crisp exterior and impossibly juicy interior with a fraction of the fat and none of the mess. A simple buttermilk brine ensures tender, moist meat, while a panko-Parmesan breading creates the ultimate golden, craggy crust in under 20 minutes.
Equipment
- Air fryer
- Medium bowl
- Plastic Wrap
- 2 shallow dishes
- Clean plate
- Tongs
- Olive oil spray
- Wire rack
- instant-read thermometer
Ingredients
- 1 lb chicken tenders or boneless, skinless chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked or sweet
- ½ teaspoon cayenne pepper optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- Olive oil spray
Instructions
- Place the chicken tenders in a medium bowl and pour the buttermilk over them. Ensure all pieces are fully submerged. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
- In a shallow dish, whisk together the all-purpose flour, garlic powder, paprika, cayenne (if using), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- In a separate shallow dish, combine the panko breadcrumbs and grated Parmesan cheese.
- Remove a chicken tender from the buttermilk, letting any excess drip off. Dredge it in the seasoned flour, shaking off the excess. Then press it firmly into the panko-Parmesan mixture, ensuring it is completely coated on all sides. Place the breaded tender on a clean plate. Repeat with all remaining chicken.
- Preheat your air fryer to 400°F (200°C) for 3-5 minutes. Lightly spray the air fryer basket with olive oil spray.
- Place the breaded chicken tenders in a single layer in the basket, making sure they are not touching. You may need to cook them in batches. Lightly spray the tops of the tenders with olive oil spray.
- Cook the chicken tenders at 400°F (200°C) for 8-10 minutes, flipping them halfway through the cooking time. The tenders are done when they are golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Remove the cooked tenders from the air fryer and let them rest on a wire rack for 2-3 minutes. Serve immediately with your favorite dipping sauces.
Notes
For a quick buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let sit for 5 minutes. For a gluten-free version, use gluten-free all-purpose flour and gluten-free panko breadcrumbs. To store leftovers, keep in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness. Variations include Buffalo style (toss in buffalo sauce), Parmesan herb crust (add fresh parsley and oregano), honey garlic glaze (brush on during last 2 minutes), or lemon pepper zest (add lemon zest and cracked pepper to flour).