Crispy Air Fryer Chicken Tenders

I bought my air fryer on a whim during a sale, mostly to see what the fuss was about. The first thing I made was chicken tenders, and I couldn't believe how they turned out: golden, crunchy, and none of the guilt that comes with deep frying. My kids devoured them in minutes, dipping each piece into three different sauces at once.

My neighbor once knocked on the door while these were cooking, asking what smelled so good. I invited her in, and we ended up sitting at the counter with a plate of tenders between us, laughing about how something so simple felt like such a treat. She's been making them every week since, each time texting me a photo of her latest dipping sauce experiment.

Ingredients

• Chicken tenders or boneless, skinless chicken breasts (500 g): Tenders are already the perfect size, but cutting breasts into strips works just as well and saves a little money.
• Panko breadcrumbs (100 g): This is where the crunch lives. Panko creates those airy, crispy ridges that regular breadcrumbs just can't match.
• Plain breadcrumbs (50 g): Mixing these in helps the coating stick better and adds a finer texture between the panko flakes.
• Garlic powder, onion powder, smoked paprika (1 tsp each): These three give the tenders a warm, savory depth without needing a marinade.
• Salt and black pepper (1/2 tsp each): Simple, but essential. Don't skip seasoning the breading itself.
• Eggs (2 large) and water (2 tbsp): The water thins the eggs just enough to coat evenly without clumping.
• All-purpose flour (60 g): This first dusting helps everything else stick. Think of it as the foundation.
• Olive oil spray: A light mist before and after flipping makes all the difference in getting that deep golden color.

Instructions

Preheat the air fryer:

Set it to 200°C (400°F) and let it run empty for 5 minutes. This ensures the tenders start cooking immediately when they hit the basket.

Set up your breading station:

Line up three shallow bowls: flour in the first, whisked eggs and water in the second, and the panko mixture in the third. This assembly line makes the process fast and tidy.

Dry the chicken:

Pat each tender with paper towels until they're completely dry. Wet chicken won't hold the coating, and you'll end up with bare patches.

Coat each piece:

Dredge in flour, shake off the excess, dip into egg, then press firmly into the breadcrumbs. Really press, the coating should look thick and even.

Arrange in the basket:

Lay the tenders in a single layer without overlapping. Spray them lightly with olive oil, just enough to coat the surface.

Air fry and flip:

Cook for 6 minutes, then flip each tender, spray again, and cook another 5 to 6 minutes until golden and crispy. The internal temperature should reach 74°C (165°F).

Serve hot:

Pull them out as soon as they're done. They're best eaten right away, while the coating is still crackling.

Save Pin

One evening, my son asked if we could eat these for dinner three nights in a row. I said yes, and by the third night, he was helping me coat the chicken, proud of how neat his breading job turned out. That's when I realized this recipe had become more than just dinner, it was something we did together.

How to Get Extra Flavor

I started adding a couple tablespoons of grated Parmesan to the breadcrumbs, and it made the coating taste richer without feeling heavy. You can also try a pinch of cayenne if you like a little heat, or swap the smoked paprika for regular and add some dried herbs like thyme or oregano.

What to Serve Alongside

These tenders go with almost anything. I've served them with roasted vegetables, over a simple salad, or just with a pile of fries and three kinds of dipping sauces. Honey mustard, ranch, and barbecue are the usual favorites, but a spicy mayo or garlic aioli works beautifully too.

Making It Work for Your Needs

If you need this to be gluten-free, swap the flour and breadcrumbs for gluten-free versions and nothing else changes. Turkey strips work just as well if you prefer, though they cook a minute or two faster. You can even prep these ahead, freeze them on a tray, then air fry straight from frozen, adding a few extra minutes to the cook time.

• Use turkey instead of chicken for a leaner option that still crisps up beautifully.
• Freeze uncooked breaded tenders on a baking sheet, then store in a bag for quick future meals.
• Check the internal temp with a meat thermometer to avoid any guesswork.

Save Pin

These tenders remind me that good food doesn't have to be complicated. Every time I make them, someone smiles, and that's enough for me.

Recipe Questions & Answers

→ What type of breadcrumbs work best?

A mix of panko and plain breadcrumbs creates a crunchy, golden crust that crisps well in the air fryer.

→ Can I make this gluten-free?

Yes, substitute all-purpose flour and breadcrumbs with gluten-free versions to accommodate gluten sensitivity.

→ How do I ensure the chicken is fully cooked?

Cook until the internal temperature reaches 74°C (165°F) for safe, juicy results.

→ What oil is recommended for spraying?

Use olive oil spray to lightly coat the tenders, helping to achieve a crispy texture without excess fat.

→ Can I substitute chicken with other meats?

Turkey strips can be used as an alternative for a similar texture and flavor.