Perfectly Crispy Air Fryer Chicken Tenders: A Step-by-Step Guide
A simple and delicious recipe for crispy air fryer chicken tenders with a flavorful seasoned breadcrumb coating. Perfect for a quick dinner or snack.
Ingredients
- 1 pound chicken tenders Fresh or thawed
- 1 cup buttermilk Or substitute with milk plus 1 tablespoon lemon juice
- 0.5 cup all-purpose flour For dredging
- 1 cup panko breadcrumbs For crispy coating
- 1 teaspoon paprika Smoked or regular
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.75 teaspoon salt Adjust to taste
- 0.5 teaspoon black pepper Freshly ground recommended
- 1 spray cooking oil spray Optional, for crispiness
Instructions
- Preheat the air fryer to 400°F (200°C) for about 5 minutes.
- In a mixing bowl, pour the buttermilk. In a separate bowl, combine panko breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper.
- Place the all-purpose flour in another shallow dish for dredging.
- Pat the chicken tenders dry with paper towels to remove excess moisture.
- Dredge each chicken tender in the flour, shaking off excess.
- Dip the floured chicken tender into the buttermilk, allowing excess to drip off.
- Coat the chicken tender thoroughly with the seasoned panko breadcrumb mixture, pressing gently to adhere.
- Optional: For extra crispiness, repeat the buttermilk dip and breadcrumb coating once more.
- Lightly spray the air fryer basket with cooking oil spray to prevent sticking.
- Arrange the coated chicken tenders in a single layer in the air fryer basket, ensuring they do not touch.
- Lightly spray the tops of the tenders with cooking oil spray to promote browning.
- Cook for 6 minutes, then use tongs to flip the tenders and cook for an additional 6 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
- Remove from the air fryer and let rest for 2 minutes before serving.
Notes
Pat chicken tenders dry before breading for best adhesion. Use a light coating of oil spray for extra crispiness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer to maintain crisp texture. Substitute panko breadcrumbs with gluten-free alternatives if needed. Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.