These air fryer chicken tenders are my top choice for finger foods. My secret is to double-coat them in Panko breadcrumbs and grated Parmesan cheese for unbeatable crispiness every time.
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About air fryer chicken tenders
Crispy chicken tenders are a total game-changer and they are one of my favorites to make in the air fryer.
They are very easy to make and you will have the same delicious results without deep-frying.
Our chicken tenders are seasoned to perfection and then coated twice in Panko breadcrumbs for the ultimate crispiness.
When they come out of the air fryer, they are as crispy as they can be, just like what you'd expect from your favorite restaurant.
If you are looking for more chicken tenders recipes, try our air fryer buffalo chicken tenders or you may like our baked chicken tenders recipe without the breading.
If you need a quick recipe for cooked chicken tenders to use for making salad, casserole or soup, I prefer using the boiling method.
Ingredients needed
You can use any spices or seasonings you like. Below is the list of ingredients that I have used to make this recipe.
For the ingredients quantities, please see the recipe card at the end of this post.
- Chicken tenderloins: Similar to the store-bought thin sliced chicken breasts, you can also find chicken tenders, which are the smaller tenderloin part that runs along the underside of the chicken breast.
- Panko breadcrumbs: for the ultimate crispiness, Panko breadcrumbs are the best ones to use. But this recipe also works with regular crumbs.
- Grated Parmesan: I like to add some grated Parmesan to the breadcrumbs. It helps create a crispier coating on the chicken when it's cooked with a beautiful golden-brown crust.
- Eggs and milk: whisked together to make the egg wash. The coating will the breadcrumbs to stick better. You can use water instead of milk.
- Seasonings: I used salt, paprika, garlic powder, onion powder, and black pepper.
Recipe instructions
Prepare the breading station. In the first shallow dish, whisk eggs and milk. In the second shallow dish, combine panko breadcrumbs and grated Parmesan cheese. Line a baking pan with parchment paper.
Season the chicken. pat dry chicken tenders. Season them well with salt, paprika, garlic powder, onion powder, and black pepper.
Bread the chicken. Coat the chicken in the egg mixture, allowing any excess to drip off. Now, place it into the bowl with breadcrumbs, pressing gently so the breadcrumbs stick to the chicken on both sides. Dip breaded chicken tender into the egg wash again, and then back to the breadcrumbs for double coating. Carefully, place breaded chicken tender on a prepared pan. Repeat the breading process with the rest of the chicken.
Air fry. Preheat your air fryer to 400°F. Place 3-4 chicken tenders (depending on the size of your air fryer) in the air fryer basket. Spray the chicken with olive oil spray on top. Air fry for 6 minutes. Take out the basket and flip the chicken. Spray them again with oil and cook for another 4 minutes or until the tenders are fully cooked and the internal temperature reaches 165°F.
Nataliia's recipe tips
- Seasoning: always season the chicken with salt, and other seasonings before breading.
- Less messy: to avoid hands being coated in eggs and crumbs, I like to use two forks for the egg wash coating part.
- Oil spray: always use oil spray on top of the chicken, otherwise the breadcrumbs will not brown and won't be as crispy.
- Grated Parmesan: adds extra crunch, and flavor, and helps the chicken brown better.
Recipe variations and substitutions
- Oil: instead of oil oil spray, you can use avocado or vegetable oil spray.
- Breadcrumbs: you can use gluten-free breadcrumbs if needed.
- Seasonings: you can use your favorite seasonings and even make these tenders spicy by adding some chili powder or cayenne pepper.
- Chicken: use chicken cutlets instead of tenders.
Serving
The first thing is to grab your favorite dipping sauce - ketchup, ranch, blue cheese, honey mustard, or whatever you are in the mood for.
If I serve them for the crowd, I like to offer a variety of dips and also throw some fresh herbs on top of the chicken tenders to give them a more festive vibe.
You can also offer some lemon wedges on the side to add some extra zing by squeezing some lemon juice on top.
If you are serving them as a meal, I like them with fries, air-fried baby potatoes, and a side of fresh salad or crunchy coleslaw.
How to store and reheat
These crispy chicken tenders are best when enjoyed right away. But if you have any leftovers, below are the steps to follow so they remain their crisp:
- Let them cool down completely to the room temperature. It should take 30-45 minutes.
- Store them in a large air-tight container, without stacking or overcrowding them, which can make them soggy. If you need to stack them, place sheets of parchment paper between the layers.
- Keep them in the fridge, covered for about 3-4 days.
- It is better to reheat them in the oven or air fryer. Spray a little bit of oil before reheating to re-crisp them Avoid reheating them in the microwave.
Frequently asked questions
It usually takes between 10-12 minutes to cook chicken tenders in air fryer. The exact time will depend on the thickness of thicken, and your air fryer model.
To make chicken tenders have a beautiful golden-brown finish, follow these tips:
1. Add grated Parmesan to panko breadcrumbs.
2. Spray them well with oil on both sides before cooking.
3. Air fry them at higher temperatures. I have the best results by air frying them at 400°F.
4. Cook them in batches without overcrowding the basket and do not forget to flip the chicken tenders halfway through the cooking time.
📖 Recipe
Air Fryer Crispy Chicken Tenders
Equipment
- Air fryer I used Ninja XL
- 2 shallow dishes
Ingredients
- 8 chicken tenders (about 1.5 pounds)
- 2 cups Panko breadcrumbs
- ½ cup grated Parmesan
- 2 large eggs
- 3 tablespoons milk
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- olive oil spray
Instructions
- Line a baking pan or cutting board with parchment paper.
- Pat fry chicken tenders. Season them well with salt, paprika, garlic powder, onion powder and black pepper.
- Prepare the breading station: in first shallow dish, whisk 2 large eggs and 3 tablespoons milk, in the second shallow dish mix 2 cups Panko breadcrumbs and ½ cup grated Parmesan.
- Dip the each seasoned chicken tender into the eggs mixture, allowing any excess to drip off. Place it in to bowl with breadcrumbs and Parmesan cheese, coating it in both sides and pressing gently to adhere the breadcrumbs. Repeat the process by dipping the chicken strip back into the egg wash, and then into the breadcrumbs mix again for double coating. Place breaded chicken tender on a prepared baking pan. Repeat the process with the rest of the chicken strips.
- Preheat your air fryer to 400°F. Place 3-4 breaded chicken tenders in the air fryer basket. Spray them with olive oil spray on top. Air fry for 6 minutes at 400°F. Flip the chicken and spray it again with oil. Cook for another 4-5 minutes or until the internal temperature reaches 165°F. Repeat the process with the remaining chicken tenders. Enjoy with you favorite dipping sauce!
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