Air fryer chicken tenders are my go-to when I want something crispy, juicy, and healthier than traditional fried chicken. These tenders are coated in a flavorful breadcrumb mixture and cooked to golden perfection using minimal oil. They’re great for a quick dinner, game day snack, or even meal prepping for the week.

Why You’ll Love This Recipe

I love how these chicken tenders come out incredibly crispy on the outside while staying tender and juicy on the inside. Using the air fryer means I skip the mess and calories of deep frying without sacrificing texture. Plus, they cook fast and go well with just about any dipping sauce. It’s a family-friendly recipe that works for both kids and adults.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken tenders or boneless, skinless chicken breasts cut into strips
Eggs
All-purpose flour
Panko breadcrumbs
Garlic powder
Paprika
Salt
Black pepper
Cooking spray or a small amount of oil

Directions

I start by preheating the air fryer to 400°F (200°C) for about 5 minutes.
While it heats, I set up three bowls: one with flour, one with beaten eggs, and one with a mix of panko, garlic powder, paprika, salt, and pepper.
I coat each chicken strip in the flour first, then dip it into the egg, and finally press it into the breadcrumb mixture until fully coated.
I spray the air fryer basket lightly with cooking spray, then place the chicken tenders in a single layer without overcrowding.
I spray the tops of the tenders lightly with more oil and cook for 10–12 minutes, flipping halfway through, until they’re golden and cooked through.
I check for doneness by making sure the internal temperature reaches 165°F (74°C).
I serve them hot with my favorite dipping sauces like honey mustard, ranch, or BBQ.

Servings and timing

This recipe makes about 4 servings and takes approximately 25–30 minutes total, including prep and cook time. It’s perfect for a fast weeknight dinner or a weekend snack.

Variations

Sometimes I like to spice things up by adding cayenne pepper or chili flakes to the breadcrumb mixture. For a cheesy twist, I mix some grated Parmesan into the panko. I’ve also made gluten-free versions using almond flour and gluten-free breadcrumbs with great results. When I want to skip the breading, I marinate the chicken in spices and air fry it directly for a lower-carb option.

storage/reheating

Leftover chicken tenders can be stored in an airtight container in the fridge for up to 3 days. To reheat, I use the air fryer again at 350°F (175°C) for about 4–5 minutes so they stay crispy. The microwave works too, but I lose some of that crunch.

FAQs

Can I use frozen chicken tenders in the air fryer?

Yes, but I make sure they’re thawed first so they cook evenly and crisp up better. Cooking from frozen may require a few extra minutes and results in a slightly less crispy texture.

What’s the best type of breadcrumbs to use?

I prefer panko because it gives the tenders that extra crunch. If I only have regular breadcrumbs, I still get good results, though the coating will be finer.

Do I need to flip the tenders during cooking?

Yes, flipping halfway through helps both sides get crispy and evenly cooked. It’s a small step that makes a big difference.

Can I make these ahead of time?

Absolutely. I bread the tenders and keep them in the fridge for a few hours before cooking. This makes dinner prep even faster.

What dipping sauces go well with these?

I like serving them with ranch, honey mustard, BBQ, buffalo, or even a spicy sriracha mayo. They’re versatile and go with almost anything.

Conclusion

Air fryer chicken tenders are one of my favorite quick meals. They’re crispy, flavorful, and so easy to make without the guilt of deep frying. Whether I’m making a family dinner, prepping for the week, or just craving something crunchy, this recipe always comes through.

Air Fryer Chicken Tenders Recipe