Crispy Air Fryer Chicken Tenders
A warm, approachable guide to making restaurant-crisp, juicy chicken tenders in your air fryer. This recipe delivers a golden crust, tender interior, and a quick hands-on routine that fits busy weeknights or relaxed weekends. Expect reliable, flavorful results with minimal fuss, plus tips to customize seasonings and dipping sauces for any mood.
Ingredients
- 1 pound boneless skinless chicken tenders
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon grated parmesan
- 2 tablespoons olive oil
Instructions
- Pat the chicken tenders dry with paper towels. This helps the coating adhere and the crust stay crisp.
- Set up a dredging station: Place the flour in a shallow dish, whisk the eggs in another, and mix breadcrumbs with garlic powder, paprika, salt, pepper, and parmesan in a third dish.
- Coat each tender first in flour, tapping off excess, then dip in the egg, and finally press into the seasoned breadcrumbs, ensuring an even, thick coating.
- Lightly brush or spray the tenders with olive oil. This helps the crust turn golden and crunchy in the air fryer.
- Preheat the air fryer to 400°F (200°C) for 2–3 minutes if your model requires preheating.
- Arrange the coated tenders in a single layer in the air fryer basket. Avoid overcrowding to maintain maximum crunch; cook in batches if needed.
- Air fry for 8–10 minutes, flipping halfway through, until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C).
- Let the tenders rest for 2–3 minutes before serving. Resting helps the juices redistribute for juicier bites.