Air Fryer Chicken Tenders (Printable Version)

Golden crispy chicken strips with juicy interior, made in air fryer for lighter cooking

# Ingredient List:

→ Chicken

01 - 1.1 lb chicken tenderloins or boneless skinless chicken breasts, sliced into strips

→ Marinade

02 - 1/2 cup buttermilk
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon paprika

→ Breading

07 - 1 cup panko breadcrumbs
08 - 1/2 cup all-purpose flour
09 - 1 teaspoon paprika
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon cayenne pepper (optional, for heat)
12 - 1/2 teaspoon salt

→ Cooking

13 - Olive oil spray

# Directions:

01 - In a mixing bowl, whisk together the buttermilk, salt, pepper, garlic powder, and paprika until well combined. Add the chicken strips and turn to coat evenly. Allow to marinate for at least 10 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - In a shallow dish, combine the panko breadcrumbs, all-purpose flour, paprika, onion powder, cayenne pepper if using, and salt. Mix thoroughly to distribute the seasonings evenly throughout the breading.
03 - Set the air fryer to 400°F and allow it to preheat for 3 minutes.
04 - Remove each chicken strip from the buttermilk marinade, letting the excess drip off. Dredge in the breadcrumb mixture, pressing the coating gently on all sides to ensure it adheres firmly to the surface.
05 - Place the coated tenders in a single layer inside the air fryer basket, leaving space between each piece for proper air circulation. Spritz the tops lightly with olive oil spray.
06 - Cook at 400°F for 10 to 12 minutes, flipping the tenders halfway through the cooking time, until the exterior is golden brown and the internal temperature registers 165°F on a meat thermometer.
07 - Transfer the chicken tenders to a plate and serve immediately while hot, accompanied by your preferred dipping sauces such as honey mustard or ranch.

# Expert Tips:

01 -
  • The buttermilk marinade does most of the heavy lifting, tenderizing the chicken while you barely lift a finger.
  • You get that deep fried crunch without the greasy aftermath or the terrifying pot of bubbling oil on your stove.
  • From fridge to plate in under twenty five minutes, which beats delivery every single time.
02 -
  • Overcrowding the air fryer basket is the number one reason tenders turn out soggy instead of crispy, so cook in batches if needed.
  • The double dip method, meaning a second dunk in buttermilk followed by another coat of panko, creates an extra thick crust that shatters beautifully when you bite in.
03 -
  • Press the panko onto each tender with the flat of your palm rather than just tossing, because firm pressure makes the coating bond and prevents bald spots.
  • A spray bottle filled with olive oil gives a finer, more even mist than aerosol cans and lets you control exactly how much oil lands on each piece.

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