Crispy Air Fryer Chicken Tenders (Printable)

Golden, crunchy chicken tenders made healthier in the air fryer. Ready in under 30 minutes for a quick family dinner.

# What You Need:

→ Chicken

01 - 1 lb chicken tenders or chicken breast, cut into strips

→ Breading

02 - 2/3 cup all-purpose flour
03 - 1 tsp garlic powder
04 - 1 tsp paprika
05 - 1 tsp salt
06 - 1/2 tsp black pepper

→ Egg Wash

07 - 2 large eggs
08 - 2 tbsp milk (dairy or non-dairy)

→ Coating

09 - 1 cup panko breadcrumbs
10 - 1/4 cup plain breadcrumbs
11 - 2 tbsp olive oil or cooking spray

# How-To Steps:

01 - Preheat air fryer to 400°F for 5 minutes.
02 - Set up three shallow bowls. Combine flour, garlic powder, paprika, salt, and pepper in the first bowl. Whisk eggs and milk together in the second bowl. Mix panko and plain breadcrumbs in the third bowl, drizzle with olive oil, and toss to coat evenly.
03 - Pat chicken tenders dry with paper towels to ensure proper breading adhesion.
04 - Dredge each chicken strip in the flour mixture, shaking off excess. Dip into the egg wash, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure adhesion.
05 - Arrange breaded chicken tenders in a single layer in the air fryer basket, ensuring pieces do not overlap for even cooking.
06 - Air fry for 10–12 minutes, flipping halfway through cooking, until golden brown, crispy, and cooked through. Internal temperature should reach 165°F.
07 - Serve immediately with your favorite dipping sauces such as honey mustard, ranch, or BBQ sauce.

# Expert Tips:

01 -
  • The golden crust stays shatteringly crispy without deep frying
  • They come together faster than calling for takeout
  • The seasoning blend hits that perfect nostalgic flavor
02 -
  • Crowding the basket leads to soggy spots, so cook in batches if necessary
  • Pressing the crumbs on firmly is the difference between coating that falls off and coating that stays put
  • Letting them rest for just 2 minutes after cooking helps the coating set even more
03 -
  • Use one hand for the dry bowls and one for wet to keep your fingers from becoming a breaded mess
  • The breadcrumb mixture can be prepped ahead and stored in an airtight container for future batches

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