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Crispy Air Fryer Chicken Tenders Recipe
Ash Tyrrell

Crispy Air Fryer Chicken Tenders Recipe

I make these crispy air fryer chicken tenders on nights when I want something comforting without standing over a pot of hot oil. They come out golden and crunchy on the outside, juicy on the inside, and my whole family asks for seconds every single time. I love that I only need a handful of pantry staples to pull this off.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken tenders — the star of the dish, pat them dry first so the coating sticks better
  • kosher salt to taste — brings out the natural flavor of the chicken
  • ground black pepper to taste — adds a gentle warmth to every bite
  • 2 large eggs whisked — helps the breadcrumbs cling to the chicken instead of falling off
  • 1¼ cups panko breadcrumbs — my pick for the crunchiest possible crust regular breadcrumbs work in a pinch
  • ⅓ cup grated Parmesan cheese optional — I always grate mine fresh, since pre-shredded cheese doesn't melt or crisp up the same way

Method
 

  1. I start by patting the chicken tenders dry with a paper towel, since excess moisture keeps the coating from sticking well. Then I season both sides generously with kosher salt and black pepper. If I'm using chicken breasts instead, I slice them into even strips first so they cook at the same rate.
  2. Next, I whisk the eggs in one shallow dish until they're smooth and fully combined. In a second dish, I mix the panko breadcrumbs with the grated Parmesan cheese. I like to season this mixture with a little extra salt and pepper too, so every layer of the tender has flavor built in.
  3. I dip each chicken tender into the egg wash first, letting any excess drip off before moving on. Then I press it into the breadcrumb mixture, coating all sides evenly. I find pressing gently with my fingers helps the crumbs really stick to the surface.
  4. I place the breaded tenders in a single layer in the air fryer basket, making sure none of them are touching. If I'm cooking a bigger batch, I always split it into two rounds rather than crowding the basket. A light spray of cooking oil on the basket keeps things from sticking too.
  5. I cook the tenders at 400°F for about 4 minutes, then flip them with tongs and cook for another 4 minutes. By the end, they should be deeply golden and crisp all over. I always check that the internal temperature has reached 165°F before pulling them out.
  6. I serve these tenders right away while they're still hot and at their crispiest. Waiting too long lets the crust soften slightly, so I try to get them straight from the basket to the plate. A favorite dipping sauce on the side makes them even better.

Notes

  • I always pat the chicken completely dry before seasoning, since a wet surface makes the coating slide right off.
  • I press the breadcrumbs onto the chicken firmly rather than just rolling it through, and I get a much thicker, crunchier crust.
  • I like tossing in extra seasonings like garlic powder, smoked paprika, or Italian herbs directly into the breadcrumb mix for more flavor.
  • I never skip preheating my air fryer for a couple of minutes first, since it helps the tenders start crisping immediately.
  • I use one hand for the wet dip and the other for the dry coating, which keeps my fingers from turning into a breaded mess.