Air Fryer Chicken Tenders
Air Fryer Chicken Tenders
Chicken tenders here means chicken breast tenderloins — the small strip of meat that sits under the breast — marinated in buttermilk, then breaded in three stages: flour, egg, and a mix of panko and seasoned breadcrumbs. The air fryer takes the place of the deep-fryer, using a fraction of the oil to get a similarly crisp crust.
The buttermilk marinade does double duty. Its acidity tenderizes the lean meat, and it also gives the flour something to grip. Even thirty minutes in the fridge makes a difference, though the tenders can sit in the marinade overnight if you want to get ahead on prep.
The crumb coating is what makes or breaks the crust. Press it on firmly, leaving no bare or damp patches, then spray the breaded tenders generously with oil on both sides before they go in the basket. Skip the spray and the panko stays pale and floury; with it, the crust browns and crisps up much like a deep-fried tender would.
Cook the tenders in a single layer with space between them so they crisp instead of steaming, working in batches if the basket is small. Check the thickest one with a thermometer rather than trusting the clock, since thickness matters more than total weight. Serve hot with lemon wedges or a dipping sauce — they hold up well as a weeknight dinner, a game-day platter, or leftovers for lunch the next day.
Ingredients
Serves 4
The chicken and marinade
- 680 g chicken tenderloins (or chicken breast, cut into 2.5 cm strips)
- 240 ml buttermilk
- 1 tsp fine salt
- 1 tsp paprika, sweet/mild
- 1 tsp garlic powder
The flour station
- 65 g flour
- 2 tsp cornstarch
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
The egg station
- 2 eggs, large
- 1 tbsp water
The crumb station
- 50 g panko breadcrumbs
- 55 g seasoned breadcrumbs
- ¼ tsp cayenne pepper, optional, for a spicy version
To cook
- olive oil or neutral-oil cooking spray
- lemon wedges, to serve (optional)
Directions
Marinate
Combine the buttermilk, 1 tsp salt, paprika, and garlic powder in a bowl or a zip-top bag. Add the chicken tenders, turn to coat, and refrigerate for at least 30 minutes — overnight is fine too.
Set up the breading stations
Stir the flour together with the cornstarch, onion powder, pepper, and the remaining ½ tsp salt in one shallow dish. Beat the eggs with the water in a second dish. Mix the panko and seasoned breadcrumbs in a third dish, adding the cayenne if you want a spicy version.
Bread the tenders
Lift each tender out of the marinade and let the excess drip off. Dredge it in the flour mixture and shake off what doesn’t stick, dip it in the egg so there are no dry spots left, then press it firmly into the crumb mixture until it’s fully and evenly coated. Set it aside and repeat with the rest.
Air-fry
Preheat the air fryer to 400°F (204°C) for about 5 minutes and lightly spray the basket with oil. Arrange the tenders in a single layer with space between them, working in batches if they don’t all fit. Spray the tops generously with oil until no dry or floury patches remain.
Air-fry for about 6 minutes, then flip the tenders, spray the second side, and cook for another 5–6 minutes — around 11–12 minutes total — until deep golden and crisp. The thickest tender should read 165°F (74°C) at the centre; if it doesn’t, give it another 2 minutes and check again.
Serve
Serve the tenders hot, with lemon wedges or a dipping sauce on the side.
Notes
For a change of flavour, swap the paprika and garlic powder in the marinade for Cajun, taco, or blackened seasoning, or add a dash of sriracha for a spicier tender. Crushed cornflakes or grated parmesan stirred into the crumb mixture add extra crunch.
The tenders keep in the fridge for 2–3 days. Reheat them in the air fryer at 375°F (191°C) for 4–5 minutes to re-crisp. They also freeze well breaded but uncooked, for up to 3 months — air-fry straight from frozen, adding 2–4 minutes to the cook time.
See Also
