Air Fryer Chicken Tenders

A quick and easy recipe for crispy, restaurant-style chicken tenders made in the air fryer. The buttermilk marinade tenderizes the meat, while the panko coating and oil spray ensure a golden, crunchy exterior.

Ingredients

• 600g (about 1.2 lbs) Chicken Tenderloins, cleaned and patted dry
• 1/2 cup Buttermilk
• 1 tablespoon Hot Sauce (optional)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup All-Purpose Flour
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Cayenne Pepper (adjust to taste)
• 1 cup Panko Breadcrumbs
• Cooking Oil Spray (Olive oil or avocado oil)

Instructions

1. Pat chicken tenderloins dry with paper towels. In a medium mixing bowl, combine buttermilk, hot sauce, salt, and black pepper. Submerge the chicken tenders in the mixture, cover, and marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
2. Set up a breading station: In one bowl, whisk together flour, garlic powder, smoked paprika, onion powder, and cayenne pepper. In another bowl, measure out the panko breadcrumbs.
3. Working one piece at a time, take a chicken tender from the buttermilk mixture, letting excess liquid drip off. Dredge thoroughly in the seasoned flour, shaking off excess. Dip back into the buttermilk briefly, then press firmly into the panko breadcrumbs until evenly coated. Repeat for all tenders.
4. Preheat the air fryer to 200°C (400°F) for 3 to 5 minutes. Lightly spray the air fryer basket with oil. Place the breaded tenders in a single layer without overlapping. Cook in two batches if necessary.
5. Generously spray the tops of the tenders with cooking oil. Cook at 200°C (400°F) for 6 minutes. Open the basket, flip each tender, and spray the exposed side with oil. Continue cooking for another 5 to 6 minutes until deeply golden brown and crispy.
6. Check that the internal temperature reaches 74°C (165°F). Remove from the air fryer and let rest on a wire rack for 3 minutes before serving.

Notes

Do not skip the oil spray to mimic deep-fried texture. Use one hand for wet ingredients and the other for dry to prevent batter buildup. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cook in the air fryer at 180°C (350°F) for 4 minutes.