Any parent who’s ever juggled homework help, laundry, and dinnertime chaos knows the value of a recipe that just works. These air fryer chicken tenders are exactly that. No deep-frying mess, no oven preheating drama—just golden, juicy chicken that goes from fridge to table in under 30 minutes. They’re crunchy on the outside, tender inside, and so easy you’ll be tempted to put them on weekly repeat.
Why This Recipe Works
- Fast and Fuss-Free
No need to babysit a hot skillet or preheat the oven forever. The air fryer handles everything while you handle everything else. - Crispy, Not Greasy
You get that fried chicken crunch with barely a drop of oil. Thanks to the air fryer, the panko coating crisps up beautifully without all the fat. - Kid-Approved, Parent-Tested
Mild, crunchy, and perfect for dipping—these chicken tenders are picky-eater friendly and customizable for grown-up tastes too. - No Piles of Dishes
A few bowls and the air fryer basket. That’s it. Clean-up is quick and painless, even on a school night. - Great for Meal Prepping or Leftovers
Make a double batch and freeze half, or reheat leftovers in minutes without losing the crunch.
Ingredients
- 1 ½ pounds chicken tenders or boneless skinless chicken breasts sliced into strips
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice as a substitute)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- Cooking spray or olive oil spray
- Optional: ½ cup grated parmesan for extra flavor and crunch
Equipment Needed
- Air fryer (5-quart or larger works best)
- Mixing bowls
- Tongs or fork
- Measuring cups and spoons
- Zip-top bag or shallow container for marinating
- Baking sheet or plate for breaded tenders
Instructions
Step 1: Marinate the Chicken
In a bowl or zip-top bag, combine the chicken tenders with buttermilk, garlic powder, onion powder, salt, and pepper. Mix well so the tenders are fully coated. Let them sit for 15–30 minutes while you prep the coating. If you have more time, you can refrigerate them for up to 4 hours, but even a short soak helps tenderize and flavor the meat.
Tip: No buttermilk? Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes as a quick substitute.
Step 2: Set Up Your Breading Station
Crack the eggs into a bowl and beat them. Pour the panko into another shallow bowl. If you’re using parmesan, mix it in with the panko for a cheesy twist. One at a time, remove the chicken from the buttermilk, letting the excess drip off. Dip it into the egg, then coat it in the panko mixture, pressing the crumbs in so they stick well.
Tip: Don’t skip the “pressing in” step—it helps create that thick, crunchy crust that air fries beautifully.
Step 3: Preheat the Air Fryer
Set your air fryer to 400°F and let it preheat for 3–5 minutes while you finish breading. Preheating helps the tenders start crisping up right away and avoids soggy bottoms.
Step 4: Load the Air Fryer Basket
Spray the basket lightly with cooking spray, then place the breaded chicken tenders in a single layer. Don’t crowd them—if they’re touching, they’ll steam instead of crisp. Lightly mist the tops of the tenders with more cooking spray to help that golden crunch develop.
Tip: Working in batches? Keep the first batch warm in a 200°F oven on a baking sheet while you finish the rest.
Step 5: Air Fry to Crispy Perfection
Cook at 400°F for 10–12 minutes, flipping halfway through. The coating should be crisp and golden, and the chicken should reach 165°F internally. Let them rest for a minute or two before serving so the juices stay locked in.
Step 6: Serve and Dip
Plate up your tenders with your favorite sides and dipping sauces—ranch, ketchup, honey mustard, or BBQ. You can also serve them over a salad, in wraps, or as a fun weeknight “chicken and waffles” mash-up.
Tips and Tricks
Don’t Skip the Preheat
Just like an oven, your air fryer needs a few minutes to get hot. Starting cold means soggy breading. Give it 3–5 minutes before you add your chicken.
Panko = Ultimate Crunch
Panko breadcrumbs are lighter and flakier than regular breadcrumbs, which means more crispiness without deep frying. You can mix in parmesan, herbs, or paprika for a flavor boost.
Keep a Hand Dry
Set up your breading station with one “wet” hand (for buttermilk and egg) and one “dry” hand (for breadcrumbs). This makes the process faster and less messy.
Easy Cleanup Hack
Line the air fryer basket with perforated parchment paper if you want super fast cleanup. Just be sure it’s made for air fryers and always weighted down with food.
Make a Double Batch
Leftover tenders reheat great in the air fryer—just 3–4 minutes at 375°F brings them back to life. You can also freeze cooked tenders and reheat straight from frozen.
Recipe Variations
Spicy Chicken Tenders
Add a teaspoon of cayenne or chili powder to the buttermilk marinade and a dash of hot sauce to the egg wash. Serve with ranch or blue cheese to cool things down.
Parmesan Crusted Tenders
Mix ½ cup of finely grated parmesan with the panko before breading. It adds rich, salty flavor and an extra level of crispness that’s hard to resist.
Hidden Veggie Tenders
Puree a small amount of spinach or carrot into the buttermilk marinade. It won’t affect the texture but adds a veggie boost for picky eaters.
BBQ Chicken Tenders
After cooking, toss the tenders in warm BBQ sauce or serve it on the side for dipping. Great for summer meals or game night.
Kid-Style Dino Tenders
Use cookie cutters on pounded chicken pieces to make fun shapes before breading. It’s a great way to get kids involved and excited about dinner.
Frequently Asked Questions
Can I use frozen chicken tenders?
Yes, but you’ll need to thaw them first for this recipe. Frozen breaded tenders are fine to air fry from frozen, but if you’re breading your own, it’s best to start with thawed chicken for even coating and cooking.
How do I store and reheat leftovers?
Store cooked tenders in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 3–5 minutes to bring back the crisp. Avoid the microwave if you want to keep the crunch.
Can I make these gluten-free?
Definitely! Use gluten-free breadcrumbs or crushed rice cereal and swap the all-purpose flour for a gluten-free blend if you’re using a dredging step. Make sure your other ingredients (like seasonings and sauces) are certified gluten-free.
Do I need to flip the tenders while cooking?
Yes. Flipping halfway through ensures they brown evenly on both sides. It also helps prevent sticking if you don’t use a liner.
Can I skip the egg wash?
You can, but the egg helps the coating adhere better and gives it more structure. If skipping, press the panko firmly onto the chicken and use a little extra oil spray to help it crisp.
Summary
These air fryer chicken tenders are the ultimate busy parent dinner: fast, crispy, and kid-friendly with barely any cleanup. They’re crispy enough to please the adults, mild enough for the kids, and easy enough to pull off any night of the week. Whether you dip them, wrap them, or serve them straight up, they’re sure to become a go-to in your meal rotation.
Quick & Easy Chicken Tenders in the Air Fryer
Course: Cooking4
servings20
minutes12
minutes300
kcalIngredients
1 ½ lbs chicken tenders
1 cup buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
2 eggs
1 ½ cups panko breadcrumbs
Cooking spray
Optional: ½ cup grated parmesan
Directions
- Marinate chicken in buttermilk, garlic powder, onion powder, salt, and pepper for 15–30 minutes.
- Beat eggs in a bowl. Pour panko (and parmesan, if using) into a separate bowl.
- Dip each tender into egg, then coat in panko. Press crumbs in firmly.
- Preheat air fryer to 400°F.
- Spray basket and place tenders in a single layer. Lightly mist tops with cooking spray.
- Air fry at 400°F for 10–12 minutes, flipping halfway.
- Serve hot with your favorite dips.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
