Crispy Air Fryer Chicken Tenders (Printable)

Golden, crunchy chicken tenders cooked in the air fryer, served with ketchup.

# What goes in:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken tenders or breasts, cut into strips
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Breading

04 - 2/3 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp milk
07 - 1 1/2 cups panko breadcrumbs
08 - 1/2 tsp paprika
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - Cooking spray or olive oil spray

→ For Serving

12 - 1/2 cup ketchup

# Directions:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Pat the chicken tenders dry with paper towels and season with salt and black pepper.
03 - Place flour in a shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine panko, paprika, garlic powder, and onion powder.
04 - Dredge each chicken strip in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly in the seasoned panko.
05 - Arrange breaded chicken tenders in a single layer in the air fryer basket and lightly spray with cooking spray.
06 - Air fry for 10 to 12 minutes, flipping halfway, until golden brown and cooked through to an internal temperature of 165°F.
07 - Serve hot with ketchup on the side.

# Expert Advice:

01 -
  • Genuinely crispy outside, impossibly tender inside without a drop of deep fryer oil guilt.
  • Takes less time than ordering takeout, and your kitchen smells like an actual restaurant.
  • Kids and reluctant eaters genuinely believe these taste better than frozen versions.
02 -
  • Skipping the egg and milk wash sounds efficient but results in breadcrumbs falling off during cooking—the binder is non-negotiable.
  • Crowding the basket steams your tenders instead of crisping them, so batch cook if needed and keep finished ones warm on a plate.
  • The spray step is why store-bought frozen versions feel greasy by comparison; a light mist of oil in the air fryer creates that perfect crust without excess.
03 -
  • Cut your chicken strips to roughly the same thickness so they cook evenly; thin parts won't dry out and thick parts won't stay raw.
  • If you don't have panko, regular breadcrumbs work but pulse them slightly in a food processor to make them coarser and crunchier.

Return