Crispy Air-Fried Chicken Tenders

I was standing at the kitchen counter on a rainy Wednesday, craving something crispy but not wanting the guilt that comes with a pot of hot oil. That's when I remembered the air fryer tucked in the corner and thought, why not try chicken tenders? The result was so good that my neighbor, who stopped by to borrow sugar, ended up staying for dinner. Now every time I make these, I think of her laughing at how we devoured an entire batch standing over the counter.

The first time I served these to my kids, I expected the usual negotiation over vegetables. Instead, they grabbed the tenders with both hands and barely looked up until their plates were empty. My youngest even asked if we could have them again the next night, which is basically a five-star review in toddler language. It became our Friday tradition, the kind of meal that turns a regular evening into something we all look forward to.

Ingredients

• Chicken tenders or boneless, skinless chicken breasts (500 g): Tenders are naturally the right shape, but if you slice breasts into even strips, they cook just as well and stay juicy inside.
• Whole-wheat breadcrumbs (75 g): They bring more texture and a nutty flavor compared to white breadcrumbs, plus they crisp up beautifully in the air fryer.
• Grated Parmesan cheese (30 g): This is the secret to that golden, savory crust that tastes like you spent way more effort than you did.
• Smoked paprika (1 tsp): It adds a gentle smokiness that tricks your brain into thinking these came off a grill.
• Garlic powder (1/2 tsp): A must for that warm, aromatic background flavor that makes everything taste intentional.
• Onion powder (1/2 tsp): It layers in sweetness and depth without any chopping or tears.
• Dried oregano (1/2 tsp): A little herby brightness that keeps the breading from feeling one-note.
• Salt (1/2 tsp) and black pepper (1/4 tsp): Essential for bringing all the flavors forward, don't skip these or the tenders will taste flat.
• Eggs (2 large) and low-fat milk (2 tbsp): This mixture helps the breading stick and keeps the chicken moist as it cooks.
• Olive oil spray: A light mist is all you need to help the coating turn golden and crispy without drowning it in fat.

Instructions

Preheat Your Air Fryer:

Set it to 200°C (400°F) and let it run empty for about 5 minutes. This ensures the chicken starts cooking immediately and gets that crispy edge.

Prep the Chicken:

Pat each tender dry with paper towels so the egg mixture actually clings instead of sliding off. Moisture is the enemy of a good crust.

Set Up Your Coating Station:

Whisk the eggs and milk together in one shallow bowl until smooth. In another, combine the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, oregano, salt, and pepper.

Coat Each Strip:

Dip a chicken tender into the egg mixture, let the excess drip back into the bowl, then press it into the breadcrumb blend, turning to coat all sides. Gently press the crumbs on so they stick.

Arrange in the Basket:

Lay the coated tenders in a single layer in the air fryer basket, making sure they don't overlap. Lightly spray both sides with olive oil.

Air Fry:

Cook for 10 to 12 minutes, flipping halfway through, until the outside is golden brown and the internal temperature hits 75°C (165°F). The exact time depends on thickness, so keep an eye on them.

Serve Hot:

Pull them out and let them rest for a minute, then serve with your favorite dipping sauce. They're best eaten right away while the crust is still crackling.

Save

One Sunday afternoon, I made a double batch of these for a casual get-together and set them out with a few dips. People who normally pick at appetizers kept coming back, and by the end of the night, the platter was completely empty except for a few stray breadcrumbs. Someone even texted me the next day asking for the recipe, which felt better than any compliment.

Making Them Your Own

If you want extra crunch, swap the regular breadcrumbs for panko, they create an even airier, crispier shell. For a dairy-free version, replace the Parmesan with nutritional yeast, it still gives you that cheesy, umami flavor without any milk. You can also play with the spices, try adding a pinch of cayenne for heat or some lemon zest for brightness.

Serving Suggestions

These tenders pair beautifully with a simple green salad dressed in lemon vinaigrette, or you can tuck them into a whole-grain wrap with lettuce, tomato, and a smear of Greek yogurt ranch. I've also served them alongside roasted sweet potato wedges and steamed broccoli for a balanced plate that feels like comfort food without the heaviness. For dipping, try honey mustard, spicy mayo, or even a tangy barbecue sauce.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. To reheat, pop them back in the air fryer at 180°C (350°F) for about 4 minutes, they'll crisp up again like they're fresh. Microwaving works in a pinch, but you'll lose that crunch, so the air fryer is worth the extra minute.

• Let them cool completely before storing to avoid trapped steam that makes the coating soggy.
• You can freeze cooked tenders for up to a month, just reheat from frozen at 200°C for 8 to 10 minutes.
• If you're meal prepping, bread them in advance and freeze uncooked, then air fry straight from the freezer, adding a few extra minutes.

Save

There's something deeply satisfying about pulling a batch of these out of the air fryer and hearing that first crunch when someone bites in. It's proof that you don't need a deep fryer or a complicated recipe to make something that feels special.

Recipe Questions & Answers

→ What coating ingredients add flavor and crunch?

A mix of whole-wheat breadcrumbs, Parmesan cheese, smoked paprika, garlic, onion powder, oregano, salt, and black pepper creates a seasoned, crunchy crust.

→ How do you achieve extra crispiness?

Using panko breadcrumbs or lightly spraying the coated chicken strips with olive oil before air frying helps enhance crispiness.

→ Can the Parmesan be substituted for dairy-free options?

Yes, nutritional yeast works well as a dairy-free alternative while maintaining a savory flavor.

→ What is the recommended cooking temperature and time?

Preheat the air fryer to 200°C (400°F) and cook for 10–12 minutes, turning halfway until golden and fully cooked.

→ Are there alternatives if an air fryer is not available?

These chicken strips can be baked in a convection oven at 220°C (425°F) for 15–18 minutes, flipping halfway through.