Crispy Air-Fried Chicken Tenders (Printable)

Juicy chicken strips coated in seasoned crust, air-fried to golden perfection with a smoky hint.

# What you'll need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken tenders or chicken breasts, sliced into strips

→ Breading

02 - 3/4 cup whole-wheat breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

→ Coating

10 - 2 large eggs
11 - 2 tbsp low-fat milk
12 - Olive oil spray

# How to make it:

01 - Heat air fryer to 400°F (200°C) and allow to preheat for 5 minutes.
02 - Pat chicken strips dry using paper towels to ensure proper coating adherence.
03 - In a shallow bowl, whisk together eggs and low-fat milk until combined.
04 - In a separate bowl, blend breadcrumbs, Parmesan, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper evenly.
05 - Dip each chicken strip into egg mixture, allowing excess to drip off, then press firmly into breadcrumb mix to fully coat.
06 - Place coated chicken strips in a single layer inside the air fryer basket and lightly spray both sides with olive oil.
07 - Cook for 10 to 12 minutes, turning halfway through, until crust is golden and internal temperature reaches 165°F (75°C).
08 - Remove chicken tenders and serve immediately with preferred dipping accompaniment.

# Expert suggestions:

01 -
  • You get that deep-fried crunch without heating up a vat of oil or filling your kitchen with grease.
  • The Parmesan in the breading adds a savory depth that makes even picky eaters ask for seconds.
  • They cook fast enough that you can have dinner ready before you even finish scrolling through your playlist.
02 -
  • If you skip drying the chicken, the breading will slide right off during cooking and you will end up with sad, naked tenders.
  • Don't overcrowd the basket or the steam from overlapping pieces will make everything soggy instead of crispy.
  • Flipping halfway is non-negotiable, the bottom won't brown properly if you leave them untouched the whole time.
03 -
  • Use a meat thermometer to check doneness, guessing can lead to dry chicken or undercooked centers.
  • Spritz the tenders with oil halfway through cooking for an even more golden, restaurant-quality finish.
  • If your air fryer runs hot, start checking at 10 minutes to avoid overcooking.
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