Crispy Air-Fried Chicken Tenders (Printable)

Juicy chicken strips with seasoned crunchy crust, air-fried to golden crisp and tender perfection.

# What You Need:

→ Chicken

01 - 1.1 lbs chicken tenders or boneless, skinless 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

# Directions:

01 - Preheat the air fryer to 400°F (200°C) for 5 minutes.
02 - Pat chicken tenders dry with 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, combine whole-wheat breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
05 - Dip each chicken strip into the egg mixture, allowing excess to drip off, then press thoroughly into the breadcrumb mixture to create an even coating.
06 - Place coated chicken tenders in a single layer in the air fryer basket. Lightly spray both sides with olive oil spray.
07 - Cook for 10 to 12 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (75°C).
08 - Serve immediately with your preferred dipping sauce or side dishes.

# Expert Advice:

01 -
  • You get all the crunch and flavor of fried chicken without heating a pot of oil or dealing with splatters.
  • The Parmesan and smoked paprika create a savory crust that tastes like it took way more effort than it actually did.
  • These tenders reheat beautifully in the air fryer, so leftovers never go soggy.
02 -
  • Don't skip drying the chicken; even a little moisture will make the breading slip right off during cooking.
  • Flip the tenders gently with tongs instead of a spatula so you don't knock off the crust you worked so hard to build.
  • If your air fryer runs hot, check at 10 minutes to avoid overcooking and drying out the chicken.
03 -
  • Use one hand for the egg wash and the other for the breadcrumbs to avoid ending up with breading glued to your fingers.
  • If you don't have an air fryer, bake these in a convection oven at 220°C (425°F) for 15 to 18 minutes, flipping halfway for even browning.
  • Let the tenders rest for a minute or two after cooking so the juices settle back into the meat instead of running out when you cut in.
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