Air Fryer Chicken Tenders Recipe
A short buttermilk soak tenderizes the chicken and helps the coating cling, while a panko-flour crust crisps up in the air fryer's circulating hot air without needing more than a light spray of oil.
- Prep
- 45 min
- Cook
- 12 min
- Total
- 57 min
- Servings
- 4
Ingredients
- 1 1/2 pounds chicken tenderloins
- 1 cup buttermilk
- 1 tbsp hot sauce
- 3/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large large eggs
- 1 1/2 cups panko breadcrumbs
- 1 tbsp equivalent olive oil spray
Nutrition per serving
- Calories
- 418
- Protein
- 48g
- Carbs
- 32g
- Fat
- 9g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the chicken tenderloins dry with paper towels and place them in a bowl. Pour in the buttermilk and hot sauce, stir to coat, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- 2Set up a dredging station: whisk the flour, garlic powder, smoked paprika, salt, and pepper together in one shallow dish, beat the eggs in a second dish, and spread the panko breadcrumbs in a third.
- 3Lift each tenderloin from the buttermilk, letting the excess drip off, then coat it in the seasoned flour, dip it in the egg, and press it into the panko so the crumbs stick on all sides.
- 4Preheat the air fryer to 400°F (200°C) for about 3 minutes.
- 5Arrange the tenders in a single layer in the basket, leaving space between each one, and spray both sides lightly with olive oil spray.
- 6Air fry for 10-12 minutes, flipping halfway through and spraying the second side, until the coating is deep golden and an instant-read thermometer inserted into the thickest tender reads 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
- 7Let the tenders rest for 2 minutes before serving so the crust sets.
Tips & variations
- Pound any noticeably thicker tenders to an even thickness before marinating so they all finish cooking at the same time.
- For extra crunch, toast the panko in a dry skillet for 2-3 minutes before breading, this pre-browns the crumbs so the crust darkens faster in the air fryer.
- Swap the smoked paprika and garlic powder for 1 tablespoon of ranch seasoning mix or Cajun seasoning for a different flavor profile.
- Use crushed cornflakes instead of panko for a gluten-free option, checking that the flour used is also gluten-free.
Storage & reheating
Store leftover tenders in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes to re-crisp the coating; microwaving will make the crust soft.
Tips from the Tulo kitchen
- Letting the breaded tenders sit on a plate for 5 minutes before air frying helps the panko coating adhere better and shed less during cooking.
- A wire rack set over a baking sheet works well for holding breaded tenders while the air fryer preheats, keeping the bottom crust from getting soggy.
FAQ
Can I skip the buttermilk marinade?
Yes, though the tenders will be slightly less tender and the coating won't adhere quite as well. If skipping, pat the chicken dry and dip it briefly in plain milk or egg before flouring.
Do I need to flip the tenders while air frying?
Flipping halfway through ensures both sides brown evenly, since only the top of the basket gets direct exposure to the heating element in most air fryer models.
Can I use chicken breast cut into strips instead of tenderloins?
Yes. Slice boneless, skinless chicken breasts into strips of similar thickness, about 3/4 inch, so they cook through in the same amount of time as tenderloins.
Why did my coating fall off in the air fryer?
This usually means the chicken wasn't dried enough before dredging or the egg wash was too thin. Shake off excess buttermilk marinade and press the panko firmly onto each piece.
