Air Fryer Chicken Tenders
Crunchy panko-crusted strips, juicy inside, no deep frying.
Kit that makes this foolproof
A few inexpensive bits that get you crispier results with less mess.
A roomy air fryer
A larger basket means fewer batches and crispier results.
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Perforated liners
Less sticking and mess, without blocking the airflow.
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Silicone tongs
Turn and lift without scratching the non-stick basket.
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Before You Start
Chicken tenders are the recipe an air fryer was made for. A buttermilk soak keeps the meat juicy, panko gives a proper craggy crunch, and a spray of oil turns the crumb golden without a pan of hot fat anywhere in the kitchen.
Instructions
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1
Soak the chicken strips in the buttermilk with half the salt for at least 30 minutes, or overnight in the fridge.
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2
Set up three bowls: flour, beaten eggs, and the panko mixed with the paprika, garlic powder, onion powder and remaining salt.
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3
Lift a strip out of the buttermilk, let the excess drip off, then coat it in flour, egg and panko, pressing the crumb on firmly. Repeat with the rest.
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4
Preheat the air fryer to 200°C / 400°F. Lay the tenders in a single layer with a gap between each and spray them well with oil.
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5
Air fry for 10 to 14 minutes, turning and spraying again halfway, until deep golden and cooked through to 74°C / 165°F.
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6
Rest for 2 minutes, then serve with honey mustard or ranch.
♨️ Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
💡 Cook's tips
- Spray oil is what browns the panko. Dry crumb patches stay pale and floury.
- Cook in batches rather than stacking. Overlapping strips steam each other soft.
🔀 Make it your own
- Swap half the panko for grated parmesan for a cheesy crust.
- Toss the hot tenders in buffalo sauce, or add cayenne to the crumb for a spicy version.
📦 Storing & reheating
Airtight in the fridge for 3 days. Re-crisp at 190°C for 4 minutes. They freeze well cooked, reheat from frozen for 8 minutes.
❓ Frequently asked
How long do chicken tenders take in an air fryer?
10 to 14 minutes at 200°C / 400°F, turning halfway. Thicker strips take longer, so check the middle reads 74°C / 165°F.
Why is my panko coating not browning?
It needs oil. Spray the tenders evenly before cooking and again when you turn them, so every part of the crumb crisps.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
