Air Fryer Chicken Tenders
Crispy, golden chicken tenders made in the air fryer with a simple panko-breadcrumb coating. They cook quickly at 380°F and stay juicy inside while getting crunchy outside. Perfect for weeknights and kid-friendly, with easy swaps for spice or whole wheat.
Equipment
- Air fryer
- 3 shallow dishes
- Tongs
- Instant-read thermometer
- Wire rack
- Paper towels
Ingredients
- 12 pieces chicken tenders about 1 1/4 pounds
- 2 large eggs lightly whisked
- 1 teaspoon kosher salt
- to taste black pepper freshly ground
- 1/2 cup seasoned breadcrumbs
- 1/2 cup seasoned panko crumbs
- as needed olive oil spray for cooking
- to serve lemon wedges
Instructions
- Pat the chicken tenders completely dry with paper towels.
- Set up three shallow dishes: one with whisked eggs; one with seasoned breadcrumbs and seasoned panko combined with salt and pepper; and one empty for holding coated pieces.
- Dip each chicken tender in egg and let the excess drip off.
- Press both sides into the breadcrumb-panko mixture until fully coated.
- Arrange coated tenders in a single layer in the Air Fryer basket, without overlapping.
- Spray the tops lightly with olive oil spray.
- Cook at 380°F for 8 minutes.
- Flip each tender carefully with tongs.
- Spray the second side lightly with olive oil spray.
- Cook 8 more minutes, or until golden and the internal temperature reaches 165°F.
- Transfer to a wire rack and let rest for 2 minutes.
- Serve with lemon wedges and your favorite dipping sauces.
Notes
- Flip at the 8-minute mark for even browning; skipping the flip leaves one side pale.
- Cooking at 380°F crisps better than 350°F without drying out the chicken.
- Do not overcrowd the basket, cook in batches for best texture.
- Lightly spraying with oil helps the coating crisp and prevents sticking.
- Rest cooked tenders on a wire rack to avoid steaming the bottoms.
- Make-ahead: bread tenders up to a day in advance and cook straight from the fridge.