Get finger lickin’ good without the greasy fingers. Air Fryer Chicken Tenders are impossibly crispy and tender with layered flavor from the very first step. Our restaurant quality chicken tenders are marinated in seasoned buttermilk then double-battered for incredible texture and flavor.
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Call them what you will – fingers, tenders, nuggets – but if there’s a better comfort finger food we’ve yet to find it. And sure, you could dump frozen chicken tenders in the air fryer for some instant gratification, but not when fresh chicken tenderloins are easy, available, and the same dang price as chicken breasts. (Ahh! Put down the knife!)
As parents to picky but hungry boys, air fryer recipes are a time and sanity saver. They’re always quicker than their oven counterparts (we’re looking at you baked potatoes!), and frequently much easier on the clean-up.
But air fryer chicken tenders are a whole new world of awesome. Would I make these even if I didn’t have kids? Absolutely. Did I in fact pull some out of the freezer last week to accompany my glass of boxed wine after aforementioned kids were cranky as heck and finally went to bed? You betcha.
Why Use the Air Fryer?
Air fryer chicken tenders are a “best of both worlds” recipe. Are they crispy, crunchy, and perfectly golden brown on the outside with extra tender meat on the inside? Yes. Are they deep fried in a vat of grease that you pretend you’re “going to deal with” and then just tuck into the back of the cupboard? Nope.
Homemade chicken tenders are so satisfying because like all the best chicken shack fried chicken, they’re double-breaded with flour, buttermilk, and panko bread crumbs for superior flavor and texture. Just like drumsticks and chicken thighs, restaurant quality chicken tenders are easier than ever using the air fryer:
- Crispy: air fryer technology is a little bit of science, a little bit of magic, and a whole lot of convenience. The air fryer forcefully circulates hot air to cook whatever’s inside, mimicking deep frying without actually, you know, frying.
- Safe: I don’t know about you, but on the rare occasion I deep fry anything, I have mini panic attacks the entire time. The combination of super hot oil and tiny humans trampling through the house is deal-breaker almost every time.
- Fast: deep frying and skillet frying require the oil to maintain a consistent temperature throughout the cooking process – and I rarely have time for that. Skip the waiting get and get right to cooking!
- Clean: no splatter and no drippings; and no greasy skillet or leftover oil to deal with later!
The Magic of Buttermilk
If you ask any southerner, they’ll tell you that the only way to make classic fried chicken starts with marinating the meat in a buttermilk bath. And that logic carries over to chicken tenders, too.
A really good chicken marinade will always incorporate both aromatic compounds (herbs, spices, garlic, etc) and an acid (citrus, vinegar, or buttermilk). Each serves a unique purpose:
- Flavor: while most herbs and spices won’t penetrate deep into the meat, the aromatics will season the exterior, creating layered flavor.
- Texture: this is where marinades are truly awesome, and the acid does all the heavy lifting. Acidic compounds will penetrate the meat, where they’ll start to denature (i.e. “break down”) the proteins. This releases trapped water molecules, making the meat more tender.
Don’t Have Buttermilk? Make your own buttermilk if you don’t have any (or don’t want to buy for just one recipe). Measure out 1.5 cups of whole or 2% milk, then add 1.5 tablespoons of fresh lemon juice or white vinegar. Give it a quick stir, then set aside for 10-15 minutes, or until the milk curdles. Give is another stir, and you’ve got just the right amount of homemade buttermilk.
TLDR: Marinating in buttermilk isn’t just some quaint, home fried country cookin’ trick. The acid in buttermilk tenderizes the chicken to keep it moist and juicy while the spices infuse it with an additional layer of flavor.
How to Cook Chicken Tenders in the Air Fryer
Air Fryer Chicken Tenders get a buttermilk bath before being double-battered and air fried to crispy golden-brown perfection. The chicken stays perfectly tender and moist inside a simply seasoned panko crust. No messy cleanup means more time to DIY a few dipping sauces!
- Make the marinade. Whisk buttermilk with garlic powder, paprika, salt, and pepper.
- Marinate. Coat the chicken with the marinade then cover and refrigerate at least 1 hour.
- Breading station. Grab two wide, shallow bowls; place all-purpose flour in one bowl; mix bread crumbs, parmesan cheese, and olive on in a second bowl.
- Warming station. Place a baking sheet on a rack in the oven and heat the oven to 200°F.
- Batter the chicken. Remove the chicken tenders from the buttermilk and place into a new, clean bowl, leaving the excess marinade in the original bowl. One by one, coat the chicken in flour, place back into the buttermilk and coat on all sides, then dip the chicken into the bread crumbs mixture.
- Air Fry. Arrange several breaded tenders in the air fryer basket, lightly mist with olive oil, then air fry at 380°F for 10-12 minutes. Transfer the chicken tenders to the oven and repeat.
- Serve hot, with your favorite dipping sauces. Enjoy!
Recipe Notes and Tips
- Chicken tenderloins are pre-portioned, convenient, and (at least around here) slightly cheaper than chicken breasts. If you can’t find tenderloins, slice chicken breasts against the grain into ½″ strips. For everything you’ve ever wanted to know about chicken tenders, this is a great article from The Kitchn.
- Marinate at least 1 hour, but no longer than 3-4 hours. If chicken sits in an acidic base for too long, it will eventually toughen the chicken. About an hour is the sweet spot for chicken tenderloins or sliced breast meat.
- Use panko bread crumbs instead of regular bread crumbs for their lighter, crunchier texture.
- Use finely grated parmesan cheese, not shredded, for best texture.
- Do pre-heat the air fryer for 5 minutes, whether or not your model calls for it.
- Always check the internal temperature of chicken using an instant read thermometer. The chicken is cooked through and safe to eat once it registers 165°F.
I Dip, You Dip, We Dip
I’ve yet to meet anyone who doesn’t dip their tenders. These are our go-to sauces, but I’d love to know how you dip ’em – tell me in the comments!
- Ketchup: can’t go wrong with a classic.
- Honey or Hot Honey: we love dipping tenders in pure honey, but sometimes it’s too sweet. Stir in a few drops of hot sauce to make your own hot honey.
- Honey Mustard or Ranch Dressing
Storing and Freezing
One of my favorite reasons to own an air fryer is how well it reheats food – even foods that weren’t originally cooked in an air fryer! Chicken tenderloins reheat like a dream, and get crispy all over again:
- To reheat chicken tenders from fridge: arrange the chicken tenders in a single layer in the air fryer basket. Cook at 350°F for 5 minutes, flipping once halfway through.
- To reheat chicken tenders from the freezer: arrange the chicken tenders in a single layer in the air fryer basket. Cook at 350°F for 8-10 minutes, flipping once halfway through.
Freezing: we like to use a method called “flash freezing”. Arrange the cooked tenders on a parchment lined baking sheet in a single layer, then transfer to the freezer uncovered. Freeze until firm (1-2 hours), then place into a freezer bag, squeeze the air out, and store for up to 6 months.
Did you try this recipe for air fryer chicken tenders? I’d love to know how it turned out! Leave a comment and a rating below.
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Impossibly Crispy Air Fryer Chicken Tenders
Description
Ingredients
- 1½ cups buttermilk, see Note 1
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon pepper
- 1½ pounds chicken tenderloins, see Note 2
- 1½ cups panko bread crumbs
- ½ cup grated parmesan cheese
- 3 tablespoon olive oil
- 1½ cups all purpose flour
- olive oil spray
Instructions
- Marinate. Combine the buttermilk, salt, garlic powder, paprika, and pepper in a wide shallow bowl, then whisk until smooth. Add the chicken tenderloins to the buttermilk mixture and ensure the chicken is completely coated. Cover and refrigerate for at least 1 hour, and up to 4.
- Warming station. When you're ready to cook, place a baking sheet into the oven, then heat the oven to 200°F.
- Make the breading station. Using tongs, remove the chicken tenderloins from the buttermilk, hovering over the bowl for a moment to allow any excess marinade to drip off; place into a new, clean bowl. Leave the excess buttermilk in the original bowl.
- Combine the breadcrumbs, parmesan cheese, and olive oil in a second shallow bowl and mix until the breadcrumbs are evenly moistened. Place the flour into a third shallow bowl.
- Batter the chicken. Dip a tenderloin into the flour, then flip to lightly coat the other side. Transfer the chicken back to the buttermilk marinade and flip to evenly coat both sides. Transfer the chicken to the bread crumbs mixture – gently press to help the breadcrumb coating stick, then flip the chicken and coat with breadcrumbs on the other side. Transfer the breaded chicken tenderloins to a plate or baking sheet and repeat with the remaining pieces.
- Preheat the air fryer for 5 minutes at 380°F, then lightly brush or mist the basket with olive oil.
- Arrange the breaded chicken in the air fryer basket in a single layer – do not stack or overlap the chicken, and leave a bit of room between each piece.
- Cook the chicken tenders for 10-12 minutes, or until the internal temperature reads 165°F using an instant read thermometer. Transfer the cooked chicken tenders to the warm oven and repeat with the remaining pieces. Serve hot or warm with your favorite dipping sauces.
Recipe Notes
- Note 1. Homemade buttermilk. Measure 1.5 cups of whole or 2% milk, then add 1.5 tablespoons of fresh lemon juice or white vinegar. Stir, then set aside for 10-15 minutes, or until the milk curdles. Stir once more, then use as instructed.
- Note 2. If tenderloins are not available, substitute 1.5 pounds boneless skinless chicken thighs, sliced against the grain into ½″ strips.
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