Prep Time 15 mins
COOK Time 30 mins
1½ c buttermilk 1½ tsp kosher salt 1 tsp garlic powder 1 tsp paprika ½ tsp pepper 1½ lb chicken tenderloins 1½ c panko bread crumbs ½ c grated parmesan cheese 3 tbsp olive oil 1½ c all purpose flour
Healthier: save your calories for your next diner trip. You won’t miss them anyways, because air fryer chicken fingers are also… Crispier: incredibly so, in fact. Way less oil means less moisture means less risk of the dreaded soggy chicken tender. Cleaner: no splatter, no drippings, and no greasy skillet to deal with later.
Combine buttermilk, garlic powder, paprika, salt, and pepper in a wide, shallow bowl and whisk until smooth.
Add the chicken tenderloins; toss to coat. Cover and refrigerate for 1 hour. This will tenderize the chicken and infuse each piece with flavor!!
Whisk breadcrumbs, parmesan cheese, and olive oil in a shallow bowl. Place flour into a second shallow bowl.
Dip a piece of marinated chicken into the flour; press gently, then flip to coat the other side.
Dip the flour coated chicken back into the buttermilk mixture, then transfer to the breadcrumb mixture. Press to adhere, then flip and press into the other side.
Transfer to a sheet pan or plate and repeat with the remaining chicken tenderloins.
Brush the air fryer basket with olive oil, then arrange as many chicken tenders as will fit in a single, even layer.
Cook 10-12 minutes at 380°F; there's no need to flip. Check that the internal temperature reaches 165°F. Keep tenders warm in a 200°F oven while the others cook.
Serve with your favorite dipping sauces, and enjoy!!