Who said you can't double dip? Air Fryer Chicken Tenders get a buttermilk bath before being double-coated and air fried to crispy golden-brown perfection. The chicken stays perfectly tender and moist inside a simply seasoned panko crust. And no messy cleanup means more time to DIY dipping sauces the whole family will love!
Heat the oven to 200°F; place a baking sheet in the oven.
In a wide, shallow bowl combine the buttermilk, garlic powder, paprika, salt, and pepper; whisk until smooth. Add the chicken tenderloins to the buttermilk mixture and ensure the chicken is completely coated. Cover and refrigerate for 1 hour.
Whisk the breadcrumbs, parmesan cheese, and olive oil in a shallow bowl until the breadcrumbs are evenly moistened.
Place flour into a second shallow bowl.
Remove 1 piece of chicken from the buttermilk mixture and allow the excess to drip off. Dip the chicken into the flour, then flip the chicken to lightly coat the other side. Dip the chicken into the buttermilk again, then finally dip the chicken into the breadcrumbs 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 your 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 tenders. Serve hot or warm with your favorite dipping sauces.