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!
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.
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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.