Crispy Air-Fried Chicken Tenders (Printable)

Tender chicken strips coated in a seasoned crust, air-fried crisp and golden for a flavorful meal.

# Components:

→ Chicken

01 - 1.1 lbs chicken tenders or boneless, skinless chicken breasts, sliced into strips

→ Breading

02 - 3/4 cup whole-wheat breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Coating

10 - 2 large eggs
11 - 2 tablespoons low-fat milk
12 - Olive oil spray

# Directions:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Pat the chicken tenders dry with paper towels.
03 - In a shallow bowl, whisk together eggs and low-fat milk.
04 - In a separate bowl, combine breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
05 - Dip each chicken strip into the egg mixture, allowing excess to drip off, then thoroughly coat with the breadcrumb mixture, pressing gently to adhere.
06 - Place chicken tenders in a single layer in the air fryer basket and lightly spray both sides with olive oil.
07 - Cook for 10 to 12 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F.
08 - Serve hot accompanied by your preferred dipping sauce.

# Expert Advice:

01 -
  • These come out shatteringly crisp on the outside and still juicy inside, no deep fryer needed.
  • You can prep the breading station in under five minutes and have dinner on the table before anyone starts complaining.
  • It feels indulgent but keeps the fat low, so you can eat three without the guilt spiral.
  • Kids and picky eaters actually ask for seconds, which is a small miracle in my house.
02 -
  • If you skip drying the chicken, the breading will slide right off in sad, soggy patches. I learned this the hard way twice.
  • Don't shake the basket too hard when you flip them, or you'll knock off all that beautiful crust you just built.
  • If your air fryer runs hot, start checking at 10 minutes. Overcooked tenders turn into rubber.
03 -
  • Press the breadcrumbs onto the chicken with your palms, not your fingertips. It helps them adhere without falling off mid-cook.
  • If you don't have an air fryer, bake these on a wire rack set over a baking sheet at 220°C (425°F) for 15 to 18 minutes, flipping once.
  • For a dairy-free version, swap the Parmesan for nutritional yeast. It won't melt the same way, but it still adds that savory, cheesy flavor.
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