If you are looking for a quick dinner that everyone at the table will actually enjoy, these air fryer chicken tenders are it.
I make these at least twice a month in my house. They are that good and that easy. A simple three-step breading process and about 10 minutes in the air fryer is all it takes.
The coating gets seriously crispy thanks to panko breadcrumbs and parmesan cheese. And because you are using an air fryer, you skip all the mess and extra calories that come with deep frying.
A quick buttermilk soak keeps the chicken tender and adds a nice subtle tang that makes the flavor really pop.
Grab your favorite dipping sauce and let’s get into it.
Why You’ll Love This Recipe
Incredibly Crispy Without Deep Frying – The panko and parmesan coating gets perfectly golden and crunchy in the air fryer without all the oil of traditional frying.
Juicy and Tender on the Inside – The buttermilk soak keeps the chicken unbelievably moist and flavorful under that crispy shell.
Better Than Fast Food – These taste like restaurant-quality chicken tenders but are made fresh at home with ingredients you can feel good about.
Ingredients
- 1.5 lb Chicken Tenders
- 1 cup Buttermilk
- 1 cup All-Purpose Flour
- 2 cups Panko Breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Salt
- Cooking Spray
How To Make
Step 1
Soak chicken tenders in buttermilk for at least 30 minutes in the refrigerator.
Step 2
Set up three bowls: flour in first, remaining buttermilk with soaked chicken in second (reserve some), and panko breadcrumbs mixed with parmesan, paprika, garlic powder, and salt in third.
Step 3
Remove each tender from buttermilk, dredge in flour, dip back in buttermilk, then press firmly into breadcrumb mixture coating all sides.
Step 4
Spray air fryer basket with cooking spray. Arrange tenders in a single layer without overlapping and spray tops generously with cooking spray.
Step 5
Air fry at 400°F for 10-12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F. Serve with your favorite dipping sauce.
Tips
Don’t Skip the Buttermilk Soak
The 30 minutes listed in the recipe is the minimum, but if you have time, let the chicken sit in the buttermilk for a few hours or even overnight. The buttermilk tenderizes the chicken and keeps it juicy after air frying.
Chicken tenders can dry out fast in an air fryer because of the high heat and circulating air. The longer buttermilk soak is basically your insurance against dry, tough chicken.
Press the Breadcrumbs On Hard
When you get to the panko coating step, don’t just lightly dip the chicken in. Use your hands to really press the breadcrumb mixture into the surface of each tender. Push it on firmly from all sides.
Panko is lighter and flakier than regular breadcrumbs, which means it doesn’t stick as easily. If you don’t press it on, a lot of the coating will blow off from the air fryer fan and you’ll end up with patchy, bare spots instead of that full crispy crust.
Use One Hand for Wet and One for Dry
Use one hand only for the buttermilk bowl and the other hand only for the flour and breadcrumb bowls. This keeps things from turning into a clumpy mess on your fingers.
If you use the same hand for everything, the wet buttermilk mixes with the dry flour and breadcrumbs on your fingers. You’ll end up with thick clumps stuck to your hands instead of on the chicken, and the coating won’t go on evenly.
Related Recipes
- Air Fryer Chicken Nuggets
- Air Fryer Crispy Coconut Chicken Tenders
- Air Fryer Honey Chipotle Chicken Tenders
- Air Fryer Popcorn Chicken
- Air Fryer Buttermilk Fried Chicken
Frequently Asked Questions
Can I skip the buttermilk soak or shorten it?
You can shorten it to 30 minutes if you’re in a rush, but try not to skip it entirely. The buttermilk helps tenderize the chicken and gives the flour something to stick to, which is what creates that crispy coating.
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes.
Air Fryer Chicken Tenders
- air fryer
- 1.5 lb Chicken Tenders
- 1 cup Buttermilk
- 1 cup All-Purpose Flour
- 2 cups Panko Breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Salt
- Cooking Spray
- Soak chicken tenders in buttermilk for at least 30 minutes in the refrigerator.
- Set up three bowls: flour in first, remaining buttermilk with soaked chicken in second (reserve some), and panko breadcrumbs mixed with parmesan, paprika, garlic powder, and salt in third.
- Remove each tender from buttermilk, dredge in flour, dip back in buttermilk, then press firmly into breadcrumb mixture coating all sides.
- Spray air fryer basket with cooking spray. Arrange tenders in a single layer without overlapping and spray tops generously with cooking spray.
- Air fry at 400°F for 10-12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F. Serve with your favorite dipping sauce.