Air Fryer Chicken Tenders
Chicken tenders are the dinner kids ask for and adults finish. Air fryer chicken tenders get a crunchy panko crust with only a light spray of oil, ready in about 12 minutes at 400 °F, and the strips stay juicy inside. This recipe uses a three-step breading with flour, egg and panko, with a no-breading option and times for frozen tenders.
- Temperature
- 400°F200 °C
- Total time
- 27min
- Prep time
- 15min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 270kcal
Why the air fryer works for chicken tenders
Tenderloins are small, lean strips, and that is the problem with them in an oven or a pan. They either dry out or the crust turns soggy before the center is done. The air fryer blows hot air across the whole surface, so the panko dries and toasts while the chicken cooks quickly inside. A light coating of oil spray replaces the deep fryer, since the crumbs brown from the oil on their surface.
The chicken tenderloin is the small strip under the breast. If you use sliced breasts, cut them into strips about 1 inch wide, so they cook at the same speed. For bite-size pieces see chicken bites, and for large flat pieces see chicken cutlets.
How to make chicken tenders in the air fryer
Tap a time to start a timer.
- Set up three dishes Put the flour, salt, pepper, garlic powder and paprika in one shallow dish. Beat the eggs in a second dish, and spread the panko in a third.
- Prep the chicken Pat the tenders dry with paper towels and trim off any white tendon. Dry chicken holds the coating much better.
- Bread Dredge each tender in the seasoned flour and shake off the excess, dip it in the egg, and press it firmly into the panko on both sides. Set the tenders on a plate.
- Preheat and spray Preheat the air fryer to 400 °F for . Spray the tenders on both sides with oil from a mister (or cooking spray, held over the tenders and away from the basket) until no dry crumbs are visible. Dry spots stay pale.
- Cook Place the tenders in a single layer in the basket, leaving small gaps. Cook for , flipping after . Work in two batches if they do not fit in one layer.
- Check The crust should be deep golden. Insert an instant-read thermometer into the thickest tender; it should read 165 °F. Serve right away while the crust is crisp.
Times and temperatures
| Air Fryer Chicken Tenders | Temperature | Time |
|---|---|---|
| Breaded, rawFlip after 6 min | 400 °F (200 °C) | 12 min |
| Unbreaded | 375 °F (190 °C) | 8–10 min |
| Frozen, precooked | 380 °F (190 °C) | 8–10 min |
| Reheat | 350 °F (180 °C) | 4–5 min |
| Corn flake crust | 380 °F (190 °C) | 12–14 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Use one hand for wet and one for dry. Keeping one hand for the egg and the other for flour and panko stops the coating from building up on your fingers.
- Press, do not sprinkle. Pushing the panko onto the chicken gives a thick, even crust that holds during cooking.
- Serve right away. The crust is crispest in the first 10 minutes. Letting the tenders sit under a lid softens it.
What to serve with chicken tenders
Tenders go with honey mustard, ranch, barbecue sauce or buffalo sauce for dipping. For dinner, add crispy French fries, coleslaw or corn on the cob, or put the tenders in a wrap with lettuce and ranch for lunch. They are also a reliable choice for game day.
Storing and reheating
Refrigerate cooked tenders in a sealed container for up to 3 days. Reheat them in the air fryer at 350 °F for 4–5 minutes until they are hot and reach 165 °F in the center. You can also freeze the breaded, uncooked tenders on a tray, move them to a bag, and cook from frozen at 380 °F for about 14 minutes, until they reach 165 °F.
Variations
- Corn flake crust: Replace the panko with 1 cup crushed corn flakes for a very crunchy coating.
- Parmesan: Mix ¼ cup grated Parmesan into the panko and serve with marinara.
- No breading: Skip the dishes and toss the tenders in oil and seasoning, then cook at 375 °F for 8–10 minutes.
- Flour only: Dredge in flour and spices and skip the egg and panko. Spray well; the crust is thin but still crisp.
If it does not turn out right
- The coating falls off
- The chicken was wet, or the panko was not pressed on. Pat the tenders dry, press the crumbs in firmly and let the breaded tenders rest for 5 minutes before they go in.
- The crumbs are pale or powdery
- Dry spots did not get oil. Spray the tenders generously on both sides, and do not stack them in the basket.
- The tenders are dry
- They cooked too long. Tenderloins are thin and need only about 12 minutes, so start checking at 10 minutes and pull them at 165 °F.
Questions and answers
How long do you cook chicken tenders in the air fryer?
Raw breaded tenders take 10–12 minutes at 400 °F, flipped halfway. Plain unbreaded tenders take 8–10 minutes at 375 °F.
Can you cook chicken tenders in the air fryer without breading?
Yes. Toss the tenders with 1 tbsp oil and your seasoning, and cook at 375 °F for 8–10 minutes, flipping once. They come out juicy, though without a crust.
How do you cook frozen chicken tenders in the air fryer?
Cook fully cooked frozen breaded tenders at 380 °F for 8–10 minutes, flipping halfway, until they reach 165 °F. Do not thaw them, and skip extra oil.
How do you reheat chicken tenders in the air fryer?
Heat them at 350 °F for 4–5 minutes. They crisp back up much better than in the microwave.
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