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Air Fryer Chicken Tenders

Golden panko-crusted chicken tenders made in the air fryer — shatteringly crisp outside, juicy inside, with no deep frying. Ready in 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs chicken tenderloins (or chicken breasts cut into 1-inch strips) (680g)
Tenders:
  • 1 cup panko breadcrumbs for coating
  • 1/2 cup all-purpose flour for dredging
  • 2 large large eggs beaten
  • 1 teaspoon garlic powder for seasoning
  • 1 teaspoon paprika smoked or sweet
  • 1 teaspoon onion powder for seasoning
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper to taste
  • spray Olive oil spray for crisping
Quick Honey Mustard Dip:
  • 1/4 cup mayonnaise for the dip
  • 2 tablespoons Dijon mustard for the dip
  • 1 tablespoon honey for the dip
  • 1 teaspoon lemon juice for the dip

Equipment

  • Air fryer

Method
 

  1. Set Up the Breading Station. Pat the chicken tenderloins dry with paper towels — this helps the coating stick. Set out three shallow bowls: one with the flour mixed with the garlic powder, paprika, onion powder, salt, and pepper; one with the beaten eggs; and one with the panko breadcrumbs.
  2. Bread the Tenders. Working one piece at a time, dredge a tender in the seasoned flour, shaking off the excess. Dip it into the beaten egg, letting the extra drip off, then press it firmly into the panko, coating all sides. Place on a plate or tray. For an extra-thick crust, you can double-dip: egg, then panko, once more.
  3. Preheat the Air Fryer. Preheat your air fryer to 400°F (200°C) for 3–5 minutes. A hot basket is the key to a crisp crust from the first minute. Lightly spray the basket with olive oil spray so nothing sticks.
  4. Air Fry in a Single Layer. Arrange the breaded tenders in a single layer in the basket, leaving space between each piece — overcrowding steams instead of crisps, so work in batches if needed. Lightly spray the tops with olive oil spray. Cook at 400°F (200°C) for 8–10 minutes, flipping halfway through and giving them another light spray.
  5. Check for Doneness. The tenders are done when they're deep golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The crust should sound crunchy when tapped with tongs.
  6. Serve Hot. Rest the tenders for 2–3 minutes, then serve hot with the honey mustard dip, ranch, barbecue sauce, or your favorite dipping sauce. Don't stack them while hot — stacking traps steam and softens the crust.

Notes

Cook in a single layer — batch if needed; spray lightly with olive oil for maximum crunch; reheat at 375°F (190°C) to re-crisp. Leftovers keep 3 days refrigerated or 3 months frozen.