Crispy Air Fried Tenders – Easy 25-Minute Dinner

There are some dishes that instantly take me back to childhood—chicken tenders are one of them. I remember the golden, crunchy coating and the tender, juicy meat inside. But as a mom, I wanted a version that was a little lighter and just as satisfying. That's where my air fryer changed the game.

These air fried tenders give you that same crispy exterior and juicy interior you crave, but with a fraction of the oil. They're perfect for busy weeknights, and kids and adults alike will devour them. Plus, you probably have most of the ingredients in your pantry already!

I've tested this recipe countless times to get the coating just right—crispy, flavorful, and not overly greasy. Let me show you how easy it is.

About the Ingredients

1 1/2 lbs (680g) chicken breast tenders

Chicken tenders are the star. If you can't find tenders, slice boneless, skinless chicken breasts into strips. Look for uniform thickness for even cooking.

1 cup (240ml) buttermilk

Buttermilk tenderizes the chicken and adds tang. No buttermilk? Use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit 5 minutes.

1 cup (120g) all-purpose flour

Flour helps the egg wash stick and creates a base for the coating. You can use gluten-free all-purpose blend if needed.

1 teaspoon garlic powder

Adds savory depth. Feel free to use granulated garlic—just reduce to 3/4 teaspoon.

1 teaspoon onion powder

Provides a subtle sweetness. You can omit if you don't have it, but it adds nice flavor.

1 teaspoon smoked paprika

Gives a smoky color and flavor. Regular paprika works, but smoked adds a BBQ-like note.

1/2 teaspoon salt

Enhances all the flavors. Use kosher salt if you have it—you may need a bit more.

1/2 teaspoon black pepper

Adds a gentle kick. Freshly ground is best.

2 large eggs

The egg wash helps the coating adhere. For a vegan option, use 1/2 cup aquafaba or a flax egg mixture.

2 cups (240g) panko breadcrumbs

Panko gives the crispiest texture. Regular breadcrumbs work, but panko is lighter and airier. For gluten-free, use GF panko.

Cooking spray (olive oil or avocado oil)

A light spritz helps the coating crisp up. Use a spray bottle with oil for even coverage.

Tips & Tricks

• Don't skip the buttermilk brine—it's the secret to juicy tenders. If you're short on time, even 15 minutes helps.
• Pat the chicken dry before coating to ensure the flour sticks well.
• Preheat your air fryer for 3-5 minutes before adding the chicken for the crispiest results.
• Avoid overcrowding the basket; cook in batches if needed. Air needs to circulate for even crispness.

Step-by-Step Instructions

1. Brine the chicken

In a bowl, combine chicken tenders and buttermilk. Let sit for 15-30 minutes (or up to 2 hours). This tenderizes and adds flavor.

2. Set up dredging station

In one shallow dish, whisk flour, garlic powder, onion powder, paprika, salt, and pepper. In a second dish, beat eggs. In a third, place panko. Arrange in an assembly line.

3. Coat the tenders

Remove each tender from buttermilk, letting excess drip off. Dredge in flour, shaking off excess. Dip in egg, then press into panko until fully coated. Place on a plate.

4. Preheat air fryer

Preheat your air fryer to 400°F (200°C) for 3-5 minutes. This ensures a hot start for crispiness.

5. Arrange in basket

Lightly spray the air fryer basket with oil. Place tenders in a single layer, leaving space between them. Do not overcrowd—cook in batches if needed.

6. Air fry first side

Spray the tenders with oil. Cook at 400°F (200°C) for 8 minutes. The coating should start to turn golden brown.

7. Flip and finish

Flip each tender, spray again, and cook for another 4-6 minutes, until golden brown and internal temperature reaches 165°F (74°C). The coating should be crispy and the chicken juicy.

8. Rest and serve

Let the tenders rest for 2-3 minutes on a wire rack to stay crispy. Serve with your favorite dipping sauces.

Delicious Variations

Spicy tenders

Add 1 teaspoon cayenne pepper to the flour mixture.

Parmesan herb tenders

Mix 1/2 cup grated Parmesan and 1 teaspoon dried Italian herbs into the panko.

Gluten-free tenders

Use gluten-free flour and gluten-free panko.

How to Store Air Fried Tenders

Frequently Asked Questions

I hope you enjoy these crispy, juicy air fried tenders as much as my family does. Let me know in the comments how they turned out for you!

Air Fried Tenders

Crispy, juicy air fried chicken tenders ready in 25 minutes—perfect for a quick family dinner or game day snack.

★★★★½ 4.8 (127 ratings)

15 minPrep time20 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) chicken breast tenders
• 1 cup (240ml) buttermilk
• 1 cup (120g) all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 cups (240g) panko breadcrumbs
• Cooking spray (olive oil or avocado oil)

📋 Instructions

1. 1Brine the chicken — In a bowl, combine chicken tenders and buttermilk. Let sit for 15-30 minutes (or up to 2 hours). This tenderizes and adds flavor.
2. 2Set up dredging station — In one shallow dish, whisk flour, garlic powder, onion powder, paprika, salt, and pepper. In a second dish, beat eggs. In a third, place panko. Arrange in an assembly line.
3. 3Coat the tenders — Remove each tender from buttermilk, letting excess drip off. Dredge in flour, shaking off excess. Dip in egg, then press into panko until fully coated. Place on a plate.
4. 4Preheat air fryer — Preheat your air fryer to 400°F (200°C) for 3-5 minutes. This ensures a hot start for crispiness.
5. 5Arrange in basket — Lightly spray the air fryer basket with oil. Place tenders in a single layer, leaving space between them. Do not overcrowd—cook in batches if needed.
6. 6Air fry first side — Spray the tenders with oil. Cook at 400°F (200°C) for 8 minutes. The coating should start to turn golden brown.
7. 7Flip and finish — Flip each tender, spray again, and cook for another 4-6 minutes, until golden brown and internal temperature reaches 165°F (74°C). The coating should be crispy and the chicken juicy.
8. 8Rest and serve — Let the tenders rest for 2-3 minutes on a wire rack to stay crispy. Serve with your favorite dipping sauces.

👨‍🍳 Chef's Note: For extra crunch, try double-coating the tenders. It's a game-changer!

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Aisha Okafor
Aisha writes about parenting and child development, emphasizing mindful and gentle approaches. She shares observations and strategies for fostering emotional intelligence and resilience in kids.