Air Fryer Chicken Tenders
Apr 12, 2023, Updated Jun 26, 2023
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Golden and perfectly crunchy, these easy air fryer chicken tenders are spiced with Indian curry for an extra pop of flavor. Ready in 30 minutes, this kid-approved meal is perfect for a simple lunch or dinner.
Crispy Air Fryer Chicken Tenders
Air fryer chicken tenders are crispy on the outside and juicy on the inside, just like traditional fried chicken tenders, but with much less oil and fat. They are a quick and easy meal or snack that can be enjoyed anytime, anywhere.
This easy chicken tenders recipe makes crispy, tender chicken that is perfect for a simple lunch or weeknight dinner. Seasoned with a bit of curry powder, paprika, and other spices, every bite is loaded with flavor. And even better, your air fryer does all the heavy lifting! From start to finish, this recipe is ready in 30 minutes.
Chicken Tenders Recipe Ingredients
To make these air fryer chicken tenders, you’ll need eggs, whole milk (or swap in low-fat milk or water), and yellow mustard (or honey mustard/Dijon). Use boneless, skinless chicken breasts or thighs, and season with salt and pepper. For the breading, grab all-purpose flour, plain panko or pork rind crumbs, and a mix of spices, including garlic powder, curry powder, dry mustard, cumin, and paprika. Check the recipe card below for full amounts.
Recipe Tips
- Use regular breadcrumbs. If you are out of panko, you can also use regular breadcrumbs. Your chicken tenders will still be crispy but with slightly less crunch.
- Don’t overcook them. Don’t try to speed up the cooking process by raising the temperature. While that may cook the chicken faster, it will also dry it out.
- Not a fan of spice? You can leave out the curry if you prefer a more traditional chicken tenders flavor.
- Try Italian seasoning. You can also swap out all the spices and add 2 teaspoons of Italian seasoning for a different flavor profile.
Frequently Asked Questions
Each batch should be cooked for a total of 16 to 18 minutes. However, this depends on the thickness of the chicken. This is where a meat thermometer comes in handy because you can check the chicken’s temperature to see if it’s done. It should read an internal temperature of 165˚F regardless of its thickness.
There are several reasons why they might not be crispy. The first one is undercooking the chicken. It would be best if you fried them according to the recipe instructions or until golden brown and to an internal cooked temperature of 165˚F. If they’re golden but not crispy, you probably over-crowded the air fryer basket when cooking them. You need to cook them in batches and leave some room between the tenders so they have space to get crispy.
What To Serve with Chicken Tenders
I love serving crunchy chicken fingers or chicken strips with dipping sauces. My favorite options are homemade honey mustard sauce and the chili yogurt sauce, which I often serve with my baked chicken tenders.
Aside from your favorite dipping sauces, these chicken tenders are great with game-day sides and appetizers like my crispy air fryer onion rings and crispy air fryer frozen French fries. For the full snack-like platter, serve them with turkey ham and cheese sliders and air fryer corn on the cob.
Tools I Used
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- Air Fryer – I used a basket-style air fryer.
- Mixing Bowls – For the egg wash and breading mixture.
- Tongs – Makes it easy (and less messy) to coat and transfer the tenders.
- Instant Read Meat Thermometer – Helps to make sure that the chicken is completely cooked at 165˚F.
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Air Fryer Chicken Tenders
Ingredients
- 1 pound boneless skinless chicken breasts, pounded to 1/2" thickness and cut into 2-inch thick strips
- 2 large eggs
- ¼ cup whole milk
- 2½ tablespoons yellow mustard
- salt and freshly ground black pepper, to taste
- 1½ cups all-purpose flour
- 3 cups plain panko crumbs, or pork rind crumbs
- 3 teaspoons garlic powder
- 1 teaspoon curry powder
- ½ teaspoon ground mustard
- ½ teaspoon ground cumin
- ¾ teaspoon sweet or smoked paprika
- 2 teaspoons salt
Instructions
- Prep the air fryer and chicken. Preheat the air fryer to 375˚F. Cut the chicken breasts into strips, season them with salt and pepper on all sides, and set them aside.
- Make the egg mixture. Place the eggs, milk, and mustard in a medium bowl. Whisk until well combined, then set aside.
- Make the dredging station. Place the flour in an extended plate or container and set it aside. Add the panko crumbs, garlic powder, curry powder, ground mustard, cumin, paprika, and salt to a large mixing bowl. Mix well. Set it aside.
- Dredge the chicken strips. Place one of the chicken pieces in the flour and coat it on all sides. Then transfer it to the whisked egg mixture and coat it completely. Next, place it in the seasoned panko. Press it down so the panko sticks to the chicken. Do this on all sides. Continue with the rest of the chicken tenders.
- Air fry. Place 4 to 6 tenders in the air fryer basket, leaving about 1/2-inch space between each piece, and spray them with cooking spray. Cook the tenders for 8 minutes. Flip them over and spray them with more cooking spray. Cook for another 6 to 8 minutes or until golden and crispy, and until the internal temperature of the chicken registers at 165˚F. Cooking time will mostly depend on the size and/or thickness of the chicken tenders.
- Finish and serve. Carefully remove the chicken tenders from the air fryer using kitchen tongs. Set them on a cooling rack for a few minutes before serving the chicken tenders with your favorite dipping sauces.
Notes
- Chicken: Use boneless, skinless chicken breasts or already-cut chicken tenders. I like to use chicken breasts and just cut them into long strips.
- Panko Crumbs are Japanese-style breadcrumbs used as a coating for deep-fried foods. I like to use panko crumbs or pork rind crumbs, but you can also use regular breadcrumbs.
- Spices and seasonings: I added curry powder and smoked paprika to the breading for a bit of spice, but you can use whatever spices and seasonings you want or have on hand.
- Don’t overcook the chicken tenders because they will be dry and tough. Check the temperature and pull them out when their internal temperature reaches 165˚F.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Air Fryer Chicken Tenders
These are just like making your favorite breaded chicken, but in the air fryer! Here’s how to make the best chicken tenders:
- Whisk the eggs. Place the eggs, whole milk, and mustard in a medium-sized bowl. Whisk until well combined. Set it aside.
- Prepare the chicken. Season the chicken with salt and pepper to taste on all sides. Set it aside. Place the flour in an extended plate or container. Set it aside.
- Season the panko. Add the panko, garlic powder, curry powder, ground mustard, cumin, paprika, and salt to a large mixing bowl. Mix well. Set it aside.
- Dredge the chicken. Place the chicken in the flour and coat it on all sides. Then transfer it to the whisked egg mixture. Coat it completely.
- Add the panko. Place the chicken in the seasoned panko. Press it down so the panko sticks to the chicken. Do this for all sides.
- Cook. Place 4 to 5 tenders in the air fryer basket and spray them with cooking spray. Don’t overcrowd the basket – leave about 1/2-inch space between each piece. Trying to cook too many pieces at a time will result in softened, soggy tenders. Cook in batches. Set the air fryer to 375˚F and cook the tenders for 8 minutes. Flip them over and spray them with more cooking spray. Cook for another 8 minutes or until golden and crispy.
- Serve. Use kitchen tongs to remove them from the air fryer. Set them on a cooling rack for a few minutes, then serve the chicken tenders with your favorite dipping sauces.
How to Store & Reheat Leftovers
- Storage: Once thoroughly cooled, refrigerate these chicken tenders in an airtight container for up to 4 days.
- To reheat: For the crispiest results, I recommend reheating them in the air fryer at 375˚F for 3 to 4 minutes. If you’re in a rush, microwave them for up to 1 minute or until warm. You can even slice up leftover chicken tenders and add them to this kale quinoa salad.
- To freeze: Breaded (raw) tenders can be frozen on a parchment-lined tray for 1–2 hours, then transferred to a freezer-safe bag and kept for up to 6 months. Cook straight from frozen with 2–3 extra minutes. For cooked tenders, freeze cooled pieces the same way and store for up to 3 months. Reheat from frozen in the air fryer at 360˚F for about 10 minutes.
Really great and flavorful recipe. A little bit of a process but worth it.
I’m very glad you enjoyed it! Thank YOU! ๐
I have tried a few air fryer chicken tenders recipes but this one is the winner and the best!!
I read all the instructions and picked up a few tips that I hope will help me on other recipes. My husband didnโt even need dipping sauce!!
I canโt wait to try more of Katerinaโs air fryer recipes!
Love the idea to make these chicken tenders in the Air Fryer! They look so crispy and inviting!
Looks incredibly delicious! Can’t wait to make this!