Crispy Air Fryer Chicken Tenders
These chicken tenders use a classic flour, egg and panko coating, but the air fryer gives the breading a crisp finish with much less oil than deep frying. Parmesan and seasoning in the crumbs make the crust flavorful enough to stand up to ketchup, ranch, honey mustard or hot sauce.
Press the panko onto the chicken firmly and spray the surface lightly with oil before cooking. Leave space between the tenders and turn them once so both sides brown evenly.
Crisp Chicken Tenders Start With the Breading Station
- A flour, egg and panko sequence gives the breading distinct layers that cling better to the chicken.
- Parmesan in the crumb mixture adds savory flavor and helps the coating brown.
- A light oil spray is enough to encourage crispness in the air fryer without soaking the crust.
- Cooking the tenders in a single layer lets hot air reach the sides instead of steaming the breading.
Crispy Air Fryer Chicken Tenders
Ingredients
- 1 1/4 lb chicken tenderloins
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1/3 cup finely grated Parmesan
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- Olive oil spray
Instructions
- Preheat the air fryer to 390°F / 199°C.
- Set up three bowls with flour, beaten eggs, and panko mixed with Parmesan and seasonings.
- Coat each chicken tender in flour, egg and then the panko mixture.
- Arrange in a single layer and spray lightly with oil.
- Air fry 10–12 minutes, turning halfway, until crisp and 165°F / 74°C inside.
Notes
The Breading Order Matters
Flour gives the egg something to hold onto, and the egg gives the panko a surface to grip. Press the panko mixture on lightly rather than packing it into a thick shell.
A Light Oil Mist Makes a Difference
Panko browns more evenly with a small amount of oil on the surface. Spray the coated tenders lightly just before they go into the basket instead of soaking the crumbs.
Give Each Tender Some Space
Hot air needs to reach the sides of the chicken. Cook in batches if necessary; overlapping tenders will steam where they touch and those spots will stay pale.
Recrisping Leftovers
The air fryer is also the best place to reheat these. A short burst of dry heat brings back more crunch than the microwave, which softens the panko.
