Air FryerAir Fryer Chicken Tenders
The move that makes these actually crispy without deep frying is a light panko coating instead of a thick batter — panko crisps up in hot circulating air in a way wet batter never will. Ten minutes of prep, twelve in the basket, and dinner's done.
- for the tenders
- 1.5 lb chicken tenders (or breast, sliced into strips)
- 2 eggs, beaten
- 1.5 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
makes about 16 tenders — 4 per serving, or portion smaller for kids.
- Mix the panko with garlic powder, paprika, salt, and pepper in a shallow dish.
- Dip each chicken tender in beaten egg, then press into the panko mixture to coat all sides.
- Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray the basket.
- Arrange tenders in a single layer, not touching, and mist the tops lightly with oil for extra browning.
- Air fry 10–12 minutes, flipping halfway, until golden and cooked through (165°F at the thickest point).
No panko? Regular breadcrumbs work but come out slightly less crispy — crush cornflakes for a closer texture match.
Want them spicier? Add ½ tsp cayenne to the panko mixture, or toss the cooked tenders in hot sauce.
Gluten-free? Gluten-free panko or crushed rice crackers both bread well.
No oil spray? A pastry brush with a thin coat of oil works just as well.
Kantan tip — don't skip the oil mist on top — panko browns from direct contact with hot air, and a dry coating stays pale even after it's fully cooked through.
Gear that makes this recipe easier
The tools this recipe actually calls for, with the one we'd reach for in each category — these link to our own comparisons, not straight to a store.
- Air Fryers Ninja AF101 Air Fryer Compare all 5 air fryers →