{BBQ} Air Fryer Chicken Tenders

Ingredients

• 454 g (1 pound)chicken tenderloins, trimmed of excess fat if needed and patted dry
• 2.5 ml (½ teaspoon)onion powder
• 2.5 ml (½ teaspoon)garlic powder
• 1.25 ml (¼ teaspoon)kosher salt
• 80 ml (⅓ cup), plus more for dippingBBQ sauce
• 2 cups finely crushed (from an 227 g (8-ounce) bag)BBQ kettle potato crisps
• To taste, optionalfresh parsley, chopped, for garnish

Instructions

1. 1

   Season the chicken

   Mix the onion powder, garlic powder and salt. Sprinkle the mixture evenly over the chicken pieces, coating them all over.

2. 2

   Brush with sauce

   Arrange the chicken tenders on a tray or plate and brush all over with the BBQ sauce.

3. 3

   Coat with crisps

   Put the crushed crisps in a shallow bowl. Working in batches, coat the tenders in the crumbs, pressing gently so they stick.

4. 4

   Preheat the air fryer

   If your air fryer needs preheating, set it to 200°C (400°F) for 5 minutes.

5. 5

   Arrange in basket

   Spray the basket with cooking spray and add as many tenders as will fit comfortably without touching. Spray the tops of the chicken with cooking spray.

6. 6

   Air fry the tenders

   Cook for 8–9 minutes, or until the internal temperature reaches 74°C (165°F). Carefully turn the tenders halfway through and coat them with more cooking spray. Repeat with the remaining chicken.

7. 7

   Serve with sauce

   Serve with extra BBQ sauce or a dipping sauce suggested in the article. Add chopped parsley if desired.

8. 8

   Check your model

   The recipe was tested in a small Philips air fryer. If you have a different model, try cooking a couple of tenders first and adjust the time or temperature if needed, as cooking times can vary between air fryers.

What are BBQ chicken tenders?

Chicken tenders are strips of chicken, often cut from the tenderloin, and this version gives them a distinctly American BBQ-style coating. Instead of a conventional breadcrumb crust, crushed BBQ kettle crisps add smoky flavour and crunch.

The method layers seasoning, BBQ sauce and crisp crumbs onto the chicken before air frying. That quick sequence helps the coating cling while the chicken cooks through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 27g protein, 32g carbs, 19g fat.

The chicken provides most of the protein, while the potato crisps and BBQ sauce contribute much of the carbohydrate. The crisps and cooking spray contribute fat; add a serving of vegetables or salad alongside to round out the plate.

The coating ingredients

Chicken: Patting the tenderloins dry gives the seasoning and sauce a better surface to cling to. Trim away any excess fat before seasoning if needed.

Crisps: Crush the kettle crisps finely so they coat the chicken more evenly. Keep the crumbs in a shallow bowl to make turning each tender easier.

BBQ sauce: The sauce brings the main BBQ flavour and helps the crisp crumbs adhere. Save extra sauce for serving rather than using it all in the coating.

Getting the crust to stick

Press the crumbs gently onto each sauced tender rather than shaking them on loosely. Working in batches also makes it easier to coat each piece without clumping the crumbs together.

Arrange the coated tenders with space between them in the basket. If they touch or overlap, the air fryer cannot circulate around their surfaces as well.

Air-fryer timing and doneness

Preheat to 200°C (400°F) for 5 minutes if your model requires it. Cook the tenders for 8–9 minutes, turning them halfway through and spraying the newly exposed surface.

Use the stated internal temperature of 74°C (165°F) as the doneness check. Air fryers can vary, so check the first batch and adjust the time or temperature for your model if needed.

Cooking in batches

Fit only as many tenders as can sit comfortably without touching. A crowded basket can stop the coating from crisping evenly.

Repeat with the remaining chicken, keeping the same spacing and doneness check for each batch. Avoid stacking cooked tenders in the basket, which can soften their crust.

What to serve alongside

Extra BBQ sauce makes a simple dip and echoes the flavour in the coating. Chopped fresh parsley is an optional garnish for a fresh, herbal note.

For a more complete plate, serve the tenders with a green salad or vegetables and a potato side. Keep any additional dipping sauces separate so everyone can add them to taste.

Recipe notes & tips

• Pat the chicken dry before seasoning so the coating has a less slippery surface.
• Crush the crisps finely for a more even coating.
• Press the crumbs gently onto the BBQ-sauce-coated chicken so they adhere.
• Leave space between tenders in the air-fryer basket.
• Turn the tenders halfway through cooking and spray the exposed side.
• Check the centre of a tender with a thermometer, aiming for 74°C (165°F).

Variations

• Spicier coating: Use spicy BBQ kettle crisps for a hotter, smoky crust.
• Different BBQ sauce: Choose your preferred BBQ sauce to shift the flavour towards sweeter or smokier.
• Herb garnish: Finish with chopped parsley if you want a fresh note.
• Extra dipping sauce: Offer another dipping sauce alongside the BBQ sauce.
• Smaller pieces: Cut the chicken into shorter strips and check them early, as smaller pieces may cook sooner.

Common mistakes to avoid

• Wet chicken: Pat the tenderloins dry before adding the seasoning.
• Loose crumbs: Press the crushed crisps gently into the BBQ sauce so the coating stays in place.
• Crowded basket: Cook in batches and keep the tenders from touching.
• Skipping the turn: Flip the chicken halfway through so both sides cook in the air fryer.
• Guessing doneness: Check for an internal temperature of 74°C (165°F).
• Assuming every model is identical: Test a couple of tenders and adjust the time or temperature if your air fryer needs it.

How to store

Refrigerate leftover tenders in a covered container for up to 3 days. Reheat in the air fryer until hot throughout; the coating may be less crisp after storage. Keep dipping sauce separate.

Frequently asked questions