Air Fryer Fried Chicken Tenders

Ingredients

• 907 g (2 lb)chicken tenders or boneless, skinless chicken breasts, cut into 2 cm (¾-inch) wide strips
• 360 ml (1½ cups), dividedbuttermilk
• 60 ml (4 tbsp), divideddill pickle juice
• 15 ml (1 tbsp), plus a few dashes for the egg washhot sauce
• 240 g (2 cups)plain flour
• 5 ml (1 tsp)seasoned salt
• 5 ml (1 tsp)black pepper
• 5 ml (1 tsp)granulated garlic or garlic powder
• 5 ml (1 tsp)paprika
• 5 ml (1 tsp)onion powder
• As neededeggs (the method calls for them in the egg wash, but the quantity is not specified)
• As neededpeanut oil, cooking spray or oil mister, for coating the chicken

Instructions

1. 1

   Mix the marinade

   Whisk 240 ml (1 cup) of the buttermilk with 30 ml (2 tablespoons) of the pickle juice and 15 ml (1 tablespoon) of hot sauce in a medium bowl.

2. 2

   Marinate the chicken

   Add the chicken and stir to coat it in the buttermilk mixture. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours.

3. 3

   Season the flour

   In a large, shallow bowl, whisk together the flour, seasoned salt, black pepper, garlic, paprika and onion powder. Set aside.

4. 4

   Mix the egg wash

   In a second large, shallow bowl, whisk together the eggs, the remaining 120 ml (½ cup) buttermilk, the remaining pickle juice and a few dashes of hot sauce. The recipe does not specify the number of eggs.

5. 5

   Coat the chicken

   Take the tenders out of the marinade. Coat each piece in the seasoned flour and shake off the excess, then dip it in the egg mixture, letting extra wash drip away. Coat it in flour once more and set it on a tray or platter; repeat with the remaining chicken.

6. 6

   Arrange in basket

   Spray the air fryer basket with cooking spray. Coat the chicken on all sides generously with spray or oil, then arrange the pieces in a single layer with space between them. Spray the tops again.

7. 7

   Air-fry in batches

   Air-fry at 200°C (400°F) for 5–7 minutes. Turn the tenders with tongs, gently brush on more oil or spray any dry spots, then cook for another 5 minutes. Repeat in batches, without overlapping the chicken.

8. 8

   Serve the tenders

   Serve immediately with a dipping sauce such as ranch, barbecue sauce or honey mustard, or use the tenders in a salad, wraps or warm hamburger buns with pickles.

9. 9

   Keep batches warm

   To keep cooked tenders warm while the remaining batches cook, preheat the oven to 95°C (200°F). Place an oven-safe rack in a sheet pan and hold the fried chicken on the rack in the oven.

What are chicken tenders?

Chicken tenders are strips of chicken coated in seasoned breading and cooked until crisp. They’re a familiar American-style comfort food, often served with a dipping sauce.

This version uses a buttermilk-and-pickle-juice marinade for tang, followed by a double flour coating. Air-frying the pieces in batches helps hot air circulate around them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 369 calories, 39g protein, 36g carbs, 6g fat.

The chicken supplies most of the protein, while the flour and coating contribute carbohydrates. Buttermilk and the oil used for coating contribute fat; the provided nutrition values are per serving. Pair a serving with vegetables or salad to add produce to the plate.

Why the marinade matters

Buttermilk: it coats the chicken and gives the marinade its creamy tang. Stir the pieces through it so they’re covered before chilling.

Pickle juice and hot sauce: these bring sharpness and a little heat. The recipe divides both between the marinade and egg wash, so reserve the stated portions.

Build an even coating

First flouring: shake off the loose flour before dipping the chicken in the egg wash; this helps avoid a heavy, clumpy layer.

Second flouring: coat the wet chicken again, then let excess flour fall away. The method calls for eggs in the wash but does not give their quantity, so check the original recipe if you need an exact amount.

Give the air room

Single layer: leave space between tenders rather than stacking or overlapping them. Work in batches if needed so air can circulate around each piece.

Oil coverage: coat the basket and chicken, including the tops, as directed. After turning, check for dry patches and lightly oil them before the second cooking period.

Use the timing as a guide

The recipe cooks the first side for 5–7 minutes at 200°C, then turns the tenders for another 5 minutes. Air fryers can differ, so check that the chicken is cooked through before serving.

Keep finished batches on a rack in a 95°C oven while the next ones cook. The rack lets air move underneath and helps avoid a soggy underside.

Serving ideas

Serve the tenders straight away with ranch, barbecue sauce or honey mustard for dipping. They also fit into a salad or wrap.

For a sandwich, tuck them into warm hamburger buns with pickles. Add vegetables or a salad alongside for a more balanced plate.

Recipe notes & tips

• Cut chicken breasts into strips about 2 cm (¾ inch) wide so the pieces are similar in size.
• Reserve the remaining buttermilk and pickle juice before starting the marinade.
• Set up both shallow bowls and a tray before coating the chicken.
• Shake off extra flour at each coating stage to keep the breading from becoming thick.
• Cook in batches with space between pieces rather than filling the basket tightly.
• Use a rack over a sheet pan to hold cooked batches in the warm oven.

Variations

• Adjust the heat: use fewer dashes of hot sauce in the egg wash for a milder coating.
• Choose chicken breast: cut boneless, skinless breasts into even strips if tenders are unavailable.
• Change the dip: serve with ranch, barbecue sauce or honey mustard, as suggested in the recipe.
• Make a wrap: add cooked tenders to a wrap with your preferred salad ingredients.
• Serve as a sandwich: put the tenders in warm hamburger buns with pickles.

Common mistakes to avoid

• Crowding the basket: overlapping pieces restrict airflow; cook the chicken in batches.
• Skipping the second flouring: dip each piece back into the seasoned flour after the egg wash.
• Leaving loose flour on: shake off excess flour before moving between coating stages.
• Forgetting to oil dry patches: check the chicken after turning and brush or spray any dry spots.
• Guessing the egg quantity: the provided ingredient list omits it, so consult the original recipe for the intended amount.

How to store

Refrigerate leftover tenders in a covered container and use within 3–4 days. Reheat in an air fryer until hot throughout; the coating may soften during storage.

Frequently asked questions