Air Fryer Chicken Tenders

Ingredients

• 454 g (1 lb; 10–12 tenders)chicken tenders
• 120 ml (½ cup)buttermilk
• 30 g (½ cup)panko breadcrumbs
• 60 g (½ cup)plain flour
• ¼ tspbaking powder
• 1 tspsalt
• ¼ tspfreshly ground black pepper
• 1 tsppaprika
• ¼ tspgarlic powder
• 42 g (3 tbsp)melted butter (or oil spray)

Instructions

1. 1

   Marinate chicken

   Place the chicken tenders in a resealable bag and pour in the buttermilk. Press out the air, seal the bag and refrigerate for 15–30 minutes.

2. 2

   Mix coating

   In a shallow bowl, combine the panko, flour, baking powder, salt, pepper, paprika and garlic powder.

3. 3

   Coat tenders

   Lift the chicken from the buttermilk with a fork, letting the excess drip off, then dredge each tender in the breadcrumb mixture until coated on all sides.

4. 4

   Preheat air fryer

   If needed, preheat the air fryer to 180°C (350°F).

5. 5

   Air fry chicken

   Arrange the tenders in the air fryer basket and cook for 10–12 minutes. Pause after 4 minutes, brush the chicken with melted butter, turn the tenders and brush the other sides. Continue cooking until golden and crisp and the internal temperature reaches 79°C (175°F).

6. 6

   Serve immediately

   Serve the chicken tenders straight away with your favourite dipping sauce.

What are chicken tenders?

Chicken tenders are strips of chicken breast, often cooked in a crisp coating and served with a dipping sauce. This American-style version uses an air fryer for a browned crumb without deep-frying.

Buttermilk gives the chicken a short, tangy marinade, while panko and flour make a coating with a mix of crisp texture and even coverage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 297 calories, 27g protein, 17g carbs, 13g fat.

The chicken supplies most of the protein, while the flour and panko contribute carbohydrates. Butter and the chicken contribute fat; serve a portion with vegetables or salad to round out the plate.

Why use buttermilk?

Short marinade: the recipe calls for 15–30 minutes in the fridge. This gives the chicken time to take on some flavour and leaves its surface ready for the coating.

Shake off excess: too much buttermilk can make the crumb clump or slide off. Let the extra drip away before dredging.

Getting the coating right

Panko and flour: panko brings a coarser crumb, while flour helps fill the gaps for more even coverage. Mix them thoroughly with the baking powder and seasonings before coating the chicken.

All sides: press and turn each tender through the mixture so the coating reaches the edges as well as the broad faces.

Air-frying for crispness

Leave room: arrange the chicken in a single layer with space around the pieces. If they do not fit without crowding, cook in batches so hot air can circulate.

Turn and brush: at the 4-minute pause, butter both sides as directed and turn the tenders. This helps the crumb brown and crisp more evenly.

How to check doneness

Use the cues together: the recipe calls for golden, crisp coating and an internal temperature of 79°C (175°F). Check the thickest part of a tender with a food thermometer.

Timing can vary with the air fryer and the size of the pieces, so use the temperature and appearance rather than relying on the clock alone.

Serving ideas

Dipping sauce: serve straight from the air fryer with a sauce of your choice. Keep the sauce on the side so the crumb stays crisp until you eat.

For a fuller plate, pair the tenders with a salad or vegetables and a starchy side such as chips or potatoes.

Recipe notes & tips

• Marinate the chicken in the fridge rather than at room temperature.
• Shake off excess buttermilk before adding the coating.
• Coat each tender on all sides for more even crispness.
• Avoid overcrowding the air fryer basket; work in batches if needed.
• Use a thermometer to check the thickest tender for 79°C (175°F).

Variations

• Add cayenne: mix a little into the seasoned coating for extra heat.
• Use oil spray: spray the tenders instead of brushing them with melted butter.
• Change the paprika: use smoked paprika for a deeper, smoky flavour.
• Serve with a dip: offer barbecue sauce, honey mustard or another favourite alongside.
• Add herbs: mix dried herbs into the breadcrumb mixture for a different savoury note.

Common mistakes to avoid

• Skipping the marinade: the coating may have less flavour; allow 15–30 minutes in the fridge.
• Leaving excess buttermilk on: it can make the crumb clumpy; let it drip off before dredging.
• Patchy coating: turn the tender through the mixture and cover all sides.
• Crowding the basket: pieces may cook unevenly; air-fry them in batches.
• Guessing doneness by time: check the thickest part reaches 79°C (175°F).

How to store

Refrigerate leftover tenders in a covered container for up to 3 days. Reheat in the air fryer until hot and crisp; the coating may soften if reheated in a microwave.

Frequently asked questions