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Air Fryer Chicken Tenders

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Crispy, juicy chicken tenders cooked in the air fryer with a seasoned flour coating and just a light spray of oil. Ready in about 20 minutes with a fraction of the fat of deep-frying.

Ingredients

Scale
  • 1 lb (450 g) chicken tenderloins or chicken breast cut into ¾-inch strips
  • ½ cup all-purpose flour (or gluten-free substitute)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Cooking oil spray (avocado or olive oil)
  • Optional: 1 egg + ½ cup panko breadcrumbs for a breaded version

Instructions

  1. If using whole chicken breast, cut into uniform strips about ¾ inch wide and 3–4 inches long. If using tenderloins, remove the white tendon by gripping it with a paper towel and pulling firmly while holding the tender steady.
  2. In a wide shallow bowl or zip-lock bag, combine flour, garlic powder, smoked paprika, onion powder, salt, and pepper. Mix well to distribute the spices evenly.
  3. Press each tender firmly into the seasoned flour, turning to coat all sides. Shake off excess. For a panko version: dip flour-coated tenders into beaten egg, let excess drip off, then press into panko breadcrumbs.
  4. Let coated tenders rest on a plate or wire rack for 5 minutes to help the coating adhere.
  5. Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
  6. Spray the basket lightly with oil. Arrange tenders in a single layer with small gaps between pieces — do not stack. Spray the tops of the tenders lightly with oil spray.
  7. Air fry at 400°F for 10–12 minutes, flipping each tender at the 5–6 minute mark. Spray the newly exposed side after flipping. Cook until the internal temperature reaches 165°F (74°C), verified with an instant-read thermometer.
  8. Rest the tenders for 2 minutes before serving to allow juices to redistribute.

Notes

Use an oil spray rather than liquid oil for even, consistent browning across the surface of each tender.

Never crowd the basket — cook in a single layer with space between pieces so hot air can circulate fully around each tender.

Always preheat the air fryer before adding chicken; this ensures the coating starts crisping immediately and locks in moisture.

Verify doneness with an instant-read thermometer — all poultry must reach a minimum internal temperature of 165°F (USDA FSIS, 2023).

Store cooked tenders in the refrigerator for 3–4 days or freeze for up to 2 months. Reheat in the air fryer at 350°F for 3–4 minutes.

Find it online: https://airfrycentral.com/air-fryer-chicken-tenders/