Air Fryer Chicken Tenders is made with almost no oil. It's so easy, crunchy on the outside, tender and juicy on the inside and bursting with irresistible garlic parmesan flavor. Say goodbye to bland chicken tenders!
Recipe was originally created without breading and has since been replaced with directions for a classic breaded tenders. Original recipe link can be found in the notes.
These breaded chicken tenders come out super crispy and satisfyingly crunchy, all without the need for deep frying. Plus, they're notably healthier than store-bought ones.
Once you try this recipe, you'll be hooked and find yourself making it repeatedly. The garlic parmesan flavor is truly exceptional!
What are chicken tenders? Also known as chicken fingers or chicken strips, they are small pieces of boneless, skinless chicken breast meat. They are typically sliced into long, narrow strips, making them cook faster.
I also used my tried-and-true technique of breading of tossing the tenders in a thin batter and then dredging with breadcrumbs. The panko adheres perfectly, resulting in a gorgeous, golden, and crispy outer crust.
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Why this recipe works?
- Irresistible garlic parmesan tenders
- Crispy and crunchy coating
- Cooks in 10 minutes
- Made from scratch recipe
- No brining needed
- Easy tried-and-true breading method
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Chicken tenders - This recipe conveniently uses one pound of chicken. If your store doesn't sell chicken strips, you can easily create your own by slicing boneless, skinless chicken breasts lengthwise into strips about ⅔-inch thick.
- Panko breadcrumbs – Japanese-style panko is my go-to for its light yet shattering crisp texture.
- Parmesan - When using pre-shredded parmesan cheese, I recommend giving it a few pulses in a food processor or dry grinder. This creates a finer texture that evenly coats the chicken for a more uniform result. However, this step is optional and can be skipped if you're short on time.
- Egg - Helps to bind everything.
- All purpose flour - I use only 2 tablespoons, as this helps thicken the batter and ensures the breading adheres properly.
- Garlic - I use freshly grated garlic in the wet batter and garlic powder for the panko breading.
- Seasoning - I use a mix of Italian seasoning, dried parsley, red pepper flakes and salt in addition to garlic, for an ultimate garlic parmesan air fryer chicken tenders.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 9 - Cook the breaded chicken strips at 400 degrees, until evenly browned.
How long does it take to cook tenders in the air fryer? Tenderloins generally cook in the air fryer in 7-8 minutes, though the exact time can vary based on the quantity and size of strips, as well as the capacity of your air fryer. In my experience, cooking approximately half a pound of tenderloins in a 6-quart air fryer typically results in a perfectly crispy crust after about 8 minutes.
Baking instructions
- Prepare tenderloins according to the recipe.
- Preheat the oven to 400 degrees.
- Place breaded strips on a lightly greased baking sheet and spray a coating of non-stick cooking spray. Bake for 16 to 17 minutes, until cooked through or chicken reaches 165°F.
Serving suggestions
- For main course: Serve the panko breaded crispy chicken tenders as the main course alongside side dishes vegetable side dishes and mashed potatoes.
- In wraps or sandwiches: Use them as a filling for wraps or sandwiches along with lettuce, tomatoes, cheese, and your favorite condiments.
- With dipping sauces: Serve them with a variety of dipping sauces such as marinara sauce, arrabiata sauce, barbecue sauce, honey mustard, ranch dressing or garlic parmesan sauce.
- On salads: Add sliced breaded chicken tenders to salads for a protein boost. They pair well with spinach, arugula, lettuce, cherry tomatoes, cucumbers, and your choice of dressing.
- In pasta dishes: Top your homemade pasta dishes such as creamy ramen noodles for a hearty meal.
- Easy chicken tender parmesan: Use these garlic parmesan chicken tenders instead of air fryer chicken parmesan to make a quick and easy air fryer meal.
- With rice or grains: Serve air fryer chicken tenders over cooked brown rice or quinoa and a side of air fried vegetable side dishes for a quick and easy meal.
Storage and Reheating
You can refrigerate leftovers for up to 3 days or freeze them for up to 2 months. They freeze exceptionally well, prompting me to consistently prepare a double batch and freeze extras. This allows for convenient quick lunches or dinners whenever I'm pressed for time.
To reheat refrigerated chicken tenders
- In microwave: Microwave them for a few minutes, but the panko breading will soften and not crisp up compared to the air fryer or oven method.
- In air fryer: My preferred method for reheating anything breaded. To revive the crispy coating, reheat in the preheated 390-degree air fryer for a few minutes.
- In oven: The oven method works when you must simultaneously reheat several breaded garlic parmesan tenders. Please place them on a baking sheet and bake them in a preheated 400-degree oven for 5 to 10 minutes or heat them through.
To reheat frozen chicken tenders
- Air fryer: Preheat your air fryer to 375°F. Place the frozen tenders in the basket in a single layer, ensuring they are not overcrowded. Cook for 8-10 minutes, flipping halfway through, until they are heated through and crispy.
- Oven: Preheat your oven to 375°F. Place the frozen garlic parmesan chicken tenders on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until they are heated through and crispy.
Helpful tips
- Pat dry the tenderloins - Ensure to thoroughly pat dry your chicken with paper towels to remove any moisture. Excess moisture on the chicken can cause the breading to peel off or prevent the batter from adhering properly to the meat.
- Use chicken breasts - If your grocery store does not sell tenders, then slice a boneless, skinless breast into ⅔-inch strips.
- Don’t overcrowd the air fryer basket – Avoiding overcrowding is essential for achieving optimal browning and crispiness when air frying chicken. In my experience with a 6-quart Instant Vortex, cooking 1 pound of tenders in two separate batches ensured they cooked perfectly without overcrowding the basket.
- Panko breadcrumbs – If panko breadcrumbs are unavailable, regular breadcrumbs can be substituted. However, note that they may not yield the same level of lightness and crispiness.
- Press well - Ensure to firmly press the breadcrumbs onto both sides of the tenderloins to promote proper adhesion and achieve a satisfying crunch.
Recipe FAQs
Yes, you can use chicken breasts to make chicken tenders. Simply slice the breasts lengthwise into strips of about ½ to ¾ inch thick. Remember to trim any excess fat and slice against the grain and you’re left with essentially chicken-tender-sized pieces of white meat.
The tendon is perfectly edible and not dangerous to consume. It is sometimes removed because they are tough and rubbery when cooked. The tendon can be hard to remove, so we find it easier to cook with them still on.
However, to remove the tendon, take a knife and carefully separate the end from the meat. Then, hold the tendon with a paper towel and use a fork to push the meat away from you.
There are two possible reasons for soggy chicken strips.
1. Overcrowding the air fryer basket - For best results, arrange the strips in a single layer with space between them to ensure they brown and crisp evenly.
2. Not cooking at the right temperature - I prefer cooking the tenders at 400 degrees, which is sufficiently hot to brown the breadcrumb coating while keeping the inside moist and juicy. Lower temperatures may result in a crust that is soggy or lacks sufficient crispiness.
This may be attributed to either overcrowding in the air fryer or insufficient greasing.
1. Not greased well – I suggest applying a double coating of cooking spray at the start and halfway through cooking. This ensures a crispy coating and achieves a lovely golden brown color.
2. Over crowding – In my 6-quart Instant Vortex air fryer, I managed to arrange half of the batch in a single layer without overcrowding. However, if you're using a smaller air fryer, it's best to cook in two or three batches. Overcrowding can lead to steam buildup, preventing the desired crispy and crunchy coating.
More chicken recipes
Air Fryer Chicken Tenders
Equipment
Ingredients
- 1 lb chicken tenderloins patted dry
Wet ingredients
- 1 egg, large
- 2 tablespoons all purpose flour
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- 2 pinches red pepper flakes optional
Dry ingredients
- 1 cup panko breadcrumbs
- ½ cup parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- 2 pinches red pepper flakes optional
Instructions
- Pat dry tenderloins with paper towels before using.
- Add all wet ingredients into a medium bowl and whisk until smooth. Toss tenderloins and stir until evenly combined.
- Add all dry ingredients into another shallow bowl and stir to combine.
- Working with one chicken tender at a time, coat both sides with breadcrumbs and place them on a plate.Tip: Make sure to press bread crumbs well on both sides of the chicken, to help it adhere well and give a nice crunch.
- Pre heat air fryer at 400°F. Place half the chicken into the air fryer basket, spacing evenly. Spray a generous coating of non-stick cooking spray. Cook until golden and cooked through for 8 to 10 minutes. You don't need to flip them over.Tip - I sprayed another coating of cooking spray after about 5 minutes, for a deep golden crunchy exterior.
- Transfer chicken to a plate and repeat process with the remaining batch. Serve hot!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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