This quick and easy recipe for Air Fryer Chicken Tenders comes together in under 20 minutes to create tender, juicy, unbelievably crispy chicken tenders.
1poundchicken tenderloins or bonelessskinless chicken breasts cut into 1-inch thick strips
1cupall-purpose flour
2largeeggs
2tablespoonswater
2 ½teaspoonsseasoned salt divided
2cupsplain panko bread crumbs
cooking spray
Instructions
If needed per your model, preheat the air fryer to 400℉.
Prepare the chicken tenders, by trimming off the tendon or any fat from the chicken tenderloin. If using boneless, skinless chicken breasts, slice the breast into 1-inch strips.
Set out three shallow bowls or dishes. In the first dish, combine flour with 1 teaspoon of seasoned salt. In the second dish, whisk the eggs and water with a ½ teaspoon seasoned salt. In the final dish, combine the panko bread crumbs with the remaining 1 teaspoon of seasoned salt.
Working one at a time, place each chicken tender into the flour mixture, flipping to coat evenly, and then shake off excess flour. Place the floured chicken strip into the egg wash and coat both sides, being sure to shake off excess egg wash before placing the chicken tender into the breadcrumb mixture. Evenly coat the chicken tender in the breadcrumb mixture, using your hands to help the breadcrumbs to adhere to the chicken. Once breaded, lay the chicken strips on a plate or cookie sheet.
Generously spray the top of the breaded chicken tenders with cooking spray and then place them, sprayed side down, into the basket or tray of the air fryer. Be careful to not overlap the chicken tenders, so they cook and brown evenly. It is better to work in batches if needed. Spray the top of the breaded chicken with the cooking spray. Air fry for 4 minutes, flip, and air fry for an additional 3-4 minutes, or until the chicken reaches 165℉ (Check after 3 minutes.)
Serve warm as desired.
Notes
Bread Crumbs: I don't recommend regular bread crumbs in place of panko for breading the chicken tenders, as they will not yield a crispy baked chicken strip.Egg-Free Option: If you happen to have an egg allergy, dip your chicken strips into flour first, then something moist, like buttermilk, and finally panko.Storage: Refrigerate leftover air fryer chicken tenders in an airtight container for up to 3 days. For best results, reheat the chicken strips in the air fryer at 350 degrees F for 2-3 minutes, just to warm through. Freezing: To freeze the cooked and breaded air fryer chicken tenders, place them in a single layer on a baking sheet that has been lined with parchment paper. Freeze until solid, then transfer the frozen tenders to an airtight, freezer-safe storage container for up to 3 months. Air Fry directly from frozen by cooking at 370-375 degrees F for 4 minutes per side.