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Air Fryer Chicken Tenders
These air fryer chicken tenders are exceptionally crispy and ready so fast! Easy to make and so much healthier than the fast food version.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings (about 14 tenders)
Calories:
343 kcal
Course:
Main Course, Appetizer
Cuisine:
American
Ingredients
FOR THE AIR FRYER CHICKEN TENDERS:
- 2 pounds chicken tenderloin about 14
- 2 teaspoons kosher salt divided
- 2 egg large
- ⅓ cup panko breadcrumbs
- ⅓ cup whole wheat breadcrumb
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper ground
- olive oil spray form
FOR DIPPING (optional):
- Greek yogurt ranch dip
- honey mustard sauce from this Pecan Crusted Chicken
- barbecue sauce
- basil yogurt sauce from these Zucchini Fries
Instructions
- With paper towels, pat the chicken tenders dry. Sprinkle with ½ teaspoon kosher salt.
- In a shallow bowl (a pie dish works well) beat the eggs together. In a second shallow bowl, stir together the panko, breadcrumbs, paprika, garlic powder, pepper, and remaining 1 ½ teaspoons salt. Line a baking sheet with parchment paper and keep it nearby.
- Coat the chicken tenders: Working a few at a time, dip each piece of chicken into the egg, then into the breadcrumb mixture, patting it gently as needed to adhere. Shake off excess.
- Transfer the chicken to the prepared baking sheet. Repeat with remaining pieces.
- Preheat the air fryer to 400 degrees F. If you’d like to keep the chicken warm between batches, turn a regular oven to 250 degrees F. Coat the air fryer basket with the olive oil cooking spray, then add chicken tenders in a single layer so that they are not touching (I can cook 4 at a time). Coat the top of the chicken tenders with oil spray.
- Cook the chicken for 7 to 8 minutes, pulling out the air fryer basket and flipping the pieces over once halfway through. (The chicken should register at least 165 degrees F on an instant read thermometer and the outsides will be golden brown and crisp.) Repeat with remaining chicken tenders, keeping them warm in the oven between batches as desired. Enjoy hot.
Cup of Yum
Notes
- TO STORE: Refrigerate chicken tenders in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers in the oven at 350 degrees F, in the air fryer, or in the microwave.
- TO FREEZE: Lay cooked chicken tenders in a single layer on a baking sheet. Freeze until solid, then transfer the frozen tenders to an airtight, freezer-safe storage container for up to 3 months. Reheat from frozen.
Nutrition Information
Serving
1(of 4)
Calories
343kcal
(17%)
Carbohydrates
12g
(4%)
Protein
53g
(106%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
227mg
(76%)
Potassium
913mg
(19%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
680IU
(14%)
Vitamin C
5mg
(6%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings (about 14 tenders)
Amount Per Serving
Calories 343
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 343kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 53g | 106% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 227mg | 76% |
| Potassium | 913mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.