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Crispy Air Fryer Chicken Tenders

Crispy air fryer chicken tenders get a golden, crunchy panko coating while staying juicy inside. They cook at 400°F and are ready after a short 3-minute rest.
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Prep Time 15 minutes
Cook Time 15 minutes
resting 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken tenderloins tendon removed
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1.5 cups panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp neutral oil for spraying

Equipment

  • 1 air fryer

Method
 

  1. Preheat the air fryer to 400°F for 3 minutes.
  2. Put the flour in a shallow bowl and beat the eggs in a second shallow bowl. In a third shallow bowl, combine the panko, garlic powder, paprika, salt, and pepper.
  3. Coat each chicken tender in flour, dip it in egg, then press it into the panko mixture until coated on all sides.
  4. Arrange the tenders in a single layer in the air fryer basket, working in batches as needed, and lightly spray them with oil.
  5. Air-fry at 400°F for 10–12 minutes, flipping halfway and spraying the second side lightly, until golden and crisp and the thickest part reaches 165°F; cooking time may vary by air fryer.
  6. Rest the tenders for 3 minutes before serving.

Notes

For the crispiest coating, arrange the tenders in a single layer and cook in batches if needed. Refrigerate leftovers for up to 3–4 days; freezing is suitable. Use gluten-free flour and gluten-free panko for a gluten-free variation.