Pin I was standing in my kitchen on a random Tuesday, craving fried chicken but feeling too lazy to deal with hot oil splattering everywhere. That's when I remembered the air fryer collecting dust in the corner. I tossed together some breadcrumbs and spices, dunked a few chicken strips in egg, and crossed my fingers. Twelve minutes later, I was biting into something so crispy and juicy I couldn't believe it didn't come from a deep fryer.
The first time I made these for my kids, they didn't even notice they weren't the frozen kind from the grocery store. They grabbed them straight off the plate, still steaming, and dipped them into ketchup like it was a normal weeknight miracle. I've been making them ever since, sometimes swapping in different spices depending on what's in the pantry. It's become one of those recipes I don't even need to think about anymore.
Ingredients
- Chicken tenders or boneless, skinless chicken breasts (500 g): I like tenders because they cook evenly and quickly, but slicing breasts into strips works just as well if that's what you have on hand.
- Whole-wheat breadcrumbs (75 g): These give a heartier texture than white breadcrumbs, but panko works beautifully if you want extra crunch.
- Grated Parmesan cheese (30 g): Adds a salty, nutty flavor that makes the coating taste restaurant quality without any extra work.
- Smoked paprika (1 tsp): This is the secret ingredient that makes people ask what you did differently, it adds a subtle smokiness that mimics fried flavor.
- Garlic powder, onion powder, dried oregano (1/2 tsp each): The trio that turns plain breadcrumbs into a seasoning blend you'll want to use on everything.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Don't skip the pepper, it cuts through the richness and balances the Parmesan.
- Eggs (2 large): Whisked with a bit of milk, this creates the glue that holds the breading on through the air frying process.
- Low-fat milk (2 tbsp): Thins out the egg just enough to coat the chicken evenly without clumping.
- Olive oil spray: A light mist before cooking is all it takes to get that deep fried golden color.
Instructions
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it run for 5 minutes. This step ensures the chicken starts cooking immediately and crisps up instead of steaming.
- Prep the chicken:
- Pat each tender completely dry with paper towels, any moisture will make the breading slide right off. If you're using chicken breasts, slice them into even strips so they cook at the same rate.
- Set up your coating station:
- Whisk the eggs and milk together in one shallow bowl until smooth. In another bowl, combine the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, oregano, salt, and pepper, mixing well so the spices distribute evenly.
- Coat the chicken:
- Dip each strip into the egg mixture, letting the excess drip back into the bowl, then press it firmly into the breadcrumb mixture on both sides. The pressing part is key, it helps the coating stick during cooking.
- Arrange in the basket:
- Place the coated tenders in a single layer in the air fryer basket, making sure they don't touch or overlap. Lightly spray both sides with olive oil spray.
- Air fry to golden perfection:
- Cook for 10 to 12 minutes, flipping them halfway through with tongs. They're done when the coating is deep golden brown and the internal temperature hits 75°C (165°F).
- Serve immediately:
- Pull them out while they're still hot and crispy. Pair with your favorite dipping sauce or just eat them straight off the plate.
Pin There's something satisfying about pulling a batch of these out of the air fryer and hearing that crackling sound as they cool on the plate. It reminds me why I started cooking at home in the first place, good food doesn't have to be complicated or take forever. These tenders prove that with a handful of pantry staples and a little heat, you can make something that feels indulgent without any of the usual mess or regret.
Making It Your Own
Once you've nailed the basic recipe, it's easy to switch things up. I've tried adding cayenne for heat, swapping in Italian seasoning when I'm out of oregano, and even mixing in a little lemon zest with the breadcrumbs for a brighter flavor. You can also use this same method for fish fillets or even thick zucchini slices if you're looking for a vegetarian option. The technique stays the same, just adjust the cooking time based on what you're coating.
Serving Suggestions
These tenders are versatile enough to fit into almost any meal. I've served them alongside roasted vegetables and quinoa for a balanced dinner, sliced them over a Caesar salad for lunch, and packed them in lunchboxes with carrot sticks and hummus. They're also great for game day with a variety of dipping sauces like honey mustard, ranch, or a tangy yogurt-based dip. Kids love them plain, adults love them dressed up.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. To reheat, pop them back in the air fryer at 180°C (350°F) for about 5 minutes, they'll crisp up almost like they're freshly made. Microwaving works in a pinch, but you'll lose that crunch. I've also frozen cooked tenders in a single layer on a baking sheet, then transferred them to a freezer bag once solid, they reheat beautifully straight from frozen.
- Store in the fridge for up to 3 days in an airtight container.
- Reheat in the air fryer at 180°C for 5 minutes to restore crispiness.
- Freeze cooked tenders for up to 2 months and reheat from frozen at 190°C for 8 to 10 minutes.
Pin These chicken tenders have earned a permanent spot in my weekly rotation, and I think they'll do the same for you. They're proof that you don't need a deep fryer or fancy ingredients to make something that tastes this good.
Recipe Questions
- → What makes these chicken tenders crispy?
The combination of whole-wheat breadcrumbs and grated Parmesan, along with air frying, creates a crunchy, golden crust on the chicken strips.
- → How do I ensure the chicken stays juicy?
Using chicken tenders or sliced boneless chicken breasts and dipping them in an egg-milk wash helps retain moisture while air frying.
- → Can I use different seasonings for the coating?
Absolutely. Smoked paprika, garlic powder, onion powder, oregano, salt, and pepper provide a balanced flavor, but feel free to adjust spices to your taste.
- → Is air frying healthier than traditional frying?
Air frying uses minimal oil, reducing fat content while still achieving a crispy texture, making it a healthier cooking method than deep frying.
- → What if I don't have an air fryer?
You can bake the coated chicken strips in a convection oven at 220°C (425°F) for 15–18 minutes, turning halfway for even crispiness.
- → Can I make this dish dairy-free?
Yes, you can replace Parmesan with nutritional yeast or omit it entirely to keep the coating dairy-free.