Crispy Air-Fried Chicken Tenders (Print)

Juicy chicken strips coated in seasoned crumbs and air-fried to golden crispiness for a healthy twist.

# Ingredients:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken tenders or chicken breasts, sliced into strips

→ Breading

02 - 3/4 cup whole-wheat breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

→ Coating

10 - 2 large eggs
11 - 2 tbsp low-fat milk
12 - Olive oil spray

# Directions:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Pat chicken strips dry with paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together eggs and low-fat milk until combined.
04 - In a separate bowl, mix whole-wheat breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper evenly.
05 - Dip each chicken strip first into the egg mixture, allowing excess to drip off, then press into breadcrumb mixture ensuring full coverage.
06 - Place coated chicken strips in a single layer inside the air fryer basket and lightly spray both sides with olive oil spray.
07 - Air fry at 400°F for 10 to 12 minutes, flipping halfway, until chicken is golden brown and internal temperature reaches 165°F.
08 - Serve tenders hot with desired dipping sauce.

# Expert Tips:

01 -
  • Golden crunchy coating without the guilt or mess of deep frying.
  • Takes less than half an hour from start to finish on even the busiest nights.
  • The smoked paprika and Parmesan create a flavor that tastes way more impressive than the effort required.
02 -
  • Drying the chicken thoroughly before breading is non-negotiable, wet chicken equals soggy coating.
  • Don't overcrowd the air fryer basket or the tenders will steam instead of crisp, cook in batches if needed.
  • Flipping halfway through ensures both sides get evenly golden and crunchy.
03 -
  • Use panko breadcrumbs instead of regular for an even crunchier coating that stays crisp longer.
  • Let the coated chicken rest on a wire rack for 5 minutes before air frying, it helps the breading set and prevents it from falling off.
  • If you're cooking for a crowd, keep finished batches warm in a low oven (around 95°C) while you cook the rest.
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