Air-Fryer Chicken Tenders

By Eleanore Park

Published Oct. 17, 2023

Air-Fryer Chicken Tenders — Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

Total Time: 40 minutes
Prep Time: 5 minutes
Cook Time: 35 minutes
Rating: 4(291)
Notes: Read community notes

There are many different ways to cook chicken tenders, but for feeding a smaller group, the air fryer is a convenient method for super-crispy and juicy results. A simple combination of panko bread crumbs, paprika, salt and pepper make up the coating, but that can just be the beginning: Try adding nutritional yeast for a boost of umami, shichimi togarashi or crushed red pepper for heat, or a sprinkle of oregano for a more classic flavor profile. Turn this recipe into a full meal by adding half of the recipe for air-fryer broccoli or air-fryer green beans to the basket when flipping the chicken tenders.

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Ingredients

Yield:3 to 4 servings

1pound chicken tenders or boneless, skinless chicken breasts cut into 1-inch strips
2teaspoons kosher salt (such as Diamond Kosher), plus more for seasoning
Black pepper
2large eggs
2teaspoons Dijon mustard
1½cups panko bread crumbs
2teaspoons sweet paprika
Nonstick cooking spray
Lemon wedges, for serving (optional)
BBQ sauce, ranch dressing or ketchup, for dipping (optional)

Ingredient Substitution Guide

Preparation

Step 1
Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.
Step 2
Pat the chicken tenders dry with paper towels and season all over with salt and pepper. (Chicken can be seasoned and left uncovered in the refrigerator for up to 12 hours.)
Step 3
In a medium bowl, whisk together eggs and mustard. In a separate medium bowl or shallow dish, combine the panko, paprika, 1¼ teaspoons of salt and some black pepper.
Step 4
Working with one strip at a time, dip chicken into egg mixture, allowing any excess to drip off, then roll in the seasoned panko, pressing to adhere as much as possible. Place breaded chicken on a large plate.
Step 5
Lightly spray both sides of the tenders with cooking spray. Transfer as many of the tenders as possible to the air fryer basket, making sure they’re in an even layer. (For smaller air fryer baskets, cooking may need to be done in batches. Tent the cooked tenders with aluminum foil to keep warm while cooking the other batches.) Cook, flipping the tenders halfway through, until the panko is browned and the chicken is fully cooked, 10 to 12 minutes. Serve with any of the dipping sauces alongside, if desired.

Tip

To freeze uncooked tenders, lay the breaded chicken on a baking sheet and freeze until the panko does not easily shake off, then transfer to a resealable bag or airtight container. When ready to cook, place in the air fryer frozen, adding a few minutes to the cook time, until the chicken is fully cooked.

Ratings

4 out of 5

291 user ratings

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Cooking Notes

Susan7 months ago

Add oil to the panko if you don't have or use spray oil. It crisps up perfectly in the air fryer and there's less handling to knock off the panko.

Winnie7 months ago

Be careful about using cooking spray, as this can really gum up some air fryer ovens.

MamaCat617 months ago

I make something similar but several years ago started using GF corn flakes or corn Chex (they aren’t GF if they have malt flavoring) instead of panko or bread crumbs. I recently discovered GF panko, which I’ve used to great success in other recipes, but the family still prefers the corn flakes for their chicken tenders.

Vermont Tender Enjoyer5 months ago

I've made this recipe several times now and skip the egg, just wash with the mustard. I find it keeps more of the Dijon flavor. I also split the breading into two batches. If you mix it all at once, the last couple tenders will be more of the panko and not as fully mixed with the other spices. I also toss in a little turmeric, less than 1tsp, for more of a golden/yellow coloring for the finish.

Jean7 months ago

Made as directed except put the paprika and oregano in the egg wash rather than panko crumbs. 12 minutes was perfect for 1" thick slices. Loved it and will definitely make again. I served it with a kale caesar.

Lorraine Fina Stevenski5 months ago

Add a tablespoon or 2 of low-fat mayonnaise to the egg and mustard. More flavor and bit more fat.

Baking instructions?2 months ago

Any suggestions if I want to bake this in the oven?

Sally2 months ago

Next time I'll halve all ingredients for the dredge and breading. These amounts are easily enough for several pounds of tenders, not just one pound.

Betsy3 months ago

Meh recipe. Not a lot of flavor, even with additional seasonings.

Terri4 months ago

This is delish and really easy! Made as directed except cut the paprika in half as I'm not a big paprika fan. I've also recommended it to friends who just got air fryers and they all loved it too.

Hannah4 months ago

This needs more seasoning. It tastes very plain.

Alyson4 months ago

We love this, especially my autistic daughter, who is really picky about food. We increase the amount of seasoning added to the panko and include garlic powder. If you have time, soak your chicken in buttermilk overnight, and it will be nice and tender. Love the Dijon kick!