I finally perfected Air Fryer Chicken Tenders with a simple panko crust and a clever pantry hack that turned them into an instant family favorite.
I’ll never admit how many batches of Air Fryer Chicken Tenders I tested before I got this just right, but you’ll see why they vanish. Crunch from panko breadcrumbs with a whisper of grated Parmesan cheese that makes the crust oddly addictive.
These are the sort of Air Fried Chicken Tenders that sneak onto weeknight plates and weekend snack trays alike, and yeah they beat takeout more nights than I care to count. If you love that crisp without the mess, this one will change how you think about fried chicken, especially when you want fast, crunchy comfort.
Ingredients
- Chicken tenderloins, lean protein, low carb, great for muscle, can dry out quick.
- Panko breadcrumbs, airy crunch, adds texture, mostly carbs, not super nutritious.
- Parmesan cheese, salty umami, small protein boost, adds savory depth, use sparingly.
- Eggs, bind and add protein, vitamin rich, yolks bring flavor, can be fatty.
- All purpose flour, helps coating stick, lots of carbs, not much fiber or protein.
- Olive or avocado oil, healthy fats, helps crisp, adds flavor, use in moderation.
- Garlic, onion, paprika and cayenne, big on flavor, almost zero calories, boost taste.
Ingredient Quantities
- 1 1/2 lb (about 680 g) chicken tenderloins
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil or avocado oil
- cooking spray or oil spray for the air fryer (optional)
How to Make this
1. Preheat the air fryer to 400°F (200°C) for about 3 minutes. Meanwhile pat 1 1/2 lb chicken tenderloins dry with paper towels so the coating will stick better.
2. Make a dry dredge station: put 1/2 cup all-purpose flour in one bowl; in a second bowl whisk 2 large eggs with 2 tablespoons milk; in a third bowl combine 1 1/2 cups panko breadcrumbs, 1/4 cup grated Parmesan (optional), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper (optional). Stir in 2 tablespoons olive oil or avocado oil so the crumbs clump slightly.
3. Lightly season the chicken with a little extra salt and pepper if you want, then dredge each tenderloin in the flour shaking off excess, dip into the egg wash, then press into the panko mixture until well coated. For extra crunch repeat the egg and panko step once more.
4. Place coated tenders in a single layer in the air fryer basket. Do not overcrowd; you may need to cook in batches depending on your fryer size. Lightly spray the tops with cooking spray or oil spray if desired for extra browning.
5. Air fry at 400°F (200°C) for 10 to 12 minutes, flipping once halfway through (around 5 to 6 minutes). Smaller tenders may finish in 8 minutes, bigger ones might need up to 14, so use timing as a guide.
6. Check doneness with an instant read thermometer inserted into the thickest part of a tenderloin it should read 165°F (74°C). If not there yet, pop them back in for another minute or two.
7. Let the tenders rest for 2 to 3 minutes so the juices settle and the coating firms up. This keeps them juicier, trust me.
8. Serve with your favorite dipping sauce. If you made a big batch keep extras on a wire rack in a warm oven (about 200°F) so they stay crispy until serving.
Equipment Needed
1. Air fryer with basket (large enough for a single layer)
2. Instant read thermometer
3. Three shallow bowls or rimmed plates for flour, egg wash, panko
4. Measuring cups and spoons
5. Whisk
6. Tongs or fork for dredging and flipping
7. Baking sheet with wire rack to keep tenders warm and crispy
8. Paper towels and cooking spray or oil mister
FAQ
Air Fryer Chicken Recipe Substitutions and Variations
- Panko breadcrumbs
- Crushed cornflakes, 1 to 1, gives extra crunch but use unsweetened flakes.
- Crushed plain crackers (saltines or Ritz), 1 to 1, good texture, watch the salt level.
- Almond flour or almond meal, 1 to 1, less crunchy and browns faster, good low-carb choice.
- Gluten-free breadcrumb blend, 1 to 1, swaps easily if you need GF.
- Parmesan cheese (optional)
- Pecorino Romano, same amount, sharper and saltier so reduce added salt if needed.
- Grated Asiago or aged cheddar, same volume, similar texture different flavor.
- Nutritional yeast, use about the same volume, gives a cheesy, vegan-friendly flavor but lighter texture.
- All-purpose flour
- Rice flour, 1 to 1, yields a very crisp coating and is naturally gluten-free.
- Cornstarch, use about 3 quarters the amount, makes coating lighter and extra crispy.
- Gluten-free 1-to-1 flour blend, 1 to 1, easiest swap for gluten-free needs.
- Eggs
- Flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min), binds well for a vegan option.
- Buttermilk or thinned Greek yogurt, about 3 tbsp per egg, adds tang and helps coating stick.
- Aquafaba (3 tbsp chickpea brine per egg), works for vegans, less richness but still binds.
Pro Tips
1. Pat the tenders super dry and then chill them on a wire rack for 15 to 30 minutes before breading, it helps the coating stick and stay put while cooking.
2. For extra crunch add one tablespoon of cornstarch to the flour, and stir a little oil into the panko so the crumbs clump and brown better, you’ll get a more golden crust.
3. Don’t crowd the basket, cook in a single layer so air can move around each piece, and flip halfway. If you must do batches keep finished tenders on a wire rack in a warm oven so they stay crispy.
4. Use an instant read thermometer and poke into the thickest part without touching the coating, check a couple pieces so you’re not guessing about doneness.
5. Make ahead or reheat smartly: freeze cooked tenders on a tray then store in a bag, to reheat use the air fryer until hot and crisp again, it works way better than the microwave.
Air Fryer Chicken Recipe
I finally perfected Air Fryer Chicken Tenders with a simple panko crust and a clever pantry hack that turned them into an instant family favorite.
4
servings
558
kcal
Equipment: 1. Air fryer with basket (large enough for a single layer)
2. Instant read thermometer
3. Three shallow bowls or rimmed plates for flour, egg wash, panko
4. Measuring cups and spoons
5. Whisk
6. Tongs or fork for dredging and flipping
7. Baking sheet with wire rack to keep tenders warm and crispy
8. Paper towels and cooking spray or oil mister
Ingredients
-
1 1/2 lb (about 680 g) chicken tenderloins
-
1 1/2 cups panko breadcrumbs
-
1/4 cup grated Parmesan cheese (optional)
-
1/2 cup all-purpose flour
-
2 large eggs
-
2 tablespoons milk
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika
-
1/4 teaspoon cayenne pepper (optional)
-
2 tablespoons olive oil or avocado oil
-
cooking spray or oil spray for the air fryer (optional)
Directions
- Preheat the air fryer to 400°F (200°C) for about 3 minutes. Meanwhile pat 1 1/2 lb chicken tenderloins dry with paper towels so the coating will stick better.
- Make a dry dredge station: put 1/2 cup all-purpose flour in one bowl; in a second bowl whisk 2 large eggs with 2 tablespoons milk; in a third bowl combine 1 1/2 cups panko breadcrumbs, 1/4 cup grated Parmesan (optional), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper (optional). Stir in 2 tablespoons olive oil or avocado oil so the crumbs clump slightly.
- Lightly season the chicken with a little extra salt and pepper if you want, then dredge each tenderloin in the flour shaking off excess, dip into the egg wash, then press into the panko mixture until well coated. For extra crunch repeat the egg and panko step once more.
- Place coated tenders in a single layer in the air fryer basket. Do not overcrowd; you may need to cook in batches depending on your fryer size. Lightly spray the tops with cooking spray or oil spray if desired for extra browning.
- Air fry at 400°F (200°C) for 10 to 12 minutes, flipping once halfway through (around 5 to 6 minutes). Smaller tenders may finish in 8 minutes, bigger ones might need up to 14, so use timing as a guide.
- Check doneness with an instant read thermometer inserted into the thickest part of a tenderloin it should read 165°F (74°C). If not there yet, pop them back in for another minute or two.
- Let the tenders rest for 2 to 3 minutes so the juices settle and the coating firms up. This keeps them juicier, trust me.
- Serve with your favorite dipping sauce. If you made a big batch keep extras on a wire rack in a warm oven (about 200°F) so they stay crispy until serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 256g
- Total number of serves: 4
- Calories: 558kcal
- Fat: 19.6g
- Saturated Fat: 4.8g
- Trans Fat: 0.05g
- Polyunsaturated: 0.9g
- Monounsaturated: 6.5g
- Cholesterol: 243mg
- Sodium: 839mg
- Potassium: 564mg
- Carbohydrates: 30.9g
- Fiber: 1.2g
- Sugar: 0.5g
- Protein: 60.5g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 65mg
- Iron: 3.35mg