We all have those nights where we just need something comforting. You know the kind of night. The day was long. The kids are hungry. You want something that tastes like a treat but does not require a drive thru visit.
That is exactly where these crispy Chicken Tenders come in to save the day. They are golden and crunchy on the outside. They remain incredibly juicy on the inside. Best of all, they come together in the air fryer with very little mess.
I used to think making breaded chicken at home was a hassle. The oil splatter alone was enough to make me order takeout. But this recipe changes the game entirely. It is fast, clean, and honestly tastes better than the frozen stuff.
If you are looking for Easy Chicken Tenders that the whole family will devour, this is it. You get that satisfying crunch from panko breadcrumbs mixed with savory Parmesan cheese. It is a match made in heaven.
Let’s get cooking. Your new favorite weeknight dinner is just a few minutes away.
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Why You’ll Love This Recipe
There are so many reasons to keep this recipe in your back pocket. First off, it is incredibly fast. You can go from raw ingredients to a hot meal in about 30 minutes. That is faster than waiting for delivery.
The texture is another huge win here. Traditional breadcrumbs can sometimes get soggy or heavy. We use panko breadcrumbs in this version. Panko is lighter and crispier. It gives you that restaurant quality crunch without the deep fryer.
This dish is also budget friendly. Boneless chicken is usually affordable. You likely have most of the spices in your pantry already. It is a great way to feed a crowd without breaking the bank.
Cleanup is a breeze too. Since we are air frying, there is no pot of hot oil to deal with later. You just have a few bowls for dredging and the air fryer basket to wash. I love recipes that do not leave my kitchen looking like a disaster zone.
Finally, these are versatile. You can eat them on their own with dipping sauce. You can chop them up for salads. You can even wrap them in tortillas. When you need creative Chicken Tender Ideas, this base recipe works for everything.
Ingredients
The grocery list for this recipe is short and sweet. You do not need anything fancy. Here is what you need to gather before you start.
- 1 1/2 pounds boneless, skinless chicken breasts or tenders
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Olive oil spray or canola oil spray
- Favorite dipping sauce such as honey mustard, BBQ sauce, or ranch dressing
If you cannot find chicken tenders at the store, do not worry. You can simply buy chicken breasts and slice them into strips yourself. This is often cheaper anyway.
For the Parmesan, fresh grated is lovely, but the shaker style cheese actually works really well here too. It sticks to the panko nicely.
Step-By-Step Instructions
Making these Chicken Tenders is a simple process. It mostly involves a classic dredging technique. Do not be intimidated if you have never done it before. It is quite easy once you get a rhythm going.
Step 1: Prep The Chicken
Start by taking your chicken out of the package. You want to pat the chicken dry with paper towels. This is a crucial step. If the chicken is too wet, the flour will get clumpy and the breading might slide off later.
If you are using whole chicken breasts, slice them into strips that are about 1 inch thick. Try to keep them all roughly the same size so they cook evenly.
Step 2: Set Up The Dredging Station
You will need three shallow bowls for this part. In the first bowl, place your flour. In the second bowl, crack the egg and beat it well.
In the third bowl, you are going to make the flavor coating. Combine the panko breadcrumbs, grated Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. Stir it all together until the spices are evenly distributed.
Step 3: Coat The Chicken
Now comes the fun part. Working one piece at a time, take a chicken strip and dip it into the flour. Shake off any excess flour. You just want a light dusting.
Next, dip the flour coated strip into the beaten egg. Let any extra egg drip off. Finally, place it into the panko mixture. Press the chicken firmly into the crumbs so they adhere well to all sides.
Step 4: Air Fry The Tenders
Preheat your air fryer to 400°F (200°C). Let it warm up for at least 3 minutes. This helps the chicken start crisping up the moment it hits the basket.
Place the coated tenders in the air fryer basket. Make sure they are in a single layer. Do not overcrowd the basket. If they are touching too much, they will steam instead of crisp. You may need to work in batches.
Lightly coat the tops of the chicken with your olive oil spray. This helps them turn golden brown. Air fry for 4 minutes.
Step 5: Flip And Finish
After 4 minutes, open the basket and flip the tenders over. Spray the other side with a little more oil. Continue to air fry for another 3 to 5 minutes.
You are looking for a golden brown crust. The chicken is done when it is cooked through and reaches an internal temperature of 165°F. Serve them immediately with your favorite sauce.
How To Store Leftovers
If you manage to have leftovers, you are in luck. These store surprisingly well. To store them in the fridge, let them cool completely first. Place them in an airtight storage container. They will stay good for up to 3 days.
To reheat them, avoid the microwave. The microwave will make the breading soft and rubbery. Instead, pop them back in the air fryer at 375°F. It usually takes about 3 to 4 minutes to get them hot and crispy again. You can also use a regular oven set to 400°F.
These are also great for freezing. If you want to meal prep, cook a double batch. Place the cooked, cooled tenders in a single layer on a baking sheet. Put the sheet in the freezer until the tenders are solid.
Once they are frozen solid, transfer them to an airtight freezer safe bag. They will keep for up to 3 months. When you are ready to eat, you can reheat them directly from frozen in the air fryer. Just add a few extra minutes to the cooking time.
Tips
Making Chicken Tenders is straightforward, but a few small tricks ensure perfection every time. Here is the thing about breading. You want to keep one hand for dry ingredients and one hand for wet ingredients.
Use your left hand for the flour and panko. Use your right hand for the egg. This prevents your fingers from becoming breaded clubs. It makes the process much cleaner and faster.
Another tip is about the oil spray. Do not skip it. Since the air fryer uses hot air, there is no fat to brown the crumbs naturally. The spray mimics the effect of frying. Make sure you cover any dry spots of flour or panko you see.
If you see white spots of flour after cooking, it means you did not spray enough oil. You can just give it a quick spray and pop it back in for a minute.
Let’s talk about spacing. Air flow is everything in an air fryer. If you stack the chicken, the air cannot circulate. The result will be soggy chicken. It is worth taking the extra time to cook in two batches if necessary.
Finally, utilize a meat thermometer. Chicken tenders can dry out if you overcook them. Pull them out exactly when they hit 165°F. They will be safe to eat but still incredibly moist.
Conclusion
There you have it. A simple, reliable way to make crispy Chicken Tenders right at home. This recipe is a lifesaver for busy weeknights when you need dinner on the table fast.
The combination of garlic, onion, and Parmesan gives these tenders so much flavor. You might never go back to the frozen bag again. Plus, knowing exactly what ingredients went into your meal feels great.
Whether you serve these with a side of fries, a fresh salad, or just a mountain of ketchup, they are sure to be a hit. It is one of those Recipes With Chicken Tenders that works for kids and adults alike.
So grab your air fryer and give this a try tonight. Your family will thank you. Enjoy the crunch!
FAQ
Here are some common questions about making these Easy Chicken Tenders.
Can I Make This Gluten Free?
Yes, absolutely. To make this recipe gluten free, simply swap the all purpose flour for a gluten free 1 to 1 flour blend. You will also need to use gluten free panko breadcrumbs. Most major grocery stores carry them now. The cooking time and temperature remain the same.
What If I Do Not Have An Air Fryer?
No problem at all. You can bake these in a standard oven. Preheat your oven to 400°F. Place the breaded tenders on a baking sheet lined with parchment paper or a wire rack. Bake for 15 to 20 minutes, flipping halfway through, until they are golden and cooked through.
What Sauces Go Best With These?
The sky is the limit here. Classic honey mustard is a favorite. Barbecue sauce adds a nice tang. Ranch dressing is always a crowd pleaser. For something different, try a spicy mayo or a sweet chili sauce. These tenders have a versatile flavor profile that pairs with almost anything.
Can I Use Chicken Thighs Instead?
You can use boneless, skinless chicken thighs if you prefer dark meat. Just slice them into strips similar to tenders. Keep in mind that thighs might take a minute or two longer to cook than breasts. Use your meat thermometer to be sure they are done.
How Do I Keep The Breading From Falling Off?
The key is the dredging order. Flour, then egg, then crumbs. The flour helps the egg stick to the chicken. The egg helps the crumbs stick. Also, make sure you press the panko mixture firmly onto the meat. Do not just roll it loosely. Pressing it down ensures a tight coating.
Do I Have To Use Parmesan Cheese?
If you are dairy free or just do not like cheese, you can skip the Parmesan. You might want to add a pinch more salt or garlic powder to make up for the lost flavor. Nutritional yeast is also a good substitute if you want that savory flavor without dairy.
“`htmlCrispy Air Fryer Chicken Tenders
These crispy Air Fryer Chicken Tenders are golden and crunchy on the outside, juicy on the inside, and ready in about 30 minutes. A no-fuss, family-friendly weeknight dinner that’s tastier and cleaner than takeout.
Requirements
Ingredients
Instructions
- Pat the chicken dry with paper towels. If using chicken breasts, slice them into 1-inch thick strips.
- Set up a dredging station with three shallow bowls. Place flour in the first, a beaten egg in the second, and in the third, combine panko breadcrumbs, grated Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper.
- Working one piece at a time, coat a chicken strip in flour, dip it in the egg, then press it firmly into the panko mixture to coat all sides.
- Preheat your air fryer to 400°F (200°C). Place the coated tenders in a single layer in the air fryer basket, being careful not to overcrowd it. Work in batches if needed.
- Lightly spray the tops of the chicken with olive oil spray. Air fry for 4 minutes.
- Flip the tenders, spray the other side with oil, and air fry for another 3-5 minutes, or until golden brown and cooked through (internal temperature reaches 165°F).
- Serve immediately with your favorite dipping sauce.
Notes
To keep the breading process clean, use one hand for dry ingredients (flour, panko) and the other hand for the wet ingredient (egg).
Don’t skip the oil spray! It’s essential for getting that perfectly golden-brown and crispy crust in the air fryer.
Ensure the chicken tenders are in a single layer and not touching. Proper air flow is key for maximum crispiness.
For the juiciest results, use a meat thermometer and pull the chicken out as soon as it reaches 165°F to avoid overcooking.
Nutrition
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