Crispy Air Fryer Chicken Tenders (Printable Version)

Juicy chicken strips with a crispy coating, air fried to perfection and served with ketchup.

# Ingredient List:

→ Chicken

01 - 1.1 lbs chicken tenders or chicken breast, cut into strips

→ Breading

02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/3 cup grated Parmesan cheese (optional)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon ground black pepper

→ To Serve

10 - 1/2 cup ketchup

# Step-by-Step Instructions:

01 - Heat the air fryer to 400°F for 3 minutes.
02 - Set up three shallow bowls: fill the first with flour, the second with beaten eggs, and the third with a mixture of panko, Parmesan (if used), garlic powder, paprika, salt, and pepper.
03 - Dredge each chicken strip in flour, shake off the excess, dip into eggs, then coat thoroughly with the breadcrumb mixture.
04 - Place breaded chicken tenders in a single layer inside the air fryer basket and spray lightly with oil for enhanced crispiness.
05 - Cook for 10 to 12 minutes, turning halfway through, until coating is golden and chicken reaches an internal temperature of 165°F.
06 - Immediately serve the crispy tenders with ketchup on the side.

# Tips from hearthlykitchen:

01 -
  • They're genuinely crispy outside and juicy inside without a hint of sogginess or greasiness.
  • Prep is under fifteen minutes, which means you can answer homework questions while the air fryer does the heavy lifting.
  • Every single person at your table, from picky eaters to adventurous cooks, will ask for seconds.
02 -
  • Don't skip the preheat step or you'll end up with unevenly cooked tenders that are pale instead of golden.
  • Frozen chicken takes a few minutes longer and won't get as crispy, so thaw if you want the best results.
  • Oil spray matters more than you'd think, especially if your air fryer is on the smaller side.
03 -
  • A meat thermometer is worth its weight in gold, it removes all the guesswork about whether the chicken is done inside.
  • Pressing the breadcrumb mixture onto each strip with your fingertips creates a thicker, crunchier crust that doesn't fall off during cooking.

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