American
Air Fryer Chicken Tenders
Chicken strips take an egg and seasoned breadcrumb coating, then air fry until the crust is brown and the center hits 165°F. A light spray of oil is what makes the crumbs crisp in a basket.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The crust is breadcrumbs and oil spray, not a deep fryer.
- You flip so both sides brown.
- 165°F is the check, not the color of the crumbs.
- A small basket means two batches, written into the method.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the chicken dry and season with half the salt.
- 2
Beat the egg with the water. Stir the panko, paprika, garlic powder, pepper, and remaining salt.
- 3
Dip each piece in egg, then press it into the crumbs.
- 4
Preheat the air fryer to 400°F for 3 minutes.
- 5
Lay the tenders in a single layer and spray the tops with oil. Leave space between them. Cook the rest as a second batch.
- 6
Air fry 6 minutes, flip, spray the second side, and air fry 4 to 6 minutes more, until the coating is browned and the thickest piece reaches 165°F.
Pro tips
- Press the crumbs on. A loose coating falls through the basket.
- The second batch needs the same time. Do not assume the hot basket shortens it by much.
- Hold the first batch on a rack, not in a covered bowl, or the steam softens the crust.
Easy substitutions
- Panko
- Crushed cornflakes
- Chicken tenders
- Breast cut into strips
- Paprika
- Italian seasoning
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Air fry at 360°F for 3 to 5 minutes, until hot and 165°F again if you are being careful with leftovers.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 36 g
- Carbs
- 16 g
- Fat
- 11 g
- Fiber
- 1 g
Moderate · Air Fryer · Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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