This air fryer chicken tenders recipe gives you crisp, golden chicken in about 20 minutes of cooking, with less oil than deep frying. The buttermilk marinade keeps the chicken tender, while panko and Parmesan form a crunchy coating.
Why this air fryer chicken tenders recipe works
- The chicken cooks in 10 to 12 minutes.
- Buttermilk and egg help the crumbs cling to every strip.
- Panko breadcrumbs create a crisp coating with a light spray of oil.
- The homemade honey-mustard dip takes 2 minutes to mix.
- You can prepare the chicken ahead and cook it when needed.
Find more quick dishes in our snacks and appetisers and quick and easy recipes.
Recipe details
- Serves: 4
- Preparation: 15 minutes
- Marinating: 15 minutes
- Cooking: 10 to 12 minutes
- Air fryer temperature: 200°C
Ingredients
For the chicken
- 600 g skinless chicken breasts
- 150 ml buttermilk
- 1 medium egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 100 g panko breadcrumbs
- 30 g finely grated Parmesan
- 2 tablespoons plain flour
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Cooking oil spray
For the honey-mustard dip
- 80 g Greek yoghurt or mayonnaise
- 1½ tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- Pinch of black pepper
How to make air fryer chicken tenders
1. Cut the chicken
Pat the chicken breasts dry. Slice each breast lengthways into strips about 2.5 cm wide. Similar-sized pieces will cook at the same rate.
2. Mix the marinade
Whisk the buttermilk, egg, lemon juice, smoked paprika, garlic powder, onion powder, salt and pepper in a large bowl.
Add the chicken and turn until coated. Cover and refrigerate for at least 15 minutes or up to 8 hours.
3. Prepare the crumb coating
Place the flour in one shallow bowl. Mix the panko and Parmesan in a second bowl. Remove each strip from the marinade, let the excess drip off, then coat lightly in flour.
4. Bread the chicken
Press each floured strip firmly into the panko mixture. Turn and press again so the crumbs cover the whole surface. Place the coated pieces on a clean plate.
5. Load the air fryer
Preheat the air fryer to 200°C for 3 minutes. Arrange the chicken in one layer with a little space between each piece. Lightly spray the tops with oil. Cook in batches if your basket is small.
6. Cook until crisp
Air fry for 5 to 6 minutes. Turn the tenders, spray any dry patches, then cook for another 5 to 6 minutes. The coating should be golden and the thickest piece should reach 75°C in the centre.
7. Mix the dip and serve
Stir the yoghurt, Dijon mustard, honey, lemon juice and black pepper in a small bowl. Serve the chicken hot with the dip, lemon wedges and salad.
Tips for crisp chicken tenders
- Do not cut the strips too thick. Pieces around 2.5 cm wide cook quickly without drying out.
- Let excess marinade drip back into the bowl before adding flour.
- Press the panko onto the chicken rather than rolling it loosely.
- Leave space around each tender so hot air can reach the coating.
- Turn the pieces halfway through cooking for even colour.
- Check the thickest piece with a food thermometer.
Oven method
Heat the oven to 220°C, or 200°C fan. Place the coated chicken on a wire rack set over a lined tray. Spray lightly with oil and bake for 18 to 22 minutes, turning once. Check that the centre reaches 75°C.
Easy variations
- Mild: replace the smoked paprika with sweet paprika.
- Spicy: add ½ teaspoon cayenne pepper to the marinade.
- Herby: add 1 teaspoon dried oregano to the panko mixture.
- Without Parmesan: use another 30 g panko and add an extra pinch of salt.
- Gluten-free: use gluten-free flour and crumbs.
Serving ideas
Serve the tenders as a snack, tuck them into wraps or add them to a salad bowl. For a larger meal, pair them with potato wedges, corn or slaw. You may also like our butter chicken recipe or classic fish and chips recipe.
Storage and reheating
Cool leftover chicken and refrigerate it in a covered container for up to 3 days. Reheat in the air fryer at 180°C for 4 to 6 minutes until piping hot. A microwave will warm the chicken but soften the coating.
You can freeze cooked tenders for up to 2 months. Freeze them in one layer first, then transfer them to a freezer container. Reheat from frozen at 180°C for 10 to 12 minutes, checking the centre before serving.
Frequently asked questions
Can I skip the marinating time?
You can bread the chicken straight away, but 15 minutes in the buttermilk improves the texture and seasoning.
Why did the coating fall off?
The chicken may have carried too much marinade into the flour, or the crumbs were not pressed on firmly. Handle the coated strips gently when turning them.
Can I use chicken thighs?
Yes. Use boneless, skinless thigh meat cut into even strips. It may need an extra 2 minutes, so check for a centre temperature of 75°C.
Can I prepare the tenders ahead?
Marinate the chicken for up to 8 hours. Bread it shortly before cooking so the coating stays crisp.
What can I use instead of buttermilk?
Mix 150 ml milk with 2 teaspoons lemon juice. Leave it for 5 minutes before using.