Crispy Air-Fried Chicken Tenders (Printable View)

Juicy chicken strips with seasoned crunchy crust, air-fried to golden crisp for a healthier twist.

# What You’ll Need:

→ Chicken

01 - 1.1 lbs boneless, skinless chicken tenders or chicken breasts, sliced into strips

→ Breading

02 - 3/4 cup whole-wheat breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

→ Coating

10 - 2 large eggs
11 - 2 tbsp low-fat milk
12 - Olive oil spray

# How To Make It:

01 - Set air fryer to 400°F and preheat for 5 minutes.
02 - Pat chicken strips dry using paper towels.
03 - Whisk together eggs and low-fat milk in a shallow bowl.
04 - In a separate bowl, stir breadcrumbs, Parmesan, paprika, garlic powder, onion powder, oregano, salt, and pepper until evenly mixed.
05 - Dip each chicken strip into the egg mixture, allowing excess to drip off, then press into breadcrumb mixture until fully coated.
06 - Place coated chicken tenders in a single layer inside the air fryer basket and lightly spray both sides with olive oil.
07 - Cook for 10 to 12 minutes at 400°F, flipping halfway through, until golden brown and internal temperature reaches 165°F.
08 - Remove and serve immediately with preferred dipping sauce.

# Best Practices:

01 -
  • Chicken tenders that crunch like they came from a drive-thru, but made with actual care in your own kitchen.
  • Ready in less than 30 minutes, including the time to preheat, which means weeknight dinners stop feeling like a compromise.
  • Naturally high in protein and surprisingly lean, so you can enjoy without the guilt that usually comes with fried chicken.
02 -
  • The single biggest mistake is skipping the paper towel step or not spraying generously enough with oil—moisture and air circulation are everything in an air fryer.
  • If your coating isn't browning, your tenders are likely too close together or too crowded in the basket; work in batches if needed rather than compromising the texture.
03 -
  • Room-temperature or chilled chicken cooks more evenly than cold-straight-from-the-fridge pieces—give them 10 minutes on the counter before breading.
  • Keep the coated tenders on a plate in the fridge for 15–20 minutes before air frying; the coating sets better and sticks more reliably during cooking.
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