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Air Fryer Chicken Tenders create an easy option to fried chicken tenders but still a tender piece of chicken that is crispy on the outside. The panko breadcrumb crust creates a crunchy crust on the chicken, but you can sub in regular breadcrumbs, and has great flavor from the spices. These are a kid approved and an adult favorite!
These air fryer chicken tenders are crispy on the outside, juicy on the inside, and ready in about 20 minutes with almost no cleanup. A panko and Parmesan crust gives them serious crunch without deep frying, and the spice blend makes them flavorful enough for adults while still being totally kid-approved. Weeknight dinner, lunchbox filler, game day snack, these do it all.
I use an olive oil dredge instead of an egg wash, which keeps the coating light and gives the outside that golden, crackly crust that makes these so satisfying. You can keep the spices classic or take them in a Mediterranean direction with za’atar and smoked paprika. Either way, the air fryer does the heavy lifting in under 20 minutes. If you like chicken tenders you also might like these Crispy Coconut Chicken Tenders (Baked + Kid-Approved), Air Fryer Coconut Chicken Tenders or these Easy Baked Chicken Tenders (Extra Crispy!).
Why This Recipe Works
Panko breadcrumbs instead of regular breadcrumbs create a coarser, crunchier coating that crisps up beautifully in the air fryer’s circulating heat. Regular breadcrumbs tend to go soft faster. The Parmesan adds a salty, savory layer to the crust that makes these taste like way more than five ingredients.
The olive oil dredge is the move here. Instead of dipping in egg and then breadcrumbs, you coat the chicken in olive oil first. The oil helps the panko adhere and promotes even browning without the heaviness of a battered coating. It also makes cleanup significantly easier.
Air frying at 400F gives you the heat you need to get the crust genuinely crispy before the inside overcooks. These are done in 10 to 15 minutes total, which means dinner is actually on the table fast.
Table of Contents
- Recipe Ingredients
- Ways to Modify These Air Fryer Chicken Tenders
- How to Make Air Fryer Chicken Tenders
- How to Get Them Crispy Every Time
- Common Mistakes to Avoid
- What Should I Serve with these Air Fryer Chicken Tenders Recipe?
- Buffalo Chicken Tenders Variation
- Storage and Reheating
- Recipe FAQ
- More Chicken Recipes
- Air Fryer Chicken Tenders Recipe
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Chicken Tenders: You can usually find chicken tenderloins at most grocery stores. I buy about 1 1/2 pounds for this recipe and it feeds 4-5 people. No tenderloins on hand? Boneless skinless chicken breast works too, just slice it into strips about the same size so they cook evenly. You can easily double this recipe.
- Breadcrumbs: I like to use panko bread crumbs because I think it adds more texture and helps to create crispy chicken tenders. You can also use regular breadcrumbs if you want
- Parmesan Cheese: The Parmesan cheese helps to add savory flavor to the chicken and works well to create the crust we all love so much on chicken tenders. I use shredded Parmesan cheese but you can use grated too.
- Spices: The spice combination I use is thyme, garlic powder, parsley and paprika. You can also use Italian seasoning in place of the thyme to get a more herby flavor and if paprika isn’t your thing leave it out. I also like different spices like chili powder, onion powder or cayenne pepper.
Ways to Modify These Air Fryer Chicken Tenders
- Spices: Swap the thyme and paprika for za’atar and smoked paprika for a Mediterranean take, or use chili powder, onion powder, or cayenne pepper if you want more heat.
- Protein: Use boneless, skinless chicken breasts sliced into strips, or chicken thighs cut the same way, if tenderloins aren’t available.
- Breadcrumbs: Swap panko for regular breadcrumbs if that’s what you have, though the crust will be softer and less crunchy.
- Cheese: Leave out the Parmesan for a dairy-free version, or swap in nutritional yeast for a similar savory boost.
- Coating: Skip the olive oil dredge and use melted butter instead for a richer, slightly heavier crust.
- Gluten-Free: Use a gluten-free panko or crushed rice cracker crumb in place of regular panko. The rest of the ingredients, chicken, Parmesan, oil, and spices, are naturally gluten-free, so this one swap is all it takes.
- Application Method: Prefer less mess? Skip the dredge bowls and use an oil spray instead. Spray both sides of the chicken lightly, then press into the breadcrumb mixture. It’s quicker cleanup with a slightly lighter crust than the full dredge.
How to Make Air Fryer Chicken Tenders
Step 1. Mix the Breading: In a shallow bowl mix the panko breadcrumbs, Parmesan cheese, thyme, parsley, paprika, salt and pepper and stir to combine. Stir aside.
Step 2. Add Olive Oil to Bowl: Pour the 1/4 cup olive oil into another shallow bowl.
Step 3. Dredge Chicken: Dredge the chicken in the olive oil and then into the breadcrumb mixture making sure both sides are coated.
Step 4. Air Fry the Chicken: Preheat air fryer to 400F. Work in batches and place chicken tenders in the air fryer basket and air fry for about 6 minutes per side, or until the outside is crispy and golden brown and the chicken reaches an internal temperature of 165 degrees F. Mine usually take between 10-15 minutes total to cook.
Expert Tip: You want to make sure that the homemade chicken strips aren’t touching in the air fryer and have a small space between each one.
Step 5. Remove and Serve: Remove from the air fryer and sprinkle with fresh parsley if you want and serve warm with your favorite dipping sauce like hot sauce, buffalo sauce, homemade ranch dressing, bbq sauce, ketchup or your favorite dipping sauces. These pair great with french fries and veggies.
How to Get Them Crispy Every Time
Getting crispy air fryer chicken tenders is mostly about airflow and heat. Here is what makes the difference:
- Do not crowd the basket. The air fryer works by circulating hot air around the food. If the tenders are touching or overlapping, they steam instead of crisp. Cook in batches if needed, and leave a little space between each piece.
- Preheat the air fryer. Just like an oven, a cold air fryer leads to uneven cooking. Give it 3 to 5 minutes to come up to temperature before the chicken goes in.
- Use panko over regular breadcrumbs. Panko is larger and coarser, which creates more surface area for crisping. Regular breadcrumbs pack tighter and tend to stay soft.
- Do not skip the olive oil coat. Dry breadcrumbs on dry chicken will not brown properly. The olive oil is what gives the crust its golden color and crunch.
- Flip halfway through. Six minutes per side gives you even browning on both faces. Skipping the flip means one side stays pale.
Common Mistakes to Avoid
- Skipping the preheat. Cold air fryer = uneven crust. Always preheat to 400F before adding the chicken.
- Overcrowding the basket. This is the most common reason tenders come out soft instead of crispy. One layer with space between each piece is non-negotiable.
- Using too little olive oil. You want the chicken fully coated so the panko sticks and browns. A light drizzle is not enough, dredge fully.
- Cooking from frozen without adjusting time. Frozen tenders need an additional 5 to 8 minutes. Check internal temp rather than going by time alone.
- Not checking internal temperature. The only reliable way to know they are done is a meat thermometer reading 165F at the thickest point. Cut-and-peek method dries them out.
What Should I Serve with these Air Fryer Chicken Tenders Recipe?
- I love salads with all of my meals. Some of our favorites are this Lemon Arugula Salad with Pine Nuts, Kale Salad with Lemon Dressing or this Shaved Brussels Sprout Salad.
- Vegetable side dishes are always a nice addition with chicken tenders. I enjoy these Mediterranean Roasted Vegetables, or Turmeric Cauliflower.
- Potatoes are another great addition to these chicken tenders. I like these Spicy Lebanese Potatoes, Lemon Cilantro Roasted Potatoes or these Crispy Garlic Roasted Potatoes.
Buffalo Chicken Tenders Variation
Want to turn these into buffalo chicken tenders? Toss the cooked tenders in buffalo sauce right after they come out of the air fryer, while they’re still hot so the sauce clings well. Serve with ranch or blue cheese dressing and celery sticks on the side for a full buffalo chicken plate.
Storage and Reheating
- Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
- To reheat and get the crust crispy again, the air fryer is your best option. Reheat at 375F for 3 to 4 minutes, flipping once halfway through. This brings the crust back to life without drying out the chicken. A skillet over medium heat also works well. Avoid the microwave, it makes the coating soft and the chicken rubbery.
- These also freeze well. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. Reheat from frozen in the air fryer at 375F for 8 to 10 minutes, flipping once.
Recipe FAQ
Yes, but they’ll need extra time in the air fryer. Add 5 to 8 minutes to the cook time and check the internal temperature rather than relying on time alone, since frozen tenders cook less evenly than thawed ones.
Don’t crowd the basket, preheat the air fryer, and make sure the chicken is fully coated in olive oil or oil spray before breading. All three matter, but overcrowding is the most common reason tenders turn out soft instead of crispy.
You can bread the chicken up to a few hours ahead and keep it in the fridge until you’re ready to air fry. They’re best cooked fresh, but leftovers reheat well in the air fryer if needed.
The most reliable way is a meat thermometer reading 165F at the thickest part of the tender. The outside should also be golden brown and crispy on both sides.
Yes, though the crust will be softer and less crunchy than with panko. Panko’s coarser texture creates more surface area for crisping in the air fryer.
More Chicken Recipes
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Air Fryer Chicken Tenders
Ingredients
- 1 cup panko breadcrumbs {or you can use regular breadcrumbs}
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 pounds chicken tenderloins
- 1/4 cup olive oil
Instructions
- In a shallow bowl mix the panko breadcrumbs, Parmesan cheese, thyme, parsley, paprika, salt and pepper and stir until combined. Set aside.
- Pour the 1/4 cup olive oil into another shallow bowl.
- Dredge the chicken in the olive oil and then into the dry ingredients making sure both sides are coated.
- Preheat air fryer to 400F.
- Work in batches to cook the chicken for about 6 minutes per side, or until the outside is crispy and the chicken reaches an internal temperature of 165 degrees F. You want to make sure that the chicken tenders aren’t touching in the air fryer and have a small space between each one.
- Remove from the air fryer and sprinkle with fresh parsley if you want and serve warm with ketchup or honey mustard dipping sauce.
Notes
- This recipe makes about 14 to 16 tenders from 1½ pounds of chicken, or roughly 4 servings of 3 to 4 tenders each.”
- Do not crowd the basket, cook in batches for the crispiest results.”
- Chicken is done when internal temperature reaches 165F.”
- To reheat, air fry at 375F for 3 to 4 minutes.”
- For a Mediterranean version, substitute za’atar and smoked paprika for the thyme and paprika.”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The seasoning in this recipe is the best of the many we have tried! Delicious!
I am so happy to hear that!
Fantastic recipe
and so easy!
Thanks!
Made these Air Fryer Chicken Tenders for dinner tonight. Using olive oil worked out great. This recipe was easy to make and came out delicious.
Glad you liked it! Thanks for sharing.