Crispy and golden on the outside, juicy on the inside, and perfectly seasoned, these Air Fryer Chicken Tenders are a lighter take on a comfort food classic. Easy to make and quick to cook, they’re perfect for weeknight dinners, game-day snacks, or anytime you’re craving a deliciously crunchy bite!

Before You Start Cooking
- This recipe uses chicken tenderloins (also called chicken tenders), the small, tender strips of meat under the chicken breast.
- For the coating, we’re using panko, a light, Japanese-style breadcrumb that turns extra crispy and crunchy in the air fryer with minimal oil. Look for it in the breadcrumb aisle.
- You can serve these chicken tenders with a variety of sauces and sides, making them a versatile addition to your air fryer recipes. (Prefer a spicy version? Try my Air Fryer Buffalo Chicken Bites!)
How to Make Air Fryer Chicken Tenders
Step 1: Prep the Chicken
Before breading, check your chicken tenderloins for a tough white tendon that may be visible at one end. It’s edible but the tendon can be chewy, so it’s best to remove it.
- Lay the tenderloin flat on a cutting board.
- Slide a fork under the tendon, positioning it between two tines.
- Use a paper towel to firmly grip the exposed end of the tendon.
- While holding the fork steady against the chicken, pull the tendon upward with the paper towel. It should slide out cleanly.
Some chicken tenderloins come with the tendon already removed. If you don’t see it at the end when you remove the tenders from the package, you’re ready to move straight to breading.
Step 2: Bread the Tenders
Set up a breading station with three shallow bowls or breading trays:
- Seasoned Flour: Mix together all-purpose flour, garlic powder, onion powder, sweet paprika, seasoned salt (I use Lawry’s original), and freshly ground black pepper.
- Egg Wash: Whisk together a whole egg and a couple of tablespoons of milk.
- Bread Crumbs: Combine panko with garlic and onion powders, paprika, seasoned salt, and pepper.
To bread the chicken tenders, start by lightly coating each tenderloin in the seasoned flour. Then, dip the floured tender into the egg wash, letting any excess drip off into the bowl, and roll the chicken in the seasoned panko.
Be sure to press firmly and pack the panko onto the tenders and ensure that the crumbs adhere, and then very lightly shake off the excess. You shouldn’t see any patches of bare chicken peeking through the coating when you’re finished breading.
Pro Tip: Panko breadcrumbs have a coarser texture than ground spices, so the spices can sometimes settle at the bottom of the bowl. To make sure every piece of chicken is coated with all that flavorful seasoning, give the breadcrumb mixture a toss with your fingers as you bread each tender.
Step 3: Air Fry
Preheat your air fryer to 400°F. If your air fryer doesn’t have a built-in preheating function, check your manual for the recommended heating steps. When using my Ninja air fryers, for example, I simply set the temperature to 400°F and let them run for 3 minutes before adding the food.
Arrange the breaded chicken tenders in a single layer in the air fryer basket. Be sure to leave some space between each piece so the air can circulate properly.
Depending on the size of your air fryer, you may need to cook the tenders in batches. Avoid overcrowding the basket, which can prevent even cooking and crisping.
For reference, I can fit about four tenders at a time in the round Cook & Crisp basket of my Ninja Foodi (shown), and the entire batch of six tenders in the square basket of my 6.5 quart Ninja Pro XL air fryer {affiliate link}.
Lightly spray both sides of the breaded tenders with cooking spray to help them brown and crisp. I like to use a non-aerosol oil sprayer {affiliate link} with high-heat cooking oil like vegetable oil, but store-bought cooking sprays work well too.
Air fry the chicken tenders for 5–6 minutes per side or until they’re golden brown and crispy and reach an internal temperature of at least 165°F in the thickest part. If the tenders look dry when you flip them, give them another light spritz of oil on the second side.
Cooking times can vary depending on the model of your air fryer and the size or thickness of your chicken tenders, so adjust as needed. After cooking, let the chicken fingers rest for 3-5 minutes before serving.
Storing and Reheating
These chicken tenders are at their best when freshly air-fried, with their golden, crispy coating still warm and crunchy. However, if you have leftovers, they can be stored and reheated.
Place the cooled tenders in an airtight container or food storage bag. They’ll keep in the refrigerator for 3–4 days. To reheat, air fry the tenders at 375°F for 5-8 minutes until heated through to 165°F and crisp.
What to Serve with Air Fryer Chicken Tenders
While these Air Fryer Chicken Tenders are delicious on their own, they’re even better served with a flavorful dipping sauce. Some of our favorites are:
- Creamy Dressings: Honey Mustard, Ranch, Buttermilk Blue Cheese, or Russian.
- BBQ Sauce: We like a sweet-tangy sauce to balance the more savory flavors in the breading, such as Sweet Baby Ray’s. My Bacon Bourbon Barbecue Sauce is also a house favorite.
- Other Sauces and Dips: Ketchup or “Mayochup,” Parmesan Garlic Sauce, Sweet and Sour Sauce, Honey Sriracha Sauce, or Dijonnaise.
Choose a dipping sauce that complements the sides you’re serving with your chicken tenders. For example, if you’re pairing them with baked beans or mac and cheese, BBQ sauce is a great choice.
Here are some of our favorite sides to serve with chicken fingers:
- Crispy Classics: French fries, sweet potato fries, tater tots, or onion rings—always a crowd-pleaser. (Plus, I love fries dipped in honey mustard dressing!)
- Comfort Foods: Warm, hearty sides like baked beans, creamy mashed potatoes, or Instant Pot Macaroni and Cheese.
- Veggies: Steamed, sautéed, or roasted vegetables like broccoli, carrots, cauliflower, zucchini, green beans, or a colorful medley of roasted root vegetables.
- Deli-Style Sides: Chilled salads like macaroni salad, orzo salad, potato salad (like my Loaded Potato Salad or lighter Fingerling Potato Salad), or homemade coleslaw.
- Fresh Greens: A crisp classic garden salad, Caesar salad, or refreshing arugula salad. You can also cut up the tenders and use them in a hearty entree salad, like a Crispy Chicken Cobb.
More Air Fryer Recipes
Looking for more ways to cook with your Air Fryer? Check out my full Air Fryer recipe collection.
Air Fryer Chicken Tenders
Ingredients
- 1 pound chicken tenderloins (about 6 tenders), tendons removed
- 1 large egg
- 2 tablespoons milk
- 1/4 cup all-purpose flour
- 1 cup unseasoned panko breadcrumbs
- 1 to 1-1/2 teaspoons Lawry's original seasoned salt , divided
- 1 teaspoon sweet paprika , divided
- 1 teaspoon onion powder , divided
- 1 teaspoon garlic powder , divided
- 1 teaspoon freshly-ground black pepper , divided
- neutral, high-heat cooking oil spray
- dipping sauces , such as ketchup, honey mustard, ranch dressing, or BBQ sauce
Instructions
- Preheat your air fryer to 400°F. Prepare 3 shallow bowls or trays for breading.
- In the first bowl, combine the flour with 1/2 teaspoon seasoned salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper.
- In the second bowl, whisk the egg together with the milk.
- In the third bowl, combine the panko with 1/2 to 1 teaspoon seasoned salt (see note below), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper.
- Dip the chicken tenderloins first into the flour mixture, dredging them on all sides. Then, dip them into the egg mixture, letting any excess egg wash drip off. Finally, bread the tenderloins in the panko mixture, pressing to adhere the crumbs. As you're working, continually stir and fluff up the panko to re-incorporate any of the seasonings that have settled in the bowl.
- Add the breaded chicken to your air fryer basket in a single layer, leaving some space around them for air to circulate. Lightly spray both sides of the chicken with cooking spray (I use vegetable oil in my non-aerosol oil mister). Depending on the size of your air fryer basket, you might need to cook the chicken tenders in batches.
- Cook for 10-12 minutes, flipping the chicken halfway through (see note below). If the tenders look dry when you flip them, lightly spray them with a little more oil. When ready, the tenders should be crispy and the internal temperature should read 165F on an instant-read thermometer inserted into the thickest part of the tenders.
- Let rest for 3-5 minutes and serve with your favorite dipping sauces and sides.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.