Save to Pinterest I bought an air fryer on a whim during a January sale, mostly because everyone kept saying how easy it was. For weeks it sat on the counter untouched until one evening I had chicken in the fridge and zero motivation to turn on the oven. I tossed together some breadcrumbs and spices, dunked the chicken, and hoped for the best. Twelve minutes later, I was standing at the counter eating straight from the basket, stunned at how crispy they turned out.
The first time I made these for my sister, she asked if Id ordered takeout. She didnt believe me until I showed her the air fryer basket still warm on the counter. We sat on the floor with a bowl of honey mustard between us, dipping and talking until the plate was empty. Now every time she visits, she texts ahead asking if Ill make the chicken.
Ingredients
- Chicken tenders or boneless, skinless chicken breasts (500 g): Tenders cook faster and stay juicy, but if youre slicing breasts yourself, try to keep the strips even so they finish at the same time.
- Whole-wheat breadcrumbs (75 g): They add a nutty depth that regular breadcrumbs miss, though panko works beautifully if you want extra crunch.
- Grated Parmesan cheese (30 g): This is where the savory magic happens, it crisps up in the heat and adds a slight sharpness that balances the spices.
- Smoked paprika (1 tsp): Dont skip this, it gives the breading a warm, smoky backbone without any actual heat.
- Garlic powder, onion powder, dried oregano (1/2 tsp each): These three together create a flavor that tastes like youve been seasoning chicken your whole life.
- Salt and freshly ground black pepper (1/2 tsp and 1/4 tsp): Season with confidence, the breading needs it to shine.
- Large eggs (2) and low-fat milk (2 tbsp): The milk thins the egg just enough to coat evenly without clumping.
- Olive oil spray: A light mist on both sides makes all the difference between pale and golden.
Instructions
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it warm for 5 minutes. This step ensures the breading starts crisping the moment the chicken goes in.
- Dry the chicken:
- Pat each tender with paper towels until theyre completely dry, moisture is the enemy of crunch.
- Prepare the egg wash:
- Whisk the eggs and milk together in a shallow bowl until smooth and pale yellow.
- Mix the breading:
- Combine breadcrumbs, Parmesan, paprika, garlic powder, onion powder, oregano, salt, and pepper in a second bowl. Use your fingers to break up any clumps.
- Coat the chicken:
- Dip each strip into the egg, let the excess drip off, then press it firmly into the breadcrumb mixture on both sides. Lay each piece on a plate as you go.
- Arrange in the basket:
- Place the tenders in a single layer without overlapping, then spray both sides lightly with olive oil.
- Air fry:
- Cook for 10 to 12 minutes, flipping halfway through, until theyre deep golden and the internal temperature hits 75°C (165°F). The smell will tell you when theyre close.
- Serve immediately:
- Pile them on a plate and bring out whatever dipping sauce makes you happiest.
Save to Pinterest One night I made a double batch and left half on the counter to cool while we ate dinner. My neighbor knocked on the door to return a package, smelled them, and ended up staying for an impromptu plate with a side of ranch. We laughed about how something so simple could turn a random Tuesday into a tiny celebration.
How to Get Extra Crunch
Swap the whole-wheat breadcrumbs for panko and youll hear the difference with every bite. I also like to add a tablespoon of cornstarch to the breading when I want an even thinner, crispier shell that shatters like a cracker.
Make It Your Own
If dairy isnt your thing, nutritional yeast works surprisingly well in place of Parmesan and gives it a cheesy, umami flavor. For a spicy kick, add a pinch of cayenne or a few shakes of hot sauce to the egg wash, just enough to feel it without overwhelming the garlic and paprika.
What to Serve Alongside
These tenders shine next to a big green salad with lemon vinaigrette or a pile of roasted sweet potato wedges. I also love them tucked into a wrap with shredded lettuce, tomato, and a drizzle of tahini for an easy lunch that feels more put-together than it actually is.
- Greek yogurt mixed with lemon juice and dill makes a tangy, creamy dip.
- Honey mustard or sriracha mayo are both crowd favorites.
- If youre feeding kids, ketchup still wins every time.
Save to Pinterest These tenders have become my go-to whenever I want something satisfying without the guilt or the wait. Theyre proof that you dont need a deep fryer or a complicated recipe to make something that feels like a treat.
Common Recipe Questions
- → How do I ensure the chicken stays juicy inside?
Pat the chicken strips dry before coating and avoid overcrowding the air fryer basket for even cooking. Cooking until the internal temperature reaches 75°C (165°F) helps keep them tender.
- → Can I use other types of breadcrumbs?
Yes, panko can be used for extra crunch, or gluten-free alternatives if needed. Adjust seasoning accordingly.
- → What’s a good alternative to Parmesan cheese?
Nutritional yeast works well as a dairy-free substitute, providing a similar savory flavor.
- → Can these be baked instead of air-fried?
Yes, bake in a convection oven at 220°C (425°F) for 15–18 minutes, turning halfway for even browning.
- → What dipping sauces pair nicely with these chicken tenders?
Greek yogurt-based dips, honey mustard, or a light barbecue sauce complement the flavors beautifully.
- → How can I make this dish lower fat?
Using low-fat milk in the coating and spraying olive oil lightly keeps the dish lighter without sacrificing crunch.