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Crispy golden chicken tenders with fries and ketchup, similar to these air fryer chicken tenders
Chef Emma

Air Fryer Chicken Tenders

Chicken tenderloins soaked in buttermilk, dredged in seasoned flour, pressed into crushed cornflakes and panko, sprayed with oil and air fried until crunchy, golden and 165°F inside.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken and buttermilk soak
  • 1 1/2 lb chicken tenderloins 680 g, 10 to 12 pieces, or breasts cut into 3/4-inch strips
  • 1 cup buttermilk 240 ml
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1 tsp hot sauce optional
Seasoned flour
  • 1/3 cup all-purpose flour 40 g
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp smoked or sweet paprika
  • 1/2 tsp Diamond Crystal kosher salt
  • 1/2 tsp black pepper
Crunch coating
  • 2 cups cornflakes 56 g, coarsely crushed (about 3/4 cup crumbs)
  • 1/2 cup panko breadcrumbs 30 g
  • 2 tsp neutral oil spray about 9 g in total, such as avocado or canola

Equipment

  • Air fryer (5- to 6-quart basket or oven style)
  • 2 shallow dishes
  • Zip-top bag and rolling pin
  • Oil mister or spray bottle
  • Wire rack and sheet pan
  • Instant-read thermometer

Method
 

  1. Pat the chicken dry and pull out any white tendons. Mix the buttermilk, 1 tsp salt and hot sauce, add the chicken and refrigerate 30 minutes to 4 hours.
  2. Whisk the flour, garlic powder, onion powder, paprika, 1/2 tsp salt and pepper in one shallow dish. Mix the crushed cornflakes and panko in a second dish.
  3. Lift each tender from the buttermilk and let the excess drip off. Dredge in the seasoned flour, dip back into the buttermilk, then press firmly into the crumbs on both sides. Set on a wire rack.
  4. Rest the coated tenders 10 minutes while the air fryer heats to 400°F (200°C).
  5. Spray the basket and add the tenders in a single layer without touching (about half per batch in a 5- to 6-quart basket). Spray the tops until no dry crumbs show.
  6. Air fry 5 to 6 minutes, flip, spray any dry spots and cook 4 to 6 minutes more, until deep golden and the thickest piece reads 165°F (74°C).
  7. Hold the first batch on a wire rack in a 200°F (95°C) oven while you cook the rest. Serve with dipping sauces.

Notes

Total time includes the 30-minute buttermilk soak. For frozen store-bought tenders, see the time chart in the post. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat in the air fryer at 375°F (190°C) for 4 to 5 minutes, to 165°F (74°C). Discard the soaking buttermilk. Calories are an estimate per serving, without dipping sauce, from USDA FoodData Central values.