Dinner

Air-Fryer Chicken Tenders Recipe

ByHarry Bern February 9, 2026February 9, 2026

Introduction

Air-fryer chicken tenders are a quick and healthier alternative to traditional fried chicken. These crispy, golden tenders are perfect for a family meal or game-day snack, and they pair wonderfully with your favorite dipping sauces.

A white round plate displays six pieces of golden-brown, crispy breaded chicken tenders arranged in a loose cluster, showing a rough, crunchy texture with small crumbs scattered around. On the left side of the plate sits a small white ramekin filled with thick, dark red barbecue sauce, smooth and glossy in texture. The plate rests on a white marbled textured surface, enhancing the warm tones of the chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken tenders or boneless, skinless chicken breasts cut into 1-inch strips
2 teaspoons kosher salt (such as Diamond Kosher), plus more for seasoning
Black pepper
2 large eggs
2 teaspoons Dijon mustard
1 1/2 cups panko bread crumbs
2 teaspoons sweet paprika
Nonstick cooking spray
Lemon wedges, for serving (optional)
BBQ sauce, ranch dressing or ketchup, for dipping (optional)

Instructions

Step 1: Heat your air fryer to 400 degrees Fahrenheit if preheating is recommended for your model.
Step 2: Pat the chicken tenders dry with paper towels. Season all over with salt and pepper. For extra flavor, you can season and leave them uncovered in the refrigerator for up to 12 hours.
Step 3: In a medium bowl, whisk together the eggs and Dijon mustard. In another medium bowl or shallow dish, combine the panko bread crumbs, paprika, 1 1/4 teaspoons salt, and a pinch of black pepper.
Step 4: Dip each chicken strip into the egg mixture, letting excess drip off. Then roll it in the seasoned panko, pressing gently to help the breadcrumbs stick. Place the breaded tenders on a large plate.
Step 5: Lightly spray both sides of the tenders with nonstick cooking spray. Arrange as many tenders as will fit in a single layer in the air fryer basket. For smaller baskets, cook in batches. Keep cooked tenders warm covered with foil while cooking the rest.
Step 6: Cook the tenders for 10 to 12 minutes, flipping halfway through, until the coating is golden and crispy and the chicken is fully cooked. Serve with lemon wedges and your favorite dipping sauces, if desired.

Tips & Variations

For extra crispiness, spray the tenders again halfway through cooking.
Try substituting smoked paprika for sweet paprika to add a smoky flavor.
Use gluten-free panko crumbs if you’re avoiding gluten.
Marinate chicken strips in buttermilk before breading for tender, juicy results.

Storage

Store leftover cooked chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the air fryer at 350 degrees Fahrenheit for 3-5 minutes to restore their crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

A white plate holds five pieces of crispy golden-brown breaded chicken tenders arranged loosely, showing their rough, crunchy texture with small browned crumbs around them. On the left side of the plate, there is a small white cup filled with smooth, shiny, dark red dipping sauce. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken tenders for this recipe?

It’s best to use thawed chicken tenders for even cooking and proper browning. If using frozen, thaw completely in the refrigerator before breading and air frying.

How do I know when the chicken tenders are fully cooked?

Cook until the internal temperature reaches 165 degrees Fahrenheit and the coating is golden brown and crispy. You can use a meat thermometer for accuracy.