Air Fryer Chicken Tenders
These are whole chicken tenders, not bite-size pieces, breaded the classic way in seasoned flour, egg and panko. The one change for the air fryer is rubbing a little oil into the crumbs before breading. Every crumb gets a thin coat, so the crust turns evenly golden in the basket without dry, dusty patches. The seasoning stays mild for kids, and a stir-together honey mustard dip goes alongside.
Published
- Prep Time
- 15 mins
- Cook Time
- 22 mins
- Total Time
- 37 mins
- Servings
- 4 servings
How do you make Air Fryer Chicken Tenders?
To make chicken tenders in the air fryer, coat 600 g of chicken tenders in seasoned flour, then beaten egg, then panko rubbed with 2 tbsp oil. Air fry in a single layer at 200°C (400°F) for 10-12 minutes, turning halfway, until deep golden and the thickest tender reaches 74°C (165°F). Serve with a honey mustard dip made from yogurt, mayonnaise, honey and Dijon.
- Total time
- 37 mins
- Calories
- 470 per serving
- Protein
- 43 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Air frying
Ingredients
Chicken
Breading
Honey mustard dip
Equipment
Air fryer · 3 shallow dishes · Tongs · Instant-read thermometer · Oil spray bottle
Quick Directions
Make the dip
Stir the yogurt, mayonnaise, honey and mustard together in a small bowl until smooth.
Prepare the chicken
Pat the chicken tenders dry with paper towels.
Set up the breading
Mix the flour, paprika, garlic powder, onion powder, 1/2 tsp of the salt and the pepper in the first shallow dish.
Bread the tenders
Coat each tender in the seasoned flour and shake off the excess.
Preheat
Preheat the air fryer to 200°C (400°F) for 3-5 minutes.
Air fry
Spray the basket lightly with oil.
Serve
Keep the first batch warm in a 90°C (200°F) oven while the second cooks, or put it back in the basket with the second batch for the last minute.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer chicken tenders.
Make the dip
Stir the yogurt, mayonnaise, honey and mustard together in a small bowl until smooth. Cover and refrigerate until you serve.
Prepare the chicken
Pat the chicken tenders dry with paper towels. If a tender has a tough white tendon at one end, you can pull it out by gripping it with a paper towel and sliding a fork down it. If you are using chicken breasts, cut them into strips about 2 cm thick so they cook in the same time.
Set up the breading
Mix the flour, paprika, garlic powder, onion powder, 1/2 tsp of the salt and the pepper in the first shallow dish. Beat the eggs with the milk in the second. In the third, rub the panko, oil and remaining 1/4 tsp salt together with your fingertips until every crumb looks lightly coated, like damp sand.
Bread the tenders
Coat each tender in the seasoned flour and shake off the excess. Dip it in the egg and let the extra drip off, then press it firmly into the panko on all sides. Lay the breaded tenders on a plate or rack and leave them for 5 minutes while the air fryer heats, which helps the coating set.
Preheat
Preheat the air fryer to 200°C (400°F) for 3-5 minutes.
Air fry
Spray the basket lightly with oil. Add the tenders in a single layer with space between them, usually 5 or 6 per batch, and spray any spots where dry flour shows through. Air fry for 10-12 minutes, turning them gently with tongs halfway, until the crust is deep golden and the thickest tender reaches 74°C (165°F) on an instant-read thermometer. The juices should run clear with no pink in the middle.
Serve
Keep the first batch warm in a 90°C (200°F) oven while the second cooks, or put it back in the basket with the second batch for the last minute. Serve the tenders hot with the honey mustard dip, or with ketchup, barbecue sauce or ranch.
Recipe Tips
- Rubbing oil into the panko does more than spraying alone. Spray tends to miss spots, and any crumbs it misses stay pale and dry.
- Use one hand for the flour and panko and the other for the egg. Your fingers stay cleaner and the coating goes on more evenly.
- Tenders vary a lot in size, so check the temperature of the biggest one. Small ones may be done a minute or two sooner.
- Leave the tenders alone until halfway. Turning them too early can tear the crust before it has set.
- Kids can help with the breading. Wash hands, boards and dishes with hot soapy water after handling raw chicken.
Variations
- Parmesan crust: replace 30 g of the panko with 30 g finely grated parmesan, stirred in after the oil.
- Spicy: add 1/2 tsp cayenne to the flour and a few dashes of hot sauce to the eggs.
- Cornflake crust: swap the panko for 100 g crushed cornflakes, about 3 cups before crushing. For gluten-free tenders, use cornflakes labelled gluten-free and a gluten-free flour blend.
Nutrition (per serving)
| Calories | 470 |
|---|---|
| Protein | 43 g |
| Carbs | 33 g |
| Fat | 17 g |
| Saturated fat | 3.2 g |
| Fibre | 1 g |
| Sugar | 11 g |
| Sodium | 660 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate cooked tenders within 2 hours in an airtight container for up to 3 days. The dip keeps, covered, for up to 4 days.
- Freezer
- Freeze breaded, uncooked tenders on a lined tray until firm, then bag them for up to 3 months. Air fry from frozen at 190°C (375°F) for 14-18 minutes, turning halfway, until they reach 74°C (165°F). Cooked tenders freeze for up to 2 months.
- Reheat
- Reheat in the air fryer at 180°C (350°F) for 4-5 minutes, or 7-8 minutes from frozen, until hot to 74°C (165°F) in the centre. The microwave makes the crust soft.
Air Fryer Chicken Tenders FAQs
How long do chicken tenders take in the air fryer?
Breaded chicken tenders take 10-12 minutes at 200°C (400°F), turned halfway. They are done when the crust is deep golden and the thickest tender reaches 74°C (165°F). Strips cut thicker than 2 cm from chicken breast may need a couple of minutes more.
How do you keep breading from falling off chicken tenders?
Pat the chicken dry, coat it in flour before the egg, let the excess egg drip off and press the crumbs on firmly. Rest the breaded tenders for 5 minutes before cooking, leave space between them in the basket and wait until halfway before turning them gently with tongs.
Do you need to spray chicken tenders with oil in the air fryer?
Breadcrumbs need some fat to turn golden, or they stay pale and dusty. Rubbing 2 tbsp of oil into the panko before breading coats the crumbs evenly, so you only need a light spray on the basket and on any dry flour spots.
Can you cook frozen chicken tenders in the air fryer?
Yes. Homemade breaded tenders frozen raw take 14-18 minutes at 190°C (375°F), turned halfway. For store-bought frozen tenders, follow the time on the package. Either way, check that the thickest one reaches 74°C (165°F) in the centre.
Can I use chicken breast instead of chicken tenders?
Yes. Cut 2 large boneless, skinless chicken breasts into strips about 2 cm thick and 3 cm wide, then bread and cook them the same way. Check the largest strip with a thermometer, since thicker pieces take a little longer to reach 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
