Hey there, friend! You know those days when you want something delicious but just can’t be bothered with a ton of fuss? That’s when my Easy Air Fryer Chicken Tenders recipe comes to the rescue. I remember the first time I made these; my kids were bouncing off the walls, and I was desperately trying to find something quick yet tasty. Turns out, these were a big hit—not only with the kiddos but also with my husband, who can be quite the picky eater! (Bless his heart.)
Why You’ll Love This
I make this recipe when I need a quick dinner that doesn’t sacrifice flavor—because who has time to spare these days? It’s a lifesaver when you’ve got hungry mouths to feed and only a short window before the ‘hangry’ hits. My family goes crazy for these because they’re crispy on the outside, juicy on the inside. Plus, it’s a hands-off cooking process once it’s in the air fryer, leaving me time to referee whatever kid chaos is happening (or sneak a moment for myself!).
Ingredients
- 1 lb chicken tenders (or you can cut chicken breasts into strips)
- 1 cup breadcrumbs (I’ve used panko before for extra crunch!)
- 1/2 cup flour (any all-purpose flour works, but I’ve cheated with gluten-free and it was just fine)
- 1 tsp paprika (or chili powder if you’re feeling spicy)
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 eggs, beaten (sometimes I skip the extra egg whites)
Directions
- Preheat your air fryer to 400°F (or 200°C if you’re metric-minded). This is where I usually have a good sip of my tea!
- Set up your breading station: flour on one plate, eggs in a shallow dish, breadcrumbs mixed with paprika, garlic powder, salt, and pepper on another plate.
- Coat each chicken tender in flour, then dip in egg, and finally roll in the breadcrumb mixture. Don’t worry if it gets a bit messy; it always does for me!
- Place the tenders in the air fryer basket in a single layer—don’t overcrowd them, or they’ll end up soggy.
- Cook for 10-12 minutes, flipping halfway through. This is when I usually sneak a taste!
Notes
I found out (the hard way) that if you use too much flour, the coating won’t stick well. Also, if you’re out of breadcrumbs, crushed cornflakes make a surprisingly good substitute.
Variations
Once, I tried adding Parmesan cheese to the breadcrumbs, and it was a hit! But my experiment with coconut flour wasn’t as successful—stick to the traditional flour unless you’re feeling adventurous.
Equipment
If you don’t have an air fryer, you can use an oven at 425°F, but it takes a bit longer. Or use a rack to keep them crispy!
Storage Information
Leftovers can be stored in the fridge for a couple of days, but honestly, in my house, it never lasts more than a day! Reheat them in the air fryer for a quick crisp.
Serving Suggestions
We often serve these with a side of homemade fries or a fresh salad. My kids love dipping them in honey mustard sauce—it’s become a bit of a tradition!
Pro Tips
I once tried rushing the breading process, and regretted it—take your time so the flavors really stick. And don’t worry if your first batch is a bit different; cooking’s a journey not a destination.
FAQ
Can I use chicken thighs instead? Absolutely! Just cut them into strips, but remember they might take a bit longer to cook.
Do I need to spray the basket with oil? I usually don’t, but if you’re worried about sticking, a light spray won’t hurt.
Can I freeze these? You sure can! Freeze them on a baking sheet first, then transfer to a bag. Just reheat in the air fryer straight from the freezer.
