Crispy Air-Fried Chicken Tenders (Print Version)

Juicy chicken strips coated in a crunchy seasoned crust, air-fried to a golden finish.

# What You'll Need:

→ Chicken

01 - 1.1 lbs chicken tenders or boneless, skinless chicken breasts, sliced into strips

→ Breading

02 - 3/4 cup whole-wheat breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

→ Coating

10 - 2 large eggs
11 - 2 tbsp low-fat milk
12 - Olive oil spray

# How to Make It:

01 - Preheat the air fryer to 400°F and allow it to heat for 5 minutes.
02 - Pat chicken tenders dry using paper towels to remove excess moisture.
03 - In a shallow bowl, whisk together eggs and low-fat milk until combined.
04 - In a separate bowl, combine whole-wheat breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
05 - Dip each chicken strip into the egg wash, letting excess drip off, then press thoroughly into the breadcrumb mixture to adhere.
06 - Place coated chicken tenders in a single layer in the air fryer basket and lightly spray both sides with olive oil.
07 - Air fry chicken tenders for 10 to 12 minutes, turning halfway through, until golden brown and internal temperature reaches 165°F.
08 - Serve the crispy chicken tenders immediately with a preferred dipping sauce.

# Additional Tips::

01 -
  • Golden, shatteringly crispy coating without the deep-fry guilt—it's the best of both worlds.
  • Done in under 30 minutes from cold chicken to hot plate, perfect for weeknight dinners when energy is low.
  • Seasoning is balanced enough to eat plain, but flexible enough for any dipping sauce your heart desires.
02 -
  • Moisture is the enemy of crispiness—wet chicken produces steam instead of a crust, so patience with paper towels upfront saves disappointment later.
  • Don't skip the oil spray; air fryers rely on that circulating heat to brown the coating, and breadcrumbs alone won't give you the golden finish you want.
  • If your first batch comes out soft instead of crispy, your air fryer likely needs a longer preheat or your chicken was too thick—consistency wins over speed every time.
03 -
  • If you don't own an air fryer, a convection oven at 220°C (425°F) for 15–18 minutes gives nearly identical results—the key is the convection setting, which mimics the air fryer's circulating heat.
  • For dairy-free, swap Parmesan for nutritional yeast or just omit it entirely; the spices carry enough flavor that you won't miss it.
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