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–+ servings
Perfectly golden air fryer chicken tenders stacked high with a crispy panko crust

Air Fryer Chicken Tenders

This recipe provides a rigorously tested blueprint, developed through engineering principles, to eliminate sogginess and achieve a shatteringly crisp texture on air fryer chicken tenders in minimal time.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 291 kcal

Equipment

  • Air fryer
  • Digital probe thermometer
  • Shallow bowls
  • Silicone-tipped tongs

Ingredients
  

Chicken and Coating Components

  • 12 chicken tenders (1 1/4 lbs)
  • 2 large eggs (beaten)
  • 1 teaspoon kosher salt
  • to taste black pepper
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup seasoned panko
  • olive oil spray
  • lemon wedges (for serving)

Instructions
 

Preparation and Dredging

  • Season chicken with salt and pepper. This ensures the flavor is built from the meat upward, rather than just sitting on the surface of the breading.
  • Place egg in a shallow bowl. In a second shallow bowl, combine the bread crumbs and panko.
  • Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a large dish or cutting board.
  • Spray both sides of the chicken generously with oil. Press the panko mixture firmly into the chicken with the palm of your hand to ensure it adheres tightly.

Air Frying Process

  • Preheat air fryer to 400F.
  • In batches, cook the chicken 5 to 6 minutes on each side, until the chicken is cooked through and crispy and golden on the outside. Do not overcrowd the basket; cook in single layers.
  • Use silicone-tipped tongs to flip the chicken halfway through the cooking time to ensure you do not tear the delicate breading before it has fully set.
  • Serve immediately with lemon wedges. Always use a digital meat thermometer to check the thickest part of the largest tender; pull the meat at exactly 165F.

Notes

If you need an egg substitute, whisk together a quarter-cup of buttermilk with a tablespoon of yellow mustard to create a binding slurry. For leftovers, reheat in the air fryer at 375F for 3 to 5 minutes to restore crust integrity; avoid the microwave entirely.

Nutrition

Calories: 291kcalCarbohydrates: 16.5gProtein: 38.5gFat: 7gSodium: 653mgFiber: 1gSugar: 1.5g
Keyword air fryer, crispy coating, double dredge, high heat cooking, panko
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