Classic Chicken Tenders
Classic Chicken Tenders are made with buttermilk-marinated chicken, panko breadcrumbs, and smoked paprika; air fry at 400°F for 14 minutes until golden with a shattering crust.
Saved in this browser. View saved recipes
Method
- 1
Soak tenders in buttermilk with salt for at least 30 minutes (up to overnight).
- 2
Mix flour with garlic powder, paprika, and onion powder in one bowl. Panko in another.
- 3
Remove tenders from buttermilk. Dredge in seasoned flour, shake off excess, then press into panko.
- 4
Spray both sides with oil. Air fry at 400°F for 6-7 minutes per side until golden and 165°F internal.
- 5
Serve with honey mustard, BBQ sauce, or ranch.
Pro tip. The buttermilk soak tenderizes the meat and helps the breading stick. Don't skip it — plain tenders taste dry and the coating falls off.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 25 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 300 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 370°F for 3-5 minutes. Don't overlap. Flip once at the halfway point. Full reheat guide for chicken tenders.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
