I’m sharing my Air Fryer Chicken Tenders recipe with panko breadcrumbs to make weeknight dinners easier and get the whole family on board.

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I test easy dinners a lot and this one still threw me for a loop. Pairing chicken tenderloins with panko breadcrumbs created a crunch that made me stop and stare, like wait is this really that good.

The outside gets crazy crisp while the inside stays juicy, not dry like so many quick recipes. It reads familiar but then surprises you, the kind of recipe that makes you wanna double check your notes.

I keep it saved as Air Fryer Chicken Tenders in my folder because every time I make it someone asks for the secret, even though if you listen closely you can tell.

Ingredients

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Chicken tenderloins, rich in lean protein, helps muscle repair and keeps you full
Panko breadcrumbs, crunchy coating adds carbs and texture, lighter than regular crumbs
Parmesan cheese, adds umami and salt, some calcium and protein but kinda fatty
Eggs bind the crumbs, great source of protein and essential nutrients like choline
Olive oil or melted butter, toss crumbs for crispiness, adds healthy fats and flavor
Garlic and onion powder, give savory depth, low cal, boosts taste without extra salt
Lemon wedges and parsley, brightens flavors, adds vitamin C and fresh color

Ingredient Quantities

1 1/2 pounds chicken tenderloins (about 680 g) trimmed

1 1/2 cups panko breadcrumbs

1/4 cup grated Parmesan cheese (optional but really good)

1/2 cup all purpose flour

2 large eggs

1/4 cup milk or buttermilk, whichever you’ve got

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper (optional for heat)

2 tablespoons olive oil or melted butter to toss with crumbs

Cooking spray for the air fryer basket

Lemon wedges and chopped fresh parsley for serving, optional

How to Make this

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1. Trim any fat from 1 1/2 pounds chicken tenderloins and pat them very dry with paper towels, then sprinkle all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. Set up a dredging station: bowl 1 = 1/2 cup all purpose flour; bowl 2 = 2 large eggs beaten with 1/4 cup milk or buttermilk; bowl 3 = 1 1/2 cups panko breadcrumbs mixed with 1/4 cup grated Parmesan (optional), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika and 1/4 teaspoon cayenne pepper (optional). Add 2 tablespoons olive oil or melted butter to the panko and toss so crumbs are lightly coated.

3. One at a time lightly coat each tenderloin in flour, shake off excess, dip in the egg mixture, then press into the panko mixture so crumbs stick well, pressing with your hands to help them adhere. If you want extra crust, dip again in egg and panko.

4. Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes. Preheating makes the crust crispier so dont skip it.

5. Lightly spray the air fryer basket with cooking spray. Place the breaded tenderloins in a single layer without overcrowding, you may need to cook in batches.

6. Spray the tops of the tenders lightly with cooking spray (this helps browning) and air fry at 400°F (200°C) for about 8 to 10 minutes, flipping once halfway through. Thicker pieces might take 10 to 12 minutes.

7. Check doneness with an instant read thermometer, they should reach 165°F (74°C) in the thickest part. If not, give them another minute or two.

8. Let the chicken rest for 3 to 5 minutes so juices settle, this keeps them tender not dry.

9. Serve with lemon wedges and chopped fresh parsley if you want, squeeze lemon over the tenders just before eating.

Equipment Needed

1. Air fryer with basket (preheats to 400°F)
2. Instant read thermometer
3. Three shallow bowls or wide plates (for flour, egg wash, panko)
4. Measuring cups and measuring spoons
5. Whisk or fork (for beating eggs)
6. Chef’s knife and cutting board (for trimming)
7. Tongs or clean hands (for dredging and flipping)
8. Paper towels
9. Cooking spray or oil mister
10. Baking sheet or wire rack (for resting cooked tenders)

FAQ

Q: How do I know when the chicken is done? A: Cook at 400°F for about 8 to 10 minutes, flip halfway. The safest check is an instant-read thermometer in the thickest part showing 165°F (74°C). If you eyeball it, the juices should run clear and the breading is golden. Tip: thicker tenders may need 10 to 12 minutes.

Q: How do I get the crispiest coating? A: Toss the panko and Parmesan with 2 tablespoons olive oil or melted butter so crumbs brown better. Lightly spray the breaded tenders with cooking spray before air frying and dont overcrowd the basket so hot air can circulate. Also use panko not regular breadcrumbs for the best crunch.

Q: Can I make this gluten free or dairy free? A: Yes. Swap panko for gluten-free panko or crushed rice crackers, use gluten-free flour or cornstarch for the dredge. For dairy free, skip the Parmesan and use a little extra seasoned panko. For the egg wash you can try aquafaba but it wont be quite the same for stickiness.

Q: Can I prep ahead or freeze them? A: You can bread the tenders and refrigerate up to 24 hours before cooking. For freezing, flash-freeze breaded tenders on a tray, then bag them for up to 2 months. Cook from frozen adding 4 to 6 minutes to the time and give extra spray of oil partway through for crispness.

Q: How do I reheat leftovers so they stay crispy? A: Reheat in the air fryer at 350°F for 3 to 5 minutes until warm and crisp again. Avoid the microwave unless you dont care about crunch cause it will make them soggy.

Q: Any quick swaps or fixes if my breading wont stick? A: Make sure the chicken is patted dry before flour, and press the crumbs onto the wet egg wash so they adhere. If crumbs still fall off, let breaded tenders rest 5 to 10 minutes in the fridge to set, or add a tiny bit more milk to the egg wash for better coverage.

Air Fryer Chicken Recipe Substitutions and Variations

For panko breadcrumbs: crushed cornflakes, crushed tortilla chips, or crushed pretzels (use about the same amount; cornflakes give extra crunch, chips add flavor)
For Parmesan cheese: nutritional yeast for a cheesy note, or grated Pecorino Romano if you want a sharper punch, or just skip it and bump up the garlic powder and salt
For all purpose flour: swap with cornstarch or rice flour 1:1 for a gluten free option, cornstarch tends to make the coating extra crisp
For the eggs: use 1/4 cup plain Greek yogurt or buttermilk as the binder, or make a vegan egg by mixing 1 tbsp ground flaxseed with 3 tbsp water and letting it sit 5 minutes before using

Pro Tips

– Salt early and dont skip the drying: salt the tenders and let them sit 20 to 30 minutes before you bread them, then pat dry again. It seasons deeper so the chicken actually tastes like something, and it helps the coating stick better.

– Press and chill the breading so it stays on: press the panko into the meat firmly with your hands, then put the coated pieces on a rack in the fridge for 10 to 15 minutes. That little chill-step makes the crust hold up way better in the air fryer.

– Make thickness consistent, check with a thermometer: pound or fold thicker pieces so all are about the same thickness, otherwise some will be dry while others are underdone. Use an instant read probe and pull at 165F, dont guess.

– Small oil hacks for extra brown and flavor: toss the panko with a tablespoon more melted butter or a neutral oil with a pinch of sugar for faster browning, and season the flour and egg wash too so every layer has flavor. Dont overcrowd the basket, cook in batches and spray the tops lightly for the best crisp.

Air Fryer Chicken Recipe

Recipe by James Level

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I’m sharing my Air Fryer Chicken Tenders recipe with panko breadcrumbs to make weeknight dinners easier and get the whole family on board.

Servings

servings

Calories

540

kcal

Equipment: 1. Air fryer with basket (preheats to 400°F)
2. Instant read thermometer
3. Three shallow bowls or wide plates (for flour, egg wash, panko)
4. Measuring cups and measuring spoons
5. Whisk or fork (for beating eggs)
6. Chef’s knife and cutting board (for trimming)
7. Tongs or clean hands (for dredging and flipping)
8. Paper towels
9. Cooking spray or oil mister
10. Baking sheet or wire rack (for resting cooked tenders)

Ingredients

1 1/2 pounds chicken tenderloins (about 680 g) trimmed
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan cheese (optional but really good)
1/2 cup all purpose flour
2 large eggs
1/4 cup milk or buttermilk, whichever you've got
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper (optional for heat)
2 tablespoons olive oil or melted butter to toss with crumbs
Cooking spray for the air fryer basket
Lemon wedges and chopped fresh parsley for serving, optional

Directions

Trim any fat from 1 1/2 pounds chicken tenderloins and pat them very dry with paper towels, then sprinkle all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Set up a dredging station: bowl 1 = 1/2 cup all purpose flour; bowl 2 = 2 large eggs beaten with 1/4 cup milk or buttermilk; bowl 3 = 1 1/2 cups panko breadcrumbs mixed with 1/4 cup grated Parmesan (optional), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika and 1/4 teaspoon cayenne pepper (optional). Add 2 tablespoons olive oil or melted butter to the panko and toss so crumbs are lightly coated.
One at a time lightly coat each tenderloin in flour, shake off excess, dip in the egg mixture, then press into the panko mixture so crumbs stick well, pressing with your hands to help them adhere. If you want extra crust, dip again in egg and panko.
Preheat your air fryer to 400°F (200°C) for about 3 to 5 minutes. Preheating makes the crust crispier so dont skip it.
Lightly spray the air fryer basket with cooking spray. Place the breaded tenderloins in a single layer without overcrowding, you may need to cook in batches.
Spray the tops of the tenders lightly with cooking spray (this helps browning) and air fry at 400°F (200°C) for about 8 to 10 minutes, flipping once halfway through. Thicker pieces might take 10 to 12 minutes.
Check doneness with an instant read thermometer, they should reach 165°F (74°C) in the thickest part. If not, give them another minute or two.
Let the chicken rest for 3 to 5 minutes so juices settle, this keeps them tender not dry.
Serve with lemon wedges and chopped fresh parsley if you want, squeeze lemon over the tenders just before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 259g
Total number of serves: 4
Calories: 540kcal
Fat: 18.9g
Saturated Fat: 4g
Trans Fat: 0.1g
Polyunsaturated: 1.5g
Monounsaturated: 13.3g
Cholesterol: 245mg
Sodium: 375mg
Potassium: 550mg
Carbohydrates: 27.9g
Fiber: 0.9g
Sugar: 1g
Protein: 61g
Vitamin A: 300IU
Vitamin C: 0.5mg
Calcium: 62mg
Iron: 0.7mg

Air Fryer Chicken Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Air Fryer Chicken Recipe Substitutions and Variations

Pro Tips