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top down view of air fryer chicken tenders served on a white plate

Air Fryer Chicken Tenders

Crispy, crunchy fried chicken tenderloins.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories: 317kcal
Author: Bintu Hardy | Budget Delicious

Ingredients

  • 2 cups (450g) buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon paprika powder
  • 1 teaspoon ground black pepper
  • ⅓ teaspoon ground coriander
  • 1 ¼ pounds (567) chicken tenderloins
  • Vegetable oil for frying
  • 1 cup (120g) all-purpose flour divided
  • 2 cups (120g) panko breadcrumbs

Instructions

  • In a large bowl, whisk the buttermilk, garlic powder, onion powder, kosher salt, paprika, pepper and coriander. Add the chicken and stir to coat all of the chicken pieces.
  • Cover the bowl and marinate the chicken tenders in the fridge for at least 1 hour or up to 6 hours.
  • Preheat the air fryer to 350 degrees F / 180 degrees C.
  • Set aside 1 ½ cups of the marinade and stir in ½ cup of the flour until combined. Discard the remaining marinade.
  • Add the remaining half cup of flour to a shallow bowl and the breadcrumbs to a separate shallow bowl.
  • One at a time, dredge the chicken tenders in flour then dip each in the buttermilk mixture. Finally dip it in the breadcrumbs, gently pressing more breadcrumbs on to coat the chicken completely.
  • Place the chicken tenders in the air fryer basket and spritz with olive oil spray. Cook in the air fryer for 9 – 12 minutes, turning halfway through. Let the chicken tenders cook until the chicken reaches 165 degrees F / 74 degrees C or until they turn a light golden color.
  • Let them cool on a wire rack to keep them crispy.
  • Serve with ketchup or your favorite dipping sauce and garnish with freshly chopped parsley or lemon wedges if desired.

Notes

  • If you don’t have buttermilk, you can mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for a few minutes until it thickens slightly. 
  • Do not over-marinate the chicken. The tenders should not sit in the buttermilk chicken marinade for more than 6 hours, or the texture of the raw chicken can become mushy. 
  • Handle raw chicken carefully. Use a dedicated cutting board and clean your work surface thoroughly after handling raw chicken tenders. 
  • Lightly spray the air fryer chicken tenders with olive oil spray, cooking spray or avocado oil spray to make the breadcrumb mixture golden brown. 
  • Place chicken tenders in a single layer so the hot air from the air fryer can circulate. 
  • Air fry chicken tenders in batches of 4-6. While they cook, keep the remaining chicken tenders warm in a low oven.
  • Always check air fryer chicken tenders for doneness with a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
  • Reheat air fryer chicken tenders in a 350 degree F / 180 degree C air fryer for 3-5 minutes or until crispy.
  • There are 7 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 317kcal | Carbohydrates: 35g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 729mg | Potassium: 542mg | Fiber: 2g | Sugar: 5g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg