I’m sharing my favorite Air Fried Chicken Tenders No Breading recipe that cooks in just 10 minutes using pantry herbs and a fuss-free air fryer method.

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I love a recipe that feels like cheating on dinner plans. These unbreaded Air Fryer Chicken Tenders are my go to when I want fast, bold flavor and zero fuss.

I rub them with garlic powder and a splash of olive oil, toss them in hot air and ten minutes later theyre crisp outside and juicy inside. There’s a small trick I use that makes friends ask how I did it but I play dumb.

If you think air fried chicken needs breading you’re gonna be surprised, and honestly you might make these every week.

Ingredients

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Chicken tenders: Lean, high protein, low carb, cooks fast, stays juicy if not overdone.
Olive oil or avocado oil: Heart healthy fats, adds richness and helps spices cling, mild flavor.
Cornstarch: Pure starch, gives a light crispy crust without breading, mostly carbs.
Smoked paprika: Gives smoky sweet warmth, low calories, adds color and depth.
Garlic powder: Concentrated garlic punch, adds savory umami, no fresh clove texture.
Lemon juice or zest: Bright acidic pop, cuts richness and lifts flavors, makes it lively.
Fresh parsley: Fresh herb, adds color, vitamin K and a green, peppery finish.
Salt: Salt: enhances flavor, balances sweetness, important for seasoning and juiciness.
Black pepper: Black pepper: bright spicy note, small health benefits, pairs well with herbs.

Ingredient Quantities

1 lb (about 450 g) chicken tenders trimmed

1 tbsp olive oil or avocado oil (use what you’ve got)

1 tbsp cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp kosher salt or 3/4 tsp table salt

1/2 tsp freshly ground black pepper

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp crushed red pepper flakes optional

1 tbsp lemon juice or 1 tsp lemon zest optional

2 tbsp chopped fresh parsley optional

How to Make this

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1. Pat 1 lb (about 450 g) chicken tenders dry and trim any fat or weird bits so they cook evenly.

2. In a bowl mix 1 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp kosher salt (or 3/4 tsp table salt), 1/2 tsp freshly ground black pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme and 1/4 tsp crushed red pepper flakes if you want heat.

3. If using lemon zest, grate 1 tsp into the dry mix and stir. If you prefer lemon juice (1 tbsp) wait to add it after cooking or toss the chicken with it just before air frying, your call.

4. Drizzle 1 tbsp olive or avocado oil over the tenders, toss so each piece is lightly coated, then sprinkle the seasoning mix over them and toss again until evenly coated. Let the coated tenders sit 3 to 5 minutes so the cornstarch can stick.

5. Preheat air fryer to 400°F (200°C) for about 3 minutes.

6. Arrange tenders in a single layer in the basket, dont overcrowd (you might need 2 batches). Cook at 400°F (200°C) for 10 minutes total, flipping halfway at 5 minutes so both sides get crisp.

7. Use an instant read thermometer to check doneness, they should reach 165°F (74°C). If not, add 1 or 2 more minutes.

8. Let the tenders rest 2 to 3 minutes, then squeeze the 1 tbsp lemon juice over them if you didnt use zest earlier and sprinkle 2 tbsp chopped fresh parsley if you want a fresh pop. Serve hot.

Equipment Needed

1. Cutting board, for trimming and patting the tenders dry (use a plastic one for raw chicken)
2. Sharp chef’s knife, to trim fat and weird bits
3. Medium mixing bowl, to toss the chicken with cornstarch and spices
4. Measuring spoons, for the spices and cornstarch
5. Tablespoon or small measuring cup, for the oil and lemon juice
6. Microplane or fine grater, if you want to zest a lemon
7. Tongs, for tossing and placing tenders in the air fryer
8. Air fryer (basket style), sized so you can arrange a single layer
9. Instant read thermometer, to check they hit 165°F (74°C)
10. Paper towels or clean kitchen towel, to pat chicken dry and to rest the finished tenders

FAQ

1 lb (about 450 g) chicken tenders trimmed

1 tbsp olive oil or avocado oil (use what you've got)

1 tbsp cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp kosher salt or 3/4 tsp table salt

1/2 tsp freshly ground black pepper

1/2 tsp dried oregano

1/2 tsp dried thyme

1/4 tsp crushed red pepper flakes optional

1 tbsp lemon juice or 1 tsp lemon zest optional

2 tbsp chopped fresh parsley optional

Q: Can I use frozen chicken tenders? A: Yes, but thawing first gives best results. If you must cook from frozen, add 4 to 6 extra minutes and check temp, they may cook unevenly.

Q: Why is there cornstarch in an unbreaded recipe? A: Cornstarch makes a thin, crisp exterior without flour or breadcrumbs, it also helps seasonings stick and keeps juices in.

Q: Can I omit the oil? A: You can, but a little oil helps the cornstarch brown and crisp. Use a light spray if you want less fat.

Q: How do I know when they're done? A: Use a meat thermometer, target 165 F (74 C) internal. If you dont have one, cut into the thickest piece and check it's opaque and juices run clear.

Q: My air fryer is small, any advice? A: Cook in single layers and do batches. Keep cooked batches warm on a baking sheet in a 200 F (95 C) oven while you finish the rest.

Q: Want them spicy or herby, how to change flavors? A: Add cayenne or extra crushed red pepper for heat, swap smoked paprika for regular paprika, add garlic powder and chopped fresh herbs after cooking for bright flavor.

Air Fryer Chicken Tenders (Unbreaded) Recipe Substitutions and Variations

Cornstarch
- Arrowroot (1:1) – equally light and gives a nice crisp, but dont use for very long high heat cooking.
- Potato starch (1:1) – gives extra crisp in the air fryer, my top swap for tenders.
- All purpose flour (1 to 1.5) – heavier and less crunchy, but fine if you dont have starch; use a bit more.
Olive oil or avocado oil
- Canola or vegetable oil (1:1) – neutral flavor and high smoke point so safe for air frying.
- Melted butter (1:1) – adds richer flavor, it will brown faster so watch the cook time.
- Light sesame oil (use sparingly) – strong nutty flavor so use about half the amount.
Smoked paprika
- Regular sweet paprika + pinch of ground cumin or a small pinch of chipotle powder – recreates smokiness without a jar of smoked paprika.
- Chipotle powder (use about half) – smokier and spicier, go lighter if you dont want heat.
Lemon juice or lemon zest
- White wine or apple cider vinegar (use about half the amount) – bright acidity, stronger so use less than lemon.
- Orange zest or a splash of orange juice – milder citrus notes that still brighten the chicken.
- Skip the citrus and add 2 tbsp extra chopped fresh parsley or cilantro – gives fresh lift without acid.

Pro Tips

1) Pat the tenders really dry and let them sit a little longer after you coat them, like 7 to 10 minutes so the cornstarch can hydrate and cling. It makes the crust actually crisp instead of falling off when you flip, trust me.

2) Use a light spray or brush of oil on both sides instead of dumping it in, and if you want extra crunch try adding just 1/2 tsp baking powder to the dry mix. Baking powder helps browning and crispiness, but dont overdo it or the flavor gets weird.

3) Don’t crowd the basket, do batches. Preheat the fryer, and check temp in the thickest part of a tender with an instant read probe so you dont overcook. For uneven pieces give a quick shake once or twice instead of rigidly flipping at exactly 5 minutes.

4) If you use lemon juice add it after cooking or the cornstarch will go soggy, but if you want lemon flavor without wetness grate in a little zest to the dry mix. Toss parsley on at the end so it stays bright not wilted.