These Air Fryer Chicken Tenders Are A Firm Family Favorite At My House Recipe

I perfected Air Fried Chicken Tenders with a cheesy breadcrumb coating that turns out insanely crunchy on the outside and perfectly juicy on the inside, all with just five ingredients in under 20 minutes.

I never planned for These Air Fryer Chicken Tenders Are A Firm Family Favorite At My House to be my go to, but here we are. The crunchy panko breadcrumbs and a sprinkling of grated Parmesan cheese turn ordinary chicken tenders into something my kids beg for, and it cooks fast enough for weeknight rescues.

I keep telling myself its a little indulgence disguised as Healthy Air Fried Chicken Tenders, and readers usually find it under Air Fryer Recipes Chicken Tenders on my blog. I promise its not perfect, sometimes I overcook a batch, but we keep making it anyway.

Ingredients

These Air Fryer Chicken Tenders Are A Firm Family Favorite At My House

• Lean, high protein cuts that cook fast and stay tender, kid friendly and filling.
• Light, crispy panko crumbs add crunch and texture, mostly carbs with little fiber.
• Sharp salty Parmesan gives umami and calcium, adds savory depth and a bit fat.
• Eggs bind coatings, moisten crumbs, boost protein and vitamins, make it richer.
• Olive oil or spray helps browning in the air fryer, adds heart healthy fats.

Ingredient Quantities

• 1 pound chicken tenders about 450g
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 2 tablespoons olive oil or cooking spray

How to Make this

1. Pat 1 pound chicken tenders dry with paper towels, trim if needed and pound any thick bits to even thickness so they cook the same.

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

3. In a shallow bowl mix 1 cup panko breadcrumbs with 1/2 cup grated Parmesan cheese and 1 tablespoon of the olive oil, toss so the crumbs are lightly coated (if you prefer, skip the oil and plan to use cooking spray later).

4. In another bowl beat 2 large eggs until smooth.

5. Working one at a time dip a tender into the egg, let excess drip off, then press it firmly into the panko mixture so the coating sticks, press again on the other side; if you have time chill the coated tenders for 5 to 10 minutes it helps the crust stay on.

6. Arrange the tenders in a single layer in the air fryer basket, dont overcrowd, cook in batches if necessary.

7. Lightly brush or spray the tops with the remaining 1 tablespoon olive oil or a quick mist of cooking spray to help browning.

8. Air fry at 400°F (200°C) for about 8 minutes, flip each tender and continue for 2 to 4 more minutes until golden and crispy, total time usually 10 to 12 minutes depending on size.

9. Check doneness with a meat thermometer, internal temp should reach 165°F (74°C), let rest a couple minutes so juices settle, then serve.

Equipment Needed

1. Air fryer with basket that fits a single layer of tenders
2. Instant read meat thermometer to check 165°F (74°C)
3. Cutting board and a sharp chef’s knife
4. Paper towels or a clean kitchen towel to pat the chicken dry
5. Meat mallet or rolling pin to even out thick bits
6. Two shallow bowls for the beaten egg and the panko mixture
7. Measuring cups and spoons (1 cup, 1/2 cup, 1 tablespoon)
8. Fork or small whisk, tongs, and a pastry brush or cooking spray for oiling

FAQ

These Air Fryer Chicken Tenders Are A Firm Family Favorite At My House Recipe Substitutions and Variations

• Chicken tenders: boneless skinless chicken breasts cut into strips, turkey tenders or cutlets for a similar lean result, or extra firm tofu pressed and sliced if you want a vegetarian swap.
• Panko breadcrumbs: regular plain breadcrumbs or crushed cornflakes for extra crunch, crushed pretzels for a salty twist, or almond flour if you need a low carb option.
• Parmesan cheese: grated Pecorino Romano or Asiago for a sharper flavor, or nutritional yeast as a dairy free, cheesy tasting alternative.
• Eggs: buttermilk or plain yogurt thinned with a splash of milk to help the coating stick, or a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) for an egg free binder.

Pro Tips

1) Dust the tenders lightly with cornstarch or seasoned flour before the egg. It really helps the crumbs stick and gives an extra crunchy bite, dont overdo the dusting though or the coating gets gummy.

2) Toast the panko in a dry skillet with a splash of oil and a pinch of smoked paprika or garlic powder, then mix with freshly grated Parmesan. Fresh parm melts and tastes way better than the pre-grated stuff, and toasting the crumbs makes them extra crispy.

3) Chill the coated tenders longer than you think. Letting them rest 15 to 30 minutes firms the crust so less falls off when you handle them, and if you flash-freeze them on a tray you can stash extras for quick meals later.

4) Use an instant-read probe to check doneness and always let the chicken rest a couple minutes before cutting, it keeps the juices in. For leftovers re-crisp in the air fryer at a lower setting for a few minutes instead of nuking them, the texture comes back much nicer.