Air Fryer Chicken Tenders Recipe
You're going to love these air fryer chicken tenders. They're crispy, juicy, and oh-so delicious. And best of all, they're very quick to make.
Print
Pin
Servings: 6
Ingredients
- 2 Pounds Boneless Skinless Chicken Breast
Breading
- 2 Large Eggs
- 2 Tbsp Milk
- ¾ Cup All-Purpose Flour
- 2 Cups Panko
- 2 Tbsp Unsalted Butter Melted
Seasoning Blend
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tsp Paprika
- 1 Tsp Kosher Salt
- 1 Tsp Oregano
- ½ Tsp Black Pepper Freshly Ground
Brine
- 20 Oz Water
- 1 Oz Kosher Salt
Instructions
- In a small bowl add all the ingredients for the blend and mix until completely combined. Set aside.
- For the Brine, put the salt and half the water in a small saucepan. Heat until the salt has dissolved. Then, add the remaining water to help cool it down.
- Put the chicken breast in a ziplock bag and place it on a cutting board. Using a meat mallet, lightly pound the meat into an even thickness and set aside.
- Pour the cooled brine into the ziplock bag with the chicken making sure it's completely submerged. Then refrigerate for at least 30 minutes or up to a day.
- For the panko, add the melted butter and panko in a medium bowl. Mix until the panko is completely coated with the butter. Preheat the Air Fryer to 400 degrees. Add the panko and toast for up to 4 minutes or until golden brown. Make sure to shake the basket a few times throughout this process. (See note)
- Remove the chicken from the brine and pat dry with a paper towel. Cut them into strips, lightly drizzle with olive oil, and add about ⅔ of the seasoning blend. (See note)
- To prepare the breading you will need 3 shallow dishes. In the first one, add the flour. In the second dish, lightly whisk the egg, milk, and the remaining seasoning blend. In the third dish, add the toasted panko.
- Dip each chicken strip in the flour, then in the egg mixture, and finally into the panko. Place the breaded chicken into the basket of the air fryer. Make sure to space them out. You don't want to overcrowd them. (See note)
- Cook the chicken tenders at 400 degrees for 6 minutes. Carefully flip and cook for an additional 4 minutes or until the internal temperature reaches 165 degrees. (See note)
- Continue until all chicken tenders have been cooked. Serve with your favorite dipping sauce. Enjoy!
Notes
- When toasting the panko, you want to watch it. It can go from brown to burnt. The cooking time may vary based on the Air Fryer you have.
- You want to cut the breast into 1 ½ inches wide and about 5 inches long.
- You will need to cook them in batches so the tenders will come out crispy.
- Depending on how you cut your chicken strips, make sure to check the internal temperature, which should read 165. If it's not, please cook the tenders for a couple more minutes.
- You can store them in an air-tight container for up to 4 days.
- You can reheat the chicken tenders at 375 degrees for up to 6 minutes. This temperature will keep the coating crispy.
Do You Love This Recipe?Share it on Pinterest! Mention @YourBetterKitchen or tag #yourbetterkitchen!
Save