Pin I was standing at the stove on a Tuesday night, staring at a pan of oil I didn't want to deal with, when I remembered the air fryer tucked in the corner. My kids had been asking for chicken tenders all week, but I wasn't ready for the mess or the guilt of deep frying. That's when I decided to see if I could get the same crispy bite without the grease. The result was so good that my youngest asked if we could have them again the next day.
The first time I made these, my husband walked into the kitchen and asked if I'd ordered takeout. The smell of smoked paprika and garlic filled the whole house, and the tenders came out so golden he didn't believe they weren't fried. We sat down with a bowl of honey mustard and a simple salad, and it felt like a treat without any of the usual regret. That night, this recipe earned a permanent spot in our weekly rotation.
Ingredients
- Chicken tenders or boneless, skinless chicken breasts, sliced into strips (500 g / 1.1 lbs): I always pat them completely dry before breading, it's the difference between a coating that sticks and one that slides right off.
- Whole wheat breadcrumbs (75 g / 3/4 cup): They give a heartier texture than white breadcrumbs, and if you want even more crunch, swap them for panko.
- Grated Parmesan cheese (30 g / 1/4 cup): This adds a salty, nutty layer that makes the crust taste more complex than it actually is.
- Smoked paprika (1 tsp): It brings a subtle smokiness that tricks your brain into thinking these were cooked over a flame.
- Garlic powder (1/2 tsp): I use this instead of fresh garlic in the breading because it distributes evenly and won't burn in the air fryer.
- Onion powder (1/2 tsp): It adds a mild sweetness that balances the sharper spices.
- Dried oregano (1/2 tsp): A little herby note that makes the whole thing feel more intentional.
- Salt (1/2 tsp) and freshly ground black pepper (1/4 tsp): Season boldly here, the chicken inside needs it.
- Eggs (2 large) and low fat milk (2 tbsp): Whisking them together creates a sticky base that holds the breadcrumbs in place.
- Olive oil spray: A light mist on both sides helps the coating crisp up without adding much fat.
Instructions
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it run for 5 minutes. This step ensures the chicken starts cooking immediately and crisps up evenly.
- Prepare the chicken:
- Pat each tender completely dry with paper towels. Any moisture will make the breading soggy, and you'll lose that crunch you're after.
- Set up your breading station:
- In one shallow bowl, whisk together the eggs and milk until smooth. In another, combine the breadcrumbs, Parmesan, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Coat the chicken:
- Dip each strip into the egg mixture, letting the excess drip back into the bowl. Then press it into the breadcrumb mixture, making sure every surface is covered, and gently press to help it stick.
- Arrange in the air fryer:
- Place the tenders in a single layer in the basket, making sure they don't touch. Lightly spray both sides with olive oil.
- Air fry:
- Cook for 10 to 12 minutes, flipping halfway through. You'll know they're done when they're golden brown and the internal temperature hits 75°C (165°F).
- Serve:
- Pull them out while they're still hot and serve with your favorite dipping sauce.
Pin 
Pin One evening, I packed these tenders into a container for my daughter's school potluck, and she came home saying three kids asked for the recipe. It wasn't fancy, but it was something I'd made with care, and that felt better than any compliment. Food doesn't have to be complicated to mean something.
How to Get Extra Crunch
If you want an even crispier crust, use panko breadcrumbs instead of regular ones. I also like to add a tablespoon of cornstarch to the breadcrumb mixture, it creates a lighter, crunchier shell. Don't forget the olive oil spray, it's not optional if you want that fried texture.
Make It Your Own
You can easily adapt the seasoning to match what you have on hand or what your family prefers. Try swapping the smoked paprika for cayenne if you like heat, or add a pinch of cumin for a warmer, earthier flavor. For a dairy free version, replace the Parmesan with nutritional yeast, it still adds that savory, cheesy note.
Serving and Storage
These tenders are best enjoyed fresh and hot, but leftovers reheat surprisingly well in the air fryer for 3 to 4 minutes at 180°C (350°F). I like to serve them with a tangy Greek yogurt dip, a squeeze of lemon, and a simple green salad. They also make great sandwich fillings or salad toppers the next day.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the air fryer, not the microwave, to bring back the crunch.
- You can freeze uncooked breaded tenders on a tray, then transfer to a freezer bag and cook from frozen, adding 2 to 3 minutes to the time.
Pin 
Pin This recipe has become one of those reliable favorites that never lets me down. Whether it's a busy weeknight or a casual weekend lunch, it always delivers crispy, flavorful chicken without the fuss.
Recipe Q&A
- → How do I achieve a crispy crust on the chicken?
Coat the chicken strips in an egg and milk wash then press them firmly into the breadcrumb and Parmesan mixture. Air frying at the right temperature helps create a golden, crunchy crust.
- → Can I substitute the breadcrumbs for a gluten-free option?
Yes, using certified gluten-free breadcrumbs works well without compromising texture or flavor.
- → What is the best way to ensure juicy chicken tenders?
Pat the chicken dry before coating and avoid overcrowding the air fryer basket to allow even cooking and moisture retention.
- → Can I prepare this without an air fryer?
Yes, bake the coated chicken strips in a convection oven at 220°C for 15–18 minutes, turning halfway to ensure even browning.
- → What spices enhance the flavor of the coating?
Smoked paprika, garlic powder, onion powder, dried oregano, salt, and freshly ground black pepper add a balanced and savory aroma.