Crispy Air-Fried Chicken Tenders (Print Version)

Juicy chicken strips air-fried to a crispy golden crust with a flavorful seasoning blend.

# What You'll Need:

→ Chicken

01 - 1.1 lbs chicken tenders or boneless, skinless chicken breasts, sliced into strips

→ Breading

02 - 3/4 cup whole-wheat breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper

→ Coating

10 - 2 large eggs
11 - 2 tbsp low-fat milk
12 - Olive oil spray

# How to Make It:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Pat chicken strips dry with paper towels to ensure the coating adheres.
03 - In a shallow bowl, whisk together the eggs and low-fat milk until combined.
04 - In a separate bowl, blend breadcrumbs, Parmesan, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
05 - Dip each chicken strip into the egg mixture, allowing excess to drip off, then press into breadcrumb mixture ensuring a thorough coating.
06 - Place coated chicken tenders in a single layer inside the air fryer basket and lightly spray both sides with olive oil.
07 - Cook for 10 to 12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
08 - Serve hot with preferred dipping sauce or accompaniments.

# Additional Tips::

01 -
  • They're genuinely crispy on the outside without any deep-fried oil weighing them down.
  • The Parmesan in the breading adds a savory depth that plain breadcrumbs can't match.
  • Ready in under 30 minutes, so weeknight dinners feel less rushed.
02 -
  • Overcrowding the air fryer basket creates steam instead of crisp—it's worth cooking in batches if needed.
  • The chicken keeps cooking slightly as it cools, so pull it just when the outside turns golden rather than dark brown.
03 -
  • Use a meat thermometer to check doneness—it removes all doubt and prevents overcooked, dry chicken.
  • Fresh-grated Parmesan makes a difference because it melts slightly into the crust instead of bouncing off like pre-shredded versions do.
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