Crispy Air-Fried Chicken Tenders (Print Version)

Juicy chicken strips with a flavorful, crunchy coating cooked to golden crisp in an air fryer.

# What You Need:

→ Chicken

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

→ Breading

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

→ Coating

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

# How To Make:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Pat chicken strips dry using paper towels to remove excess moisture.
03 - Whisk together eggs and low-fat milk in a shallow bowl.
04 - In a separate bowl, mix whole-wheat breadcrumbs, grated Parmesan, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
05 - Dip each chicken strip into the egg mixture, allowing excess to drip off, then press into the breadcrumb mixture until fully coated.
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 the crust is golden and internal temperature reaches 165°F.
08 - Remove from air fryer and serve hot with preferred dipping sauce.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside, juicy on the inside—no soggy aftermath like some air-fried attempts.
  • Ready in under 30 minutes from fridge to plate, which means weeknight dinners stop feeling like a negotiation.
  • The Parmesan and smoked paprika transform standard breading into something that tastes intentional and special.
02 -
  • Wet chicken won't crisp properly, no matter how perfect your seasoning is—the drying step is non-negotiable.
  • Overcrowding the air fryer basket guarantees disappointment; cook in batches if needed because steam turns breading soft instead of crunchy.
03 -
  • Use a meat thermometer to check for doneness at 75°C internal temperature—visual color alone can deceive you.
  • Light olive oil spray applied in two passes gives better results than a heavy single coat that pools and fries rather than crisps.
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