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chicken tenders made in the air fryer plated and topped with parsley. air fryer can be seen in the background.
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5 from 2 votes

Air Fryer Chicken Tenders

These easy Air Fryer Chicken Tenders are crispy, perfectly seasoned and totally delicious! Made with a mouthwatering spice blend that will delight kids and adults alike! They’re high in protein, easy to make and your new favorite weeknight dinner option!
Course Dinner, Main Course, Main Dish
Cuisine American
Keyword air fryer chicken tenders, air fryer chicken tenders recipe, chicken tenders air fryer
Prep Time 15 minutes
Cook Time 8 minutes
Servings 4
Calories 449kcal
Author Trish - Mom On Timeout


  • 1 ½ pounds chicken tenders
  • 2 teaspoons kosher salt divided
  • ¼ teaspoon black pepper freshly ground
  • 1 ½ cups panko breadcrumbs seasoned, I used Italian
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ cup grated Parmesan cheese optional
  • ½ cup all-purpose flour
  • 3 large eggs whisked together
  • Minced parsley optional garnish


  • Pat the chicken tenders dry and season with one teaspoon of salt and black pepper. Set aside.
  • Stir the panko breadcrumbs, salt, garlic powder, smoked paprika and 1 teaspoon of salt together in a shallow bowl. (If adding Parmesan cheese, stir into this mixture.) Set aside.
  • Place the all-purpose flour in a separate shallow bowl and the whisked eggs in a third shallow bowl. You should have 3 bowls prepared: one bowl with the panko breadcrumb mixture, one with the all-purpose flour, and one with the whisked eggs.
  • Dip each chicken tenderloin into the all-purpose flour and then into the eggs and finally into the panko breadcrumb mixture. Make sure each tenderloin is well coated on both sides in each step.
  • Preheat the air fryer to 330°F.
  • Lightly spray each chicken tenderloin with cooking spray and then place them in the air fryer basket to cook for 8-10 minutes or until the internal temperature reaches 165°F.
  • Do not overcrowd your air fryer. You want a little space between each chicken tender. I cooked mine in 3 separate batches.
  • Top with minced parsley, optional, and serve warm.


Storage Information: Leftover chicken tenders should be stored in the refrigerator in an airtight container for up to 3 to 4 days. To reheat, heat in the air fryer or oven to retain crispiness. To freeze, place cooled chicken tenders in an airtight, freezer safe container and freeze for up to 3 months.
Note: All air fryers cook differently. I used the Cosori Air fryer for this recipe. You may have to adjust time and temperature if you have a different model.
I used Italian seasoned breadcrumbs but you can use plain if you prefer. Regular breadcrumbs can also be used in this recipe but the chicken tenders won’t be quite as crunchy. I recommend adding 1 to 2 teaspoons of Italian seasoning to the plain panko breadcrumbs.


Calories: 449kcal | Carbohydrates: 31g | Protein: 49g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 1798mg | Potassium: 781mg | Fiber: 2g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 3mg