I love these air fryer chicken tenders—they’re juicy on the inside, golden and crispy on the outside, and seasoned just right for a quick and satisfying meal.

Air Fryer Chicken Tenders

Why I’ll Love This Recipe

I find these irresistible because they come together in under 20 minutes, require minimal cleanup, and deliver classic comfort food with less oil. Whether I whip them up for busy weeknights or meal prep, the result is always tender chicken with a flavorful, crispy exterior that pairs perfectly with any dipping sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken tenders (or tenderloins), trimmed
olive oil or avocado oil
seasoning blend: smoked paprika, garlic powder, onion powder, dried parsley, lemon pepper, salt and pepper (optionally cayenne)
optional: panko breadcrumbs or Italian breadcrumbs + Parmesan (for breaded version)

directions

I pat the chicken tenders dry, then toss them in oil so the seasoning adheres evenly.
I mix the spices and season the tenders thoroughly, rubbing some spice into each piece before transferring to the air fryer basket.
I preheat the air fryer to 375–400 °F (190‑205 °C) depending on the recipe.
I arrange the tenders in a single layer without overcrowding so hot air circulates properly.
I air-fry for 10–16 minutes, flipping halfway—often around 6–8 min per side—until the internal temperature reaches 165 °F, and they’re golden.
- In no-breaded versions, the cooking time is closer to 10–12 min at 400 °F.
- If using panko breading, I spray or brush oil on both sides before air frying at 400 °F for about 10 minutes, flipping once.
After cooking, I let the tenders rest a few minutes to retain juiciness, then garnish with parsley if I like.

Servings and timing

Serves about 4 people (roughly 1 lb chicken tenders).
Prep time: 5–10 minutes (seasoning and optional brining).
Cook time: 10–16 minutes total.
Total time: about 20 minutes.

Variations

I sometimes brine the tenders in a salt-sugar solution for 30 minutes or overnight for extra juiciness and browning.
For a crisped, breaded version, I dredge in an egg-flour-panko/Parmesan mixture and air-fry as above for perfect crunch.
I tweak seasonings by swapping in lemon pepper, ranch, or garlic-Italian blends—or add cayenne for heat.

storage/reheating

I refrigerate leftover tenders in an airtight container for up to 5 days. To reheat, I pop them back in the air fryer at 350 °F for 3–5 minutes, ensuring they stay crisp and reheated evenly—never microwaved.
For freezing, I flash-freeze cooked tenders, then store them in a freezer bag for up to 2–3 months. When needed, I reheat from frozen with a few extra minutes in the air fryer until fully heated.and crispy.

FAQs

Can I cook these straight from frozen?

Yes—if using raw tenders pre-seasoned or pre-breaded, I air fry them from frozen, adding about 3–5 extra minutes to the cook time.

Do I need to preheat the air fryer?

I don’t always, but preheating to 375 or 400 °F does help the exterior crisp faster and more evenly.

Do I have to bread the tenders?

No. I enjoy both versions—no-breaded by seasoning directly is faster and still crispy, while breading adds crunch similar to fried tenders.

Is brining necessary?

Not required, but brining in salt and sugar or a simple solution helps lock in moisture and juiciness—especially helpful if you cook from frozen.

What sauces go best with these tenders?

I like dipping sauces like ranch, honey-sriracha, BBQ, buffalo, or even honey mustard. They’re perfect with fries, salad, rice bowls, or slaws.

Conclusion

I truly enjoy making these air fryer chicken tenders—they’re quick, versatile, and turn out crispy without frying in oil. Whether seasoned simply or breaded for extra crunch, they’re always juicy and satisfying—perfect for weeknight meals, snacks, or meal prepping healthy protein with minimal fuss.