My childhood favorite crispy crust complements a healthy weekend dinner Air Fried Chicken Tender! Homemade versions of the meals I needed most when I was growing up, they were made with simple ingredients and seriously upgraded from the frozen foods I had prayed for my mother to serve every night.
From about 4 to 14 years old, for me, chicken tenders (and their cousin chicken nuggets) are the pinnacle of perfect cooking.
I ordered them every time I drove, and pulled the end of my mom’s grocery truck toward the freezer, hoping she could get a box, if we go out for a “fancy” dinner (cough cough, chili) I Will order them to close the appetizer menu as my main course.
These days, I rarely stop for fast food, but on a recent road trip, we passed a drive-through, and for whatever reason, I had to eat chicken fingers.
I complete the experience by dipping them into the honey dipping sauce I chose in my childhood (this is also the inspiration behind my baking) Honey Mustard Chicken Tenders).
They are so good.
Childhood Irene had a point of view.
Just fascinated, I took out my new weapon to make healthy version of fried food, My air fryer.
Watch out for the golden arches, you are defeated!
Crispy on the outside and tender on the inside, completely dipped, these healthy air fried chicken tenders have officially replaced the frozen and fast food versions in my heart.
How to make air fried chicken tender
The key to making chicken crispy is the combination of ordinary breadcrumbs and panko breadcrumbs.
- Ordinary breadcrumbs stick to the chicken easily, so you will get a complete coating. Some recipes call for using flour instead of air-fried chicken tenders, but I found that breadcrumbs produce better breadcrumbs and are more reminiscent of frozen varieties (in a good way).
- The larger panko breadcrumbs add to the basic texture and crunch.
I recommend some light seasonings, which can impart tenderness to the chicken without losing its simple appeal. Feel free to switch them to suit you and your family’s preferences.
- Chicken tenders. Loved by children and adults, chicken tender is a delicious, fast-cooking lean protein choice. You can find pre-cut chicken fillets in most grocery stores.
- Egg. Help the breadcrumbs stick to the tender chicken meat.
- Panko Bread crumbs. Panko provides a lighter breadcrumb coating that can be perfectly crispy in an air fryer.
- Whole wheat bread crumbsRegular breadcrumbs help to completely cover the tender meat of the chicken in the breadcrumbs, filling in any gaps that Panko may leave.
- chili. Adds a mild and delicious earthy flavor.
- Garlic powder. For the necessary garlic kindness.
- Salt + pepper. Necessities.
- Dry the chicken and add salt.
- Beat the eggs in one bowl and mix the breadcrumbs and spices in another bowl.
- Coat the chicken with egg, then coat with breadcrumb mixture.
- Place the tender meat on a baking sheet lined with parchment paper.
- Put a layer of tender meat in the air fryer. Apply olive oil spray.
- Air-fry the tender chicken meat at 400 degrees Fahrenheit for 7 to 8 minutes, turning halfway through. Repeat with the remaining chicken. enjoy your meal!
How long the fried chicken stays in the air fryer depends on your model and how crispy you want them to be.
exist My model At 400 degrees Fahrenheit (400 degrees Fahrenheit is the best temperature for air-fried chicken), the tender meat of the chicken is cooked in 7 to 8 minutes.
Chicken tender sauce recommendations
Because soaking is half the fun!
- Store. Keep the chicken in an airtight container for up to 3 days.
- ReheatReheat leftovers in a 350 degree F oven, in an air fryer or (if you are desperate and don’t care about texture) in the microwave.
- freeze. Place the cooked chicken in a single layer on the grill pan. Frozen until solid, then transfer the frozen tender meat to an airtight, freezer-safe storage container, which can be stored for up to 3 months. Reheat directly from freezing.
To ensure that your frozen chicken is crispy after reheating, skip the microwave. Reheating them in the oven or air fryer will help make them brittle.
Recommended tools for making this recipe
Frequently asked questions
You can of course put frozen chicken fillets in an air fryer, but the premise is that you want to make air fried chicken fillets without breadcrumbs. Because this recipe is breadcrumbs, you need to thaw the chicken first to make the breadcrumbs stick together. The thawed raw chicken is completely safe in the air fryer.
For chicken tenders without breadcrumbs, use my seasoning Air Fryer Chicken Breast And follow the instructions in this recipe to cook the tender chicken meat at 400 degrees Fahrenheit for 7 to 8 minutes. (These Roast chicken tenders It is another delicious choice. )
Yes, of course you can exchange the seasonings in this recipe. For those who like spicy chicken tenders, add some chili to the breadcrumb mixture. If you like garlic Parmesan chicken tenderloin, you can add Parmesan cheese and extra garlic powder.
Air fried chicken tender:
- 2 lb Chicken tenders About 14
- 2 teaspoon Kosher salt Divided into
- 2 Big egg
- 1/3 Cup Bread crumbs
- 1/3 Cup Whole wheat bread crumbs
- 2 teaspoon chili
- 1 teaspoon Garlic powder
- 1/4 teaspoon black pepper powder
- Olive oil spray
Pat the chicken fillet dry with paper towels. Sprinkle with 1/2 teaspoon of coarse salt.
In a shallow bowl (the pie pan works well), beat the eggs. In a second shallow bowl, whisk together panko, breadcrumbs, chili powder, garlic powder, pepper, and the remaining 1 1/2 teaspoons of salt. Line the baking sheet with parchment paper and place it nearby.
Coat chicken tenders: Make a few pieces at a time, dip each piece of chicken into the egg, then dip into the breadcrumb mixture, pat lightly as needed to make it stick. Get rid of the excess.
Transfer the chicken to the prepared baking sheet. Repeat with the remaining pieces.
Preheat the air fryer to 400 degrees Fahrenheit. If you want to keep the chicken warm from batch to batch, set the normal oven to 250 degrees Fahrenheit. Spray the air fryer basket with olive oil, then add chicken in a single layer to prevent them from touching each other (I can cook 4 at a time). Coat the top of the chicken tenderloin with oil mist.
Boil the chicken for 7 to 8 minutes, pull out the air fryer basket and turn it over halfway through. (The chicken should record at least 165 degrees Fahrenheit on an instant-reading thermometer. The outside will be golden brown and crispy.) Repeat with the remaining chicken, keeping it warm in the oven as needed. Serve while hot.
- Store: Store the chicken in an airtight container and refrigerate for up to 3 days.
- Reheat: Reheat leftovers in a 350°F oven, air fryer, or microwave.
- freeze: Spread the cooked chicken fillet in a single layer on the baking tray. Frozen until solid, then transfer the frozen tender meat to an airtight, freezer-safe storage container, which can be stored for up to 3 months. Reheat from freezing.
service: 1(4 in total)Calories: 343Kcalcarbohydrate: 12Gprotein: 53Gfat: 9GSaturated fat: 2GPolyunsaturated fats: 2GMonounsaturated fat: 3GTrans fat: 1Gcholesterol: 227MilligramsPotassium: 913Milligramsfiber: 2Gsugar: 1GVitamin A: 680international unitVitamin C: 5Milligramscalcium: 37Milligramsiron: 2Milligrams
Join now and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.