Air Fryer Chicken Tenders

These crispy air fryer chicken tenders are so tender and juicy coated in a flavourful crumb that is anything but dry. Made in the air fryer, these dairy-free chicken tenders are quick to cook and are delicious served in a wrap, on a salad, or on their own with my honey mustard dipping sauce.

Course Appetizer, Light Lunch

Cuisine Australian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 327kcal

Author Sally

Equipment

Ingredients

500 grams chicken tenderloins
1 cup dairy free milk
1 tablespoon white vinegar

For the crumbing:

½ cup plain flour/all purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
2 eggs beaten
1 ½ cups panko breadcrumbs
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper

Instructions

Optional: if you prefer, trim the tendon from the chicken tenders. I find this the easiest to do with kitchen scissors but a sharp knife works as well.
Soak the chicken: In a bowl, add the dairy free milk and white vinegar to create a dairy free buttermilk. Add the chicken tenders and mix to combine. Set aside in the fridge for 30 minutes.
Prepare your crumb station: gather three shallow bowls and into one, mix together the plain flour, garlic powder, onion powder, smoked paprika, salt and pepper.
In a second bowl, whisk together the eggs. Finally in the third bowl, combine the panko breadcrumbs, garlic powder, onion powder, salt and pepper.
Coat the chicken: working with one at a time, allow any excess milk to drip off the chicken tenderloin before dredging it through first the flour, then the egg and finally the breadcrumbs. Use your hand to press the breadcrumbs into the chicken to ensure it sticks. Set aside on a plate and repeat with the remaining tenders.
Cook the chicken: preheat the air fryer at 200°C/400°F for 5 minutes. Spray the basket with cooking oil and place the chicken tenders in the bottom, leaving a slight gap between them so that the air can circulate. You will likely need to do this step in batches depending on the size of your air fryer.
Give the top of the chicken tenders a spray with the cooking oil and then cook for 10-12 minutes depending on the size and thickness of your chicken, turning halfway through. The chicken is cooked when the internal temperature reaches 75°C/165°F.
Serve the chicken tenders immediately while still hot and crispy with honey mustard dipping sauce (recipe in notes).

Notes

Honey Mustard Dipping Sauce: combine ¼ cup mayo, 1 tablespoon dijon mustard, 1 tablespoon honey, ½ teaspoon white vinegar, pinch garlic powder, salt and pepper to taste.

Gluten-Free Option: swap the flour and breadcrumbs for gluten-free.

Oven Baked Method: Preheat your oven to 200°C/400°F fan forced and line a large baking tray with baking paper. Place your crumbed chicken tenders on the tray and drizzle them with olive oil. Bake for 15-20 minutes, turning halfway through or until golden and the internal temperature reaches 75°C/165°F.

Nutrition