For the Crispiest, Most Delicious Chicken Tenders, Use the Air Fryer

I was a working stay-at-home mom when my daughter was a toddler. If anyone knew about the absence of “extra” time, it was me. It’s the reason I chose trips to the playground and finger painting with my little one over making elaborate dinners, so I found shortcuts where I could. 

That’s when frozen chicken nuggets and chicken tenders entered my world. I found I could skip the raw chicken entirely and just heat up some pre-cooked fried version and pair it with a salad or stuff it in a sandwich and call it a meal. That was great, but then it got boring.

Those tenders and nuggets all started to taste the same, no matter how I served them. Plus, I wanted less breading and more chicken! That’s when I decided I needed to make my own. 

I had just acquired an air fryer and figured it would be the best way to replicate that crispy exterior while maintaining a juicy interior. I knew I would need a three-step breading process, so I made sure it was effective and efficient, and I enlisted the help of my daughter—she loved painting and crafting, so why not cooking? Now we make these chicken tenders all the time.

Tips for Making Air Fryer Chicken Tenders

• Make your own “tenders”: Save money by buying chicken breasts and slicing them into tender-size pieces.
• Change the chip. We like using salty, crunchy kettle chips, but we’ve also used corn chips and tortilla chips with success. Try fun flavors to mix things up a bit.
• Swap the dip: There are plenty of delicious dip packets worth trying. We like ranch in my house, but French onion would also be delicious.

I’ll often use the time the tenders are cooking to clean up my bowls and other items used for prepping. Then, when it comes time to do the dishes after dinner, I only have the air fryer and dinner plates to clean. 

These chicken tenders have become a family favorite and never get boring because we’re always experimenting over here. I serve them as is, but also inside tortillas as tacos, on buns for a “fried chicken sandwich,” and on top of lettuce and other vegetables as a delicious salad.

How To Make These In the Oven

Preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment and prepare the chicken as written. Spray both sides of tenders with nonstick cooking spray then transfer to the prepared baking sheet. 

Bake, flipping once halfway through cooking, until the exterior is golden brown and the chicken is cooked through (the internal temperature reaches 165°F in the thickest part), about 20 minutes.

Preheat the air fryer to 400°F for 10 minutes.

Make the dip:

Combine the yogurt or sour cream and 1 1/2 teaspoons of ranch dip seasoning in a small bowl. Cover and refrigerate until ready to serve.

Bread the chicken:

Crack the eggs in a shallow bowl and beat. Combine the flour and the remaining contents of the ranch seasoning packet in another shallow bowl. Add the panko and potato chips to a third bowl. 

Season the tenders with salt and pepper. Working with one at a time, dredge the tenders in the flour mixture. Tap off excess, then dip in the egg mixture to coat. Briefly let any excess drip off, then dredge in the breadcrumb mixture, turning to coat all sides. 

Transfer to a plate or baking sheet. Repeat the process with the remaining tenders.

Cook the chicken:

Line a baking sheet with a wire rack.

Spray both sides of the tenders with cooking spray. Working in 2 to 3 batches, add them to the air-fryer basket in a single layer. Cook for 5 minutes, then flip and cook until the internal temperature reaches 165°F, about 5 to 6 more minutes. 

Transfer to the wire rack and cover loosely with foil to keep warm while cooking any remaining batches. Serve with ranch dip.

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