Air Fryer Chicken Tenders Recipes

Steps:

• Place the chicken tenders in a large resealable plastic bag. Pour in the buttermilk, hot sauce, Worcestershire sauce, 1 teaspoon salt and a pinch of pepper. Seal the bag and massage the chicken to bring the marinade together. Refrigerate for at least 2 hours and up to overnight.
• When ready to cook, preheat a 2.5-liter air fryer to 375 degrees F.
• Put the chips in a second resealable plastic bag and crush with a rolling pin. Pour the chip crumbs into a shallow baking dish. Stir in the panko breadcrumbs and 1/2 teaspoon each salt and pepper.
• Lift a chicken tender out of the marinade with tongs and allow the excess to drip off. Dredge the chicken in the breadcrumb mixture, using your dry palm to press the breadcrumbs into the chicken until it is evenly coated. Repeat this process until all the tenders are breaded. Place the chicken tenders in the basket of the air fryer in one layer, making sure they don't touch. Spray the chicken generously with nonstick cooking spray.
• Cook until crispy on one side, about 8 minutes. Gently flip the chicken and spray with nonstick cooking spray again. Cook until crispy and deeply golden, 8 minutes more. If using a smaller air fryer, work in batches as needed.
• Place on a serving platter and serve warm with Hot Honey Mustard for dipping.
• Whisk together the mayonnaise, mustard, hot honey and hot sauce in a small bowl until incorporated. If making ahead, store in an airtight container in the refrigerator for up to 3 weeks. The sauce gets better with time!

Steps:

• Preheat air fryer to 400°. In a shallow bowl, combine the first 6 ingredients. In another shallow bowl, whisk butter and sour cream. Dip chicken in butter mixture, then in crumb mixture, patting to help coating adhere., In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side. Serve with additional sour cream and chives.

Steps:

• For the chicken: Combine the buttermilk, Worcestershire sauce and paprika in a resealable plastic bag. Add the chicken, making sure it is completely coated. Seal the bag and place in a bowl. Let marinate at room temperature for 1 hour.
• Meanwhile, stir together the panko with the Parmesan, olive oil and 1 teaspoon salt in a shallow baking dish or pie plate.
• For the dipping sauce: Stir together the mayonnaise, yellow mustard, honey and Dijon in a small bowl and set aside.
• Preheat a 3.5-quart air fryer to 390 degrees F. Remove 1 piece of chicken at a time from the bag, shaking off excess buttermilk. Place in the panko and press gently with your hands to adhere the panko evenly. Gently shake to remove the excess and place in the air fryer basket. Repeat with enough chicken to fill the basket (about 4 pieces) and cook until golden brown and cooked through, about 7 minutes on each side. Repeat with the remaining chicken and serve warm with the dipping sauce.

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Whisk egg in a small bowl.
• Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.
• Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into the crumb mixture, making sure it is evenly and fully covered. Lay chicken tenderloins into the basket of the air fryer. Cook until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Whip egg, salt, and pepper in a shallow bowl until well combined. Mix cornbread crumbs, panko, honey powder, and poultry rub in a separate shallow bowl.
• Dip each chicken tender in the egg mixture. Shake off excess and dredge in cornbread coating.
• Preheat an air fryer to 380 degrees F (190 degrees C). Cook chicken tenders for 6 minutes. Flip and cook for an additional 6 minutes.