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When I’m in need of a quick and easy dinner for my picky kids, these air fryer panko chicken tenders are one tasty bite! I coat juicy chicken tenders in crispy Panko breadcrumbs and air fry them to perfection. The best part is how simple they are. I only need five ingredients to make them super crispy and flavorful, and the whole recipe takes just 30 minutes from start to finish.
When my kids were at their pickiest, I probably made these air fryer chicken tenders at least once a week. In fact, we still make these pretty regularly even though the boys have gotten a little more adventurous in their eating. These taste just like my favorite deep-fried chicken tenders, but I love that they’re a healthier option for my kiddos. Pat and I love them, too!
5-Star Review
“Best chicken ever!! I am not exaggerating!” -Jill
Tips for Success
- Pat dry. Pat the tenders dry before coating to help the breading stick.
- Don’t overcrowd the air fryer basket. Cook the chicken tenders in batches. They should be placed in a single layer otherwise they won’t get crispy all over.
- I’ve made these both ways. Flipping them halfway through and not flipping them halfway through. The tricky thing about flipping them is it can cause some of the panko breading to come off. I really didn’t find much of a difference in even browning/crispiness when I didn’t flip, so that’s my preferred method.
Air Fryer Panko Chicken Tenders Recipe
Ingredients
- 1½ lbs chicken tenders or boneless, skinless chicken breasts cut into strips
- 6 tbsp unsalted butter melted (¾ stick)
- 1 cup Panko breadcrumbs
- ½ cup finely shredded Parmesan cheese
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
Video
Instructions
- Add the melted butter to a shallow bowl.6 tbsp unsalted butter
- In a second shallow bowl, mix together the Panko, parmesan, salt, pepper, and garlic powder.1 cup Panko breadcrumbs, ½ cup finely shredded Parmesan cheese, 1 tsp kosher salt, ½ tsp ground black pepper, ½ tsp garlic powder
- Dredge the chicken tenders. First, dip a tender in the melted butter then dredge in the Panko breading. Set aside on a plate or sheet pan and repeat with all tenders.1½ lbs chicken tenders
- Spray the air fryer basket with cooking spray. Transfer breaded tenders to the air fryer in a single layer (cooking in batches, if needed). Air fry at 400°F for 11-13 minutes. The tenders are done when they are fully cooked (165°F) and golden brown. Repeat with remaining tenders.
- Serve with your favorite dipping sauce and enjoy!
Equipment
- Air Fryer
Becky’s Tips
- The easiest cut to use for this recipe is chicken tenders. They’re already the perfect shape, so there’s no prep required. But when tenders aren’t available, I like to use boneless, skinless chicken breasts cut into strips.
- I prefer to use Panko breadcrumbs for the crispiest tenders. You can use classic breadcrumbs or Italian-seasoned breadcrumbs for a different flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Air Fryer Chicken Tenders Step-by-Step
Prep the Butter: Add 6 tablespoons of melted unsalted butter to a shallow bowl.
Make the Breading: In a second shallow bowl, mix together 1 cup of Panko breadcrumbs, ½ cup of finely shredded Parmesan cheese, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of garlic powder.
Dredge the Tenders: Dredge 1½ pounds of chicken tenders. First, dip a tender in the melted butter then dredge in the Panko breading. Set aside on a plate or sheet pan and repeat with all tenders.
Air Fry the Tenders: Spray the air fryer basket with cooking spray. Transfer breaded tenders to the air fryer in a single layer (cooking in batches, if needed). Air fry at 400°F for 11-13 minutes.
The tenders are done when they are fully cooked (165°F) and golden brown. Repeat with remaining tenders. Serve with your favorite dipping sauce and enjoy!
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 375°F air fryer for 3-4 minutes, flipping halfway through.
Serving Suggestions
My kids love these tenders dipped in Chick-fil-A sauce or this BBQ-Sauce, that I originally developed for brisket. For sides, I like to serve them with Shoestring Fries, delicious BBQ Baked Beans, or a classic Potato Salad made with russet potatoes.
I fixed chicken last night, so quick, easy and delicious. I will certainly fix again.
Oh my gosh! These are SO good! They are incredibly easy (I’m pretty new to air frying and never deep fry), they don’t taste greasy at all, and the chicken stays incredibly moist (11 minutes was all I needed, as I had cut a large chicken breast into fairly small strips). I didn’t flip them and they were crispy all over (on a rack). I’m adding these to my regular meal rotation. Yum!
I was in the mood for crispy chicken tonight. I quit buying pre-made frozen chicken tenders because I’m trying to minimize eating ultra processed foods. This recipe looked simple, and Panko bread crumbs have fewer ingredients than “regular” breadcrumbs. Wow, this was good! And so easy! I did wind up flipping the tenders because my air fryer is a combo oven and the undersides were not getting crispy. I did check internal temperature and they were at 165 by 9 minutes, but, again, not crispy on the bottom.
I made this recipe with chicken breasts & dredged in ghee … it was perfect!! Delicious! One thing… what is the serving size for the nutritional information?
Hi Judy, The recipe makes 6 servings total.
I tried this recipe. However, had to play around with the time because at 13 minutes the chicken was not cooked through. I wound up doing almost 20 minutes on one side then flipping over for another 5. Mind you it’s my first air fryer experience so I’d probably do around 10 minutes per side as this method dried them out just a bit. Any advice would be appreciated!
Hi Dan, the final cook time can vary depending on the thickness of the tenders.
Prepared exactly to recipe and they were really easy and good! Didn’t get a chance to take a pic because they are gone! My husband dipped in blue cheese dressing, but I ate plain.
Made it tonight fantastic I have some left for tomorrow they are way better rolled in butter than oil .
Those look great, Marlene! Thanks so much for sharing!
What is the best way to reheat so they don’t dry out?
Reheat them in the air fryer at 375°F for about 4 minutes until warmed through!
I tried reheating, chicken still delicious!
So very easy and delicious. These will be a staple in my home. Thanks for a great recipe.
Loved this.. So easy and delicious! I subbed dry ranch dressing for the salt pepper and garlic powder. This recipe is a winner for sure!!