If honey mustard isn't your thing, try making our homemade ranch dressing ! If you don't have tenders you can cut thin strips out chicken breasts for the same results.
Spraying the breaded tenders down with a little cooking spray gives the chicken the added moisture it needs for the breading and helps turn the chicken tenders into a nice golden color. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their website. Season chicken tenders on both sides with salt and pepper.
Place flour and bread crumbs in two separate shallow bowls. Working one at a time, dip chicken in flour, then egg mixture, and finally in bread crumbs, pressing to coat.
Working in batches, place chicken tenders in basket of air fryer, being sure to not overcrowd it. Make sauce: In a small bowl, whisk together mayonnaise, honey, Dijon, and hot sauce, if using.
Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side. Nutrition Facts 1 serving: 256 calories, 14g fat (7g saturated fat), 84 mg cholesterol, 267 mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 29g protein.
Air fryer recipes are one of my top requests, so I promise to share more soon! I like making homemade chicken strips because they are so much healthier than fried versions.
The great thing about the air fryer is that the tenders get super crispy with way less oil. Chicken tenders are already cut into strips, so you don’t have to spend any time slicing a raw chicken breast.
Place chicken tenders in a single layer of the basked and air fry for 5 to 6 minutes on each side, turning halfway. If you don’t have an air fryer, you can bake them in the oven at 425 degrees for 16 minutes, turning halfway.
In a second shallow bowl, combine the bread crumbs and pinko. Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a large dish or cutting board.
They are perfect for a quick dinner, lunch or even snack. Hairdryer Parmesan ChickenTenders are one of the best ways to cook chicken.
Serve these tasty vittles with your favorite dipping sauce. White Flour: White flour will adhere best to the chicken Salt and Pepper: Add to taste Olive oil or Butter: Either one will produce a nice crisp and wonderful flavor Garlic: Use fresh garlic for the best zing.
Second bowl fill with either the olive oil or butter and garlic. In the third bowl place the basil, paprika, pinko and Parmesan cheese.
Flip and cook for another 8-9 min or till the internal temp is 165 degrees F. They are lighter and airier and because of that will absorb less oil and end up crispier.
Shake: A fun way to involve your kids in the baking is to put the pinko and seasoning in a large Ziploc bag. Crowding: You don’t want to overcrowd the air fryer.
They shouldn’t touch to allow for maximum air flow, and they’ll cook nice and even. Use a meat thermometer and test them before you think they are done to make sure you don’t over cook them.
To keep from sticking line them on a baking sheet for 2 hours then transfer for them to a freezer safe bag or container. Heat at 375 for 5-10 minutes, flipping halfway through, till hot.
Fill the next bowl with the olive oil or butter and minced garlic. Place the basil, paprika, Pinko, and Parmesan cheese in the last.
Place the tenders in the basket of the air fryer. Cook at 400 degrees for 9 minutes and then flip the tenders and cook for another 8-9 minutes or until the internal temperature of the chicken reaches 165 degrees F.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Join the Anthology Rewards program now to claim this Shaker Maker badge and enjoy other fun perks from Hidden Valley ® Ranch. You wouldn’t believe how simple it is to whip these up entirely from scratch using chicken, eggs, flour, breadcrumbs and herbs/spices.
Usually, I’d shallow fry these in oil to get a crispy, golden coating. And even though I love anything fried, we enjoy these on such a regular basis that reducing the amount of oil used is only a positive for us, health-wise.
It does a near identical job using a *tiny* amount of oil compared to shallow frying or deep-frying. It’s miles healthier than shallow frying with far better results than baking in the oven.
It’s super crispy, crunchy and the chicken is lovely and tender beneath. They’re super crisp on the outside, with tons of tender chicken concealed underneath.
But I’ve thrown in some tips here that will be really helpful if this is your first time making this, or you want to adapt it. Then make that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t GF), spelled and Khoisan wheat (aka Gamut).
Here’s some more info from Celiac UK on identifying safe gluten-free products. You might not believe this, but you can easily use this recipe to make vegan fried ‘ chicken tenders.
These won’t take half as long to cook, so pop them in your air fryer for around 7 minutes, turning half way and of course, spraying with oil to achieve a golden, crispy coating. Just ensure none of your spices contain onion/garlic and that your breadcrumbs don’t contain any high FOD MAP ingredients.
Some air fryers have a paddle that turns the food as it cooks. Mine is more expensive as it has the health grill aspect too (it basically doubles up as a George Foreman which is awesome when we can’t BBQ in the winter months).
It’s also a little on the larger size due to the extra grill function. I find that skinless, boneless thighs make better nuggets than chicken tenders or strips.
You can actually use this recipe right up to the point of cooking, then deep-fry your chicken instead. Simply bring a large, half-filled pot of vegetable oil to 170C (340F) and carefully submerge your chicken pieces.
Fry for 5-8 minutes until cooked through, then transfer to a wire rack over a baking tray to drain. Ideally, you’d have a cooking thermometer so you can check that the internal temperature of the chicken registers at 74C.
In the final bowl, add your breadcrumbs and spices, mixing thoroughly. Take your chicken breast mini fillets and first dredge them in the bowl of plain flour.
350g (12oz) chicken breast mini fillets 2 eggs 30g (4 tbsp) plain flour (gluten-free) garlic-infused oil (ideally in a spray bottle) Take your chicken breast mini fillets and first dredge them in the bowl of plain flour.
This recipe is so great because not only can chicken tenders be piled high on a platter with sauces from BBQ to sweet and sour. I love the large capacity of this air fryer, it’s a fairly reasonable price, easy to clean and cooks beautifully.
Total Actuary 2-in-1 which works great for things like wings and fries but is not ideal for more delicate items. I don’t find it works as well as an air fryer as the Color above but it’s a good choice if you want an appliance that does many things at once.
BREADING Flour, seasonings, egg, breadcrumbs, and cornflakes are all used to coat the chicken before its air fried. Pat chicken dry and dredge through flour, egg, and breading mixture.
For a great coating on the chicken tenders, make sure they are uniformly cut, so they cook evenly. Pat chicken dry so the breading can fully adhere (this also keeps them from steaming).
Be sure the bread crumbs and crushed cornflakes are smoothly pulsed, so they can coat the chicken pieces evenly. Use a meat thermometer and test one or two pieces for 165 °F before removing from the air fryer.
Combine flour, cornstarch, seasonings and salt & pepper to taste in a bowl. Remove chicken tenders from the buttermilk allowing any excess to drip off.
Add chicken tenders to the air fryer in a single layer and cook 11 minutes. Once all tenders have been cooked, add all to the air fryer at once and heat for 2 minutes. Pat chicken dry so the breading can fully adhere (this also keeps them from steaming). Be sure the bread crumbs and crushed cornflakes are smoothly pulsed, so they can coat the chicken pieces evenly. Be sure not to overcook.
Keyword airfryerchickentenders, airfryerchickentendersrecipe, best airfryerchicken tender recipe, how to make chicken tenders in the air fryer Copying and/or pasting full recipes to any social media is strictly prohibited.
Homemade chicken tenders are such a great protein option for kids and adults alike. I find the easiest way to cook up a batch or two of chicken tenders is in my air fryer.
So, butchers will often remove that extra piece and sell them as tenders rather than as part of the breast meat. You do need to be mindful of the cook time and internal temperature of these dainty little portions.
When that happens, I just make my own by slicing a whole boneless, skinless, chicken breast into smaller strips. This gives me the opportunity to make even smaller portions for chicken fingers that are easier for young children to eat with their hands.
Keep in mind that the center of a chicken breast is a little thick. You can place this portion between 2 sheets of plastic wrap and just pound it out so that all your hand cut tenders are the same thickness.
My air fryer always seems to cook a little faster than most recipes recommend. So, adjust the temperature and timing to accommodate your particular model of AF.
My best tip for not overcooking animal protein is to always check the internal temperature with a digital thermometer halfway through the cooking process. Another good idea is to marinate the tenders for anywhere from 10 minutes to an hour.
The first recipe here is for crispy, breaded chicken tenders with a super easy sweet dipping sauce. The second recipe is for chicken tenders that are marinated in southwestern seasonings for tacos.
In a small bowl, whisk together the jam, lemon juice, and mustard. In the third bowl, stir together the bread crumbs, oil, salt, and pepper.
Finally, coat the chicken with the breadcrumb mixture. Place the chicken tenders in the AF basket or on the crisper plate in a single layer.
Cook the tenders for approximately 8-1/2 to 10 minutes until they are golden brown and the internal temperature reaches 165 to 170 °F when checked with a digital thermometer. Keep the cooked tenders in a warm oven until ready to serve.
Place the dipping sauce in individual ramekins for serving. Serve the chicken tenders or fingers with the sauce and some napkins.
4 large or 8 small taco shells (or soft tortillas) 1 avocado, pitted, peeled, and sliced thinly 1 cup shredded iceberg lettuce 3/4 cup crumbled quest fresco or shredded Monterey jack cheese 1/2 cup of your favorite salsa In a large bowl, mix together the oil, lime juice, chili powder, garlic powder, oregano, salt, and pepper.
Place the chicken tenders in the bowl and toss together to coat the meat completely. Set this aside to marinate for 10 minutes while you prepare the taco fixings.
Place the chicken tenders in the AF basket or on the crisper plate in a single layer. Cook the tenders for approximately 8-1/2 to 10 minutes until they are golden brown and the internal temperature reaches 165 to 170 °F when checked with a digital thermometer.
1 pound chicken tenders 1 TBS sesame oil 1 cup Tamara or soy sauce 3 TBS rice vinegar 1-1/2 tips arrowroot powder 1 large clove garlic, minced 1/2 tsp ground ginger 1/3 cup brown sugar 1/2 teaspoon sesame seeds 2 scallions, sliced thinly 1 cup cooked jasmine rice (recipe follows) In a medium sauce pan, whisk together the Tamara or soy sauce, rice vinegar, and arrowroot powder until the powder is dissolved.
As soon as the sauce comes up to a rolling simmer, stir in the sugar until it dissolves completely, approximately 3 minutes. Stir in the sesame seeds and turn the heat off.
Set the pot aside, off of the heat, and allow the sauce to cool to room temperature, approximately 5 to 10 minutes. Place the chicken tenders in the AF basket or on the crisper plate in a single layer.
Brush the tops with the remaining sauce, saving some if you are cooking in 2 batches. Cook an additional 3-1/2 to 5 minutes or until the internal temperature reaches 165 to 170 °F when checked with a digital thermometer.
3/4 cup jasmine rice, rinsed very well 1-1/2 tips unsalted butter 1 cup + 3 TBS water 1 tsp sea salt Remove the pot from the heat and allow the rice to stand, covered, for 5 minutes.
1 cup unbleached, all-purpose flour 2 large eggs, lightly beaten 1 cup pinko breadcrumbs 1 to 1½ pounds thinly sliced chicken breast ¾ teaspoon kosher salt ¾ teaspoon freshly ground black pepper Olive oil, for spraying Put the flour, eggs and pinko into individual containers large enough for dipping the chicken.
Dredge each cutlet in flour and shake off the excess before dipping into eggs, and then finally coating evenly with the pinko breadcrumbs. Put the prepared cutlets in the basket and spray both sides with olive oil.
Cook until chicken is evenly browned on both sides (flipping halfway through) and the internal temperature registers 165 °F. Kids of all ages will love this homemade version of the frozen standby.
Crispy AirFryerChickenTenders that taste just as good as the deep-fried restaurant version but so much better for you. Serve them with some Baked Potato Chips and homemade coleslaw for a meal everyone will love.
If you are someone who loves deep-fried food but is trying to eat healthier, you need an air fryer. They create healthier versions of your favorite fried foods, like these airfryerchicken strips, while maintaining all the flavor and crunch.
They come out super crispy and honestly, no one will miss the fact that they aren't deep-fried. We served our tenders with some baked fries and homemade honey mustard.
The other great thing about this recipe is that you can make a bunch and freeze them for future meals. You can also marinate the chicken in the egg wash for up to 30 minutes to add extra flavor.
These works best when you are also adding a flavor like lemon juice or hot sauce. Anytime I am serving a “fried” style dish like these chicken strips, I like to serve healthier versions of other restaurant style dishes like fries or onion rings.
However, I almost always cook the side dish in the oven since the air fryer only holds so much at one time. I also love these airfryerchickentenders served over a big green salad.
When you are making homemade chicken tenders, they usually take about 8-10 minutes in the air fryer when cooked at 375 degrees. This assumes you are using fresh raw chicken and making your own tenders homemade.
Bump the temperature up to 400 degrees and flip the tenders halfway through cooking. Then flip the tenders over and bake for an additional 5-7 minutes until cooked through.
If desired, you can broil for the last couple of minutes for a crispier breading. For either option, start by breading the chicken and placing on a baking sheet lined with parchment paper.