My toddler is in love with chicken lately and devoured these air fried chicken tenders within minutes of placing them on her plate. It’s best to buy boneless skinless chicken breasts or tenderloins for this recipe.
Take your chicken breasts and cut them in 1-inch wide pieces. If you are low on bowls, feel free to use a plate for the flour.
Coat each chicken tender with flour, then eggs, then cover with the pinko mixture and place in your air fryer on one single layer. Using the batter in this order allows for the chicken to come out crispy on the outside and tender on the inside.
One of my favorite things about an air fryer is the time it takes to cook. Turn your air fryer to 400 degrees F and cook the air fried chicken tenders for 7-10 minutes, flipping halfway until golden brown.
Checking on your chicken fingers every 5 minutes helps eliminate the chances of overcooking your food. If reheating frozen chicken tenders, heat to 375 degrees and allow cooking for an additional 2-3 minutes until hot.
You can make this recipe using either Pinko or Italian breadcrumbs for the breading. An air fryer is designed to hold heat, so you can frequently open it and move the food around.
Aim for opening your air fryer about every 5 minutes for 5-10 second intervals to allow just enough time to shake the basket or flip your food. You can open it more frequently toward the end to make sure your food does not overcook.
But since all air fryers do cook different, it’s important to keep an eye on the breading. If you see the breading getting darker, check the temperature of the chicken, and lower the heat if needed.
Try this homemade buffalo sauce recipe that pairs perfectly with these airfryerchickentenders. You can dip them or even coat them completely to make Hairdryer Buffalo ChickenTenders.
Set up the batter by putting the flour and eggs in separate bowls. Dip chicken tenderloins or breasts into flour, then the eggs, and lastly the breadcrumbs.
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This Panko Crusted Air Fried ChickenTenders are crispy on the outside and tender inside. This AirFryerrecipe uses only hot air to cook the meat and is much healthier than traditional chicken tenders.
We love them because they are healthy, a great source of protein and easy to cook. As much as we love chicken, it can get pretty boring if you don’t stay adventurous with it.
You just need to preheat it to the desired temperature, put the food in and set the timer. I decided to bread the chicken in Pinko seasoning to give it an extra kick and crispiness.
Boneless Skinless Chicken Breasts Pinko Seasoning Eggs This Panko Crusted Air Fried ChickenTenders are crispy on the outside and tender inside.
Cut the boneless skinless chicken into strips about one inch thick. Shake off the access egg wash and coat with the Pinko seasoning.
For the chicken : Combine the buttermilk, Worcestershire sauce and paprika in a resealable plastic bag. Meanwhile, stir together the pinko 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.
Gently shake to remove the excess and place in the air fryer basket. Repeat with the remaining chicken and serve warm with the dipping sauce.
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.
AirFryerChickenTenders are a quick and easy recipe that is a great alternative to the store bought frozen variety! The Pinko breading creates a crunchy coating on the outside with tender, juicy chicken on the inside.
Homemade chicken tenders cooked in an Hairdryer are so delicious and easy to make. This easy recipe uses just 6 simple ingredients, including a little garlic and onion powder to season them up.
If you are new to air frying then there are a few tricks to getting good results, but don’t worry, it isn’t complicated. Make sure the convection of hot air can easily whip around each piece and crisp it up nicely.
It is a waste of energy, in my opinion, because the small cooking chamber heats up so quickly. Whether you like to do a long strip of chicken or prefer to make them bite-sized nuggets, the uniform size helps everything cook evenly.
It also helps get the exterior browned up nice and gives the chicken time to cook. This step is optional, but is especially great if you have a smaller Air Fryer basket and the chicken will be packed in closer.
It is almost like those big flakes of crumbs create an individual rack for each piece of chicken. If you like to order your fried chicken “extra crispy” then Pinko crumbs help you get there with the least fuss.
The great thing about making breaded chicken strips is you can easily prep a few batches worth. Freeze what you don’t intend to eat, then all you have to do is grab them from the freezer and pop them in your air fryer next time you need an easy meal.
Prepare your strips with Pinko breading, then lay them out in rows in a shallow pan. Freeze your breaded chicken tenders for about 30-45 minutes, then transfer them to freezer bags.
1 pound chicken tenders or chicken breasts 3/4 cup Pinko bread crumbs 1/4 cup flour 1/2 teaspoon onion powder 1/2 teaspoon garlic powder dash salt and pepper 1 large egg olive oil spray OPTIONAL Arrange the tenders in your Air fryer basket and spray with a light coat of olive oil.
Cook at 325 degrees for 15-20 minutes, depending on the size of your tenders, until they reach an internal temperature of 165. Crispy and gooey when done right, but too often oily and soggy, chicken Parmesan seemed an ideal candidate for the air fryer.
But we soon learned that, without a pan of hot oil, the coating of crunchy pinko bread crumbs refused to brown. This was easily fixed: Pretesting the pinko in the microwave with a bit of olive oil turned it richly golden.
To streamline the breading process, we whisked the flour and egg together, adding garlic powder and dried oregano for flavor. We dipped our chicken in this mixture and then pressed it in the toasted pinko that we'd combined with grated Parmesan for an extra hit of cheesiness and an even crunchier texture.
Return basket to air fryer and cook until cheese is melted, about 1 minute. Top each breast with 2 tablespoons warm marinara sauce and sprinkle with basil.
I was always skeptical about the instant pot air fryer lid, but it seemed like an easy solution rather than investing in another large kitchen gadget. I recently had some readers asking for recipes in my Dizzy Cook Recipe Chat and when I mentioned I hadn’t bought one yet because of the price, I had a very kind couple that reached out to me through email offering to purchase it for me.
It never fails that for every bad or frustrating comment you receive, someone super lovely steps in that makes you feel valued. It is bulky, so you will have to find a space for that, but the rest of the tools you use fit easily in the pot for storage.
I had a thin cut chicken breast in the freezer that I just sliced in half. Alan’s has a good one and Jeff Nathan’s Creations can be found at Walmart or Amazon.
Toast the pinko for 3-5 minutes until just very lightly browned Place an oven-safe rack over a sheet pan and place the chicken tenders on the rack so there’s airflow underneath Flip halfway through baking Bake at 425 degrees F for 15-17 minutes until cooked through (165 degrees) Of course, I had to serve these airfryerchickentenders with my knockoff Chick-fil-A sauce which takes like 2 seconds to make.
If you make this recipe, don’t forget to tag me on Facebook, Instagram, or Twitter and use the hashtag #thedizzycook and please let me know what you think in the comments! Served with ranch, BBQ, or copycat Chick-fil-A sauce, the whole family will love them.
1.5 pounds boneless chicken tenders 1/4-1/3 cup all-purpose flour 2 tablespoons mayonnaise 2 tablespoons regular or Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon paprika (smoked is fine too) 1/2 teaspoon garlic powder 1.5 cups pinko olive oil or cooking oil spray Spread all-purpose flour in a shallow dish, then in a separate shallow dish, combine mayo, mustard, kosher salt, paprika, and garlic powder.
Dip the chicken tenders into the flour, coating both sides and shaking off any excess, then place them in the mustard/mayo mixture. Finally, coat them in pinko, patting both sides and shaking off excess.
Preheat air fryer lid to 400 degrees, spray both sides of the chicken lightly with oil spray and place into the raised rack of your air fryer. Place a wire rack over a baking sheet and put the finished chicken tenders on top.
In a separate small bowl, stir together melted butter, 1/2 teaspoon salt, and 1/4 teaspoon of black pepper, then brush all over chicken. Add chicken (two pieces at a time), to crumb mixture and coat evenly on both sides, pressing chicken into crumbs to help them adhere, then transfer onto 4-inch rack.
Breadcrumbs (homemade or store bought) all-purpose seasoning salt black pepper Next, work in batches, tossing the chicken tenders in the breadcrumbs and shaking off the excess before transferring to a clan platter or cutting board.
The oil helps adhere the crumbs to the chicken tenders and aids in crisping too. An air fryer is a counter top appliance that requires less oil (anything from a few spritz to 1 tablespoon) yet produces crispy food that rivals most deep-fried foods.
By using circulating hot air, it moves at a high speed so the food tends to cook in a fraction of the time. Finally, once all the crispy airfryerchickentenders are cooked, I like to add them back into the basket and air fry for 1 to 2 more minutes to reheat if necessary.
Truth be told, I’m a ranch or blue cheese dipping sauce kind of girl. Unlike the rest of my family, ketchup really isn’t my favorite (unless it’s in a recipe or glazed over meatloaf).
1 package (about 1 pound) chicken tenders non-aerosol olive oil cooking spray 1/2 cup plain breadcrumbs 1/2 teaspoon all-purpose season salt 1/4 teaspoon freshly ground black pepper In a shallow bow, whisk together the breadcrumbs, season salt and pepper.
Working in batches, press each tender into the crumbs and turn to coat. Shake off any excess and place onto a clean platter or cutting board and repeat.
Lightly spray the chicken tenders and the wire rack/basket (of your air fryer) to prevent sticking and preheat to 390°. Once preheated, work in batches of 3 or 4 tenders at a time, keep them from touching to avoid sticking.
This Instant Pot Vortex chicken tender recipe is a bit unique from other recipes in that it uses Pinko breadcrumbs and adds Parmesan cheese and a bit of Italian seasoning for flavor so that it does not need dipping. They are white meat and tend to be easy to cook either in an air fryer, oven, or regular fryer.
For my Instant Pot Vortex chicken tenders, I started by coating the tenders with milk. You can also use Buttermilk, which I prefer and really helps keep things moist (see also my Instant Pot Vortex Rotisserie Chicken recipe).
Then, I dipped each tender in flour, followed by egg, and then followed by a mix of Pinko bread crumbs and seasoning. You can use other things in place of Pinko if you like such as crushed cornflakes or regular breadcrumbs.
The key to getting your chicken tenders crispy in the air fryer is to give them a good spray with oil before putting them in. Hold your spray mister or can fairly high so that the pressure does not move the flour coating off of the chicken strips.
I like to place a paper towel under mine when I spray it so that the counter does not get super oily. I like to use Avocado oil, which has a high heat point and I like brands that are pure so that there are no ingredients that can damage cookware.
For cook time, I set the Vortex to 400 and air fried for about 5 minutes before turning the chicken strips over and switching trays. Your cook time is going to vary based on the number of chicken tenders, if you are using two trays, and general thickness of your chicken strips.
So, monitor things and turn the chicken and/or flip around trays as needed. Air fry for 5 minutes, then turn the tenders over and spray them again with oil.