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Crispy golden Air Fryer Chicken Tenders on a wire rack with dipping sauce.

Crispy Air Fryer Chicken Tenders

These air fryer chicken tenders deliver deep-fried satisfaction without the mess. A double-dredge in seasoned buttermilk and flour creates an incredibly crispy, shatter-y crust, while the interior stays juicy and flavorful. Ready in under 30 minutes, they're the perfect weeknight dinner or crowd-pleasing snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds chicken tenders about 12-14 pieces
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • Avocado or canola oil spray

Equipment

  • Medium mixing bowl
  • Whisk
  • Shallow dish or pie plate
  • Wire rack
  • Air fryer
  • Cooking oil spray
  • Tongs
  • Instant-read thermometer

Method
 

  1. In a medium bowl, whisk together buttermilk, hot sauce, and a pinch of salt and pepper. Add chicken tenders, ensuring they are submerged. Marinate for at least 15 minutes at room temperature (or up to 4 hours in the refrigerator).
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  3. Remove a tender from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing firmly to adhere. For a thicker coating, perform a double-dredge: dip back into buttermilk, then into flour a second time. Place coated tender on a wire rack. Repeat with all pieces.
  4. Preheat air fryer to 400°F (200°C) for 3-5 minutes. Lightly spray the basket with oil.
  5. Arrange tenders in a single layer in the preheated basket, leaving space between them. Lightly spray the tops with oil.
  6. Cook for 7-9 minutes, then carefully flip each tender. Spray the second side lightly with oil.
  7. Cook for another 5-7 minutes, or until the coating is deeply golden brown and the internal temperature reaches 165°F.
  8. Let tenders rest on a wire rack for 1-2 minutes before serving immediately with your favorite dipping sauces.

Notes

For best results, do not skip preheating the air fryer and avoid overcrowding the basket—cook in batches if necessary. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar; let sit 5 minutes. For variations, toss cooked tenders in buffalo sauce, or add 1/2 cup grated parmesan and 2 teaspoons Italian seasoning to the flour mix. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 3-4 minutes to restore crispiness.