There’s just something so comforting about crispy chicken tenders, especially when they’re golden, juicy, and full of flavor. I used to think I needed a deep fryer to get that perfect crunch—until I discovered how magical an air fryer can be. Now, these air fryer buttermilk chicken tenders have become a weeknight go-to in my kitchen. They’re tender on the inside, crunchy on the outside, and so easy to throw together. Plus, they don’t leave my kitchen smelling like a fried food truck!
What I love most is that the buttermilk marinade does the heavy lifting—infusing the chicken with tangy flavor and keeping it incredibly moist. I usually prep everything the night before so the chicken soaks up all that buttermilk goodness overnight. Then when dinnertime rolls around, it’s as simple as bread, spray, air fry, and serve. These tenders are a hit with kids, adults, picky eaters, and even as leftovers. Let me walk you through exactly how to make them!
What You Need To Make This Recipe
Chicken tenders: These are the star of the show! You can use boneless, skinless chicken tenders for ease, or slice chicken breasts into strips if that’s what you have on hand. The key is to keep the pieces roughly the same size for even cooking.
Buttermilk: Buttermilk is a marinade superhero. It tenderizes the chicken while adding a subtle tangy flavor. It also helps the coating stick better. If you don’t have buttermilk, you can make a quick version by mixing milk with a little lemon juice or vinegar.
Hot sauce: Just a splash goes into the buttermilk marinade. It doesn’t make the chicken spicy—it just gives it a deeper, richer flavor. Feel free to skip it if you’re not a fan, or add more if you want a kick!
All-purpose flour: This is the base of your crispy coating. It helps create that golden crust you’re looking for. You can mix in a bit of cornstarch if you want it extra crunchy.
Panko breadcrumbs: I love panko because it gives the chicken a light, airy crisp that’s hard to beat. You can swap for regular breadcrumbs, but the texture won’t be quite the same.
Paprika: This adds warmth and a bit of color to the coating. You can use smoked paprika if you want a slightly deeper, smoky flavor.
Garlic powder: For a boost of savory flavor in the breading. Garlic powder blends perfectly with the other seasonings without overpowering anything.
Salt and black pepper: Classic seasonings that enhance all the other flavors. I use kosher salt and freshly ground pepper for the best taste.
Cooking spray or oil mister: A light coating of spray helps the tenders get that golden crunch in the air fryer without needing to deep fry.
Ingredients List
- 1 ½ pounds chicken tenders (or sliced chicken breasts)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- ¾ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or oil mister
How to Make Air Fryer Buttermilk Chicken Tenders
Step 1: Marinate the Chicken
In a large bowl or zip-top bag, combine the chicken tenders, buttermilk, and hot sauce. Mix well to coat all the chicken. Cover and refrigerate for at least 2 hours, or overnight for the juiciest results. The longer it sits, the more flavorful it gets.
Step 2: Prep the Breading
When you’re ready to cook, grab two shallow bowls. In one, mix the flour, paprika, garlic powder, salt, and pepper. In the second, pour the panko breadcrumbs. This two-step breading helps give the tenders that irresistible crunch.
Step 3: Bread the Chicken
Remove the chicken from the marinade, letting any excess drip off. Dredge each piece first in the seasoned flour, then coat it fully in the panko breadcrumbs. Press gently to make sure the crumbs stick well.
Step 4: Air Fry the Tenders
Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the basket with oil. Place the chicken tenders in a single layer—don’t overcrowd! Spray the tops with a bit more oil. Cook for 10–12 minutes, flipping halfway through, until the chicken is cooked through and crispy on the outside.
Step 5: Serve and Enjoy
Serve the tenders hot, straight from the air fryer. They’re great on their own or with dipping sauces like honey mustard, ranch, or spicy mayo. Add a side of fries or a fresh salad, and dinner’s done!
Tips for Making this Recipe
- Marinate overnight: For the best flavor and tenderness, let the chicken marinate in the buttermilk overnight.
- Double-dip trick: If you want an extra crispy coating, dip the chicken in flour, then buttermilk again, then panko.
- Don’t overcrowd the basket: Cook in batches if needed to keep the tenders crispy all around.
- Preheat your air fryer: This helps get the breading nice and crunchy right from the start.
- Use a meat thermometer: Chicken should reach an internal temperature of 165°F (74°C). This ensures it’s fully cooked without drying out.
- Reheat leftovers in the air fryer: Just 2–3 minutes at 375°F brings them right back to life.
FAQs
Can I make these ahead of time?
Yes! You can bread the chicken and refrigerate it for a few hours before air frying. Or marinate overnight and bread right before cooking.
What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes before using.
Can I bake these instead of air frying?
Absolutely! Bake at 425°F (220°C) on a wire rack set over a baking sheet for 20–25 minutes, flipping once. Spray the chicken with oil for crispiness.
Can I freeze the cooked tenders?
Yes! Let them cool completely, then freeze in a single layer. Reheat in the air fryer or oven until hot and crispy again.
What dipping sauces go well with these?
Ranch, honey mustard, barbecue sauce, buffalo ranch, or even sriracha mayo are all amazing with these tenders.