I’ve always had a soft spot for chicken tenders—the kind that stay juicy inside but have that irresistible crunch on the outside. After trying countless methods, I finally struck gold with this combination: buttermilk-marinated chicken coated in crushed cornflakes, crisped to perfection in the air fryer. The result? Golden, crunchy tenders that taste like your favorite fried chicken but with a lighter, fresher bite.
What I love most is how simple they are to make without sacrificing flavor or texture. The buttermilk tenderizes the chicken while adding a subtle tang, and the cornflakes give that signature crunch you just can’t achieve with breadcrumbs alone. It’s a recipe that works for weeknight dinners, family gatherings, or even as a snack for game night.
What You Need To Make This Recipe
Chicken tenders: These are the star of the show—juicy, lean strips of chicken breast that cook quickly while staying tender inside. You can also slice regular chicken breasts into strips if you don’t have tenders on hand.
Buttermilk: This is the secret weapon for flavor and texture. Buttermilk not only adds a slight tang but also tenderizes the chicken, ensuring each bite is juicy. An overnight soak is ideal, but even 30 minutes works wonders.
Cornflakes: Forget breadcrumbs—cornflakes are where the magic happens. Crushed into coarse crumbs, they deliver a light, shatteringly crisp coating that makes every bite satisfying.
All-purpose flour: A light dusting of flour helps the buttermilk cling to the chicken and gives the cornflake coating something to grab onto. It’s a simple but essential step for that perfect crust.
Spices (paprika, garlic powder, onion powder, salt, pepper): These seasonings transform your coating from plain to packed with flavor. They balance savory depth with just a touch of smokiness, ensuring every bite tastes as good as it looks.
Cooking spray: A quick spritz of oil helps the coating crisp up beautifully in the air fryer without needing deep frying. It ensures that golden color we all crave.
Ingredients List
- 1 ½ pounds chicken tenders (or chicken breast cut into strips)
- 1 cup buttermilk
- 4 cups cornflakes, crushed
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooking spray
How to Make Crispiest Air Fryer Chicken Tenders (Buttermilk + Cornflakes)
Step 1: Marinate the chicken
Place the chicken tenders in a large bowl or zip-top bag and pour the buttermilk over them. Let them marinate in the refrigerator for at least 30 minutes, or overnight for the best flavor and tenderness.
Step 2: Prepare the coating
Crush the cornflakes into coarse crumbs and place them in a shallow dish. In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. This mixture will help create layers of flavor in the crust.
Step 3: Coat the chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece lightly in the seasoned flour, then press it firmly into the crushed cornflakes until fully coated. The double layer ensures a crunchy bite every time.
Step 4: Air fry the tenders
Preheat your air fryer to 400°F (200°C). Arrange the coated chicken tenders in a single layer in the basket, leaving space between each piece. Lightly spray the tops with cooking spray. Cook for 10–12 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temp: 165°F / 74°C).
Step 5: Serve and enjoy
Remove the tenders from the air fryer and let them cool slightly before serving. Pair them with your favorite dipping sauces like honey mustard, ranch, or barbecue for the ultimate comfort food experience.
Tips for Making this Recipe
- Marinate longer for more flavor—the buttermilk works best if you let it soak overnight.
- Don’t crush the cornflakes too finely; leaving some texture gives that extra crunch.
- Preheating the air fryer ensures even cooking and crispiness.
- Avoid overcrowding the basket—cook in batches if needed so the hot air can circulate properly.
- Use a food thermometer to check doneness; the chicken should reach 165°F internally.
- For extra flavor, add cayenne pepper or chili powder to the flour mixture.
FAQs
Can I bake these instead of air frying?
Yes! Bake at 425°F on a wire rack set over a baking sheet for 18–20 minutes, flipping halfway through.
Can I use chicken thighs?
Absolutely—boneless, skinless thighs cut into strips work just as well and add extra juiciness.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
How do I store leftovers?
Store cooled tenders in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 3–4 minutes to bring back the crunch.
Can I freeze these tenders?
Yes, freeze them after cooking. Reheat directly from frozen in the air fryer at 375°F for 12–15 minutes.