There’s something deeply comforting about crispy chicken tenders—but when they’re made with panko and cooked in the air fryer, they go from nostalgic to next-level delicious. I love making these on busy weeknights when I want something crunchy, juicy, and fast, without the mess of deep frying. This recipe checks all the boxes: simple ingredients, maximum flavor, and just the right amount of crisp with that golden panko finish.
What makes these tenders even better is how surprisingly light they feel. The air fryer does a beautiful job of crisping up the coating without the heaviness of oil-soaked breading. Whether I’m serving them with a dipping sauce for dinner, throwing them into wraps, or packing them into lunchboxes, these panko crusted chicken tenders always disappear fast. You’ll only need a handful of pantry staples and about 20 minutes of hands-on time.
What You Need To Make This Recipe
Chicken tenders: These are the star of the show. Chicken tenders are already portioned into perfect finger-sized strips, which makes them cook quickly and stay juicy. If you can’t find packaged tenders, you can slice chicken breasts into strips.
Panko breadcrumbs: Panko is the key to that extra-crispy texture. Unlike regular breadcrumbs, panko is lighter and flakier, giving a crunchier result after air frying. It creates that restaurant-style crust we all love.
All-purpose flour: This acts as the base coating that helps the egg stick to the chicken. It creates an even surface for the breadcrumbs to adhere to and prevents them from falling off during cooking.
Eggs: Beaten eggs are the binding agent in this recipe. They help glue the panko breadcrumbs to the flour-coated chicken tenders, ensuring a good crust.
Garlic powder: This adds a subtle savory depth to the flour mixture. It’s a simple way to layer in flavor without overpowering the chicken.
Paprika: A touch of paprika gives the tenders a gentle smokiness and a little color. You can use sweet or smoked paprika depending on your flavor preference.
Salt and black pepper: Basic but essential. Seasoning each layer ensures that your chicken has flavor all the way through.
Cooking spray: A light mist of oil on the tenders before air frying helps the breadcrumbs crisp up beautifully and turn that perfect golden brown.
Ingredients List
- 1 ½ pounds chicken tenders
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooking spray, for air fryer
How to Make Panko Crusted Air Fryer Chicken Tenders
Step 1: Prepare the dredging station
Set up three shallow bowls. In the first, add the flour mixed with garlic powder, paprika, salt, and pepper. In the second, beat the eggs. In the third, add the panko breadcrumbs.
Step 2: Coat the chicken
Take each chicken tender and coat it first in the seasoned flour. Shake off the excess, then dip it into the beaten eggs. Finally, press it into the panko breadcrumbs, coating all sides evenly. Place the breaded tenders on a plate or tray while you finish the rest.
Step 3: Preheat the air fryer
Preheat your air fryer to 400°F (200°C) for about 3 minutes. This helps ensure even crisping right from the start.
Step 4: Air fry the tenders
Spray the air fryer basket with a bit of cooking spray. Arrange the chicken tenders in a single layer, making sure they don’t overlap. Spray the tops lightly with cooking spray as well. Cook for 10–12 minutes, flipping halfway through, until the tenders are golden brown and cooked through (internal temp of 165°F or 74°C).
Step 5: Serve and enjoy
Let the chicken rest for a minute or two after cooking. Serve with your favorite dipping sauce—ranch, honey mustard, BBQ, or even sriracha mayo all work great!
Tips for Making This Recipe
- Don’t skip the preheat. A hot air fryer ensures the crust crisps up immediately instead of steaming.
- Use tongs or one hand for dry and one for wet ingredients while breading to keep your station clean.
- Don’t overcrowd the basket. Give the tenders space so the air can circulate and crisp them evenly.
- Flip halfway through. This helps both sides get golden and crunchy.
- Want extra flavor? Add grated Parmesan to the panko mix or a pinch of cayenne for heat.
FAQs
Can I use chicken breasts instead of tenders?
Yes! Just slice the breasts into 1-inch thick strips so they cook evenly and quickly.
What if I don’t have panko?
You can use regular breadcrumbs, but the texture won’t be quite as crispy. Panko is highly recommended.
Can I freeze these?
Absolutely. After breading, place the tenders on a baking sheet and freeze until solid. Then store in a freezer bag. Cook from frozen, adding a few extra minutes to the air fryer time.
Do I need to spray with oil?
Yes, a light spray helps achieve that golden, crunchy exterior without deep frying.
What dipping sauces go best?
Classic choices include ranch, honey mustard, and BBQ, but try spicy mayo or chipotle aioli for a fun twist!