Print

Easy Air Fryer Parmesan Chicken Tenders (Kid-Approved!)

air fryer parmesan chicken tenders - featured image
Print Recipe

These air fryer Parmesan chicken tenders are quick, easy, and incredibly crispy. Made with simple pantry ingredients and a shake-and-bake method, they’re a family-friendly weeknight dinner that delivers deep-fried crunch without the mess.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken breasts
  • 1 cup (90g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • Cooking spray (olive oil or avocado oil)

Instructions

  1. Prep the chicken: Place the chicken breasts on a cutting board. Slice them lengthwise into strips about 1 inch (2.5 cm) wide. You should get 4-5 strips per breast. Pat them dry with paper towels — this helps the coating stick better. Season lightly with salt and pepper.
  2. Set up your coating station: In a large zip-top bag, combine the panko, Parmesan cheese, garlic powder, paprika, salt, and pepper. Seal the bag and shake it to mix everything together. In a shallow bowl, beat the two eggs with a fork until they’re smooth and slightly frothy.
  3. Coat the chicken: Dip each chicken strip into the egg wash, letting the excess drip off. Then drop it into the bag with the panko mixture. Seal the bag and shake it gently until the strip is fully coated. Don’t over-shake — you want an even layer, not a thick clump. Place the coated strip on a plate and repeat with the remaining chicken.
  4. Preheat the air fryer: Set your air fryer to 400°F (200°C) and let it preheat for 3 minutes. This step ensures the coating starts crisping immediately.
  5. Arrange the tenders: Lightly spray the air fryer basket with cooking spray. Place the coated chicken strips in a single layer in the basket. Don’t overcrowd — leave a little space between each strip for air to circulate. You may need to cook in batches if your basket is small.
  6. Cook the first side: Spray the tops of the tenders lightly with cooking spray. Cook at 400°F (200°C) for 8 minutes. The coating should start turning golden brown.
  7. Flip and finish: Using tongs, carefully flip each tender. Spray the tops again with a light mist of cooking spray. Cook for another 6-8 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. The coating should be deep golden and crispy.
  8. Rest and serve: Remove the tenders from the air fryer and let them rest on a wire rack for 2 minutes. This keeps the coating from getting soggy on the bottom. Serve immediately while they’re hot and crunchy.

Notes

Don’t skip drying the chicken — moisture is the enemy of crispiness. Watch your Parmesan; freshly grated can burn faster than pre-grated. Don’t overcrowd the basket; cook in batches if needed. Use an instant-read thermometer to ensure chicken reaches 165°F (74°C). Spray, don’t brush, the coating with oil. Let the tenders rest on a wire rack for 2 minutes to keep the bottom crispy. For a gluten-free version, use gluten-free panko or crushed pork rinds. For a dairy-free version, use nutritional yeast instead of Parmesan and a flax egg as a binder.

Nutrition

Keywords: air fryer chicken tenders, Parmesan chicken tenders, easy chicken tenders, kid-friendly chicken tenders, quick weeknight dinner

Find it online: https://prismtaste.com/easy-air-fryer-parmesan-chicken-tenders-kid-approved/