Air Fryer Fried Chicken Tenders

Course Appetizer, Chicken, Main Course

Cuisine American, Southern

Keyword air-fryer-chicken-tenders, air-fryer-fried-chicken-tenders

Prep Time 20

Cook Time 14

Marinade time 1

Total Time 1 34

Servings servings (may vary)

Calories 369kcal

Ingredients

2 lbs chicken tenders or boneless skinless chicken breasts (cut into 3/4 inch wide strips)
1 1/2 cups buttermilk divided use
4 Tbsp dill pickle juice divided use
1 Tbsp hot sauce plus a few dashes for egg wash
2 cups all purpose flour
1 tsp seasoned salt
1 tsp black pepper
1 tsp granulated garlic or garlic powder
1 tsp paprika
1 tsp onion powder
peanut oil, cooking spray or oil mister for coating the chicken tenders

Instructions

In a medium mixing bowl, whisk together 1 cup buttermilk, 2 tablespoons dill pickle juice and 1 tablespoon hot pepper sauce.
Add chicken tenders to the marinade and stir to coat with the buttermilk mixture. Cover with plastic wrap and place into the fridge for at least 1 hour (up to 24 hours.)
To Prepare the Breading: In a large shallow bowl, whisk together the flour with seasoned salt, ground black pepper, granulated garlic, paprika and onion powder. Set aside.
Egg Wash: In a second shallow large bowl whisk together the eggs, remaining 1/2 buttermilk, dill pickle juice and a few dashes hot sauce.
Breading Station: Remove chicken tenders from the marinade. Dredge one at a time into the seasoned flour mixture, coating it lightly.
Shake off any excess flour then dip into the egg-buttermilk mixture coating both sides, allowing excess to drip off.
Dredge a second time into the flour mixture. Have nearby a sheet pan or platter to place breaded tenders. Repeat process until all are breaded.
Spray the inside of the air fryer basket with cooking spray. Spray chicken pieces on all sides liberally with cooking spray or brush with oil. Arrange in air fryer basket in a single layer leaving space between for air to circulate. Be sure there is no overlap. Spray the tops of the chicken pieces again with cooking spray.
Fry at 400°F (or 200 degrees Celsius) for 5-7 minutes. Use tongs to flip the chicken, brushing gently with additional oil or spray any dry spots with cooking spray or an oil mister. Fry for another 5 minutes. Repeat process frying in batches.
Serve immediately with your favorite dipping sauces (ranch, bbq sauce, honey mustard) on a salad, wraps or on warm hamburger buns with pickles.
Special Note: Preheat oven to 200°F. Fit an oven safe rack into a sheet pan. Keep fried chicken in the oven to keep warm between batches.

Notes

Chicken - You can use chicken tenders or boneless skinless chicken breasts cut into strips for this recipe. Raw chicken tenders are smaller and will cook more quickly. Depending on the size and thickness, you may need to adjust the cooking time slightly to accommodate.
Buttermilk - You can use whole milk in place of buttermilk. Typically to make your own buttermilk, you add 1 tablespoon of lemon juice or white vinegar to each cup of whole milk. Let stand, then proceed with the recipe as written.
Spices - You could add cayenne pepper to the seasonings for extra spice.
Breading - You can use seasoned breadcrumbs like panko for the second coating.
Be Generous with the Cooking Spray - When cooking any breaded item in an air fryer, it's important to coat the breading liberally with cooking spray, an oil mister or brush the exterior with oil. When using a pastry brush, be gentle to prevent disturbing the coating.
Use an Instant-Read Thermometer - If you're uncertain, check for an internal temp of 165°F when inserted into the thickest portion of the chicken.

Nutrition