📝 About This Recipe
Experience the ultimate crunch without the deep-fryer guilt with these ultra-crispy, golden-brown chicken tenders. Marinated in a tangy, seasoned buttermilk bath, these tenders stay incredibly juicy on the inside while the Panko-Parmesan crust provides a satisfying shatter-crisp texture. Perfectly seasoned with a blend of smoked paprika and garlic, this air-fried classic brings the comfort of a Southern diner straight to your modern kitchen.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken breast tenderloins (patted dry)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot sauce (such as Frank's RedHot for subtle tang)
- 1 teaspoon Dijon mustard (helps the coating adhere)
The Crispy Coating
- 1.5 cups Panko breadcrumbs (Japanese-style for maximum crunch)
- 1/4 cup Grated Parmesan cheese (finely grated)
- 1/2 cup All-purpose flour
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 bottle Olive oil spray (high smoke point spray)
Honey Mustard Dipping Sauce
- 1/4 cup Mayonnaise
- 2 tablespoons Yellow mustard
- 2 tablespoons Honey
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
In a large bowl or zip-top bag, whisk together the buttermilk, hot sauce, and Dijon mustard. Add the chicken tenderloins, ensuring they are fully submerged. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
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2
In a shallow pie dish or wide bowl, combine the Panko breadcrumbs, Parmesan cheese, flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly to distribute the spices evenly.
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3
Preheat your air fryer to 400°F (200°C) for about 5 minutes. A hot basket ensures the chicken starts crisping the moment it touches the surface.
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4
Remove a chicken tender from the buttermilk, letting the excess drip off. Place it into the Panko mixture and press firmly so the crumbs adhere to all sides.
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5
Transfer the coated chicken to a clean plate and repeat the process with the remaining tenders. Do not stack them; keep them in a single layer.
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6
Lightly spray the air fryer basket with olive oil spray. Place the tenders in the basket in a single layer, leaving at least half an inch of space between each piece for air circulation.
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7
Generously spray the tops of the chicken tenders with the olive oil spray. This is the secret to achieving a deep golden color and preventing 'floury' white spots.
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8
Air fry at 400°F for 6 minutes. Open the basket, carefully flip each tender using tongs, and spray the other side lightly with oil.
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9
Continue air frying for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C) and the exterior is deep golden brown and crunchy.
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10
While the chicken cooks, whisk together the mayonnaise, mustard, honey, and lemon juice in a small bowl until smooth to create your dipping sauce.
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11
Remove the tenders from the air fryer and let them rest on a wire rack for 2-3 minutes. This prevents the bottom from getting soggy while they cool slightly.
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12
Serve warm with the honey mustard sauce and enjoy the crunch!
💡 Chef's Tips
For the crispiest results, avoid overcrowding the basket; cook in batches if necessary. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes. To get an even deeper color, toast the Panko breadcrumbs in a dry skillet for 2 minutes over medium heat before dredging the chicken. Always use an oil spray (like avocado or olive oil) rather than a non-stick aerosol can (like Pam), as the latter can damage the coating of your air fryer basket.
🍽️ Serving Suggestions
Pair with crispy air-fried sweet potato fries and a side of creamy coleslaw. Serve alongside chilled celery sticks and a cold craft Lager or IPA. Slice them up and serve over a fresh garden salad with ranch dressing for a lighter meal. Wrap them in a warm flour tortilla with shredded lettuce and tomato for an easy chicken wrap.