Air Fryer Chicken Tenders (No Breading)
These air fryer chicken tenders without breading take 8 to 11 minutes at 380°F. No flour, no eggs, no breadcrumbs. They come out juicy with golden, crispy edges and 36g of protein per serving. I toss mine in BBQ or buffalo sauce after air frying.
Ingredients
- 1.5 lbs chicken tenders (8 - 10 pieces), or 3 chicken breasts cut into strips
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- OPTIONAL SAUCES: BBQ Sauce, Buffalo sauce, teriyaki, or honey sriracha sauce
Instructions
- Preheat: Preheat your air fryer to 380°F.
- Prep the chicken: Trim the fat and white tendon from the chicken tenders. If using boneless skinless chicken breasts, cut them into 1-inch thick strips. Pat everything dry with paper towels.
- Season: Add the chicken tenders to a large mixing bowl with the olive oil and all the seasonings. Toss to coat.
- Load the basket: Place the seasoned chicken tenders into the preheated air fryer basket in a single layer, leaving space between each piece. Lightly spray with olive oil or avocado oil spray.
- Air fry: Cook at 380°F for 8 to 11 minutes, flipping once halfway through. They are done when the edges are golden and the internal temperature reaches 165°F.
- Serve: Serve immediately with your favorite dipping sauce and a squeeze of lemon.
- Optional sauce: Warm ½ cup of BBQ, buffalo, teriyaki, or honey sriracha in a microwave-safe bowl for 20 to 40 seconds. Add the cooked tenders to a clean bowl and toss with the sauce.
Notes
Pat the chicken dry: Surface moisture steams instead of browning. This is the step that makes the biggest difference.
Do not crowd the basket: Air needs to circulate. Cook in two batches if everything does not fit in a single layer.
Sauce after, not before: Marinating first means the sugars burn onto the basket. Toss the cooked tenders in warm sauce instead.
Chicken breast: Cut into 1-inch strips of even thickness. Same temperature, same time.
Bake them: 425°F for 10 to 14 minutes on a parchment-lined sheet, until the edges crisp and the internal temp hits 165°F.
Storing: Airtight container in the fridge for 4 to 5 days.
Reheating: Air fryer at 250°F for 5 to 7 minutes, or microwave 30 to 60 seconds.
Nutrition
Calories: 231kcal | Carbohydrates: 1g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 489mg | Potassium: 658mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg
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