Air Fryer Chicken Tenders

Air Fryer Chicken Tenders use crushed Chex for unmatched crunch and real flavor. A short chill in the fridge makes them crispier than any other version online.

This is the breadcrumb-chex crust for air fryer chicken tenders that no one else is doing! It’s uniquely crunchy, and fries up beautifully. All the flavor, crisp, and nostalgia you could ask for in under 20 minutes with no deep-fryer required. The secret is the crushed chex plus a little chill time, and you get an even crunchier exterior without a drop of frying oil!

These air fryer chicken tenders pair perfectly with your weeknight staples. A kale and cabbage salad? White cheddar mac and cheese? Or just on a fluffy brioche bun with pickles and hot honey for the best chicken sandwich. Yes, yes, a thousand times, yes. 

Ingredients

• Chicken: This recipe calls for boneless, skinless chicken tenderloins. It is possible to use boneless, skinless chicken breasts cut into chicken strips. Chicken thighs or breasts will take longer to cook.
• Egg: A regular large egg will work best here. It will help bind the tenders along with the breadcrumbs.
• Flour: I recommend using all purpose flour for this recipe. You can substitute whole wheat flour if needed.
• Salt: I use kosher salt for my recipes. It is less salty by volume than table salt or sea salt, making it easier to taste as you go and harder to oversalt your food.
• Pepper: I recommend using freshly ground black peppercorns. This will provide the strongest, freshest flavor.
• Corn Chex
• Breadcrumbs: I recommend using unseasoned, plain bread crumbs.
• Paprika
• Onion Powder: Adding onion powder provides a concentrated onion flavor to the tenders without altering their texture. You could also use garlic powder if you prefer.

See the recipe card for full information on ingredients and quantities.

Variations

• Swap out the chex. You could use crushed cornflakes, pretzels, panko breadcrumbs, whatever you have on hand! Use gluten-free flour, cereal, and breadcrumbs to make these tenders gluten-free or fit into a low-carb diet.
• Parmesan Cheese: Try adding a few tablespoons of grated parmesan cheese or even cheddar cheese to your breading mixture for some added saltiness and savoriness. Be sure to adjust your other seasonings or accompanying dip accordingly. Also beware that they might brown quicker!
• Bump up the spice! Add ¼ teaspoon of cayenne pepper or a pinch of chili powder to get some added heat.

Professional Tips

• Don’t skip the chill. The chill time in the refrigerator helps the coating stick and gives a crunchier result.
• Measure your cereal after crushing. It will take approximately double. This is part of what gets you that extra crispy exterior!
• Coat the entire tender. If you run out of exterior coating, just shake a little more plain breadcrumbs on the plate to coat the last places. I typically have just enough exterior coating, if I use it all.

How to Make Air Fryer Chicken Tenders

Further details and measurements can be found in the recipe card below!

Step 1: Select 3 separate rimmed plates or baking dishes. In one plate add flour, salt and black pepper. Use a fork to mix. In the second plate, pour the beaten eggs. In the last bowl, add the crushed Chex, plain bread crumbs, kosher salt, paprika and onion powder. Use a fork to mix well. 

Step 2: Pat chicken tenders dry and set up your chicken coating station: On the far left have your chicken tenders, then your plate of the flour mixture, followed by the plate of egg, then the plate with the exterior coating and, lastly, a landing tray or plate for your coated chicken. Working in batches determined by the size of the plates, add several tenders to the flour plate and coat completely. Shake off any extra and then place in the egg. I usually go ahead and dredge the next round in the flour before I get my hand covered in egg. 

Step 3: Dip all sides of the floured tenders in the egg, let the excess drip off and then place in the plate with the exterior coating. 

Step 4: Coat the tenders fully with the exterior coating and press it in to help it stick. Remove the coated tenders to the clean plate or tray. 

You can pinch off a bit of the coating and air fry it to test for seasoning before doing the full batch.

Step 5: Repeat with all the remaining tenders, working in batches to ensure all get a fair coating. 

Step 6: Place chicken in the refrigerator, uncovered, for 10-45 minutes (or as long as you need to get the rest of dinner going!) I do not recommend making it the day before. 

This brief chill helps the coating set and improves the crispness when cooked.

Step 7: When you are ready to cook, preheat the air fryer to 350°F on the air fry setting. 

Step 8: Spray the air fryer basket with nonstick cooking spray and place the tenders on the tray. I have a large air fryer so I can do them all at one time but they touch (it doesn’t really matter).

If you do want that extra crispness, make sure tenders aren’t overlapping too much. It doesn’t have to be a perfect single layer, even a slight gap helps!

Step 9: Cook for 12-16 minutes. Cooking time will depend on the size of your tenders. Mine were rather chubby so they took 15 minutes then I warmed them before serving in the air fryer for an additional 4 minutes.

Recipe FAQs

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed chicken recipes!