Let’s be honest: Chicken tenders are not just kid food. They are a universally beloved comfort food. There is something deeply satisfying about biting into a hot, juicy piece of chicken encased in a salty, crunchy shell, especially when dipped in your favorite sauce.
But making them at home is usually disappointing. Oven-baked tenders often end up with soggy bottoms and pale breading. Deep frying them at home is a messy, dangerous hassle that leaves your kitchen smelling like grease for days.
Welcome back to The Crispy Basket. Today, we are making the definitive version of the homemade chicken tender.
We aren’t just tossing chicken in breadcrumbs and hoping for the best. We are using a science-backed “double-dredge” technique and the power of high-speed hot air to create a tender that rivals your favorite restaurant version—without the vat of oil.
Why You’ll Love This Recipe
- The Shatter-Crunch: We use Panko breadcrumbs instead of standard breadcrumbs. Panko is flakier and drier, creating a much crunchier exterior in the air fryer.
- Juicy Interior: A quick buttermilk marinade ensures the chicken stays incredibly moist even while the outside gets blasted with high heat.
- No “Bald Spots”: Our double-dip dredging method ensures the breading stays glued to the chicken and doesn’t fall off in the basket.
“The Crispy Basket” Secret: The Panko & Cornstarch Power Couple
If you just use flour, you get a soft coating. If you just use regular breadcrumbs, you get a dense coating.
For the ultimate air fryer crunch, we need two things:
- Cornstarch in the flour mix: Cornstarch inhibits gluten formation and browns faster than flour, creating a lighter, crispier base layer.
- Seasoned Panko: Panko provides the texture. It’s crucial to season the Panko itself, not just the flour, so the outside layer packs a flavor punch.
Ingredients Needed
The Chicken & Marinade:
- 1.5 lbs Chicken Tenderloins: These are the easiest to use. If you use chicken breasts, slice them into uniform strips.
- 1 cup Buttermilk: (Or 1 cup milk + 1 Tbsp vinegar/lemon juice). This tenderizes the meat.
- 1 tsp Salt & 1/2 tsp Pepper.
Dredging Station – Bowl 1 (The Dry Base):
- 3/4 cup All-Purpose Flour.
- 1/4 cup Cornstarch.
- 1 tsp Garlic Powder.
- 1 tsp Paprika.
Dredging Station – Bowl 2 (The Binder):
- 2 large Eggs.
- 2 Tbsp Marinade liquid (from the chicken bowl).
Dredging Station – Bowl 3 (The Crunch):
- 2 cups Panko Breadcrumbs.
- 1 tsp Salt.
- 1/2 tsp Black Pepper.
- 1 tsp Italian Seasoning or Cajun Seasoning (optional, for extra flavor).
Essential Tool:
- High-Heat Cooking Spray: Avocado or canola oil spray.
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl or ziplock bag, combine the chicken strips, buttermilk, salt, and pepper. Let it sit for at least 20 minutes on the counter, or up to 4 hours in the fridge. Do not skip this—it’s the secret to juicy chicken!
Step 2: Set Up Your Station
Line up three shallow bowls.
- Bowl 1: Whisk together flour, cornstarch, and spices.
- Bowl 2: Whisk the eggs and the reserved marinade liquid until smooth.
- Bowl 3: Mix the Panko and seasonings.
Step 3: The Double Dredge Method
Use the “wet hand/dry hand” method to keep your fingers clean-ish.
- Remove a tender from the marinade, letting excess drip off.
- Dredge 1 (Dry): Toss it in the flour mixture to coat completely. Shake off excess.
- Dredge 2 (Wet): Dip it into the egg mixture.
- Dredge 3 (Crunch): Press it firmly into the seasoned Panko. Make sure it looks like a shaggy mess of breadcrumbs—that’s good!
- Place on a clean plate or wire rack. Repeat with all chicken.
Step 4: The Air Fry
- Preheat your air fryer to 400°F (200°C) for 5 minutes.
- Spray the basket lightly with oil.
- Arrange the tenders in a single layer. Do not let them touch. Air needs to circulate all the way around them. Cook in batches if necessary.
- THE MOST IMPORTANT STEP: Spray the tops of the tenders generously with cooking spray. You should not see any dry white patches of flour or Panko. Dry spots will not brown; they will just stay dry.
- Air fry at 400°F for 6 minutes.
- Flip the tenders over. Spray the new tops generously with oil again.
- Air fry for another 4–6 minutes, or until golden brown and the internal temperature reaches 165°F.
Step 5: Rest and Serve
Remove from the basket and let them rest on a wire rack for 3–5 minutes before serving. This lets the juices redistribute and ensures the breading sets up perfectly crisp. Serve with your favorite dips!
“The Crispy Basket” Pro-Tips
- Don’t Overcrowd: I say it every time because it’s true. If they touch, they steam. Steaming equals soggy.
- Press Hard: When doing the final Panko dip, really press the breadcrumbs onto the chicken with the palm of your hand to ensure they stick.
- The Spray is Key: The air fryer is convection heat. The oil spray is what simulates the “frying.” Be liberal with it if you want that golden color.
FAQ
Can I use frozen chicken tenders? Don’t use the pre-breaded frozen ones for this recipe. Use raw, thawed chicken. If your raw chicken is frozen, thaw it completely before marinating.
Why is my breading falling off? You likely skipped the flour step or didn’t shake off the excess buttermilk. The flour acts as the primer that helps the egg stick, which helps the Panko stick.
Enjoy the crunchiest tenders you’ve ever made at home!
