These Crispy Parmesan Air Fryer Chicken Tenders are a delicious and healthier alternative to deep-fried chicken, offering all the crunch with significantly less oil. Made with fresh Parmesan, Panko breadcrumbs, and a hint of garlic, these chicken tenders are perfect as a main dish or appetizer. The air fryer allows the tenders to cook evenly and achieve a crispy, golden-brown crust that’s both flavorful and satisfying. Serve them with your favorite dipping sauce for a crowd-pleasing treat that’s quick and easy to make.
Ingredients
For the Chicken Tenders:
- 1 1/4 pounds boneless, skinless chicken tenders
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Garlic-Oil Coating:
- 6 tablespoons olive oil or melted butter
- 3 teaspoons minced garlic
For the Parmesan-Panko Coating:
- 1 cup Panko breadcrumbs
- 2/3 cup Parmesan cheese, freshly grated
- 1 teaspoon dried basil
- 1/4 teaspoon paprika
Step-by-Step Instructions
- Prepare the Chicken Tenders: Begin by trimming any visible fat from the chicken tenders to ensure even cooking. If you prefer smaller pieces, slice the tenders into bite-sized portions for easier handling.
- Set Up the Coating Stations: To create a smooth workflow, set out three bowls. In the first bowl, combine the flour, salt, and pepper. Stir to mix well, as this mixture will provide a base layer that helps the garlic oil and Panko coating stick to the chicken.
- Prepare the Garlic Oil Mixture: In the second bowl, combine olive oil (or melted butter) and minced garlic. This mixture not only adds flavor but also helps the breadcrumb mixture adhere better to the tenders.
- Prepare the Panko Parmesan Coating: In the third bowl, combine the Panko breadcrumbs, freshly grated Parmesan cheese, dried basil, and paprika. This mixture is the key to the crispy texture and cheesy flavor.
- Coat the Chicken Tenders: Begin by dipping each chicken tender into the flour mixture, coating it thoroughly. This layer provides a dry base for the oil mixture, allowing the seasonings and breadcrumbs to stick. Shake off any excess flour to avoid a thick coating.
- Add the Garlic Oil Coating: Next, dip the floured chicken tenders into the garlic-oil mixture. Be sure each tender is evenly coated. This step adds rich flavor and gives the breadcrumbs something to cling to.
- Add the Parmesan-Panko Coating: Finally, place the tenders in the Panko-Parmesan mixture. Press down gently to ensure the breadcrumbs stick, creating a nice, even layer. The cheese melts slightly during cooking, adding even more crunch and flavor.
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes. Preheating helps the chicken cook evenly, giving it a beautifully crispy exterior.
- Arrange Chicken Tenders in the Air Fryer Basket: Arrange the coated chicken tenders in a single layer in the air fryer basket. Avoid overcrowding to ensure air circulation around each piece, allowing for even cooking and maximum crispiness.
- Cook the Chicken Tenders: Set the air fryer to 400°F (200°C) and cook for 9 minutes. After 9 minutes, open the air fryer and flip the tenders carefully with tongs. This flip ensures an evenly crispy coating on both sides.
- Continue Cooking: Cook for an additional 8-9 minutes or until the chicken tenders are golden brown and have reached an internal temperature of 165°F (74°C). The cook time may vary slightly depending on the thickness of the tenders and the air fryer model.
- Check for Doneness: To ensure the chicken is fully cooked, use an instant-read thermometer. Insert it into the thickest part of the tender; the temperature should read at least 165°F. This step ensures the chicken is safe to eat.
- Serve Hot: Once done, remove the chicken tenders from the air fryer and let them cool for a few minutes before serving. This short resting time allows the coating to firm up slightly, enhancing its crispiness.
- Optional Garnish: For a touch of freshness, sprinkle chopped parsley or grated Parmesan on top before serving. This garnish adds a hint of color and extra flavor.
- Suggested Serving Options: Serve these chicken tenders with your favorite dipping sauces, such as marinara, ranch, or honey mustard. They also pair well with a light side salad or roasted vegetables for a complete meal.
Tips for Perfect Crispy Parmesan Chicken Tenders
- Use Fresh Parmesan: Freshly grated Parmesan has more flavor and melts better than pre-packaged cheese, contributing to a crispier coating.
- Avoid Overcrowding: Cook the tenders in batches if necessary to prevent overcrowding in the air fryer. Air needs to circulate freely around each piece for the best crispiness.
- Adjust the Oil as Needed: Olive oil adds a rich flavor and helps the coating stick, but melted butter works just as well and provides a slightly different taste. Choose based on your preference.
- Experiment with Seasonings: Feel free to adjust the seasoning in the breadcrumb mixture. A pinch of cayenne pepper, garlic powder, or Italian seasoning can add an extra layer of flavor.
Nutritional Information
Each chicken tender (without dipping sauce) contains approximately:
- Calories: 210 kcal
- Protein: 20g
- Carbohydrates: 10g
- Fat: 10g
The use of the air fryer reduces the amount of oil required, making this recipe lighter than traditional fried chicken tenders without sacrificing crispiness.
Frequently Asked Questions
- Can I Make These Gluten-Free? Yes! Substitute the all-purpose flour and Panko with gluten-free alternatives. Look for gluten-free Panko to maintain the crispy texture.
- What If I Don’t Have an Air Fryer? You can bake these tenders in a conventional oven at 400°F (200°C) on a baking sheet lined with parchment paper. Bake for 18-20 minutes, flipping halfway through.
- Can I Use Chicken Breasts Instead of Tenders? Absolutely. Slice chicken breasts into strips for a similar effect. Keep in mind that thicker strips may require slightly longer cooking times.
Storage and Reheating
Refrigeration: Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze the cooked tenders on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: To reheat and retain their crispiness, use the air fryer at 350°F (175°C) for 4-5 minutes.
About Parmesan and Panko
Parmesan cheese is a hard, Italian cheese that adds a nutty, umami flavor, while Panko breadcrumbs are a Japanese-style breadcrumb known for their light, flaky texture. Together, they create a crispy, cheesy coating that pairs wonderfully with tender chicken
Crispy Parmesan Air Fryer Chicken Tenders
Ingredients :
1 1/4 pounds boneless skinless chicken tenders
1/2 cup white flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons olive oil or melted butter
3 teaspoons minced garlic
1 teaspoon dried basil
1/4 teaspoon paprika
1 cup Panko breadcrumbs
2/3 cup Parmesan cheese, freshly grated
Instructions :
Trim the fat from the tenders.
Set out three bowls. Fill one with white flour, 1/4 teaspoon pepper, & 1/2 teaspoon salt. Stir. Fill the next bowl with olive oil or butter and minced garlic. Stir. Place the basil, paprika, Panko, and Parmesan cheese in the last bowl. Stir.
Place the tenders in the flour mixture, then the garlic oil, then the panko mixture making sure to evenly and thoroughly coat each piece.
Place the tenders in the basket of the air fryer.
Cook at 400 degrees Fahrenheit for 9 minutes, flip the tenders, and cook for another 8-9 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.