Crispy Air Fryer Chicken Tenders
Crunchy chicken tenders with a golden panko crust, made healthier in the air fryer. Perfect with honey mustard dipping sauce.
Crunchy chicken tenders with a golden panko crust, made healthier in the air fryer. Perfect with honey mustard dipping sauce.
Per serving · Adjust servings below to scale ingredients
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Set up breading station: flour with garlic powder and paprika in one bowl, beaten eggs in another, panko in a third.
Dredge each chicken strip in flour, then egg, then panko, pressing to adhere.
Preheat air fryer to 200°C (400°F). Arrange tenders in single layer, spray with cooking oil.
Air fry 10-12 minutes, flipping halfway, until golden and internal temp reaches 74°C (165°F).
Mix honey mustard sauce ingredients. Serve tenders with sauce and lemon wedges.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Crispy Air Fryer Chicken Tenders delivers 40g of protein at 380 calories — that's 10 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 42% of total calories in this dish. The 28g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 12g of fat primarily comes from the cooking method and protein source itself, keeping the overall calorie density low.
Crispy Air Fryer Chicken Tenders is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 40g of protein and 380 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Crispy Air Fryer Chicken Tenders also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 40g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Don't crowd the pan — cook in batches. Place finished items on a wire rack (not paper towels, which trap steam). Serve immediately, or keep warm in a 120°C (250°F) oven on a rack.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.