From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Prepare the chicken: Place the raw chicken breasts on a cutting board and pat dry using paper towels. Use a sharp chef’s knife to slice the chicken breasts into uniform strips about 1 inch thick.
2
Prepare breading station: In a flat-bottomed bowl, add the eggs and whisk until combined. In another flat-bottomed bowl, add the breadcrumbs and all the spices. Use a fork to mix.
3
Bread the chicken: Add each raw chicken tender slice to the raw egg bowl and use a fork to coat all sides. One at a time, move each piece of chicken to the other bowl and completely coat with the crumb mixture. Use the fork to press the coating on to the raw chicken. Gently set it on a plate and repeat with each piece of chicken. Place the chicken into the air fryer basket in a single layer, not touching if possible. If you can’t fit all the chicken, cook in two batches instead of stacking.
4
Cook the chicken: Use avocado oil spray to coat all the chicken in the air fryer basket with a solid spritz of oil. It should be a liberal amount of oil, but not dripping off the chicken. This will make the breading look wet and cover any dry spots. Air fry the chicken tenders at 380F for 10-12 minutes, flipping halfway through. When you flip the chicken, give any dry spots a quick spritz of oil, then continue cooking for the remaining time. The chicken tenders are done when the internal temperature reaches 165F, the exterior is golden brown, and the edges are darkening.
5
Serve & store: Serve chicken tenders immediately on a salad, in a wrap, in a grain bowl, or with sides like tater tots or fries. Store leftovers in an airtight container in the refrigerator for up to 4 days.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Pat Dry for Maximum Crispness 🌊Pat the chicken breasts completely dry with paper towels before breading to remove surface moisture, which is the key to achieving that golden, crispy exterior in the air fryer.
- Double-Dip Breading Technique 🥚Dip each tender in egg, then breadcrumbs, then back into egg, and finally breadcrumbs again for an extra-thick, restaurant-quality crispy coating that won't shed during cooking.
- Pound for Even Cooking ⚒️Gently pound chicken breasts to uniform thickness (about ¾-inch) before cutting into tenders to ensure they cook evenly and remain juicy without any dry spots.
- Season the Breadcrumbs Generously 🧂Mix all spices directly into the breadcrumb mixture rather than just seasoning the chicken, creating a flavorful crust that doesn't require additional dipping sauce.
- Single-Layer Air Frying Method 🌬️Arrange tenders in a single layer without overlapping and avoid stacking them, allowing hot air to circulate evenly for consistent crispiness on all sides rather than soggy bottoms.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Project Meal Plan
Check out more Project Meal Plan content!Browse Project Meal Plan recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.