Place raw chicken breasts (1 pound boneless skinless) on a cutting board. Use a sharp chef’s knife to slice the chicken breast into uniform strips about 1 inch thick. Each chicken breast should make 4-6 strips, depending on size and thickness.

In a large bowl, add the cut chicken strips, oil (2 tablespoons), white vinegar (1/2 tablespoon), Italian seasoning (1 teaspoon), garlic powder (1 teaspoon), salt (1 teaspoon) and fresh ground black pepper (1/2 teaspoon). Stir gently until chicken is coated in oil and spices. Cover and place in the fridge to marinate for 30 minutes to 2 hours. Do not skip – this step helps tenderize the chicken. Do not let the chicken marinate for more than 12 hours – this could over tenderize the chicken and give it a mushy texture.

Place chicken strips into the air fryer basket in a single layer, not touching each other if possible. Air fry at 380F for 9-11 minutes, flipping halfway through. Chicken is done when the edges and sides are beginning to turn golden brown and the internal temperature reaches 165F degrees. If you have a smaller air fryer, you may need to do this in batches.

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.