I finally cracked How to Air Fry Chicken Tenders so they’re finished in under 20 minutes with a simple trick you won’t expect.

Jump to Recipe

I can’t stop talking about these air fryer chicken tenders, they’re somehow juicy inside and crisp outside with zero breading, and they seriously fix weeknight dinners. I use simple pantry flavors, like chicken tenders and garlic powder, so it never feels fussy but still tastes like I spent way more time on it.

If you’ve ever typed How To Air Fry Chicken Tenders into search and felt overwhelmed, this little shortcut is the one that actually stuck with me. It’s fast, kinda addictive, and honestly makes me wonder why I waited so long to try an Easy Chicken Air Fryer option.

Ingredients

Print Recipe (No Advertisments)

Chicken tenders: lean, high in protein, low carb, great for muscle building, very filling
Olive oil: heart healthy fats, adds crispness raises calories but adds flavor, cooks well
Baking powder: makes coating light and crispy, tiny sodium boost, no carbs or protein
Garlic powder: concentrated garlic flavor, low calorie, may add savory depth, helps taste pop
Smoked paprika: gives smoky sweet warmth, adds color, no fat, little nutrition but big flavor
Italian seasoning: herb blend, low calorie, bright herbal notes, no salt usually, boosts aroma
Cayenne (optional): tiny pinch adds heat, stimulates metabolism slightly, use sparingly to avoid overpowering

Ingredient Quantities

1 lb (450 g) chicken tenders, trimmed

1 tbsp olive oil (or avocado oil)

3/4 to 1 tsp baking powder (aluminum free)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp garlic powder

1/2 tsp onion powder

1 tsp smoked paprika (or regular paprika)

1 tsp Italian seasoning or 1/2 tsp dried oregano plus 1/2 tsp dried thyme

Optional: pinch cayenne or 1/4 tsp red pepper flakes for heat

Optional: cooking spray or extra oil for the air fryer basket

How to Make this

Print Recipe (No Advertisments)

1. Pat 1 lb (450 g) chicken tenders dry with paper towels and trim any fat or thin bits so pieces are similar thickness, this helps them cook evenly.

2. Preheat your air fryer to 400°F (200°C) for about 3 minutes while you season the chicken. If your basket sticks, spray or brush a little oil on it first.

3. In a medium bowl combine 1 tbsp olive oil, 3/4 to 1 tsp aluminum free baking powder, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp smoked paprika, 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp thyme) and a pinch of cayenne or 1/4 tsp red pepper flakes if you want heat. Mix well.

4. Add the chicken tenders to the bowl and toss until every piece is evenly coated. The baking powder is the secret here, it dries the surface and helps make a crispy outside without breading.

5. Let the coated tenders sit for 3 to 5 minutes at room temp so the seasoning adheres, or up to 15 minutes if you have time.

6. Arrange the tenders in a single layer in the air fryer basket without crowding; work in batches if needed. Lightly spray or brush a little extra oil on top if you want extra browning.

7. Cook at 400°F (200°C) for 8 to 10 minutes, flipping once halfway through. Thicker tenders might need up to 11 or 12 minutes. Don’t overcook, we want juicy inside.

8. Check doneness with an instant read thermometer it should read 165°F (74°C) in the thickest part. If you don’t have a thermometer cut one open to confirm juices run clear.

9. Let the tenders rest 2 to 3 minutes before serving so juices redistribute. Serve with your favorite dip and enjoy.

Equipment Needed

1. Air fryer with basket
2. Instant read thermometer (to check 165 F)
3. Medium mixing bowl
4. Measuring spoons set (tablespoon and teaspoons)
5. Tongs or a fork for flipping
6. Paper towels for patting chicken dry
7. Cutting board and chef knife for trimming
8. Oil spray bottle or a small pastry brush

FAQ

Q: How long and what temp do I cook these in the air fryer? A: Cook at 400°F (200°C) for about 8 to 10 minutes for fresh tenders, flipping once around the halfway mark. Thicker pieces may need a couple extra minutes. Aim for an internal temp of 165°F (74°C).

Q: Do I have to flip them while they cook? A: Yes it's a good idea to flip once so both sides get evenly browned. Some air fryers circulate air better and you might get away with not flipping, but I still do it to be safe.

Q: Can I cook frozen chicken tenders with this method? A: You can, but thawing first gives way better texture. If you cook from frozen, add 4 to 6 minutes and check the temp, flip once, and expect a slightly less crispy finish unless you spray them with a bit more oil.

Q: Why is there baking powder in the seasoning mix? A: Baking powder helps dry the surface and creates tiny bubbles that crisp up in the hot air, giving a crunch like frying but without breading. Make sure it's aluminum free, dont use baking soda.

Q: Can I bread these like traditional tenders? A: Yep. If you want breaded tenders, dredge in flour, dip in beaten egg, then coat with breadcrumbs. Lightly spray with oil and cook at 400°F for about 10 to 12 minutes, flipping once. Times will vary so watch them.

Q: How do I store and reheat leftovers? A: Keep leftovers in the fridge up to 3 to 4 days, or freeze up to 3 months. To reheat and keep them crispy, warm in the air fryer at 350°F for 3 to 5 minutes or until 165°F inside. Microwaving makes them rubbery, just saying.

Air Fryer Chicken Tenders Recipe Substitutions and Variations

Olive oil (or avocado oil): swap with melted butter for a richer taste, or a neutral oil like canola or sunflower in the same amount; melted butter browns quicker so watch it.
Baking powder (aluminum free): if you dont have it use 1/4 tsp baking soda plus 1/2 tsp cream of tartar per 3/4-1 tsp baking powder, or just use regular baking powder (aluminum present) if needed.
Smoked paprika: use regular paprika plus a tiny pinch of smoked salt or a few drops of liquid smoke, or sub with 1/4 tsp chipotle powder for smoky heat.
Italian seasoning: replace with 1/2 tsp dried oregano plus 1/2 tsp dried thyme, or 1 tsp herbes de Provence, or use 1 tsp finely chopped fresh basil and parsley (use more fresh by volume than dried).

Pro Tips

1) Baking powder is your secret weapon but dont go crazy with it. Use just the amount called for and add it right before you cook. If you mix it into the chicken and let it sit in the fridge overnight the crispness will fade and you might get a slightly metallic taste. For extra crunch, a light dusting of cornstarch mixed into the seasoning helps, but only a teaspoon or two.

2) Get the tenders the same thickness. Pat them very dry and trim or gently pound the thick ones so everything cooks in the same time. If one piece is much thicker you end up with an overcooked outer part and a raw center. Slice across the grain when serving to make them seem juicier.

3) Don’t crowd the basket. Air flow is everything. Cook in single layers and do batches if you need to. Preheat the fryer, flip once about halfway through, and rely on an instant read thermometer rather than guesswork — 165°F in the thickest part is the safe spot.

4) Prep smart for busy nights. You can toss the chicken with oil and the dry spices and refrigerate for a few hours, but wait to add the baking powder until 3 to 15 minutes before cooking. That way the seasoning soaks in but the baking powder can still do its crisping job.

5) Revive leftovers and boost flavor. Reheat in the air fryer at a lower temp, around 325°F for a few minutes, to bring back the crust without drying them out. A squeeze of lemon or a quick sprinkle of flaky salt just before serving brightens things up a lot.