Let Me Tell You About These Guilt-Free Chicken Tenders
Okay, so picture this: it’s a Wednesday night, everyone’s starving (and I mean starving—my youngest was this close to eating cereal for dinner). I stare into my fridge, and there they are: chicken tenders just waiting to be transformed. But honestly, who wants the mess of breading, and the deep fryer? Not this gal. So I just grabbed my trusty air fryer and threw together these crunchy, super simple, no-breading chicken tenders. Minimal effort, max flavor. Funny thing—I used to think breading was the whole point, but it turns out, these are even better for dipping. Plus, less guilt, which is always a win in my book (especially after that regrettable cookie binge last weekend... but we don’t talk about that). Anyway, let’s get to the good stuff.
Why You'll Want to Make These, Like, Right Now
I make these air fryer chicken tenders when I'm short on time or patience—frankly, both. My family goes absolutely bonkers for them, mainly because they're super juicy and that crispy outside is all the fun without the heavy breading (I barely get a chance to grab one myself). Sometimes, I do them when I just can’t face scrubbing greasy pans. Or when it’s too hot to turn on the oven (hello, summer heat!). And I gotta say: I used to struggle with bland, dry chicken, but this recipe finally solved that. Plus, less cleanup. Did I mention that?
What You'll Need (And What I Sometimes Swap)
- 500g (about 1 lb) chicken tenders or chicken breast cut into strips—honestly, thighs work in a pinch, but I prefer tenders because they cook evenly
- 1 tablespoon olive oil (or try avocado oil if you’re feeling fancy, or just whatever’s in the cupboard)
- 1 teaspoon smoked paprika (sometimes I use sweet paprika if I’m out, which happens more than I care to admit)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt (my grandmother always insisted on sea salt, but regular table salt works fine, don’t worry about it)
- ¼ teaspoon black pepper (freshly cracked is best, but pre-ground is totally fine too)
- Pinch of cayenne (optional if you want a bit of kick—my kids don’t, but I sneak it in anyway)
How to Make Air Fryer Chicken Tenders (No Breading! Yay!)
- Preheat your air fryer to 390°F (200°C). Or don’t—sometimes I forget and it still turns out okay, just takes a smidge longer.
- Pat your chicken dry with paper towels (this makes ‘em extra crispy, promise). Toss them in a bowl with the olive oil so they're nicely coated. This is where I usually sneak a little taste of the oil blend with my finger—don’t tell anyone.
- In a small bowl, mix together all the spices: paprika, garlic powder, onion powder, salt, pepper, and cayenne if you’re using. Sprinkle (okay, dump) this over the chicken and toss to coat. Don’t worry if it looks a bit uneven; it'll sort itself out in the fryer.
- Lay the chicken strips in a single layer in the air fryer basket. Try not to cram them too close together—yes, I know it’s tempting. If you need to do two batches, no biggie.
- Cook for 9-11 minutes, flipping halfway through. (This is where I get distracted and sometimes forget to flip—still good! But flipping makes both sides crispy.) Chicken should be golden and sizzling, and if you’re a stickler, internal temp should hit 165°F (74°C).
- Let ‘em rest for a couple minutes before serving. They might look a little pale at first but trust me, they crisp while they cool. And the smell—oh man, so good.
What I Figured Out the Hard Way (Notes)
- If you use breast meat cut into strips, watch it closely; it dries out faster than tenders.
- Don’t skip drying the chicken. Seriously, I tried once and it came out kind of sad and floppy.
- If your air fryer is on the small side, just do this in batches. Piling up the chicken makes it steam, not crisp.
- Actually, I find it works better if you shake the basket instead of using tongs to flip (less mess, too).
Variations I’ve Tried (And One That Was a Bust)
- Parmesan Crust: I sometimes sprinkle a handful of grated parm halfway through cooking—tastes amazing but it can burn fast, so keep an eye out.
- Lemon Pepper: Swap paprika for lemon pepper seasoning. Refreshing, especially in summer, but my husband said it was “too zingy”—jury’s out.
- Buffalo Style: Toss finished tenders in buffalo sauce (like Frank’s RedHot). Kids hated it—too spicy. I loved it though.
- Honey Mustard Dip: Not really a variation but I swear, it tastes better with homemade honey mustard than any bottled stuff.
- Coating with Cornstarch: Tried it once; honestly, it made things weirdly gummy instead of crispy. Wouldn’t recommend.
Do You Really Need an Air Fryer? (And a Quick Fix if You Don’t)
Look, I love my air fryer. But if you don’t have one, you can use a really hot oven (like 425°F) and a wire rack over a baking sheet. It’s not totally the same—takes a bit longer, and you probably won’t get exactly the same crunch, but it gets pretty close. My mate swears by it, so there’s that.
How to Store (Not That It’ll Last Long!)
On the off chance you have leftovers, toss them in an airtight container and pop them in the fridge. They’ll keep for 2-3 days, but honestly, in my house it never lasts more than a day! If you want them crisp again, a few minutes back in the air fryer does the trick. Microwave makes them kinda sad—just sayin’.
How I Like to Serve These Up
I usually throw these on a plate with carrot sticks and whatever dip we have (ranch if my kids are voting, sriracha mayo for me). Sometimes I slice ‘em up and stuff into a pita with lettuce, tomatoes, and a squeeze of lemon. My sister likes these on top of a big green salad—says it’s like a healthy fast food knockoff.
Things I’ve Learned the Hard Way (Pro Tips)
- Once, I tried rushing the preheat step and regretted it because the chicken stuck to the basket—ugh.
- It’s easier to clean up if you spray the basket with oil before you add the chicken. Missed that once; spent ages scrubbing. Not fun.
- Don’t walk away and forget the flip—unless you like chicken that’s half soft, half crispy (I mean, you do you).
People Actually Ask Me...
- Do these really get crunchy without breading?
Yeah! It surprised me too, but the oil and spices make a nice crisp. Not the same as fried, but way less heavy. - Can I use frozen chicken?
You can, but you’ll need to thaw it first or the spices won’t stick. I tried it once frozen; basically just made a mess. - What if I don’t have all the spices?
Honestly, just use what you have. Sometimes I skip the onion powder; no one notices. The paprika is pretty key though. - Is this recipe gluten-free?
Yep! No breading, nothing weird. Just check your spice jars if you want to be extra sure. - Can I double this?
You could, but I wouldn’t cram it all in at once. Do it in batches or you’ll just get steamed, not crispy, chicken. Learned that one the hard way.
Oh, and before I forget—if you want more air fryer ideas, these air fryer recipes from Skinnytaste are always solid. Just don’t blame me if you get addicted to the crispy life.
Ingredients
- 1 lb chicken tenders
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat the air fryer to 400°F (200°C) for 3 minutes.
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2Pat the chicken tenders dry with paper towels and place them in a large bowl.
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3Drizzle olive oil over the chicken tenders. Add garlic powder, smoked paprika, onion powder, dried oregano, salt, and black pepper. Toss until the chicken is evenly coated.
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4Arrange the seasoned chicken tenders in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary.
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5Air fry for 10–12 minutes, flipping halfway through, until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C).
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6Serve hot with your favorite dipping sauce or side salad.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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