Can I use frozen chicken tenders?

While it’s best to use fresh chicken tenders, you can use frozen ones. Just make sure to thaw them completely before coating and cooking.

Can I make this recipe gluten-free?

Yes, you can use gluten-free cornflakes or panko breadcrumbs.

How do I store leftover chicken tenders?

Store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer for a few minutes to restore their crispiness.

Fried Chicken Air Fryer: Healthy Dinner Ideas

Name: Fried Chicken Air Fryer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American / Southern
Ingredients: — The Chicken & Marinade —; 2 lbs (900g) chicken pieces (bone-in, skin-on drumsticks and thighs work best); 1 cup buttermilk; 1 teaspoon hot sauce (optional, for flavor depth); 1 teaspoon salt; — The Breading —; 1 cup all-purpose flour; ¼ cup cornstarch (the secret to extra crunch!); 1 tablespoon paprika (or smoked paprika); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano or thyme; ½ teaspoon black pepper; ½ teaspoon salt; — For Cooking —; Olive oil cooking spray or vegetable oil spray

Ingredients

— The Chicken & Marinade —

2 lbs (900g) chicken pieces (bone-in, skin-on drumsticks and thighs work best)

1 cup buttermilk

1 teaspoon hot sauce (optional, for flavor depth)

1 teaspoon salt

— The Breading —

1 cup all-purpose flour

¼ cup cornstarch (the secret to extra crunch!)

1 tablespoon paprika (or smoked paprika)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano or thyme

½ teaspoon black pepper

½ teaspoon salt

— For Cooking —

Olive oil cooking spray or vegetable oil spray

Instructions

1. **Marinate:** In a large bowl or zip-lock bag, combine the chicken, buttermilk, hot sauce, and 1 teaspoon salt. Toss to coat. Refrigerate for at least 30 minutes (up to 4 hours is ideal).

2. **Preheat:** Preheat your Air Fryer to 375°F (190°C) for about 5 minutes.

3. **Prepare Dredge:** In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, and pepper.

4. **Coat:** Remove a piece of chicken from the buttermilk, letting the excess drip off. Press it firmly into the flour mixture, turning to coat all sides evenly. Shake off any loose flour. Repeat with all pieces.

5. **Rest:** Place the coated chicken on a wire rack or plate for 5–10 minutes. This allows the coating to hydrate and stick better during cooking.

6. **Spray:** Spray the air fryer basket generously with oil. Place the chicken in the basket in a single layer (do not overcrowd; cook in batches if needed). **Generously** spray the top of the chicken with oil until no dry flour is visible.

7. **Cook:** Air fry for 12–15 minutes. Open the basket, flip the chicken, and spray any dry flour spots on the other side with more oil.

8. **Finish:** Cook for another 10–12 minutes, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C).

9. Let rest for 5 minutes before serving.

Notes

The White Spot Rule: If you see white flour spots on the chicken after flipping or when checking, spray them immediately with oil. Dry flour will not cook or brown in an air fryer.

Don’t Crowd: Air circulation is what makes the food crispy. If you stack the chicken, it will steam and become soggy. Leave space between pieces.

Cornstarch: Don’t skip the cornstarch! It cuts the gluten in the flour and creates a lighter, crispier crust closer to real fried chicken.

Reheating: To restore the crunch, reheat leftovers in the air fryer at 350°F for 3–5 minutes.

Author: Anna Lovae
Prep Time: 15
Cook Time: 25
Category: Dinner
Method: Air Fryer
Cuisine: American / Southern