Air fryer buttermilk chicken tenders give you the crunch and tang of Southern-style fried chicken without a pot of hot oil. The chicken soaks in buttermilk, gets coated in seasoned breadcrumbs, and crisps up in about 12 minutes.
Buttermilk is the secret to the texture. Its gentle acidity tenderizes the chicken and helps the coating stick, so the tenders come out juicy inside and golden outside. We have a few other tender recipes if you like variety, including parmesan crusted air fryer chicken tenders and air fryer chicken tenders with no breading.
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Why These Air Fryer Buttermilk Chicken Tenders Work
A 30 minute soak is enough to season the meat and soften the texture. If you have time, an overnight marinade gives even more flavor. The tenders are lifted out and allowed to drip before breading, so the coating is thin and crisp instead of gummy.
Panko breadcrumbs stay crunchier than fine crumbs in the air fryer, and a light mist of cooking spray gives them the golden color you would normally get from frying. Spices go into the crumbs rather than the buttermilk, which keeps the flavor on the outside where you taste it first.
Ingredients
- 1 lb chicken tenders (about 8 to 10)
- 1 cup buttermilk
- 1/2 tsp salt, for the marinade
- 1 1/2 cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- Cooking spray
How to Make Air Fryer Buttermilk Chicken Tenders
1. Marinate. Combine the chicken, buttermilk and 1/2 teaspoon salt in a bowl or zip-top bag. Refrigerate for at least 30 minutes, or up to overnight.
2. Mix the coating. Stir the panko, garlic powder, onion powder, paprika, salt and pepper together in a shallow dish.
3. Preheat. Heat the air fryer to 400°F for 3 minutes.
4. Coat the chicken. Lift each tender out of the buttermilk and let the excess drip off. Press it into the crumbs on both sides until fully coated.
5. Arrange. Place the tenders in a single layer in the basket with a little space between them. Spray the tops lightly with cooking spray.
6. Air fry. Cook for 10 to 12 minutes, turning once halfway through and spraying any dry spots. Larger tenders may need 14 to 16 minutes. The chicken should reach 165°F in the thickest part.
7. Rest. Let the tenders stand for 2 minutes so the coating sets before serving.
How to Serve
Serve with honey mustard, ranch or barbecue sauce for dipping, and add a simple coleslaw or corn on the cob. For a classic pairing, make a batch of our homemade french fries on the side. If you prefer a lighter coating, try our low-carb and gluten-free air fryer chicken tenders another night.
How to Store and Reheat
Cool leftovers and refrigerate them within two hours in an airtight container. They keep for up to 3 days. Safe handling guidance from Texas A&M AgriLife Extension recommends cooking poultry to 165°F and reheating leftovers to the same temperature.
To keep the crust crisp, reheat in the air fryer until hot all the way through, rather than using the microwave. You can freeze cooked tenders on a tray, then bag them. Reheat from frozen in the air fryer, adding a few extra minutes until they are hot all the way through.
Tips and Variations
- Do not crowd the basket. Tenders that touch steam instead of crisping. Cook in two batches if needed.
- Press the crumbs on. Firm pressure helps the coating hold during cooking.
- Use a thermometer. Thickness varies, so check at the thickest part.
- Add heat. A pinch of cayenne in the crumbs gives a Nashville-style kick.
- Try other coatings. Crushed cornflakes or crushed crackers can replace part of the panko.
- Use thighs. Boneless thigh strips work too and stay extra juicy, though they may need a little longer.
FAQ
Can I use milk and lemon instead of buttermilk?
Yes. Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it stand for 5 minutes. It will not be quite as thick, but it works well.
How long should I marinate the chicken?
At least 30 minutes. Overnight in the refrigerator gives more tenderness and flavor.
Why is my breading falling off?
Too much buttermilk left on the chicken is the usual cause. Let the excess drip off, press the crumbs on firmly, and avoid moving the tenders much while they cook.
Do I need to flip the tenders?
Yes. Turning them once halfway helps both sides brown evenly, especially if your air fryer heats from the top.
Can I make these in the oven?
Yes. Bake on a wire rack set over a baking sheet in a hot oven, turning once, until the chicken reaches 165°F. The crust will be a little less crisp than from the air fryer.
Air Fryer Buttermilk Chicken Tenders
Ingredients
Main Ingredients
- 1 lb chicken tenders about 8 to 10
- 1 cup buttermilk
- ½ tsp salt for the marinade
- 1 ½ cups panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt for the coating
- ½ tsp black pepper
- cooking spray
Instructions
Cooking
- Combine the chicken, buttermilk and 1/2 teaspoon salt in a bowl or zip-top bag. Refrigerate for at least 30 minutes, or up to overnight.
- Stir the panko, garlic powder, onion powder, paprika, salt and pepper together in a shallow dish.
- Heat the air fryer to 400°F for 3 minutes.
- Lift each tender out of the buttermilk, let the excess drip off, and press it into the crumbs on both sides until fully coated.
- Place the tenders in a single layer in the basket with a little space between them and spray the tops lightly with cooking spray.
- Air fry for 10 to 12 minutes (14 to 16 for larger tenders), turning once halfway and spraying any dry spots. The chicken should reach 165°F in the thickest part.
- Let the tenders stand for 2 minutes before serving.
