Save it
Crunchy outside, moist and tender inside, these air fryer chicken tenders with Parmesan take basic chicken to a mouthwatering dish. Every crunch leads to perfectly cooked meat full of flavor, without any deep fryer mess. The blend of herbs, garlic, and Parmesan works together to make simple tenders taste like they came from your favorite restaurant – you'll want to cook them time and time again.
I've tried this recipe so many different ways, and I've found that really pushing the coating onto the chicken creates amazing crunchy bits everyone loves. My kids now ask for these every week, and they always argue over who gets the crunchiest pieces.
Essential Tender Ingredients
- Chicken Tenders: Go for fresh ones that are all about the same size and look firm with no strange colors. If you've got chicken breast instead, cut it into 1 inch strips across the grain
- Quality Panko: These Japanese breadcrumbs give you that amazing crunch. Try to find ones labeled 'extra crispy'
- Real Parmesan: Get the authentic Parmigiano Reggiano and grate it yourself – the pre-grated stuff just won't taste as good
- Real Garlic: Pick firm cloves that smell strong and don't have any green shoots for the best flavor
- Good Olive Oil: Using extra virgin adds richness and helps everything turn golden brown
- Dried Herbs: We use dried instead of fresh basil because fresh can turn dark when air fried
- Flavored Flour: This first layer makes sure everything else sticks properly
Making Amazing Tenders
- Get Everything Ready:
- Line up your coating ingredients in order: flour with seasonings, oil with garlic, and the panko-Parmesan mix.
- Nail The Coating Process:
- Dip each tender twice for extra crunch, pressing the mixture firmly to create texture.
- Cook Them Right:
- Put them in one layer with space between each piece so air can flow all around.
Check Your Cooking
- Check Your Cooking:
- Stick a meat thermometer in to make sure they hit 165°F (74°C) for safe eating.
Save it
I figured out through lots of testing that waiting 5 minutes between the first and second coating makes an even thicker, crunchier outside layer.
Tasty Serving Ideas
Set up different dips like ranch, honey mustard, and BBQ sauce. These go great with crispy sweet potato fries or a simple Caesar salad.
Fun Ways To Switch It Up
Try mixing different cheeses, throw in some Italian seasoning, or add a bit of cayenne if you want some heat. Each change gives you a whole new taste experience.
Keeping Leftovers Fresh
Store any extra tenders in a sealed container with parchment paper between the layers. When you want to eat them, warm them up in the air fryer at 375°F for 3-4 minutes to bring back the crunch.
Save it
After trying this recipe dozens of times, I've learned that amazing chicken tenders come from building up flavors and textures. That mix of seasoned flour, garlic oil, and the awesome Parmesan-panko coating makes something so good that everyone rushes to the table when dinner's ready.
Common Questions
- → Can chicken breasts be substituted for tenders?
- Sure, slice them into even strips. Just tweak the cook time a bit.
- → Why is a triple coating necessary?
- It makes them extra crunchy! The flour holds the oil, the oil secures crumbs, and the crumbs create the crunch.
- → Can these be made earlier?
- They taste best when fresh, but heating them in the air fryer later brings back that crunch.
- → Will plain breadcrumbs work?
- They'll do, but panko gives better texture and crispiness.
- → What dips pair well?
- Try marinara, aioli, ranch, or honey mustard for a tasty combo!