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- 1 pound chicken tenderloins - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup breadcrumbs (panko preferred for extra crunch) - ½ cup all-purpose flour - Cooking spray - ½ cup ranch dressing (for dipping) The heart of this recipe is the chicken tenderloins. These pieces are juicy and tender. Using buttermilk in the marinade makes the chicken extra moist. It also adds great flavor. The spices like garlic powder, onion powder, paprika, salt, and black pepper give the chicken a bold taste. The coating is key for that crunchy bite. I prefer panko breadcrumbs for a crispy finish. All-purpose flour helps the breadcrumbs stick better. Don’t forget cooking spray! This little step ensures your chicken turns out golden and crisp. Lastly, ranch dressing is a must for dipping. It adds a creamy touch that pairs perfectly with the crispy chicken. With these ingredients ready, you’re on your way to making tasty air fryer crispy chicken tenders. Start by mixing buttermilk with garlic powder, onion powder, paprika, salt, and black pepper. This mix will add great flavor. Take your chicken tenderloins and toss them in the buttermilk mixture. Make sure they are fully coated. Cover the bowl and put it in the fridge for at least 30 minutes. This marinating time helps the chicken soak up all those tasty spices. Now, let’s set up our coating stations. Take a shallow dish and spread out the all-purpose flour. In another dish, pour in the panko breadcrumbs. Keep these stations close. You will need them soon to coat the chicken. Once the chicken has marinated, take it out of the fridge. Let any extra buttermilk drip off. First, dredge each tenderloin in the flour. Make sure they are fully coated. Next, dip them back in the buttermilk for a moment. Finally, roll them in the panko breadcrumbs. Press the breadcrumbs onto the chicken so they stick well. Before cooking, preheat your air fryer. Set it to 400°F (200°C) and let it heat up for about 5 minutes. This step is key for getting that nice, crispy texture. Lightly spray the air fryer basket with cooking spray. Place the chicken tenders in a single layer. Do not overcrowd them, as they need space to cook. Spray the tops of the tenders lightly with cooking spray for extra crispiness. Cook them for 10 to 12 minutes. Flip them halfway through. Keep an eye on them until they turn golden brown and crisp. Ensure the chicken reaches an internal temperature of 165°F (75°C). Once your chicken tenders are done, take them out of the air fryer. Let them cool for a moment. Serve them hot with a side of ranch dressing for dipping. This adds a nice creaminess that pairs perfectly with the crispy chicken. Enjoy your delicious creation! To get that perfect crunch, use panko breadcrumbs. Panko is lighter and airier than regular breadcrumbs. This helps create a crispy texture that you will love. When you coat the chicken, make sure to press the panko onto the chicken. This helps it stick better. Cooking spray plays a big role too. Lightly spray the tops of the chicken tenders just before cooking. This adds more crispiness while keeping the chicken moist inside. Marinating the chicken is crucial. I recommend letting it sit for at least 30 minutes. This helps the chicken soak up all the flavors from the buttermilk and spices. Longer marination can make it even tastier. If you can, marinate for a few hours. The chicken will turn out juicy and full of flavor. When air frying, do not overcrowd the basket. Cook in small batches instead. This allows hot air to circulate around each piece. If the chicken is too close, it won’t crisp up well. After cooking one batch, keep the tenders warm in the oven. Set it to a low temperature. This way, they stay warm and ready to serve! {{image_2}} To make your chicken tenders even tastier, try adding spices and herbs. Here are some great options: - Cayenne pepper for heat - Dried oregano for an Italian twist - Chili powder for a smoky flavor - Thyme for a fresh taste Mix and match these to create your flavor profile. You can also try lemon zest for brightness or smoked paprika for depth. If you want a gluten-free meal, you can swap the flour and breadcrumbs. Use almond flour or coconut flour instead of regular flour. For the coating, try gluten-free panko or crushed cornflakes. These options give the same crunch without the gluten. Always check labels to ensure they are certified gluten-free. Pair your crispy chicken tenders with delicious sides and dips. Here are some ideas: - Sweet potato fries for a tasty contrast - Coleslaw for a crunchy side - Fresh veggies like carrots or celery sticks For dipping, ranch dressing is a classic choice. You can also try honey mustard or BBQ sauce. These pairs will make your meal even more enjoyable! To keep your chicken tenders fresh, let them cool first. Place them in an airtight container. Store them in the fridge for up to three days. Make sure to separate layers with parchment paper. This helps prevent sticking and keeps them nice. Reheating can be tricky. You want them crispy again. Use your air fryer to reheat. Set it to 350°F (175°C). Heat for about 5-7 minutes. This method keeps them crunchy. You can also use an oven. Set it to 375°F (190°C) and bake for 10-12 minutes. Freezing is a great way to save extras. Allow cooked chicken tenders to cool completely. Place them in a freezer bag. Remove as much air as possible. They can stay frozen for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. I recommend marinating the chicken for at least 30 minutes. This time helps the chicken soak up the flavors. For even better results, try marinating for 1-2 hours. The longer marination makes the chicken tender and tasty. Yes, you can use frozen chicken tenderloins! However, make sure to thaw them first. You can thaw them overnight in the fridge or use the defrost setting on your microwave. Once thawed, proceed with the buttermilk marinade. Chicken tenders should reach an internal temperature of 165°F (75°C). Use a meat thermometer to check. This ensures they are safe to eat and perfectly cooked. Making ranch dressing is simple! Mix together: - ½ cup mayonnaise - ½ cup sour cream - 1 tablespoon dried dill - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Whisk until smooth, then serve with the chicken tenders. Yes, you can cook chicken tenders without breadcrumbs. For a lighter option, skip the coating. Marinate the chicken and cook it directly in the air fryer. The tenders will still be juicy and flavorful without the crunch. In this blog post, we covered how to make crispy air-fried chicken tenders. You learned about key ingredients, including a buttermilk marinade, seasonings, and the right coating. Followed by step-by-step instructions, I highlighted tips to achieve the perfect crunch. Variations and storage information ensure you can adapt recipes to your taste and keep leftovers fresh. Enjoy your delicious chicken tenders, and remember that small tweaks can lead to big flavors!

Air Fryer Crispy Chicken Tenders with Ranch

Savor the deliciousness of Air Fryer Crispy Chicken Tenders with this easy recipe! Marinated in a flavorful buttermilk mix, these tenderloins are coated in crunchy panko breadcrumbs and cooked to perfection in your air fryer. Enjoy a healthier take on a classic favorite that's perfect for kids and adults alike. Click through to explore this mouthwatering recipe and bring crispy goodness to your table!
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Ingredients
  

1 pound chicken tenderloins

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup breadcrumbs (panko preferred for extra crunch)

½ cup all-purpose flour

Cooking spray

½ cup ranch dressing (for dipping)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add chicken tenderloins and toss to coat. Cover and let it marinate for at least 30 minutes in the refrigerator.

    Prepare the Coating: In a shallow dish, spread the flour. In another dish, place the panko breadcrumbs. Set aside.

      Coat the Chicken: Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each tenderloin in flour, ensuring it’s fully coated. Then dunk it back in the buttermilk briefly, followed by a coat of panko breadcrumbs, pressing them onto the chicken for good adherence.

        Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes.

          Air Fry the Chicken Tenders: Lightly spray the air fryer basket with cooking spray. Place a batch of chicken tenders in a single layer (do not overcrowd). Spray the tops lightly with cooking spray for crispiness. Cook for 10-12 minutes, flipping halfway through until they are golden brown and crisp. Ensure chicken is cooked to an internal temperature of 165°F (75°C).

            Serve: Once done, remove the chicken tenders and allow them to cool slightly. Serve hot with ranch dressing for dipping.

              Prep Time: 30 mins | Total Time: 50 mins | Servings: 4