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Air Fryer Buttermilk Chicken Tenders

This recipe delivers deliciously crispy Air Fryer Buttermilk Chicken Tenders. Chicken is marinated in a savory buttermilk and garlic mixture, then coated in a Panko-Parmesan breading. Air-fried to golden perfection, these tenders are served with a vibrant, tangy dipping sauce, making for a flavorful and satisfying meal or snack.
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Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2466.4 kcal

Equipment

  • 1 Air Fryer Essential for crispy results
  • 1 Large Mixing Bowl For marinating chicken
  • 1 Shallow dish For breading the chicken tenders
  • 1 Whisk For preparing the dipping sauce
  • 1 Tongs For handling raw and cooked chicken

Ingredients
  

Main

  • 3/4 cup whole buttermilk
  • 2 teaspoons grated garlic about 3 medium garlic cloves
  • 1 1/2 teaspoons kosher salt divided
  • 1 pound chicken breast tenders about 8 tenders
  • 1 1/4 cups panko Japanese-style breadcrumbs
  • 2 ounces Parmesan cheese grated (about 1/2 cup)
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup whole buttermilk
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons granulated sugar
  • 3/4 teaspoon spicy brown mustard
  • 1/2 teaspoon fresh lemon juice from 1 small lemon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt

Instructions
 

  • In a large bowl, combine 3/4 cup buttermilk, grated garlic, and 1 1/2 teaspoons salt; add chicken tenders, toss to coat, and marinate for at least 30 minutes, or up to 4 hours, in the refrigerator.
  • In a shallow dish, combine panko, grated Parmesan cheese, and 1 tablespoon olive oil; set aside.
  • For the dipping sauce, whisk together mayonnaise, 1/4 cup buttermilk, apple cider vinegar, granulated sugar, spicy brown mustard, lemon juice, black pepper, and 1/4 teaspoon salt in a small bowl; refrigerate until serving.
  • Preheat your air fryer to 400°F (200°C) for at least 5 minutes.
  • Remove chicken tenders from the marinade, letting excess drip off, then dredge each tender in the panko mixture, pressing firmly to ensure a thick, even coating.
  • Arrange half of the breaded chicken tenders in a single layer in the air fryer basket, ensuring they do not touch.
  • Air fry for 6 minutes, then flip the tenders and cook for another 4-6 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
  • Remove cooked tenders and repeat with the remaining chicken.
  • Serve the hot, crispy chicken tenders immediately with the chilled dipping sauce.

Notes

Ensure chicken tenders are uniform in size for even cooking. Marinating the chicken for at least 30 minutes, or even a few hours, significantly tenderizes the meat and infuses flavor. When breading, press firmly to ensure a thick, even panko coating for maximum crispiness. Avoid overcrowding the air fryer basket; cook in batches to allow for proper air circulation and browning. Always check for an internal temperature of 165°F (74°C) to ensure the chicken is safely cooked. The tangy dipping sauce provides a refreshing contrast to the rich, crispy tenders.