Crispy Parmesan Air Fryer Chicken Tenders are crispy golden outside and tender juicy inside with hint of garlic and tons of flavor. They are perfect for a quick dinner, lunch or even snack.

These are so easy, and so good, you’re family is going to love these! Serve these scrumptious tenders with a Caesar Salad, Honey Lime Poppy Seed Fruit Salad, and Homemade Air Fryer French Fries for a well rounded satisfying dinner.

Air Fryer Chicken Tenders

Air Fryer Parmesan Chicken Tenders are one of the best ways to cook chicken. It’s juicy, tasty, crunchy and healthy. It’s the best of all things! The other winner about this dish is it’s super fast. I love things that are quick and heathy.

Try This Next Spicy Paprika & Lime Chicken Tenderloins

These are so good you will reach for them over and over. Serve these tasty vittles with your favorite dipping sauce. I’ve given you some inspiration below. Try something new, try two or three, or just experiment. They’re so easy and so good, you’ll make them again and again.

Chicken Tender In an Air Fryer

• Chicken Tenders: Boneless and Skinless for less work.
• White Flour: White flour will adhere best to the chicken
• Salt and Pepper: Add to taste
• Olive oil or Butter: Either one will produce a nice crisp and wonderful flavor
• Garlic: Use fresh garlic for the best zing.
• Basil: Dried basil will add flavor without burning the fresh basil
• Paprika: Creates flavor and a bit of color
• Panko: Panko creates a great crunch, but you can use bread crumbs too.
• Parmesan Cheese: Finely fresh for the best seasoning

How Long to Cook Chicken Tenders in an Air Fryer

1. Trim: If there is any excess fat on the tenders, trim it.
2. Bowls: Set out 3 bowls. In the first one fill with the flour and salt and pepper. Second bowl fill with either the olive oil or butter and garlic. In the third bowl place the basil, paprika, panko and parmesan cheese. Stir all of the bowls to mix.
3. Coat: Dip the chicken first in the flour mixture, then the garlic butter, then the panko mixture. Make sure to evenly and thoroughly coat each piece.
4. Air Fry: Place the tenders in the air fryer and cook 400 for 9 min. Flip and cook for another 8-9 min or till the internal temp is 165 degrees F.

Tips and Tricks for the Best Chicken Tenders

• Panko: You really want to use panko breadcrumbs instead of regular breadcrumbs. They are lighter and airier and because of that will absorb less oil and end up crispier. Breadcrumbs will work but they’ll be heavier.
• Shake: A fun way to involve your kids in the baking is to put the panko and seasoning in a large ziploc bag. Place the chicken tenders in and let the kids shake it up.
• Spices: You can definitely mix this up and add in different spices to your panko mixture. Italian, Mexican, Cajun, or whatever you want to mix up the spices.
• Dry: Pat the Chicken dry before you dredge it. It’ll help all the goodness stick together.
• Press: To help your coating stick press the crumbs on to the chicken strips.
• Crowding: You don’t want to overcrowd the air fryer. They shouldn’t touch to allow for maximum air flow and they’ll cook nice and even.
• Do not overcook the tenders. Otherwise, they become dry.
• Over Cooking:  This is a no no. Use a meat thermometer and test them before you think they are done to make sure you don’t over cook them. You are looking for a temp of 165 degrees.

Storing and Reheating

• Fridge: Store leftover tenders in an airtight container or large resealable bag in the fridge for 3-4 days.
• Freeze: Freeze these after they have cooled completely. To keep from sticking line them on a baking sheet for 2 hours then transfer for them to a freezer safe bag or container. Freeze for up to 3 months.
• Reheat: To keep them crispy reheat in the air fryer. Heat at 375 for 5-10 minutes, flipping half way through, till hot.

Dipping Sauce Recipes

These will go with any sauce you desire, but try a homemade sauce for good measure!

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

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Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.  

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat. 

Popular Recipe Sesame Orange Chicken | The Recipe Critic

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

 

More Delicious Chicken Recipes:

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

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1. Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
2. Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
3. If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
4. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
5. Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

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Nutrition

• Serving Size: 2-3 tenderloins
• Calories: 331
• Sugar: 1 g
• Sodium: 783.6 mg
• Fat: 16.4 g
• Carbohydrates: 4.4 g
• Fiber: 1.3 g
• Protein: 41.3 g
• Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30

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