Every time I make these Parmesan Crusted Air Fryer Chicken Tenders, I’m transported back to those cozy family dinners where laughter filled the air and the aroma of something delicious wafted through the kitchen. I remember the first time I tried them—it was a busy weeknight, and I was looking for something quick yet comforting to serve. The kids came running home from school, and as soon as they caught a whiff of those tender chicken bites, their eyes lit up with excitement. I knew right then that I had struck gold! So, if you’re hunting for a recipe that’s not only easy to whip up but also has the magic to bring everyone together, then this is the one for you. Let me guide you through making these delightful tenders—you and your family will thank me later!
How to make Parmesan Crusted Air Fryer Chicken Tenders
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken tenders, boneless skinless | 1 1/4 pounds |
| White flour | 1/2 cup |
| Salt and Pepper | To taste |
| Olive oil or melted butter | 6 tablespoons |
| Minced garlic | 3 teaspoons |
| Dried basil | 1 teaspoon |
| Paprika | 1/4 teaspoon |
| Panko breadcrumbs | 1 cup |
| Parmesan cheese, freshly grated | 2/3 cup |
I love adding fresh herbs like rosemary—it makes the chicken smell and taste amazing! You can also swap out the olive oil for melted butter if you want a richer flavor. Just keep in mind that every little swap you make can bring a new twist to your dish!
Step-by-Step Guide
-
Trim the Chicken: Start by trimming any excess fat from your chicken tenders. This keeps them from getting chewy, and I promise, you want your family to enjoy every bite.
-
Set Up Your Stations: Grab three bowls, and let’s create our coating stations! This is when the fun gets started.
-
Flour Mixture: In the first bowl, combine the white flour with about 1/4 teaspoon of pepper and 1/2 teaspoon of salt. Give it a good stir. This will be the first step in creating that perfectly crispy coating!
-
Garlic Oil Mixture: In the second bowl, combine the olive oil or melted butter with the minced garlic. Just whisk it together until it’s all combined. This is where the magic starts—garlic makes everything taste better, doesn’t it?
-
Panko Coating: For the final bowl, toss together the dried basil, paprika, Panko breadcrumbs, and Parmesan cheese. Stir it well, and don’t be afraid to taste a little—it should be a cheesy delight!
-
Coat the Chicken: Now comes the fun part! Take each chicken tender one by one. First, coat it in the flour mixture, shaking off any excess. Then dip it into the garlic oil, letting it soak up all that goodness. Finally, roll it in the Panko mixture, pressing down gently to ensure each piece is evenly covered.
-
Prepare the Air Fryer: Place the coated tenders in the basket of your air fryer, making sure they’re not crowded. You want them to cook evenly and turn crunchy.
-
Cooking Time: Set your air fryer to 400 degrees. Cook the tenders for about 9 minutes. You’ll want to flip them halfway through. After flipping, let them cook for another 8-9 minutes, or until the internal temperature hits 165 degrees F. You’ll know they’re ready when they’re beautifully golden and smell heavenly!
-
Serve Them Up: Remove the tenders from the air fryer and serve them hot! They’re perfect as is, but I love to pair mine with some tangy dipping sauce. It adds just the right kick!
Why I Love Making This Dish
I can’t express enough how much joy making these chicken tenders brings me. There’s something about cooking that connects us with our loved ones, doesn’t it? As a woman in my 50s living in a beautiful rural area of the USA, I often take inspiration from the simple pleasures around me. I serve these tenders at family gatherings, and they truly steal the show every time!
What You’ll Need
Before you dive in, let me mention a few tools that come in handy:
- An air fryer (of course!)
- Three medium bowls for your coating
- A whisk or fork for mixing
- A meat thermometer to ensure the chicken is perfectly cooked.
Tips for Perfect Results
- For extra crunch, you can spritz the chicken tenders lightly with cooking spray before air frying. It helps to achieve that golden, crispy texture.
- Make sure to preheat your air fryer for the best results.
- Don’t skip the soaking in the garlic oil—it adds moisture and flavor that make all the difference!
Serving Suggestions and Sides
These Parmesan Crusted Air Fryer Chicken Tenders are so versatile! I love serving them alongside a fresh salad or some steamed veggies for a complete meal. You could even turn them into a delicious sandwich or wrap for a fun lunch option. My family also enjoys them with a side of homemade ranch or honey mustard dipping sauce—such a treat!
Leftovers
If you happen to have any leftovers (which is rare in my home!), make sure to store them in an airtight container in the fridge. They’ll last a couple of days, and when you’re ready to eat, just pop them back into the air fryer for a few minutes to crisp them up again. Trust me, they’re just as tasty the second time around!
FAQ Section
Can I use boneless chicken? Absolutely! Boneless chicken tenders work great. You might find them a bit juicier if you stick to the boneless skinless option, though. I’ve tried both, and they’re both delicious.
How do I know when my chicken is done? Using a meat thermometer is the easiest way to confirm doneness. Look for an internal temperature of 165 degrees F. If you don’t have one, just cut into a piece—the juices should run clear, not pink.
Can I make these in the oven? Yes, you can! Preheat your oven to 425 degrees F, place the coated tenders on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway.
Can I freeze unbaked tenders? Of course! Just coat the chicken tenders and freeze them in a single layer on a baking sheet before transferring them to a bag. You can pop them straight into the air fryer from the freezer, just add a couple of extra minutes to the cooking time.
Conclusion
I hope you’re as excited to try these Parmesan Crusted Air Fryer Chicken Tenders as I was the first time I made them! With their crispy coating and juicy interior, they’re bound to become a beloved dish in your home just like they are in mine. I know you’ll love this recipe, and I can’t wait to hear how it turns out for you! Please share your experiences, and if your family asks for seconds, just like mine does every time, you’ll know you’ve hit a home run! Happy cooking, friends!
Parmesan Crusted Air Fryer Chicken Tenders
Ingredients
For the Chicken Tenders
- 1 1/4 pounds Chicken tenders, boneless skinless
- 1/2 cup White flour
- To taste Salt and Pepper
- 6 tablespoons Olive oil or melted butter Swap olive oil for melted butter for a richer flavor.
- 3 teaspoons Minced garlic
- 1 teaspoon Dried basil
- 1/4 teaspoon Paprika
- 1 cup Panko breadcrumbs
- 2/3 cup Parmesan cheese, freshly grated
Instructions
Preparation
- Trim any excess fat from the chicken tenders to prevent chewiness.
- Set up three coating stations with separate bowls.
- In the first bowl, mix white flour with 1/4 teaspoon of pepper and 1/2 teaspoon of salt.
- In the second bowl, whisk together olive oil or melted butter with minced garlic.
- In the third bowl, combine dried basil, paprika, Panko breadcrumbs, and freshly grated Parmesan cheese.
- Coat each chicken tender in the flour mixture, then dip in the garlic oil, and finally roll in the Panko mixture, pressing gently to adhere.
Cooking
- Place the coated chicken tenders in the basket of the air fryer in a single layer.
- Set the air fryer to 400 degrees F and cook for 9 minutes.
- Flip the tenders, then cook for another 8-9 minutes until they reach an internal temperature of 165 degrees F.
Serving
- Remove the tenders from the air fryer and serve hot with your favorite dipping sauce.