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Air fryer chicken tenders without breading on a platter with yogurt dip
Platewiser

Air Fryer Chicken Tenders Without Breading

Juicy, simply seasoned chicken tenderloins cooked without flour or breadcrumbs. Check the internal temperature for reliable doneness.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 3 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken tenderloins 450 g; thawed
  • 2 tsp olive oil
  • 1 tsp paprika sweet or smoked
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried parsley
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Method
 

  1. Pat 1 pound (450 g) thawed chicken tenderloins dry with paper towels. Remove any loose tendon if desired, without pulling the meat apart. Do not rinse raw chicken. Discard the towels and wash your hands after handling it.
    Patting raw chicken tenderloins dry with a paper towel
  2. Place the chicken in a bowl with 2 teaspoons olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried parsley, ½ teaspoon salt and ¼ teaspoon black pepper. Toss until lightly and evenly coated.
    Raw chicken tenderloins coated with oil and paprika seasoning
  3. Preheat the air fryer to 380°F (193°C) if your model calls for preheating. Arrange the tenders in one layer with small gaps between them. Cook in batches if needed; do not stack the chicken.
    Seasoned raw chicken tenders spaced in an air fryer basket
  4. Air fry at 380°F (193°C), turning halfway through, until the thickest part of each tender reaches 165°F (74°C). Begin checking at 8 minutes; similar-sized tenders usually take 9–12 minutes. Insert an instant-read thermometer into the thickest part from the side and check more than one piece. Remove smaller pieces as they reach temperature.
    Checking cooked chicken tenders with an instant-read thermometer
  5. Transfer cooked tenders to a clean plate and rest for 3 minutes. Serve whole or slice for salads, bowls or wraps. Use clean utensils and keep cooked chicken away from any plate or tools that held it raw.
    Cooked chicken tenders resting on a clean plate with sliced white interior

Notes

Nutrition is an estimate per quarter of the recipe, without dips or side dishes. Timing varies with thickness and air fryer model; 165°F (74°C) internal temperature determines doneness. Use thawed chicken for this method. Refrigerate leftovers within 2 hours (1 hour above 90°F/32°C), use within 3–4 days and reheat to 165°F (74°C).