Pioneer Woman air fryer chicken tenders are an easy weeknight dinner made with buttermilk, panko breadcrumbs and parmesan, ready in about 30 minutes plus a quick soak. They work as a kid-friendly family dinner or an after-school snack, since the air fryer crisps each batch in under 15 minutes.
Pouring the leftover buttermilk marinade into the egg wash is the step most recipes skip, and it is what keeps the panko locked on. Without that extra liquid the breading slides off in the basket, which leaves dry spots on every tender.
Most air fryer tender recipes go straight to breading without a soak, so the meat dries out before the crust has time to brown. This version marinates in seasoned buttermilk for 30 minutes first, which tenderizes the surface and builds moisture from the inside.
Pioneer Woman Air Fryer Chicken Tenders
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutes600
kcalChicken tenders soaked in seasoned buttermilk, dredged through flour, egg wash and parmesan panko, then sprayed with olive oil and air fried at 380°F until the coating shatters on the first bite.
Ingredients
- For the marinade:
2 lb chicken tenders
1 cup buttermilk
1 tsp seasoned salt
1/2 tsp black pepper
- For the breading:
1/2 cup all-purpose flour
2 eggs
2 cups panko breadcrumbs
1/2 cup freshly grated parmesan cheese
1/2 tsp seasoned salt
1/4 tsp black pepper
Cooking spray (olive oil spray recommended)
- For serving:
Honey mustard, BBQ sauce or ranch dressing
Directions
- Marinate the chicken: Combine the tenders, buttermilk, 1 tsp seasoned salt and 1/2 tsp pepper in a zip-top bag, then massage and refrigerate for 30 minutes or up to 2 hours.
- Set up the breading station: Place the flour on a plate, whisk the eggs in a wide shallow bowl, and combine the panko, parmesan, remaining 1/2 tsp seasoned salt and 1/4 tsp pepper in a second bowl.
- Save the marinade: Lift the tenders out with tongs onto a paper-towel-lined plate, then pour the leftover buttermilk into the egg bowl and whisk together.
- Bread the tenders: Working 2 to 3 at a time, dredge in flour, dip in the egg mixture, then press into the panko until fully coated and spray both sides with cooking spray.
- Air fry batch one: Lay half the tenders in a single layer with about 1/2 inch between each, then cook at 380°F for 8 minutes.
- Flip and finish: Turn each tender over and cook for 4 to 6 more minutes until the internal temperature reads 165°F.
- Air fry batch two: Hold the first batch warm in a 200°F oven, then repeat with the remaining tenders and serve immediately with dipping sauces.
FAQs
Can you use chicken breasts instead of tenders?
Yes, just cut each breast into strips about 1 inch thick and follow the same steps. Thicker strips may need 2 to 3 extra minutes per side, so check the internal temperature before pulling them out.
Do you have to cook these in two batches?
Yes, and trying to fit them all in one round is the fastest way to ruin the crust. Crowded tenders steam each other instead of crisping, so the panko never browns and the coating peels off when you pick them up.
How do you know when they are done inside?
An instant-read thermometer at the thickest point should read 165°F. Color alone is not reliable here, because the parmesan in the coating browns darker than plain breadcrumbs and makes the outside look done before the center is cooked through.
Can you freeze these before cooking?
Bread them fully, lay them on a parchment-lined tray without touching, and freeze until solid. Transfer to a bag and they keep for about a month, then cook from frozen at 380°F and add 3 to 4 extra minutes per side.
Why spray with cooking oil if the air fryer is supposed to be oil-free?
Air fryers circulate hot air, but breadcrumbs need a thin layer of fat to crisp rather than just dry out. The spray adds roughly 10 calories per tender, which is far less than the cup of oil a deep fryer uses.
