Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips (about 1-inch thick)
  • 1/2 cup (120ml) buttermilk
  • 1 large egg
  • 1 tablespoon (15ml) hot sauce (e.g., Frank's RedHot)
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) paprika
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) paprika
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (90g) panko breadcrumbs
  • 1/4 cup (30g) grated Parmesan cheese (optional)
  • 2 tablespoons (30ml) olive oil, or other cooking oil

Instructions:

  1. Cut chicken breasts into roughly 1-inch thick strips.
  2. Whisk together the buttermilk, egg, hot sauce, garlic powder, paprika, salt, and pepper in a bowl. Add the chicken strips, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. In one shallow bowl, combine the flour, garlic powder, paprika, salt, and pepper. In another shallow bowl, combine the panko breadcrumbs and Parmesan cheese (if using). Drizzle the breadcrumb mixture with olive oil and toss to evenly coat.
  4. Remove a chicken strip from the marinade, letting excess drip off. Dredge it in the flour mixture, then dip it back into the marinade, then coat it thoroughly in the panko breadcrumb mixture. Press the breadcrumbs gently onto the chicken to ensure they adhere. Repeat with remaining chicken strips.
  5. Preheat your air fryer to 400°F (200°C). Place the breaded chicken strips in the air fryer basket in a single layer, ensuring they are not overcrowded. You may need to work in batches.
  6. Air fry for 6-8 minutes per side, or until the chicken is cooked through (internal temperature reaches 165°F (74°C)) and the breading is golden brown and crispy.
  7. Let the chicken tenders cool slightly before serving with your favourite dipping sauces.