Air Fryer Buttermilk Chicken Tenders
Why this recipe works
- Crisp without deep-frying: The air fryer gives the seasoned coating a golden finish while using far less oil than traditional frying.
- Tender, tangy chicken: A short buttermilk marinade adds gentle acidity, helping the chicken stay juicy and giving the coating a subtle tang.
- Simple coating method: The egg, oil and seasoned flour coating is straightforward, with no need to manage a pan of hot oil.
Get the most out of this recipe
Timing notes
- Keep the marinade brief: The chicken only needs a short soak in buttermilk; refrigerate it if the kitchen is warm rather than leaving it out too long.
- Best served straight away: The coating is at its crispest just after the tenders have rested briefly and are still hot.
Texture tips
- Let excess buttermilk drip off: Too much buttermilk on the surface can make the flour coating heavy and pasty rather than light and crisp.
- Cook in a single layer: Leaving space around each tender helps hot air circulate, giving more even browning and a better crust.
Common mistakes
- Avoid stacking the basket: Overlapping the tenders traps steam and prevents the coating from crisping properly; cook in batches if needed.
- Check the centre is cooked through: Chicken tenders cook quickly, but thickness can vary, so make sure the meat is fully cooked before serving.
Ingredient notes
- Paprika choice matters: Sweet paprika keeps the flavour mild and savoury, while smoked paprika gives the tenders a deeper, barbecue-style note.
- Buttermilk alternatives: Milk soured with lemon juice can mimic the tang of buttermilk, but it may be slightly thinner, so let the chicken drain well before coating.
Equipment you'll need
Ingredients
Instructions
- Pour the buttermilk into a bowl, add the chicken tenders, and turn to coat. Marinate for 20 minutes at cool room temperature, or refrigerate for up to 40 minutes if your kitchen is warm.
- Heat the air fryer to 200°C (390°F) for 3 minutes. In a bowl whisk together the plain flour, baking powder, fine sea salt, sweet paprika, ground garlic and black pepper.
- In a second bowl whisk the egg with the sunflower oil. Lift the tenders from the buttermilk, let the excess drip off, dip into the egg mixture, then press into the seasoned flour until well coated.
- Arrange the tenders in a single layer in the air fryer basket. Air fry for 10 minutes, turning halfway, until golden and cooked through; cook in batches if needed.
- Rest for 2 minutes before serving so the coating sets. Serve straight away while hot and crisp.
Recipe notes
Tips
- Letting the excess buttermilk drip off before coating helps the crust stay light rather than pasty.
- For even browning, turn the tenders halfway through and avoid stacking them in the basket.
- If serving to anyone who is pregnant, elderly, or immunocompromised, ensure the chicken is thoroughly cooked through before serving.
Substitutions
- Replace Sweet paprika with Smoked paprika for a more smoky flavour.
- Replace Buttermilk with whole milk mixed with lemon juice for a similar tang.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot and crisp.
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Recipe overview
- Servings: 3 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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