Step by step

Method

5 steps

1. 1

   Pat 1–1¼ lb boneless chicken breasts or tenderloins dry, then cut into strips about 1 inch wide so they cook evenly. Mix 1 cup finely crushed crackers, breadcrumbs, or panko with 1 teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼–½ teaspoon chili powder (or Italian seasoning if you want it milder) in a shallow dish.

2. 2

   Beat 1 large egg with 1 tablespoon water. Dip each strip in the egg, then press into the crumb mix until coated on all sides. Set them on a plate while you finish the batch — a firm press keeps the crust from flying off in the basket.

3. 3

   Preheat the air fryer to 400°F. Mist the basket and the tops of the tenders lightly with oil so the crumbs brown instead of staying pale and dusty.

4. 4

   Arrange in a single layer (batch if needed). Air fry 10–14 minutes, flipping halfway, until the coating is golden-crisp and the thickest strip hits 165°F. Thinner strips finish closer to 10 — peek early.

5. 5

   Rest 2 minutes so the juices settle, then serve with ranch, honey mustard, or ketchup. You want crisp-coated chicken tenders with juicy centers — not pale soft crumbs or dry overcooked strips.