Air Fryer Chicken Tenderloins
These are the chicken tenderloins that come out tender, juicy, and perfectly seasoned every single time — golden with lightly charred edges, a smoky paprika crust, and meat so moist it practically melts. No breading, no fuss: the tenders get tossed in olive oil and spices, then the air fryer crisps the outside while sealing in all the juices. A squeeze of lemon and a sprinkle of parsley over the top, just like the photo, and dinner is on the table in 20 minutes flat. With ~32g of protein per serving and only ~1g net carbs — the weeknight chicken that never lets you down.
Why You'll Love This
Tender, juicy, and perfectly seasoned — no breading needed.
Golden, lightly charred edges with a smoky paprika crust.
Only 10 minutes of prep — toss, air fry, and serve.
High protein, low carb, naturally gluten-free.
Perfect for salads, wraps, grain bowls, or straight off the plate with lemon.
Oven Option (optional): 425°F for 15–18 minutes
Airfryer recipes
Air Fryer Chicken Tenderloins
- Prep10 min
- Cook12 min
- Total22 min
- Servings4 servings
- Calories200 kcal
Ingredients
- For the Chicken
- For the Seasoning
- For Serving
Instructions
- Pat the tenderloins dry with paper towels and remove the white tendon strip if still attached — a gentle tug with a fork does it.
- Toss the tenderloins in a large bowl with the olive oil, paprika, garlic powder, onion powder, salt, black pepper, and cayenne until evenly coated, like the photo.
- Preheat the air fryer to 380°F for 3 minutes, then lightly spray the basket with oil.
- Arrange the tenderloins in the basket in a single layer with space between them.
- Air fry at 380°F for 10–12 minutes, flipping halfway, until golden with lightly charred edges and the thickest part reads 165°F.
- Let the tenderloins rest 3 minutes, then serve hot with lemon wedges and a sprinkle of fresh parsley.
Notes & Tips
- Pat them dry. Dry chicken takes on the seasoning better and browns instead of steaming.
- Remove the tendon. That tough white strip stays chewy no matter how you cook it — pull it out before seasoning.
- Don't crowd the basket. Hot air needs room to crisp every tender — cook in batches if needed.
- Flip halfway. Turning the tenders crisps both sides evenly instead of just the top.
- Pull at 165°F. Tenderloins are thin and go from juicy to dry fast — a thermometer is your best friend here.
- Fridge: keeps 3–4 days in a sealed container — slice before storing for fast lunches.
- Freezer: freeze cooked tenders for up to 3 months; thaw overnight in the fridge.
- Meal prep: season a double batch and refrigerate raw for up to 24 hours before cooking.
- Reheat: warm in the air fryer at 350°F for 3–4 minutes, or microwave in 30-second bursts with a splash of water.
- The Secret to Juicy Chicken Tenderloins
- The secret is dry chicken, a thin even coat of seasoning, and pulling them on time — not a marinade or a long cook. Most tenderloins dry out because they're cooked straight from the package, wet and crowded, and left in until the juices are long gone. Patting them dry, giving each one space in a 380°F basket, and pulling them the moment they hit 165°F keeps every tender golden outside and juicy inside. Dry, spaced, and on time — that's the whole trick.
Variations & serving ideas
- Different cut: use chicken breast cut into strips — add 2–3 minutes to the cook time.
- Lemon herb: swap the paprika for lemon zest, oregano, and thyme.
- Spicy version: add a teaspoon of chili powder or hot sauce to the seasoning.
- Breaded tenders: dredge the seasoned tenders in panko before air frying for a crunchy coating.
- BBQ style: brush with barbecue sauce in the last 2 minutes for sticky, caramelized tenders.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 200 kcal |
| Total fat | 7 g |
| Saturated fat | 0.8 g |
| Cholesterol | 97 mg |
| Sodium | 380 mg |
| Total carbohydrate | 1 g |
| Fibre | 0 g |
| Sugars | 0.1 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Can I cook frozen tenderloins in the air fryer?
Yes, but thawing first gives a much juicier result. If cooking from frozen, air fry at 360°F for 16–18 minutes, flipping halfway, and check the temperature reaches 165°F.
Can I bake these in the oven instead?
Yes. Place the seasoned tenderloins on a lined baking sheet and bake at 425°F for 15–18 minutes, flipping halfway, until the thickest part reads 165°F.
Why are my tenderloins tough?
They were most likely overcooked, or the tendon wasn't removed. Pull them at exactly 165°F, rest 3 minutes, and always remove that white tendon strip before cooking.
More questions about this recipe
How long does it take to make Air Fryer Chicken Tenderloins?
About 22 minutes in total: 10 minutes of prep and 12 minutes of cooking.
What ingredients do I need for Air Fryer Chicken Tenderloins?
The key ingredients include chicken tenderloins, lemon, paprika, garlic powder, onion powder and cayenne pepper. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: keeps 3–4 days in a sealed container — slice before storing for fast lunches. Freezer: freeze cooked tenders for up to 3 months; thaw overnight in the fridge.
How many servings does this recipe make?
It makes 4 servings.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!