Air Fryer Chicken Tenders

I wrote back in May of last year that I had purchased an air fryer (Cuisinart Air Fryer Toaster Oven) and I’m so glad I did. I use the hell out of this thing! In fact, I make an effort to not use my regular oven if I don’t have to.

This recipe looks like a lot of ingredients, but it’s mostly herbs and spices. The chicken comes out tender and juicy, with a nice coating. You won’t fool anyone into thinking these were deep-fried, but you will end up with some very tasty (and healthier) chicken tenders.

Ingredients

Chicken

• 1 cup of buttermilk
• 1/2 tsp of rubbed sage
• 1/2 tsp dry parsley
• 1/4 dry oregano
• 1/2 tsp sweet, smoked, or hot paprika
• 1/8 tsp allspice
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp fresh ground black pepper
• 1/2 tsp fine sea salt
• 1.5 lb. chicken tenders
• 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• Spray oil (I used olive oil)

Instructions

1. In a large wide bowl, whisk together the buttermilk, sage, parsley, oregano, paprika, allspice, garlic powder, onion powder, pepper, and salt until smooth.
2. Add the chicken and toss gently until coated. Cover with plastic wrap, pushing down the plastic wrap until it touches the mixture and creates a seal. Refrigerate for 1 to 12 hours.
3. When you are ready to cook the chicken, preheat your air fryer to 350f, and line the air fryer tray with foil (nonstick foil is best). Spray the foil with a light coating of oil.
4. Remove the chicken chunks from the buttermilk marinade and set aside. Let any excess drip back into the bowl.
5. Whisk the flour and the cornstarch into the buttermilk marinade until smooth.
6. Dip each tender into the batter so it is well coated, let any excess drip off, then place onto the prepared tray until it is full, but there is still space between each tender.
7. Cook at 350f for 6 to 8 minutes, spray lightly with oil and flip them, cook for a further 6 to 8 minutes, or until browned to your liking.

Serve immediately.

Makes 4 Servings

Notes

• In place of the buttermilk, you could use half and half, cream, or whole milk soured with a tablespoon of vinegar or lemon juice, but it will change the texture and flavor.