Instructions

• Preheat the air fryer to 390°F (200°C).
• Pat 1 and ½ pounds chicken tenders dry with paper towels.
• Place the tenders in a bowl, drizzle with 1 tablespoon olive oil, and toss until evenly coated.
• In a shallow bowl, combine ½ cup (25 grams) dried breadcrumbs with ½ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, and ½ teaspoon salt; mix until uniform.
• Working one at a time, coat each oiled chicken tender in the seasoned breadcrumb mixture, gently pressing the crumbs onto the surface and shaking off any excess.
• Arrange the coated tenders in a single layer in the air fryer basket without overlapping (cook in batches if necessary). Air fry at 390°F (200°C) for 9–12 minutes, flipping each tender halfway through cooking.
• Remove when golden and cooked through (juices run clear or internal temperature reaches 165°F / 74°C). Let rest 2–3 minutes before serving.