Air Fryer Recipe
Sriracha Lime Chicken Tenders
A lively, flavour-packed take on classic chicken tenders, just right for cooking in the air fryer.
Ingredients
- 500g boneless chicken breasts or tenders
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- Salt and black pepper to taste
- 1/2 cup plain flour
- 2 large eggs, beaten
- Cooking spray or a light brush of olive oil
Method
- Slice the chicken breasts into tender-sized strips, then pat them dry.
- Stir the flour with the salt and pepper in a shallow dish.
- Beat the eggs in a separate shallow dish.
- In a third dish, mix the breadcrumbs, Parmesan cheese, paprika, garlic powder, cayenne pepper, salt and pepper.
- Dip the chicken strips first in the flour, then the egg wash, and finally the breadcrumb mixture.
- Arrange the breaded chicken in the air fryer basket in a single layer, then spray with cooking spray.
- Preheat the air fryer to 200°C (390°F).
- Cook the chicken tenders for 10-12 minutes, turning halfway through, until golden brown and cooked to 74°C (165°F).
Why this works in an air fryer
Patting the chicken dry lets the flour cling, the egg hydrates it into a glue, and the crumb-Parmesan coating browns fast in the air fryer’s strong convection. A light oil spray fills dry gaps so the panko fries rather than toasts, while thin strips reach 74°C before the coating over-darkens.
Equipment notes
Assumes a 5–6 litre basket holding about 500g tenders in one layer with small gaps; in a smaller single-drawer model cook in two batches, while in a dual-zone air fryer split the tenders evenly, rotate drawers or shake positions at halfway, and expect 1–2 minutes extra if both zones are full.
Common pitfalls
- Patchy pale crumbs after 8 minutes? The coating is too dry or missed by the spray; mist only the pale areas with oil and continue for 2–3 minutes rather than adding more heat.
- Breadcrumbs blowing off or collecting in the basket? The flour layer was too thick or the egg too wet; shake off excess flour, let coated tenders sit for 5 minutes before cooking, and press crumbs on firmly.
- Golden outside but chicken only 68–70°C inside? The strips are too thick; reduce to 180°C and cook 3–5 minutes more, then cut future pieces to roughly 2cm thick for even timing.
- Soggy underside with breadcrumb slurry marks? The basket is overcrowded or the pieces are touching; cook in a single layer with gaps and flip with tongs, not a fork, to avoid tearing the crust.
Variations & substitutions
- For the missing sriracha-lime profile, mix sriracha with lime juice and a little honey, then brush on only for the final 1–2 minutes so the sugars do not scorch.
- Use chicken thigh strips instead of breast; they stay juicier but usually need 2–4 minutes longer because of their higher fat and irregular thickness.
- Swap panko for crushed cornflakes for a crunchier shell; they brown quickly, so check from minute 9 and spray lightly to prevent dry edges.
- Use pecorino instead of Parmesan for a saltier, sharper coating; reduce added salt slightly because the cheese browns and seasons more aggressively.
Storage & reheating
Keep cooked tenders chilled for up to 3 days, then reheat in a single layer at 180°C for 4–6 minutes until hot and crisp again.
Nutrition
Calories: 250
