Ingredients
Scale
For the Chicken Tenders
- 1 kg (2 lbs) skinless, boneless chicken breasts, cut into even strips
- 1 egg, lightly beaten
- 1 tsp neutral oil (such as sunflower or avocado oil)
- 1 cup (85g) Ryvita crackers, finely crushed to make 1 cup of crumbs (about 10 crackers)
- 1 tbsp sesame seeds
- 1 tsp garlic powder
- 1/2 tsp sweet paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp freshly ground black pepper
- 1 tsp salt
For the Honey Mustard Dip
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 tsp apple cider vinegar
- Pinch of salt
Instructions
- Prep the chicken. Pat the chicken strips completely dry with paper towels. Dry chicken is key here because any moisture will stop the coating from sticking properly. Season lightly with a pinch of salt before coating.
- Make the crumb mixture. Crush the Ryvita crackers into fine crumbs using a food processor or by placing them in a zip-lock bag and rolling with a pin. Combine the crumbs in a shallow bowl with the sesame seeds, garlic powder, paprika, oregano, basil, black pepper, and 1 tsp salt. Mix well.
- Set up your dipping station. Beat the egg in one shallow bowl and add the 1 tsp oil to the egg, whisking to combine. This small amount of oil in the egg wash helps the coating crisp up faster.
- Coat the tenders. Dip each chicken strip into the egg mixture, letting the excess drip off, then press firmly into the crumb mixture on all sides. Make sure each piece is fully coated with no bare spots.
- Preheat the air fryer. Set your air fryer to 400°F (200°C) and let it preheat for 3 minutes. Preheating gives you that immediate sizzle that helps the crust set.
- Arrange the tenders. Place the coated chicken strips in a single layer in the air fryer basket. Don’t overlap or stack them. Work in batches if needed, as crowding is the number one reason tenders come out steamed rather than crispy.
- Air fry the first side. Cook at 400°F for 7 minutes without opening the basket. Resist the urge to check on them early.
- Flip and finish cooking. Carefully flip each tender using tongs. Cook for another 5 to 7 minutes until the coating is deep golden and the internal temperature reads 165°F (74°C) on an instant-read thermometer.
- Make the honey mustard. While the last batch cooks, whisk together the Dijon mustard, honey, apple cider vinegar, and a pinch of salt. Taste and adjust with more honey or mustard to your preference.
- Rest and serve. Let the tenders rest for 2 minutes before serving so the juices redistribute. Serve immediately with the honey mustard dip on the side.
Notes
- Crumb size matters. Aim for fine, even crumbs rather than chunky pieces. Large cracker chunks can fall off during cooking and burn on the basket.
- Don’t skip preheating. It makes a noticeable difference in how quickly the crust sets and how crispy the final result is.
- Make-ahead option. Coat the chicken strips and place them on a lined baking sheet. Cover and refrigerate for up to 4 hours before air frying. Don’t coat and freeze raw, as the coating gets soggy on thawing.
- Scaling up. The recipe doubles easily. Just cook in batches and keep finished tenders warm on a wire rack in the oven at 250°F (120°C).
- Air fryer size. A 5.8 qt basket-style air fryer fits about 6 to 8 tenders per batch comfortably.
- Reheating leftovers. Air fry cold tenders at 375°F for 3 to 4 minutes. They come back surprisingly crispy, much better than the microwave.
- Gluten-free note. Ryvita crackers contain rye, so they’re not gluten-free. Substitute with gluten-free rice crackers if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 3–4 chicken tenders
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg