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Air-fryer chicken tenders recipe

Air-fryer chicken tenders recipe

35 ratings

These crispy chicken tenders are made entirely in the air-fryer. Serve with a sticky honey mustard sauce and get dipping. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 472 calories / serving


  • 650g mini chicken fillets
  • 50g plain flour
  • 1 tsp smoked paprika​
  • ½ tsp granulated garlic
  • 1 tsp dried parsley
  • 2 medium eggs, beaten
  • 150g cornflakes
  • spray oil
  • 2 tbsp mayonnaise
  • 1 tbsp runny honey
  • 1 tbsp American yellow mustard
  • 1 tsp wholegrain mustard

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 9%
  • Sugars

    7g 7%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 44.8g Protein 47.2g Fibre 2.2g


1. Preheat the air-fryer to 200°C. Spray the basket with oil.

2. Put the flour into a bowl with the smoked paprika, garlic granules, parsley and plenty of salt and black pepper. Put the beaten eggs into another bowl.

3. Add half of the cornflakes to a large zip-seal bag and crush to fine crumbs with a rolling pin.

4. Working in 2 batches, dredge half of chicken mini fillets in the seasoned flour, followed by the egg, and then into the bag with the cornflakes and shake until well coated.

5. Lay the strips out in a single layer in the air-fryer and spray the tops with more oil. Cook for 12-15 mins until cooked through, turning after 8 mins.

6. Meanwhile, discard the soggy cornflake crumbs and crush the other 75g of cornflakes. Coat the rest of the chicken ready to cook.

7. For the sauce, stir together the mayo, honey and both mustards and season with black pepper. Pour into a small serving bowl for dipping.

8. Cook the rest of the chicken tenders as before.

Tip: Make these gluten-free by substituting the plain flour for a gluten-free flour blend.

See more Air-fryer recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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