Air Fryer Chicken Tenderloins (No Breading)

These Air Fryer Chicken Tenderloins are juicy, crispy, and ready fast. Just season, air fry, and serve. Dinner’s on the table in no time!

These Air Fryer Chicken Tenderloins are juicy on the inside with golden, lightly crisp edges, and there’s no breading needed.

A simple seasoning blend and a few minutes in the air fryer are all it takes, making them an easy go-to for busy weeknights or a quick protein to add to salads, wraps, or bowls.

If you love these, then make sure to try my recipe for air fryer breaded chicken as well.

Why This Recipe Works

This recipe uses the air fryer instead of deep frying, so it’s quick to make and easy to clean up.

Tenderloins cook fast since they’re thinner than full chicken breasts, so dinner comes together in a fraction of the time.

It’s also a versatile base that works with almost any seasoning blend or sauce you like.

Ingredient Notes:

• Chicken Tenderloins – The lean, tender protein base; naturally thin and quick-cooking, making them ideal for the air fryer.
• Oil – Helps the seasoning stick and encourages the outside to crisp up and brown in the air fryer.
• Seasoning – Paprika, Parsley Flakes, Onion Powder, Garlic Powder, Salt, and Pepper.

Directions:

Prep: Place the chicken tenderloins in a large freezer bag or a large mixing bowl.

Season: Add the oil, paprika, parsley flakes, onion powder, garlic powder, salt, and pepper to the bag and massage into the chicken.

Marinate overnight in the fridge or cook right away.

Cooking Chicken Tenderloins:

Air Fry: Cook chicken in the air fryer at 380° F for 8-10 minutes flipping half-way through. Chicken is done with the internal temperature reaches 165° F.

Note that the size of tenderloins vary the cook time.

Make it a Meal:

These Air Fryer Chicken Tenderloins make a perfect dinner. Here are a few of our favorite things to serve as sides.

• Cream Corn
• Air Fryer Ranch Potatoes
• Brown Sugar Glazed Carrots
• Baked Potatoes

Common Mistakes to Avoid

• Overcrowding the basket. Leave a little space between the tenderloins so they brown instead of steam. Cook in batches if needed.
• Skipping the flip. Flipping halfway through helps both sides turn golden.
• Not patting the chicken dry. Extra moisture keeps the seasoning from sticking, so blot the tenderloins with a paper towel first.
• Going by time alone. Tenderloins vary in size, so check that they reach 165°F instead of relying only on the timer.

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