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I first got hooked on these air fryer chicken strips when I was hunting for that crispy-bite magic but wanted to skip all the heavy oil you get from deep-frying. The trick is soaking the chicken in buttermilk—it makes every stick crazy tender inside and gets that awesome crunch on top. Now my crew wants these way more than takeout. The kids swear they're tastier than anything they've gotten at a restaurant.
Tasty Kitchen Magic
They come out just right every single time. That buttermilk bath turns plain chicken into juicy bites, and the crunchy shell gets super crispy in the air fryer. My neighbor smelled them through our window last week—now she's making these twice a week, and even her tough-to-please teens want seconds.
What You Need
- For dipping: Grab the sauces you love—barbecue, ranch, honey mustard, or any go-to topper.
- Spice mix: Toss in some cayenne for a spicy kick, plus onion powder, paprika, and garlic powder.
- The flour coating: Use all-purpose flour and blend it up with your chosen spices.
- The marinade: Whisk up buttermilk and a splash of lemon juice to make things tender.
- Your chicken: Slice up chicken breasts into strips or get tenders straight from the package—both are great.
Get Cooking
- Start frying:
- Gently arrange the chicken in your hot air fryer basket and spritz a little oil over the top so it crisps up nicely.
- Time to coat:
- One at a time, pull each piece out of the buttermilk, let it drip a bit, then roll it in that tasty flour mix until it's well covered.
- Mix up your seasoned flour:
- While the chicken is resting in the marinade, add all those spices to your flour. Stir it up so the flavor goes everywhere.
- Soak the chicken:
- Mix buttermilk, lemon juice, pepper, and salt, then toss in your chicken. Let it hang out in there for at least half an hour.
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My Best Tips
Here's what I've figured out after making these tons of times—don't ditch the marinade or you'll lose that awesome juicy middle. Spraying a little oil on the breaded strips means they get golden all over. Don't crowd the fryer—cook in batches if you have to. I keep the finished ones toasty in the oven until it's all done.
Top Sides
We can't get enough of these with all kinds of dips—homemade ranch always disappears the fastest. Crunchy coleslaw is a favorite side, but sometimes I'll toss together a quick green salad if we want something light. When the kids are extra hungry, I throw on some fries or mac and cheese and everyone goes wild. It's a total restaurant-at-home vibe.
Leftovers Made Easy
These stay tasty in the fridge for up to four days, although we almost never have any left. When you want to warm them up, just toss them back in the air fryer at 350 for a few minutes—the breading crisps up again. They're awesome packed for lunch or as a speedy snack when the kids get home.
Switch Things Up
We might make them the classic way, but sometimes I'll toss in extra flavor. Try ranch powder in your flour for something different, or sprinkle in Italian herbs for a fun twist. My husband goes big on cayenne for more spice, and I keep the kids' batch pretty mellow. That's the best thing about cooking at home—you can make every round a little different.
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Always a Hit
These air-fried chicken tenders are seriously the comfort food my bunch asks for most. They're what I whip up when the kids' friends pile in, what everyone wants for movie marathons, and what gets everyone racing to the kitchen. Sometimes it's these easy meals that turn into the best family moments at the table.
Frequently Asked Questions
- → Can I use regular milk instead of buttermilk?
If you’re running out of buttermilk, regular milk works. Just add a splash of lemon juice or vinegar—about a tablespoon for every cup. Wait five minutes, and you’re set with a quick fix buttermilk.
- → How long can I marinate the chicken?
Give the chicken at least an hour in the fridge to get it nice and tasty. Letting it sit overnight is totally fine and will make it super tender, but try not to go past 24 hours so it doesn't turn mushy.
- → Can I make these chicken tenders ahead of time?
They're at their crispiest fresh, but go ahead and prep ahead if you need to. Bread the chicken and keep it chilled till you’re ready. To reheat, pop leftovers back in the air fryer to bring back that crunch.
- → What can I serve with these chicken tenders?
These go well with so many sides. Try a quick salad, roasted veggies, or good old fries. Or slice them into wraps and toss onto greens for an easy meal.
- → Can I use this recipe without an air fryer?
No air fryer? No problem! Heat your oven to 400°F and set the chicken tenders on a baking sheet. Bake about 15-20 minutes and flip them once. They won’t get quite as crispy, but they’ll still taste great.
Conclusion
Grab some chicken strips, let them soak in buttermilk, coat with a blend of seasoned flour, and air fry till crisp. These are perfect for weeknight meals and come together fast—crowd-pleaser for sure.