Making chicken tenders usually means dealing with eggs, flour, breadcrumbs, and a messy counter that takes forever to clean. But what if you could skip all that and still end up with tender, juicy chicken that tastes amazing? Breading-free chicken tenders cooked in the air fryer are exactly what you need when you want something quick, simple, and actually good for you. These naked tenders prove that sometimes the best recipes are the ones that keep things straightforward.
Why skip the breading altogether
Let’s be real, breading chicken is kind of a pain. You need three different bowls, your hands get all gummy, and half the breading ends up on the counter instead of the chicken. When you’re trying to get dinner on the table after work, who has time for all that setup and cleanup? Plus, if you’re trying to cut back on carbs or just want something lighter, all that breading adds up fast. A basic breaded tender can pack in 15-20 grams of carbs just from the coating alone.
The best part about skipping the breading is that you can actually taste the chicken and seasonings. Without all that coating, the spices really shine through, and you end up with something that’s way more versatile. These simple tenders work great in salads, wraps, grain bowls, or just eaten straight up. You can change the seasonings every time you make them and have a completely different meal. Try Italian herbs one day, cajun spices the next, or even ranch seasoning powder.
The secret marinade that makes them tender
The key to amazing chicken tenders without breading is actually in the marinade. Just throwing raw chicken in the air fryer will give you dry, boring meat that nobody wants to eat. But a quick 30-minute soak in oil, vinegar, and spices completely changes the game. The vinegar is the secret weapon here because it’s an acid that starts breaking down the meat fibers, which makes the chicken way more tender. Don’t worry though, you won’t taste the vinegar at all once everything’s cooked.
For the marinade, you’ll mix about 2 tablespoons of oil (avocado or olive both work great) with half a tablespoon of white vinegar, a teaspoon of your favorite seasoning blend, garlic powder, salt, and pepper. Toss your chicken strips in this mixture and let them hang out in the fridge for at least 30 minutes, but no more than 2 hours. Going longer than that can actually make the chicken mushy, which is the opposite of what you want. This marinating technique takes almost no effort but makes a huge difference in the final result.
How to cut chicken breasts into perfect strips
You can absolutely buy pre-cut chicken tenderloins at the store, but they’re usually more expensive and often have that weird thick tendon running through the middle. It’s actually super easy to just cut your own chicken breasts into strips, and you probably already have them in your freezer anyway. Grab a good sharp knife and a cutting board, and you’re all set. The trick is cutting them into pieces that are roughly the same size so they all cook at the same rate.
For a standard chicken breast, you’ll want to slice it into 4-6 strips that are about an inch thick. If your chicken breast is on the thicker side, make more cuts closer together. If it’s thinner, space them out a bit more. From one pound of chicken breasts, you should end up with 8-12 strips total. Don’t stress about making them absolutely perfect, just try to keep them somewhat uniform. These homemade strips cook up way better than the pre-cut tenderloins and save you money too.
Getting your air fryer ready to cook
Preheating your air fryer is one of those steps that people skip all the time, but it really does matter. When you put chicken into an already-hot air fryer, the outside starts cooking immediately, which helps seal in all the juices. If you skip the preheat, your chicken sits there warming up slowly and can end up drier. Just set your air fryer to 380-400 degrees and let it run for about 3-5 minutes before adding the chicken.
When you’re ready to cook, arrange the marinated chicken strips in a single layer in the basket. Try not to let them touch if you can help it, because you want the hot air to circulate all around each piece. If you’ve got a smaller air fryer, you might need to cook them in two batches rather than crowding everything in there. A larger model like the COSORI XL can usually fit a full pound of chicken strips in one go, which is super convenient when you’re feeding a family.
Cooking time and temperature that works every time
The sweet spot for cooking chicken tenders in the air fryer is right around 380-400 degrees for 10-12 minutes total. You’ll want to flip them halfway through, so set a timer for 5-6 minutes, flip everything over with tongs, and then finish cooking. The chicken is done when the edges are starting to turn golden brown and the internal temperature hits 165 degrees. If you don’t have a meat thermometer, get one. They’re like 10 bucks and take all the guesswork out of cooking chicken.
Thicker pieces might need an extra minute or two, while thinner strips could be done a bit faster. That’s why cutting your chicken into similar-sized pieces really helps. The chicken will keep cooking just a tiny bit after you take it out, so don’t wait until it’s totally dried out in the air fryer. As soon as it hits 165 degrees internally, pull it out and let it rest for a couple minutes. These perfectly cooked tenders stay juicy and tender without any breading needed.
Best seasoning combinations to try
Italian seasoning is a solid default choice because it goes with everything, but don’t stop there. The whole point of making naked chicken tenders is that you can switch up the seasonings and have completely different meals all week long. Cajun seasoning gives you a nice spicy kick, ranch powder makes them taste like restaurant ranch chicken, and a BBQ rub brings that smoky sweetness. You could even go simple with just lemon pepper and garlic.
For a Mexican-style version, try chili powder and cumin. If you want something a bit fancy, smoked paprika mixed with thyme and oregano tastes amazing. Garlic powder shows up in basically all of these combinations because garlic makes everything better. One trick is to make a big batch of your favorite seasoning blend and keep it in a jar so you can just sprinkle it on whenever you’re making these versatile tenders. Kids usually prefer milder seasonings, so maybe keep one batch simple with just salt, pepper, and garlic powder for them.
What to serve alongside your chicken tenders
If you’re going the traditional route, pair these tenders with air fryer french fries, tater tots, or sweet potato fries. The kids will be happy with some ketchup for dipping, while adults might prefer BBQ sauce, honey mustard, or ranch. You can even toss them in buffalo sauce if you’re into that spicy wing vibe. Since you’ve already got the air fryer out and hot, it makes sense to cook your sides in there too.
For something lighter, these chicken tenders are perfect sliced up on top of a salad. Caesar salad with these tenders is basically restaurant quality. You could also stuff them into a wrap with lettuce, tomato, cheese, and whatever sauce you like. They work great in grain bowls too, with some quinoa, roasted veggies, and a drizzle of pesto or tahini sauce. The best part is that these simple tenders taste good hot or cold, so they’re perfect for meal prep lunches throughout the week.
Storing and reheating leftover tenders
Leftover chicken tenders will keep in the fridge for 3-4 days in an airtight container. Actually, because these don’t have any breading, they hold up better than regular breaded tenders, which tend to get soggy and gross. You can eat them cold straight from the fridge (honestly they’re great this way in a salad), or reheat them in the air fryer at 350 degrees for about 5 minutes until they’re hot and slightly crispy on the outside again.
Whatever you do, don’t reheat them in the microwave. That’ll make them rubbery and sad. If you want to freeze them for later, they’ll keep for about 3 months in a freezer-safe container. To reheat from frozen, just pop them in the air fryer at 350 degrees for about 20-25 minutes, flipping halfway through. The air fryer is seriously the best tool for reheating chicken because it brings back that slightly crispy exterior instead of making everything limp and steamed. These meal prep friendly tenders are perfect for making a big batch on Sunday to eat all week.
Common mistakes to avoid when making them
The biggest mistake people make is overcrowding the air fryer basket. Yeah, it’s tempting to cram everything in there to save time, but you’ll end up with chicken that’s steamed instead of getting those nice crispy edges. The hot air needs space to circulate around each piece. If you’ve got a lot to cook, just do two batches. It only takes an extra 10 minutes and makes a huge difference in how they turn out.
Another common problem is not patting the chicken dry before you marinate it. If the chicken is wet from the package, the marinade won’t stick as well and you’ll lose some of that seasoning goodness. Just grab a paper towel and give each piece a quick pat down before tossing it in the marinade. Also, don’t skip the flip halfway through cooking. Yes, some air fryers claim you don’t need to flip anything, but chicken tenders definitely cook more evenly when you turn them over. These foolproof tips will help you nail it every single time.
Making chicken tenders in the air fryer without any breading is one of those game-changing recipes that you’ll come back to again and again. They’re quick, simple, way less messy than traditional tenders, and you can change up the seasonings to keep things interesting. Whether you’re trying to eat fewer carbs, just want an easier weeknight dinner, or need something versatile for meal prep, these naked chicken tenders deliver. Give them a shot and see how much easier dinner can be.
Air Fryer Chicken Tenders with No Breading
Cuisine: American3
servings10
minutes12
minutes371
kcalJuicy, tender chicken strips made in the air fryer with zero breading and a simple marinade that makes them taste amazing every single time.
Ingredients
1 pound chicken tenders or boneless skinless chicken breasts cut into strips
1 1/2 tablespoons olive oil or avocado oil
1 tablespoon smoked paprika
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 to 1 teaspoon cayenne pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Directions
- Preheat your air fryer to 400 degrees F for about 3-5 minutes. This helps the chicken start cooking immediately when you add it to the basket, which keeps it juicy and gives the outside a nice golden color.
- If using chicken breasts, place them on a cutting board and use a sharp knife to slice them into strips about 1 inch thick. Pat all the chicken strips dry with paper towels, then place them in a large mixing bowl.
- Drizzle the olive oil over the chicken and toss everything together until all the pieces are completely coated. The oil helps the seasonings stick and keeps the chicken from drying out during cooking.
- In a small bowl, mix together the smoked paprika, onion powder, garlic powder, thyme, salt, pepper, cayenne pepper, oregano, and basil. Sprinkle this seasoning mixture evenly over the chicken and toss again to coat all the strips.
- If you have time, cover the bowl and refrigerate for 30 minutes to let the seasonings really soak into the chicken. This step is optional but makes the chicken even more tender and flavorful.
- Arrange the chicken tenders in a single layer in the air fryer basket, making sure they’re not touching or overlapping. Leave some space between each piece so the hot air can circulate all around them for even cooking.
- Air fry the chicken tenders for 10-12 minutes total, flipping them over with tongs halfway through the cooking time. The chicken is done when the edges are golden brown and the internal temperature reaches 165 degrees F on a meat thermometer.
- Remove the chicken from the air fryer and let it rest for 2-3 minutes before serving. This allows the juices to redistribute throughout the meat so every bite is tender and juicy.
Notes
- For thicker chicken strips, add 1-2 extra minutes to the cooking time and always check with a meat thermometer to make sure they’ve reached 165 degrees F.
- If you’re cooking in batches, place the first batch on a plate tented with foil to keep warm while you cook the second batch.
- Store leftover chicken tenders in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350 degrees F for 5-7 minutes for best results.
- You can swap out the Italian-style seasonings for cajun seasoning, ranch powder, BBQ rub, or lemon pepper to change up the taste.
Frequently asked questions about air fryer chicken tenders
Q: Can I use frozen chicken tenders for this recipe?
A: It’s best to use fresh or fully thawed chicken for this recipe since the marinade won’t penetrate frozen meat. If you need to cook frozen pre-cooked chicken tenders from the store, skip the marinade and just air fry them at 360 degrees for about 12 minutes.
Q: Do these chicken tenders get crispy without breading?
A: They won’t get crunchy like breaded tenders, but they do develop a nice golden brown exterior with slightly crispy edges. The texture is more like grilled chicken with a bit of crispness from the air fryer.
Q: What’s the best dipping sauce for naked chicken tenders?
A: Popular choices include BBQ sauce, honey mustard, ranch dressing, buffalo sauce, or plain ketchup. Since the chicken itself is well-seasoned, even simple ketchup tastes great with these.
Q: Can I make these ahead for meal prep?
A: Absolutely. Cook a full batch and store them in the fridge for up to 4 days. They’re perfect sliced on salads, in wraps, or reheated in the air fryer for a quick dinner. They even taste good cold straight from the fridge.
