Next, I take each piece of chicken out of the buttermilk, letting the excess drip off before dredging them in the seasoned flour mixture. I really make sure to press the flour into the chicken — that’s the secret to getting a crispy exterior! Once coated, I place them on a resting baking sheet; this step allows the coating to adhere even better during frying.
Now, it’s time to get the air fryer ready! I preheat mine to 400°F (which only takes a few minutes) and gives that chicken a nice, quick burst of heat where it can become crispy. After preheating, I lightly spray the chicken tenderloins with cooking spray to achieve that golden brown finish. I cook them in batches for about 8-12 minutes, flipping halfway through. The sizzling sound is music to my ears!
Finally, as soon as they come out, I let them rest for a few minutes to keep all those juices locked in. The smell wafting from the kitchen is simply irresistible. The first bite is always the best, with the crunch of the batter followed by the tender chicken inside — it’s like a fiesta in my mouth!
Pro Tips for Best Results
When I first started making these, I tested different marinating times and found that letting the chicken soak overnight really makes a difference. The tenders come out more flavorful and juicier! Also, I’ve learned to keep my air fryer basket in one layer. If they’re too crowded, they won’t crisp up as nicely.
Another tip that I swear by is to use quality buttermilk. Not only does it help tenderize the chicken, but it adds a richness that elevates the overall flavor. I’ve made the mistake of rushing and using regular milk before, and I could definitely tell! Lastly, I like to mix up my spices every now and then. Adding a little cayenne pepper or experimenting with Italian herbs can bring a whole new twist to the recipe.
Common Mistakes to Avoid
One of the most common mistakes I’ve seen (and made!) is to skip the marinating step. Trust me, skipping this can leave the chicken bland and dry — not what we want! It’s such a simple step that really enhances the entire dish. (See the next page below to continue…)
Another thing I learned the hard way is not using enough flour or seasoning. The coating is what gives these tenderloins their flavor and crunch, so don’t be shy with it! Make sure all pieces are well coated before cooking. I’ve also seen folks overcrowding the air fryer basket, which leads to uneven cooking. Give each piece some space to breathe — they’ll love you for it!
Lastly, I used to forget to let the chicken rest after cooking. This could lead to juices running out and a dry chicken, and nobody wants that! A few minutes of waiting can dramatically improve the texture and taste.