Air Fryer Chicken Tenderloins
Air fryer chicken tenderloins, sold as mini fillets in UK supermarkets, are lean strips that cook in just 10 minutes. A quick toss in olive oil, garlic and onion powder, smoked paprika, salt and pepper gives them a golden, savoury coating without any breadcrumbs. The recipe serves four with a dip or salad, and the whole thing is on the table in 20 minutes.
- Total
- 20 min
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 4
- Per serving
- 175kcal
Getting the texture of air fryer chicken tenderloins right
Chicken tenderloins are the small strips that sit under the breast, and UK supermarkets usually sell them as mini fillets. They are lean and thin, so they dry out fast if you cook them for even a minute too long. Patting them dry and using just a tablespoon of oil gives a golden finish. For a crunchier coating, mix a tablespoon of cornflour into the spices before tossing. Pieces of a similar size cook at the same pace, so lay out the thick and thin ones before you start.
Air fryer chicken tenderloins, step by step
Tap a time to start a timer.
- Season Pat the chicken dry with kitchen paper. Put it in a large bowl with the olive oil, garlic powder, onion powder, paprika, salt and pepper, and toss until every piece is evenly coated.
- Preheat Heat the air fryer to 200°C for .
- Arrange Lay the strips in the basket in a single layer, with a little space between them. In a 4-litre basket you may need to cook them in two batches, adding to the total.
- Cook Cook at 200°C for , turning the strips with tongs halfway. They are done when they are steaming hot all the way through with no pink, the juices run clear and the thickest piece reaches 75°C on a meat thermometer.
- Rest Tip them on to a plate and leave for before serving.
What to serve with air fryer chicken tenderloins
Sweet chilli sauce or garlic mayonnaise makes a quick dip, and the strips go well with a green salad, chips or in a wrap with lettuce and cucumber. For a breaded version, try air fryer crispy chicken. If your chicken is frozen, air fryer frozen chicken explains how to cook it safely.
Common problems and fixes for Air Fryer Chicken Tenderloins
- The chicken is dry.
- Mini fillets are thin and overcook quickly. Start checking after 8 minutes and take them out as soon as they reach 75°C.
- The coating is pale rather than golden.
- Pat the chicken dry before oiling and keep it in a single layer, because crowded pieces steam instead of browning. A light spray of oil when you turn them adds colour.
- The pieces cook unevenly.
- Mini fillets vary in thickness. Cut any very thick ones in half lengthways so every piece is about the same size.
- The strips stick to the basket.
- Preheat the basket as in step 2 and make sure the chicken is lightly but evenly coated in oil.
Frequently asked questions about Air Fryer Chicken Tenderloins
How long do you cook chicken tenderloins in the air fryer?
10 minutes at 200°C, turning them halfway. Thicker pieces may need up to 12 minutes, so always check that they are steaming hot all the way through with no pink.
What can I use instead of chicken tenderloins?
Slice chicken breast into 2cm strips and cook for 10–12 minutes at 200°C. Check the thickest piece reaches 75°C.
How do I store and reheat leftovers?
Cool within 2 hours and keep in the fridge for up to 2 days. Reheat once at 180°C for 4 minutes, until steaming hot all the way through.
Can I cook them in the oven instead?
Yes. Spread them on a lined baking tray and cook at 200°C (180°C fan), gas 6, for 15–18 minutes, turning once, until golden and cooked through.
How did you like the recipe?
4.8 / 5 · 53 ratings
