Air-fried Crispy Parmesan Buttermilk Chicken Tenders

Step 1

Use a chef's knife to trim the fat from the chicken breasts and cut into tenders, about 5 per breast. Tap the thicker parts of the tenders with the flat part of a knife to even the thickness, about 1/2 inch at most.

Step 2

In a bowl or jar with a fitted lid, combine the buttermilk with half of the Worcestershire sauce and half of the salt, pepper, and paprika. Add to a gallon freezer bag with the chicken and refrigerate for at least 6 hours or overnight.

Step 3

Melt the butter in a small saucepan over medium heat, watching closely as the butter melts and begins to foam and change to a golden color with a nutty aroma. Remove the browned butter from the heat and let it cool slightly.

Step 4

Combine the bread crumbs and butter on a plate, tossing until well combined, then add the parmesan cheese and toss.

Step 5

In a shallow bowl, whisk the eggs with the remaining Worcestershire sauce.

Step 6

On another plate, toss the flour with the remaining salt, pepper and smoked paprika.

Step 7

Drain the chicken and discard the buttermilk. Using tongs, work with one tender at a time and dredge the chicken through the flour to coat, then the egg, and then the bread crumbs.

Step 8

Preheat the air fryer to 400 degrees. Place the chicken tenders in the basket, adding in batches so as to not crowd or overlap.

Step 9

Cook for 13-15 minutes, flipping the chicken halfway through so they're crispy on both sides. Repeat with the remaining tenders.

Step 10

Serve with sauces.