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Aiguillettes de poulet au air fryer - En-tete

Air Fryer Chicken Tenders

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4.88/5 (8)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main course
Cuisine: Française
Servings: 4
Author: Marc Winer

Ingredients

Chicken

  • 600 g chicken tenders
  • 1 tablespoon olive oil

Seasoning

  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon Herbes de Provence
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper

Procédé

Preparation

  • Remove the chicken tenders from the package and pat them dry with paper towels.
    600 g chicken tenders
  • Place them in a mixing bowl.
  • Drizzle with the olive oil and toss to coat the chicken.
    1 tablespoon olive oil
  • Add the paprika, garlic powder, Herbes de Provence, salt, and pepper.
    1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon Herbes de Provence, 0.5 teaspoon salt, 0.5 teaspoon pepper
  • Mix by hand until each tender is evenly coated with the seasoning.

Air Fryer Cooking

  • Preheat the air fryer to 200 °C for 3 minutes.
  • Arrange the tenders in the basket in a single flat layer, without overlapping.
  • Cook for 10 minutes at 200 °C.
  • Flip the tenders halfway through cooking, after 5 minutes.
  • Check that the center is no longer pink and that the internal temperature reaches 75 °C; add 1 to 2 more minutes for thick tenders, without exceeding 12 minutes total.

Finishing

  • Let the tenders rest for 1 minute outside the basket.
  • Serve immediately.

Notes

  • Never cook them longer than 12 minutes: chicken tenders go from juicy to dry very quickly.
  • Pat the chicken dry well before adding the oil: surface moisture turns to steam and prevents browning.
  • Preheat for 3 minutes at 200 °C: with such a short cooking time, a cold basket wastes a big part of the effective cooking time.
  • Flip halfway through cooking (5 minutes): because the heat comes from above, the underside will stay pale if you do not turn them.
  • Cook in a single layer, without overlap; if making more than 500–600 g, cook in two batches.
  • A reliable cue: 75 °C in the center of the thickest piece; otherwise, the meat should be white with no pink areas.
  • Season just before cooking: salting too early draws out moisture and can make the texture slightly stringy.
  • For extra tenderness: marinate in plain yogurt with paprika, garlic, and cumin, without changing the cooking time.
  • You can cook them from frozen: 14–16 min (plain) or 12–14 min (breaded), flipping halfway through; season after cooking if the spices do not stick well.
  • Let them rest for just 1 minute: this redistributes the juices without cooling the chicken.
  • Leftovers: store in the refrigerator in an airtight container and reheat in the air fryer rather than the microwave; cold, the strips are perfect in salads or wraps.
Did you make this recipe?Tag @marcwiner on Instagram!