Shatter Crisp Chicken Tenders Recipe

Place the 1.5 lbs chicken tenderloins in a large bowl and pour over 1 cup buttermilk. Add 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp kosher salt, and 0.5 tsp black pepper. Stir to coat. Note: Brining for at least 30 minutes makes a massive difference in juiciness.

In a separate shallow dish, whisk 1.5 cups all purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 2 tsp garlic powder, 2 tsp onion powder, and 1 tsp cayenne pepper.

Drizzle 2 tablespoons of the buttermilk brine into the flour and mix with a fork to create small clumps. Note: These clumps become the extra crunchy bits on the crust.

Take one tenderloin from the brine, let the excess liquid drip off, and press it firmly into the flour mixture. Flip and press again, ensuring the flour is packed into every crevice. Repeat for all 1.5 lbs chicken tenderloins.

Preheat your air fryer to 400°F (200°C). Arrange the chicken in a single layer, ensuring they do not touch. Note: Overcrowding leads to steaming instead of crisping.

Generously spray the top of the chicken with 1 tbsp of the over high heat oil spray. Ensure there are no visible dry white flour spots.

Air fry for 6 minutes. You should hear a steady sizzle and see the edges turning brown.

Carefully flip each tender using tongs. Spray the other side with the remaining 1 tbsp of oil spray.

Cook for another 5 to 6 minutes until the coating is deeply golden and feels firm to the touch.

Verify the internal temperature has reached 165°F using a meat thermometer. The chicken should be opaque and steaming in the center.

Transfer the chicken to a wire rack and let it rest for 3 minutes before serving. This allows the juices to redistribute so they don't leak out when you bite in.