Air-Fried Buttermilk Chicken Tenders with Maple-Dijon Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy, juicy chicken tenders made in the air fryer with a tangy maple-dijon glaze—. This American-inspired air-fryer recipe (gluten-free-option), ready in about 39 minutes, pairs chicken tenders, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 14 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 cup buttermilk in a bowl with 1 tsp paprika. Add 1.5 lbs chicken tenders, coating well, and refrigerate for 30 minutes.
  2. Step 2: Mix 1/2 cup all-purpose flour, 2 tbsp cornstarch, and 1/2 tsp paprika in a shallow dish. Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture until fully coated.
  3. Step 3: Arrange coated tenders in a single layer in an air fryer basket. Spray lightly with cooking oil and cook at 375°F for 12-14 minutes, flipping halfway, until golden and crispy.
  4. Step 4: While chicken cooks, whisk 2 tbsp maple syrup and 1 tbsp Dijon mustard in a small bowl. Drizzle over cooked tenders and serve immediately.

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