Air Fryer Everything Bagel Chicken Tenders Delight
Get ready for a delicious twist on dinner! My Air Fryer Everything Bagel Chicken Tenders will make your taste buds dance. These crispy, flavorful tenders blend the classic everything bagel seasoning with juicy chicken. Whether you’re a busy parent or a cooking novice, I’ll guide you step-by-step to create this dish with ease. Let’s dive into the ingredients and make something special tonight!
Ingredients
Main Ingredients
For these Air Fryer Everything Bagel Chicken Tenders, you’ll need:
– 1 pound chicken tenders
– 1 cup buttermilk (or plain yogurt)
– 1 cup panko bread crumbs
– 1/2 cup all-purpose flour
These ingredients form the base of our dish. The chicken tenders provide a juicy and tender protein. The buttermilk helps marinate and tenderize the chicken, while the panko gives it a great crunch.
Seasoning and Coating
To bring out the flavors, you will need:
– 2 tablespoons everything bagel seasoning
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper, to taste
The everything bagel seasoning adds a unique and savory touch. Garlic and onion powders enhance the flavor profile, making each bite delightfully tasty.
Optional Ingredients
You can also consider these optional ingredients:
– Cooking spray
Using cooking spray ensures that the tenders brown nicely in the air fryer. You can also use dipping sauces like honey mustard or ranch for extra flavor. A sprinkle of fresh herbs can add a pop of color and freshness to your dish.
Step-by-Step Instructions
Marinating the Chicken
Start by placing the chicken tenders in a bowl. Add one cup of buttermilk, or plain yogurt if you prefer. Stir well to coat all the pieces. Let this sit for at least 30 minutes. Marinating helps keep the chicken juicy and tender.
Preparing the Breading Station
While the chicken marinates, prepare your breading station. In a shallow dish, mix one cup of panko bread crumbs, two tablespoons of everything bagel seasoning, half a teaspoon of garlic powder, and half a teaspoon of onion powder. Add salt and pepper to taste. In another dish, pour half a cup of all-purpose flour.
Coating the Chicken Tenders
After marinating, remove the chicken from the bowl. Let the excess buttermilk drip off. First, dredge each chicken tender in the flour. Next, dip it back into the buttermilk. Finally, coat it with the panko mixture. Press lightly to ensure the coating sticks well.
Preheating the Air Fryer
Now, preheat your air fryer to 400°F (200°C). This should take about five minutes. Preheating helps achieve a crispy texture on the outside while keeping the inside juicy.
Air Frying the Tenders
Lightly spray the air fryer basket with cooking spray. Place the coated chicken tenders in a single layer. Make sure not to overcrowd them. Spray the tops with a little cooking spray to help them brown. Cook the tenders for 10-12 minutes. Flip them halfway through cooking. They should turn golden brown and reach an internal temperature of 165°F (75°C).
Serving Suggestions
Once cooked, carefully remove the tenders from the air fryer. Let them rest for a couple of minutes before serving. For a fun presentation, serve them on a rustic wooden board. Add dipping sauces like honey mustard or ranch on the side. A sprinkle of fresh herbs adds a nice touch.
Tips & Tricks
Marination Techniques
Marinating chicken is key for flavor and moisture. I recommend using buttermilk, which is creamy and tangy. It coats the chicken well and makes it tender. Let the chicken sit in the buttermilk for at least 30 minutes. For extra flavor, add a pinch of salt to the buttermilk. You can even marinate it overnight if you have time.
Achieving the Perfect Crunch
To get that perfect crunch, use panko bread crumbs. They are lighter and crispier than regular bread crumbs. Mix them with everything bagel seasoning for a unique flavor. When coating the chicken, press the crumbs down gently. This helps them stick better. A quick spray of cooking oil on top before cooking adds to the crunch.
Cooking Time Adjustments
Cooking time can vary based on the air fryer model. I suggest starting with 10 minutes at 400°F. Flip the tenders halfway through for even cooking. Always check the internal temperature. It should reach 165°F. If they are not done, cook for another 2-3 minutes. Adjust the cooking time based on the thickness of your chicken tenders for best results.
Variations
Alternative Seasonings
You can switch up the flavor with different seasonings. Try Italian herbs like oregano and basil. You can also use spicy seasonings like cayenne pepper for heat. If you enjoy something sweet, add a touch of brown sugar. This creates a nice balance with the savory flavors. Feel free to mix and match spices to find your favorite taste.
Gluten-Free Options
If you need a gluten-free version, use gluten-free panko bread crumbs and flour. Look for brands that guarantee no cross-contamination. You can also use almond flour or crushed nuts as a coating. These options add a unique flavor and crunch. Just ensure your seasonings are gluten-free too.
Protein Substitutes
Chicken tenders aren’t the only choice here. You can use turkey tenders for a leaner option. If you prefer a plant-based meal, try tofu or tempeh. Press the tofu to remove water, then cut it into strips. Marinate and coat just like chicken. This way, you can still enjoy the same great taste in a different way.
Storage Info
Refrigerating Leftovers
After cooking, let the chicken tenders cool. Place them in an airtight container. They will stay fresh in the fridge for up to 3 days. Make sure to store them without sauces to keep them crispy.
Freezing Tips
To freeze the chicken tenders, first let them cool completely. Place them on a baking sheet in a single layer. Freeze for about 1 hour until firm. Then, transfer them to a freezer bag. They can last for up to 3 months in the freezer. Label the bag with the date so you know when to use them.
Reheating Instructions
To reheat, preheat your air fryer to 375°F (190°C). Place the frozen or refrigerated tenders in the basket. Heat for about 5-7 minutes or until they are hot and crispy. You can also use an oven. Preheat to 375°F (190°C) and bake for about 10-12 minutes. Enjoy them as if they were fresh!
FAQs
Can I use chicken breasts instead of tenders?
Yes, you can use chicken breasts. Just cut them into strips. This gives you a similar shape to tenders. The cooking time may change slightly. Keep an eye on them as they cook. They should reach an internal temp of 165°F.
What can I substitute for buttermilk?
You can use plain yogurt as a great substitute. Mix one cup of yogurt with a little water to thin it. You can also use milk with one tablespoon of vinegar. Let it sit for a few minutes. This will mimic the tangy flavor of buttermilk.
How do I know when the chicken is fully cooked?
Check the chicken’s internal temperature with a meat thermometer. It should read 165°F to be safe to eat. The outside should look golden brown and crispy. If unsure, cut one tender in half to check the inside. The meat should be white and juicy, not pink.
In this blog post, we covered how to make tasty air-fried chicken tenders. We looked at main ingredients and seasoning choices. I shared steps for marinating, breading, and cooking. You also learned tips for the best crunch and variations for different diets. Finally, we discussed storing leftovers and answered common questions.
Now, it’s time to enjoy your air-fried chicken tenders and impress your family!
. To start, fill a large pot with water. Add a good pinch of salt. Bring the water to a boil. Once boiling, add 8 oz of rotini or fusilli pasta. Cook it for the time on the package until it is al dente. This usually takes about 8 to 10 minutes. After cooking, drain the pasta in a colander. Rinse it under cold water to stop the cooking. Set the pasta aside while you prepare the rest. While the pasta cooks, it’s time to chop the veggies. Take 1 cup of cherry tomatoes and cut them in half. Next, dice 1 cucumber and finely chop 1/2 of a red onion. Then, chop 1 bell pepper, either red or yellow will do. Finally, chop 1/4 cup of fresh parsley. Toss all these chopped veggies in a large mixing bowl. They add color and crunch to your salad. Now, it’s time to mix things up. Add the drained pasta to the bowl with the veggies. Toss in 1 cup of pitted and halved Kalamata olives. These olives give a nice briny flavor. Mix everything well so that the pasta and veggies are evenly combined. For the dressing, grab a small bowl. Whisk together 1/4 cup of olive oil, 3 tablespoons of red wine vinegar, and 1 teaspoon of dried oregano. Add salt and pepper to taste. This dressing brings all the flavors together. Taste it and adjust the seasoning if needed. Drizzle the dressing over the pasta and veggies. Next, add 1 cup of crumbled feta cheese for that creamy touch. Gently toss everything together until all the ingredients are coated in the dressing. This step is key for flavor. Let the salad chill in the fridge for about 30 minutes. This allows the flavors to meld nicely. When ready to serve, you can enjoy it cold or at room temperature. For a pretty presentation, serve it in a large bowl or on individual plates. For the full recipe, check out the detailed instructions above! To make your Greek pasta salad pop, consider adjusting the seasoning. You might want to add more salt or pepper based on your taste. Fresh herbs can also boost the flavor. Basil or mint can make a big difference. Chilling the salad is important too. Let it sit in the fridge for at least 30 minutes. This time helps all the flavors blend beautifully. Garnishing makes your salad look great. Try adding extra feta cheese on top. Fresh parsley adds a bright touch too. Use colorful serving bowls for more visual appeal. When serving at gatherings, individual plates can impress your guests. Layer the salad in a clear bowl for a beautiful view of all the colors. Want to add protein? Grilled chicken or shrimp work well in this salad. They complement the flavors nicely. For dietary needs, you can swap out regular pasta for gluten-free pasta. This way, everyone can enjoy the dish. Feel free to mix in your favorite veggies or nuts for extra crunch. You can find the full recipe [here](#). {{image_2}} You can make your Greek pasta salad even better by adding artichokes or sun-dried tomatoes. These ingredients bring a burst of flavor. They add a nice touch of tanginess that pairs well with feta. You can also mix in fresh herbs like basil or mint. These herbs give the salad a bright and fresh taste. Try adding a handful of chopped mint for a refreshing twist. Seasonal veggies can change the way your salad tastes. In spring or summer, add sweet peas or bell peppers for crunch. You can also throw in some zucchini or asparagus for a fun texture. Change your ingredients based on what is fresh and in season. This keeps your salad exciting and flavorful. If you're looking for new flavors, try different dressings. A simple lemon vinaigrette can brighten up the dish. Just mix lemon juice, olive oil, salt, and pepper for a zesty kick. For a creamy option, consider using Greek yogurt or tahini. This adds a rich taste and pairs well with the pasta. For the full recipe, you can check out the details above. To keep your Greek pasta salad fresh, store it in an airtight container. This helps to keep out air and moisture. You can store it in the fridge for up to 3 days. After that, the flavors may fade, and the veggies might get soggy. Always check for any signs of spoilage before eating leftovers. You can freeze Greek pasta salad, but it may change texture. The veggies can become mushy when thawed. If you still want to freeze it, follow these tips: - Use a freezer-safe container. Make sure it seals well to avoid freezer burn. - Freeze without dressing. Add the dressing after you thaw the salad. This keeps the pasta and veggies fresh. - Thaw in the fridge. Let it sit overnight before serving. This gives it time to defrost slowly. If you can't use feta cheese, try these options: - Goat cheese: It has a similar tangy taste. - Ricotta cheese: This gives a softer texture. - Vegan feta: Made from nuts or tofu for dairy-free needs. - Cottage cheese: A lighter option, though a bit different in flavor. - Nutritional yeast: For a vegan cheese-like flavor without dairy. These swaps work well in Greek pasta salad. Choose based on your taste or dietary needs. Greek pasta salad can sit out for about two hours. - Hot weather: Reduce this time to one hour. - Cooler conditions: It can last longer. After the safe time, it’s best to store leftovers in the fridge. Always keep food safety in mind. Yes, you can make Greek pasta salad ahead of time. - Prep time: You can prepare it up to 24 hours in advance. - Storage: Keep it in an airtight container in the fridge. This allows the flavors to blend better. Just toss in the feta cheese right before serving for the best taste. The original recipe is not vegan due to feta cheese. To make it vegan, use these tips: - Substitute feta: Use vegan feta or omit cheese. - Check pasta: Ensure it’s made without egg. This way, you still enjoy a tasty Greek pasta salad that fits your diet. This blog post covered a tasty Greek pasta salad, including its fresh ingredients, step-by-step instructions, and useful tips. You learned how to combine pasta, veggies, and feta for a burst of flavor. Remember, chilling the salad enhances the taste, and there are many ways to customize it. With proper storage, you can enjoy leftovers without losing quality. Whether you're hosting a gathering or enjoying a simple meal, this salad fits perfectly. Try it out and impress yourself and your guests with this easy, delicious dish.](https://dailydishly.com/wp-content/uploads/2025/06/42921458-26d8-4100-967d-b17bfbbdb796-768x768.webp)
![- 2 cups cooked chicken, shredded - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1/2 cup cream cheese, softened - 1/4 cup sour cream The star of this dish is cooked chicken. I love using rotisserie chicken for its ease and flavor. You can shred it quickly. Next, we have the cheeses. Cheddar adds a nice sharpness, and Monterey Jack brings creaminess. Cream cheese and sour cream add richness and help bind everything together. - 1 medium red bell pepper, diced - 1 medium green bell pepper, diced - 1 small red onion, finely chopped For the veggies, I pick bright bell peppers and a red onion. They add color and crunch. Dicing these finely helps them mix well into the filling. You can use other peppers if you like. Feel free to experiment! - 1 tablespoon taco seasoning - 8 large flour tortillas Taco seasoning gives the quesadillas a zesty kick. It’s easy to make your own or buy it pre-made. The tortillas hold all the goodness together. I recommend large flour tortillas for a sturdy base. You can find the full recipe with all the steps right here: [Full Recipe]. Shredding the chicken Start by shredding 2 cups of cooked chicken. I often use rotisserie chicken for this. It saves time and adds great flavor. Use two forks to pull apart the meat into bite-sized pieces. Preparing the vegetables Next, chop up your veggies. Dice 1 medium red bell pepper and 1 medium green bell pepper. Finely chop 1 small red onion. These veggies add color and crunch. Set them aside for later. Layering the filling In a large bowl, mix the shredded chicken with cheese, cream cheese, sour cream, and the chopped veggies. Add 1 tablespoon of taco seasoning to bring it all together. Stir until everything combines well. Creating the quesadilla stacks Lay out 4 large flour tortillas on a flat surface. Spread the chicken filling evenly over each tortilla. Make sure to cover the edges for a tasty bite. Place another tortilla on top of each filled tortilla. Preheating the oven Preheat your oven to 400°F (200°C). This will ensure the quesadillas cook evenly and get that nice golden color. Time and temperature for baking Line a large baking sheet with parchment paper. Carefully transfer the quesadilla stacks to the sheet. Brush the tops with 1 tablespoon of olive oil. Bake for 15-20 minutes until golden brown and the cheese melts. For the full process, check out the Full Recipe. To achieve the right crunch, use high-quality tortillas. Flour tortillas are soft and easy to handle. They also crisp up nicely in the oven. Brush the tops with olive oil before baking. This helps them brown evenly. Bake until golden brown, about 15 to 20 minutes. Let the quesadillas cool for a few minutes. This helps the filling set a bit before you cut them. If you want to mix it up, you can change the protein. Shredded beef or pork works great too. You can even try black beans for a vegetarian option. For cheese, feel free to switch to pepper jack for some heat. You can also use gouda or feta for a different flavor. Just make sure to keep the same amount of cheese. Serve your quesadillas with salsa and guacamole for a fresh touch. You can also add sour cream for extra creaminess. Fresh cilantro makes a great garnish. It adds a pop of color and flavor. Try adding some pickled jalapeños for a spicy kick. These simple sides make your meal even better. Want more ideas? Check out the Full Recipe for more tips! {{image_2}} You can easily change up the taste of your cheesy sheet pan chicken quesadillas. Start by adding spices or herbs. A pinch of cumin or smoked paprika can give a warm, smoky flavor. Fresh herbs like cilantro or parsley add brightness. Try garlic powder for a bold kick. These simple additions can make your dish stand out. Not everyone loves chicken, and that’s okay! You can swap the chicken for beans or veggies. Black beans or pinto beans work great as a protein. Use mushrooms, zucchini, or even spinach for a fresh twist. These vegetarian alternatives are healthy and tasty. You’ll get a whole new dish while keeping it easy and fun. Tortillas don’t have to be boring. You can mix it up by using different types. Try corn tortillas for a gluten-free option. Whole wheat tortillas add extra fiber. You can even use flavored tortillas, like spinach or sun-dried tomato, to add color and taste. These fun twists keep your meal exciting while still being simple to prepare. For the full recipe, be sure to check out the complete details! To keep your cheesy sheet pan chicken quesadillas fresh, store them in an airtight container. Let them cool completely before sealing. This helps prevent sogginess. You can keep them in the fridge for about 3 to 4 days. If you want to enjoy them later, make sure to label the container with the date. If you want to freeze your quesadillas, it’s best to do this before baking. After assembling the quesadillas, wrap each one tightly in plastic wrap. Place the wrapped quesadillas in a freezer bag or container. They can last for up to 3 months in the freezer. When you’re ready to eat, thaw them in the fridge overnight before baking. The best way to reheat quesadillas is in the oven. Preheat your oven to 350°F (175°C). Place the quesadillas on a baking sheet and heat for about 10-15 minutes, or until warm and crisp. You can also use a skillet on the stove. Just heat over medium heat for about 3-4 minutes on each side. This keeps the quesadilla crispy. Avoid using a microwave, as it can make them soggy. Yes, you can use frozen chicken. To thaw it quickly, place the chicken in a sealed bag. Then, submerge the bag in cold water for about 30 minutes. Change the water every 10 minutes to speed up the process. Once thawed, cook the chicken fully before using it in your quesadillas. To make gluten-free quesadillas, use gluten-free tortillas. Many brands offer good options made from corn or rice. Always check the package to ensure they meet your needs. You can find these tortillas at most grocery stores. Quesadillas taste great with many dips. Consider serving them with salsa, guacamole, or sour cream. You can also try a zesty cheese dip for an extra treat. Each dip adds a fun flavor that enhances your meal. Yes, you can make quesadillas ahead of time. Assemble them and store them in the fridge for a day. You can also freeze them for longer storage. Just remember to use parchment paper between layers to keep them from sticking. When ready to eat, just bake them directly from the fridge or freezer. Enjoy your easy dinner delight! For the full recipe, check out the earlier section. In this blog post, I shared how to make delicious quesadillas. We covered the key ingredients like cooked chicken, cheeses, and vibrant veggies. You learned to prep, assemble, and bake your quesadillas perfectly. I also shared tips for crunch, substitutions, and serving ideas. Always remember, you can switch ingredients to suit your taste. Enjoy experimenting with flavors and textures. With these steps, you’ll create satisfying quesadillas that everyone will love. Happy cooking!](https://dailydishly.com/wp-content/uploads/2025/07/9e515845-1856-4bb5-82ee-80ca33afd87d-768x768.webp)
