With a super simple method and three flavor variations, you can make the most tender, delicious marinated chicken tenders!
– Chicken Tenders: I like to use the boneless, skinless chicken tenders from Butcherbox, and I thaw them from frozen before starting the recipe. – Spices – Yogurt
– Thaw your chicken, if starting from frozen. – Add the yogurt and spices to a wide, shallow bowl.
– Trim the fat off the chicken tenders, if needed, using kitchen scissors. – Add the chicken. Stir to coat well.
To marinate, add to a storage bag or container and seal, then store in the refrigerator for up to 3 days before cooking.
To cook, add to a greased air fryer tray or a baking sheet pan lined with parchment paper. Try not to overlap the chicken to ensure that it cooks evenly.
Air-fry or bake at 375 degrees F for 10-12 minutes or until the chicken registers 165 degrees F with an instant-read thermometer.
Serve warm, whole or sliced. To store fully cooked leftovers, let cool, then add to an airtight storage container and store in the fridge for up to 5 days.