"Air Fried" Chicken Tenders

Quick confession - I do not have an air fryer.  Although I've been tempted by rave review from friends and online recipes, I don't have room in my kitchen for more appliances.  Essentially, an air fryer is a smaller convection oven, so I've been experimenting with making some "air fried" recipes in my . . . convection oven.  I was looking for a new way to make some chicken tenders at home and stumbled across this on Pinterest.  My girls really liked the chicken tenders and I'm happy with the overall method and recipe.  I've been messing around with a cauliflower version (think: buffalo cauliflower appetizer) and I'll post an update when I have that one down.

My previous posts about these chicken tenders are still the family favorite (and check out those dipping sauces!) but what tips the scales towards this recipe is how simple it is.  Instead of doing the flour, egg wash, and bread crumbs, you marinate the chicken first in ranch dressing and then use a complete baking mix (which has both egg & flour in it).  I was trying to avoid the multiple dipping layers (and the trip to the store when you don't have panko or other breadcrumbs).  It's more delicious if you add some spices to the baking mix (try paprika + salt + ground pepper or Italian seasoning + parmesan cheese).

Tips:  To simulate the air fryer, you need high heat, a convection setting, and the olive oil (don't skimp or skip this step!)

I usually marinate the tenders in the ranch for a little while but it's not that necessary.  You can spruce up the baking mix by spices like I mentioned above.

"Air Fried" Chicken Tenders (4-6 servings)

1 cup prepared ranch dressing (like Hidden Valley)

1 cup Bisquick or other complete baking mix

1.5 pounds chicken tenders

salt, pepper, seasoning

Olive oil

For serving:  bottled buffalo sauce, bbq sauce, or bleu cheese dressing 

Heat oven to 450-475 degrees.  Line a rimmed baking sheet or 9x13 pan with foil.  In a bowl or large ziplock bag, combine the ranch dressing and chicken tenders, making sure they are completely coated with the ranch.  Allow to marinate for 15-30 minutes (or while the oven preheats).  

In a plate, dish or large ziplock bag, add the Bisquick (or baking mix) and add some salt, pepper, and other seasonings (like paprika or seasoning salt).  Take the ranch-marinated chicken tenders and coat them with the baking mix.  

On the baking sheet or foil rimmed baking pan, drizzle it with olive oil and use spread it all over (I use a brush to make sure it's all coated with the olive oil).  Place the chicken tenders flat in the olive oil coated baking dish or pan, making sure they don't overlap or touch each other.  

Bake for 8-10minutes or until the bottom of the chicken is golden brown then carefully & gently flip the chicken over.  Bake for 9-10 more minutes or until the chicken is slightly crispy and golden brown.

Serve with some dipping sauces & enjoy!