Air Fryer Chicharron Chicken Tenders with Green Chili Dipping Sauce

Air Fryer Chicharron Chicken Tenders with Green Chili Dipping Sauce is an easy and delicious meal that’s ready in 30 minutes or less! 

Are you on team chicken tender or chicken nugget? 

Truth: you can’t go wrong with either one. 

However, if you are looking to spice up your chicken game I definitely suggest making these Air Fryer Chicharron Chicken Tenders with Green Chili Dipping Sauce. This isn’t your average chicken tender—it’s a playful twist that swaps out traditional breadcrumbs for the irresistible crunch of chicharrones (pork rinds). These tenders are paired with a zesty, spicy green chili sauce that’ll make you want to shimmy. 

Oh! A few more ways to level up your chicken game just in case: Indian-Spiced Chicken Tenders, Harissa Honey Chicken Tenders, or Spiced Pecan Baked Chicken Nuggets.  

The Chicharron Crunch

These crispy, airy pork rinds deliver a crunchy coating that’s lighter than breadcrumbs but just as satisfying. They add a subtle, savory depth that makes every bite feel indulgent, without the heaviness of frying. It’s a clever hack that turns a simple chicken tender into something you can’t stop craving. 

The Green Chili Kick

This vibrant, tangy dipping sauce is the perfect counterpoint to the rich chicharron crust. Green chiles cut through with a fresh, spicy zing that keeps things lively. Whether you lean into the fire of roasted hatch chilies or keep it milder with a poblano twist, this sauce is what ties the whole chicken experience together.

Ingredients to Make Air Fryer Chicharron Chicken Tenders

Air Fryer Chicharron Chicken Tenders with Green Chili Dipping Sauce combine a handful of simple yet bold ingredients to create a crunchy, juicy dish with a spicy kick. Here’s a look at what you’ll need: 

• Chicken tenderloins
• Plain Chicharron (pork rinds)
• Garlic powder
• Onion powder
• Paprika
• Eggs
• Green chiles
• Granulated sugar
• Garlic
• Lime juice
• Egg yolks 
• Olive oil 

How to Make Air Fryer Chicharron Chicken Tenders

This dish is straightforward to make, delivering big taste with a healthier baked approach. Here’s how to whip it up in your kitchen: 

• Preheat your air fryer at 380 degrees for 5 minutes. 
• Place your chicken tenderloins on a cutting board. In a shallow dish add two eggs and whisk. In another shallow dish add crushed pork rinds, garlic powder, onion powder, and paprika. Gently toss to make sure everything is combined. 
• Take a chicken tenderloin and dredge through egg and then pork rind mixture. Set aside on a plate and repeat the process with remaining chicken. 
• In batches, air fry the chicken tenderloins for about 5 minutes on each side. Once cooked, remove from the air fryer and set aside. 
• Next, make the green chili dipping sauce. Place all the ingredients in a blender or food processor. Blend until smooth. Serve the dipping with Air Fryer Chicharron Chicken Tenders.  

Variations of Air Fryer Chicharron Chicken Tenders

Here are some inventive variations to mix things up: 

Spicy Sriracha Chicharron Tenders: Amp up the heat by mixing a tablespoon of sriracha into the egg wash before coating the tenders. Add a pinch of cayenne to the chicharron crumbs for extra fire, and swirl a teaspoon of sriracha into the green chili sauce. 

Cheesy Chicharron Parmesan Tenders: Blend grated Parmesan (about ¼ cup) into the chicharron crumbs for a nutty, cheesy crust. Keep the green chili sauce as is, or add a sprinkle of cotija cheese on top for a Mexican-inspired twist. 

Honey-Lime Chicharron Tenders: Drizzle the chicken tenders with a mix of 1 tablespoon honey and a squeeze of lime juice right after they come out of the oven. Tweak the sauce by adding a touch more lime zest.

BBQ Chicharron Tenders: Season the chicharron crumbs with a teaspoon of smoked paprika and a pinch of brown sugar for a BBQ vibe. Swap half the sour cream in the sauce for a smoky chipotle mayo, keeping the green chilies for a Southwestern kick. 

Proper Storing 

Here’s how to store them effectively for short-term enjoyment: 

Refrigeration: Short-Term Storage : Store the tenders in an airtight container and place them in a single layer with parchment paper between stacks if needed to protect the crust. They’ll keep for up to 3 to 4 days.  Keep the green chili dipping sauce in a separate airtight container and it’ll stay good for 4-5 days.