Save The first time I made these tenders, my air fryer was still shiny and new, a birthday gift from my sister who swore Id use it every day. She was right. That evening, I was craving something crispy but didnt want the mess of deep frying, so I experimented with panko and a honey drizzle inspired by a restaurant wed tried months ago. My husband took one bite and actually paused mid-chew, eyes widening. These became our Friday night staple faster than I can explain.
Last summer, our neighbors came over for an impromptu dinner, and I doubled the batch thinking leftovers would be great for lunch the next day. There were none. Their six-year-old, who typically survives on buttered pasta and chicken nuggets, tentatively tried one after watching his dad reach for seconds. He ended up eating three tenders and asking if I could make them for his birthday party. Sometimes the simplest food wins the hardest crowds.
Ingredients
- Boneless skinless chicken tenders: Picking up tenderloins instead of slicing breasts saves so much prep time, and they cook more evenly since theyre naturally uniform in thickness
- Kosher salt and freshly ground black pepper: Seasoning the chicken before dredging is the secret layer most people skip, and you can absolutely taste the difference
- All-purpose flour: This first dry coat gives the egg something to grab onto, creating that crucial foundation that keeps everything from sliding off during frying
- Eggs whisked with water: The water thins the eggs just enough to make a smooth coating without being too thick or gloppy
- Panko breadcrumbs: Japanese breadcrumbs create those gorgeous airy crunches compared to regular crumbs, which can get dense and sandy
- Garlic powder, smoked paprika, and onion powder: This trio builds a savory base that plays so nicely with the sweet honey finish
- Olive oil or neutral oil spray: A light spray helps the panko turn golden without making the chicken greasy or heavy
- Honey: Pure honey thickens beautifully when warmed, creating that perfect drizzle consistency that coats every nook and cranny
- Hot sauce: Franks RedHot gives a vinegar forward brightness while Sriracha brings more garlic, so choose based on what you love
- Red pepper flakes: These little flecks provide pockets of heat that hit randomly, keeping each bite interesting
Instructions
- Preheat the air fryer:
- Getting your air fryer hot before the chicken goes in is what creates that initial sear, locking in juices while setting up the crust
- Season the chicken:
- Pat the tenders thoroughly dry with paper towels, then season both sides with salt and pepper, letting them sit while you set up your dredging station
- Prepare your bowls:
- Set up three shallow bowls in order, flour first, then the egg mixture whisked with water, then the panko mixed with garlic powder, smoked paprika, and onion powder
- Dredge each tender:
- Coat the chicken in flour, shake off the excess, dip it into the egg mixture, then press it firmly into the panko to ensure an even coating
- Prepare for frying:
- Lightly spray both sides of the breaded tenders with oil, which helps the breadcrumbs turn golden and develop that craveable crunch
- Arrange and cook:
- Place the tenders in a single layer in the air fryer basket, cooking in batches if needed, then air fry for 7 to 8 minutes before flipping
- Finish cooking:
- Air fry for another 6 to 7 minutes until the chicken reaches 74°C internally and the coating is deep golden all over
- Make the hot honey:
- Warm the honey, hot sauce, and red pepper flakes in a small saucepan over low heat, stirring just until combined and smooth
- Finish and serve:
- Drizzle the warm honey over the tenders immediately while theyre still hot, and serve any extra honey on the side for dipping
Save My aunt visited from out of town last fall, and I made these for her on a rainy Tuesday night. Shes been cooking longer than Ive been alive, the kind of cook who measures by instinct and never writes anything down. She watched me assemble the dredging station, nodded approvingly at the spiced panko, then suggested I add a pinch of cayenne to the honey. That tiny tweak elevated the whole dish. We sat at the counter, eating directly from the paper towel lined plate, talking until the honey pot was empty.
Make Ahead Strategy
You can bread the tenders up to four hours ahead and keep them refrigerated on a parchment lined baking sheet, covered loosely with plastic wrap. The panko might soften slightly in the fridge, but they crisp back up beautifully in the air fryer. Just add an extra minute or two to the cooking time if theyve been chilled. Never freeze the unbreaded tenders, as the texture change is noticeable and disappointing.
Scaling For A Crowd
When Im feeding more than four people, I set up two dredging stations to keep the process moving, and I never try to cook more than two layers of tenders at once. The middle layer stays soggy no matter what, so patience pays off here. I keep the first batch warm in a 200°C oven while the second batch cooks. The honey can be made hours ahead and kept at room temperature, then gently reheated just before serving.
What To Serve Alongside
A crisp green salad with acidic vinaigrette cuts through the richness, while roasted vegetables add bulk without heaviness. For something more indulgent, skinny fries or sweet potato wedges echo the crisp texture of the chicken. If youre serving this for game day, consider offering both creamy coleslaw and pickles for that pub food vibe that everyone loves.
- Double the honey recipe if youre serving more than four people, because guests always want more
- Set up a toppings bar with extra red pepper flakes, sesame seeds, and chopped scallions
- Lemon wedges on the side add brightness that balances the sweetness beautifully
Save These tenders have that rare quality of being both nostalgic and new, familiar enough to feel comforting but interesting enough to excite. Theyve become my go to for nights when I want something that feels special without requiring special occasion effort.
Questions & Answers
- → How do I ensure the chicken tenders get crispy?
Coating the tenders with seasoned panko breadcrumbs and lightly spraying with oil before air frying helps achieve a golden, crunchy texture.
- → Can I adjust the spice level of the hot honey glaze?
Yes, vary the amount of hot sauce and red pepper flakes to tame or intensify the heat according to your preference.
- → Is it necessary to air fry, or can I use another cooking method?
Air frying creates a crispy texture with less oil, but you can also bake or pan-fry the tenders for a similar effect.
- → What can I serve alongside the chicken tenders?
Side dishes such as coleslaw, fries, or a fresh green salad complement the tenders well and add variety.
- → Can I use chicken breast strips instead of tenders?
Yes, chicken breast cut into strips is a suitable alternative for this preparation technique.