Pin it Last summer my teenage nephew challenged me to make chicken tenders that would beat his favorite restaurant version. I spent weeks testing different coatings and temperatures, and the day I finally served him these golden panko crusted tenders with that spicy honey drizzle, he actually went quiet for a full minute. That silence was worth all the experimentation.
My husband usually prefers his food completely non-spicy, but he tried one bite of these tenders and immediately asked for extra honey on the side. Now he requests them at least twice a month, and Ive learned to make double the hot honey because he drizzles it over everything on his plate.
Ingredients
- 500 g (1.1 lb) boneless, skinless chicken tenders: These cook more evenly than breasts and stay incredibly juicy
- 1 tsp kosher salt and ½ tsp freshly ground black pepper: Season the chicken generously since this is the only seasoning that penetrates the meat
- 60 g (½ cup) all-purpose flour: Creates the first layer that helps everything else stick
- 2 large eggs whisked with 2 tbsp water: The water thins the egg just enough for an even coating
- 100 g (1 cup) panko breadcrumbs: These Japanese breadcrumbs create the crispiest coating imaginable
- 1 tsp garlic powder, 1 tsp smoked paprika, and ½ tsp onion powder: This trio gives the coating that addictive seasoned flavor
- 2 tbsp olive oil or neutral oil spray: Essential for getting that golden fried texture in the air fryer
- 60 ml (¼ cup) honey mixed with 1-2 tsp hot sauce: Start with 1 teaspoon of hot sauce and add more after you taste it
- ½ tsp red pepper flakes: Optional but recommended if you like noticeable warmth
Instructions
- Preheat your air fryer to 200°C (400°F):
- This step takes about 5 minutes and is crucial for that initial crunch when the chicken hits the basket
- Prep the chicken:
- Pat each tender completely dry with paper towels, then season both sides with salt and pepper
- Set up your dredging station:
- Arrange three shallow bowls in order: flour first, then eggs whisked with water, then panko mixed with garlic powder, smoked paprika, and onion powder
- Coat each tender:
- Dip chicken in flour and shake off excess, then egg, then press firmly into the panko mixture to ensure it sticks
- Add the oil:
- Lightly spray or brush both sides of each breaded tender with oil, helping it brown and crisp beautifully
- Arrange in the air fryer:
- Place tenders in a single layer without crowding, cooking in two batches if needed for proper air circulation
- Air fry to perfection:
- Cook 7-8 minutes, flip carefully, then cook another 6-7 minutes until golden and the internal temperature reaches 74°C (165°F)
- Make the hot honey:
- While chicken cooks, warm honey, hot sauce, and red pepper flakes in a small saucepan over low heat just until combined
- Finish and serve:
- Drizzle the warm hot honey over the tenders immediately and serve extra on the side for dipping
Pin it The first time I made these for a dinner party, I doubled the recipe but forgot to double the hot honey. My friends were practically scraping the last drops from the saucepan, and now I always make at least triple the honey sauce regardless of how much chicken I am cooking.
Making It Extra Crispy
For restaurant level crunch, repeat the egg and panko coating step twice on each tender. The double coating creates a thicker shell that stays impossibly crisp even after the hot honey is added.
No Air Fryer No Problem
You can bake these at 200°C (400°F) for 20-25 minutes on a wire rack set over a baking sheet, flipping halfway through. The texture is slightly different but still completely satisfying.
Serving Ideas That Work
These tenders shine alongside cool and creamy elements that balance the heat.
- Creamy coleslaw with a tangy vinegar dressing
- Crispy oven baked fries tossed with salt
- Simple green salad with a light vinaigrette
Pin it These have become my go-to for busy weeknights when I want something that feels special but does not require hours in the kitchen. The crispy coating and spicy honey make regular chicken tenders feel like a treat.
Common Questions
- → What oil is best for coating the chicken tenders?
Light olive oil or a neutral oil spray works well to help the panko crisp without overpowering the flavors.
- → Can these chicken tenders be baked instead of air-fried?
Yes, bake at 400°F for 20-25 minutes, flipping halfway until golden and cooked through.
- → How do I adjust the spiciness of the hot honey drizzle?
Control heat by varying the amount of hot sauce and red pepper flakes used in the honey mixture.
- → Is it necessary to double-coat the chicken in panko?
Double-coating adds extra crunch but a single coating still yields a crispy texture after air-frying.
- → What internal temperature should the chicken reach for safe consumption?
The tenders should reach an internal temperature of 74°C (165°F) to ensure they are fully cooked.