Save There's something about the sizzle of chicken hitting hot air that brings back a Tuesday night when my friend showed up with hot sauce in hand and zero dinner plans. I'd grabbed some chicken tenders from the freezer that morning, thinking I'd figure it out later, and somehow we ended up creating this crispy, golden thing that tasted like restaurant food made at home. The panko coating caught the heat perfectly, turning into this shattering shell around tender chicken, and then that drizzle of spicy honey made everything click into place. It's become the kind of dish I make when I want something that feels impressive but doesn't require much fuss.
I made these for a small gathering last month, and watching people close their eyes on that first bite while the honey was still warm—that's when I realized this recipe had staying power. One guest asked if the heat came from the chicken or the honey, and I loved explaining how they work together. It became the most requested leftover, which never happens with fried chicken.
Ingredients
- Boneless, skinless chicken tenders (500 g): These cook faster and more evenly than breasts, and they stay ridiculously tender inside even if you're not timing them perfectly.
- Kosher salt and freshly ground black pepper: Don't skip the fresh grinding—the aroma alone tells your seasoning is going to work.
- All-purpose flour (60 g): This base layer helps the egg stick and creates a foundation for the panko.
- Large eggs (2) and water (2 tbsp): The water thins the egg wash just enough so it coats evenly without dripping off in clumps.
- Panko breadcrumbs (100 g): Panko's texture is what makes this crispy—regular breadcrumbs won't give you that satisfying crunch.
- Garlic powder, smoked paprika, and onion powder: These three transform plain panko into something that tastes like you seasoned intentionally.
- Olive oil or neutral oil spray: Just enough to help the panko brown and crisp without adding greasiness.
- Honey (60 ml), hot sauce, and red pepper flakes: This combination hits sweet, spicy, and hot all at once—adjust to your tolerance level.
Instructions
- Heat your air fryer:
- Preheat to 200°C (400°F) for 5 minutes so the chicken hits hot air immediately and starts crisping right away.
- Dry and season the chicken:
- Pat each tender dry with paper towels—moisture is the enemy of crispiness. Season generously with salt and pepper on all sides.
- Set up your dredging station:
- Line up three shallow bowls: flour in the first, whisked eggs with water in the second, and panko mixed with garlic powder, smoked paprika, and onion powder in the third. This setup prevents you from getting your hands covered in multiple coatings.
- Coat each tender:
- Dredge in flour first, shaking off excess, then dip in egg wash until fully coated, then press into the seasoned panko, turning to coat all sides. The panko will stick best if you use just enough egg wash—too much and it gets soggy, too little and it slides off.
- Lightly oil the coated tenders:
- Spray or brush both sides with oil. This is what creates the golden exterior and prevents sticking.
- Arrange in the air fryer:
- Place tenders in a single layer without touching. If you're making a full batch, you might need two rounds—don't overcrowd or they'll steam instead of crisp.
- Air-fry with a flip:
- Cook for 7–8 minutes, then flip each tender carefully with tongs. Continue cooking for another 6–7 minutes until the coating is golden and the internal temperature reaches 74°C (165°F).
- Make the hot honey while chicken cooks:
- In a small saucepan over low heat, stir together honey, hot sauce (start with 1 tsp and add more if you want serious heat), and red pepper flakes if using. Warm gently until combined, but never let it boil or the honey will lose its silky texture.
- Finish and serve:
- As soon as the tenders come out of the air fryer, drizzle with warm hot honey while everything is still hot. Serve extra honey on the side for dipping.
Save There's a moment when you plate these tenders and the steam is still rising, the honey is pooling at the edges, and you know the next bite is going to surprise someone with how good simple food can be. That's become my favorite part of cooking.
Why the Air Fryer Makes All the Difference
Air frying these tenders means no deep oil, no splatters on the stovetop, and no soggy bottoms from sitting in grease. The circulating hot air crisps all sides evenly, which is honestly harder to achieve in a traditional oven. I've tried baking these at high heat, and while they work, the air fryer version has this shattering quality that's worth the appliance space. Plus, cleanup is literally wiping out the basket—there's no oil to deal with.
Customizing the Heat Level
The beauty of hot honey is that you control how spicy it gets. Start with 1 teaspoon of hot sauce, taste, and add more if you want serious kick. If you're serving people with different heat tolerances, make the honey on the mild side and let guests add extra hot sauce at the table. Red pepper flakes add visual appeal and texture, but they're optional if you prefer pure liquid heat.
What to Serve Alongside
These tenders are crispy and special enough to stand alone, but they're also flexible with sides. Coleslaw cuts through the richness beautifully, fries turn it into a comfort meal, and a fresh salad feels lighter. I've also served them with ranch for dipping if people want to avoid the honey, though that's the one time I've regretted offering an alternative.
- Creamy coleslaw with a little lemon juice balances the heat perfectly.
- Crispy fries and these tenders are a classic pairing that never goes out of style.
- A simple green salad with vinaigrette keeps things fresh and prevents the meal from feeling too heavy.
Save These crispy tenders with hot honey have somehow become the dish I'm known for making, which is funny considering how simple they are. There's something about giving people something crunchy and warm and a little bit sweet that just lands.
Recipe FAQ
- → How do I achieve extra crunch on the chicken tenders?
For extra crunch, double-coat the chicken by repeating the dredging process in flour, egg, and panko before air frying.
- → Can I use chicken breast strips instead of tenders?
Yes, chicken breast cut into strips can be used interchangeably with tenders for this preparation.
- → How can I adjust the spiciness of the hot honey sauce?
Adjust heat by varying the amount of hot sauce and red pepper flakes in the honey drizzle to suit your taste.
- → What is the ideal internal temperature for cooked chicken tenders?
Chicken tenders should reach an internal temperature of 74°C (165°F) to ensure they are safely cooked.
- → What sides pair well with these chicken tenders?
These tenders go well with coleslaw, fries, or a fresh green salad, balancing the spicy and crunchy elements.