Crispy Panko Chicken Tenders (Printable Version)

Golden air-fried chicken tenders coated in seasoned panko with a spicy hot honey drizzle.

# What You Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken tenders
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper

→ Dredging Station

04 - ½ cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp water

→ Coating

07 - 1 cup panko breadcrumbs
08 - 1 tsp garlic powder
09 - 1 tsp smoked paprika
10 - ½ tsp onion powder
11 - 2 tbsp olive oil or neutral oil spray

→ Hot Honey

12 - ¼ cup honey
13 - 1 to 2 tsp hot sauce (e.g., Franks RedHot or Sriracha), to taste
14 - ½ tsp red pepper flakes (optional)

# How-to Steps:

01 - Preheat the air fryer to 400°F (200°C) for 5 minutes.
02 - Pat chicken tenders dry with paper towels, then season evenly with kosher salt and black pepper.
03 - Set up three shallow bowls: one with flour, one with eggs whisked together with water, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, and onion powder.
04 - Dredge each chicken tender first in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the seasoned panko.
05 - Lightly spray or brush both sides of each breaded tender with olive oil or neutral oil spray to ensure crispiness.
06 - Place the coated tenders in a single layer in the air fryer basket; cook in batches if needed to avoid overcrowding.
07 - Air-fry for 7 to 8 minutes, flip the tenders, then air-fry another 6 to 7 minutes until golden brown and fully cooked to an internal temperature of 165°F (74°C).
08 - While the chicken cooks, combine honey, hot sauce, and red pepper flakes in a small saucepan; warm gently over low heat, stirring until combined without boiling.
09 - Remove chicken tenders from the air fryer, immediately drizzle with hot honey, and serve additional honey on the side as desired.

# Expert Advice:

01 -
  • The contrast between the shattering panko crust and the juicy chicken inside is honestly addictive.
  • Hot honey adds a sophisticated sweetness and heat that makes people think you've spent hours in the kitchen.
  • Air fryer means no oil splatters and minimal cleanup, which means you'll actually make this on weeknights.
02 -
  • Drying the chicken is non-negotiable—wet tenders won't crisp properly no matter how long you cook them.
  • The panko crust needs oil to brown, so don't skip the spray or brush step, even though it feels like you're not adding much.
  • Let the hot honey cool for just a minute before serving to kids, as it retains heat longer than you'd expect.
03 -
  • If you want extra crunch, dredge in panko twice—dip in egg after the first panko coating, then coat again.
  • Cold tenders straight from the fridge actually dredge more easily than room temperature ones, so don't leave them sitting out.
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