Save There's something about the sound of panko hitting hot oil that takes me back to a Sunday afternoon when my neighbor dropped by with her kids, and I realized I had chicken tenders and absolutely nothing else that felt special enough. I grabbed some panko from the back of the pantry, mixed it with whatever spices I had lying around, and somehow created something that had everyone asking for seconds. The hot honey drizzle was pure improvisation—a last-minute thought that turned a simple dinner into something memorable.
I made these for my coworkers' potluck once, and someone actually asked if I'd bought them from a restaurant. That moment of pretending I'd slaved away in a professional kitchen when really I'd just trusted the air fryer and a good coating made my whole week.
Ingredients
- Boneless, skinless chicken tenders (500g): They cook evenly and stay juicy because of their uniform thickness; pat them completely dry before seasoning so the coating sticks properly.
- Kosher salt and freshly ground black pepper: These are your foundation—don't skip the seasoning step, it makes all the difference in flavor.
- All-purpose flour: This creates the sticky base that lets the egg and panko adhere; don't oversalt it or you'll overwhelm the chicken.
- Eggs and water: The egg wash is your adhesive; the water thins it slightly so you get an even, not-too-thick coating.
- Panko breadcrumbs: Their larger flakes create that signature shatter when you bite down; regular breadcrumbs won't give you the same textural magic.
- Garlic powder, smoked paprika, and onion powder: These three together create depth without overpowering the chicken, and they toast beautifully in the air fryer.
- Olive oil or neutral oil spray: A light spray is all you need; too much oil makes the coating greasy instead of crispy.
- Honey, hot sauce, and red pepper flakes: Warm them gently together and you've got a glaze that's sweet, spicy, and completely addictive.
Instructions
- Preheat and prepare:
- Get your air fryer going at 200°C (400°F) for 5 minutes while you pat your chicken tenders completely dry with paper towels. Moisture is the enemy of crispiness, so take a moment here.
- Season the chicken:
- Sprinkle both sides generously with kosher salt and black pepper. Don't be shy—this is your only real seasoning on the chicken itself.
- Set up your dredging station:
- Arrange three shallow bowls in a line: flour in the first, whisked eggs with a splash of water in the second, and panko mixed with garlic powder, smoked paprika, and onion powder in the third. Having everything ready means you won't hesitate or skip steps.
- Coat each tender:
- Take one chicken tender, coat it evenly in flour (shake off the excess), dip it quickly in egg, then press it into the seasoned panko, making sure every surface is covered. The panko should stick readily if your egg wash isn't too thick.
- Spray with oil:
- Place your coated tenders on a clean surface and lightly spray both sides with oil. This is what creates that golden, crispy exterior—too much oil and you'll get greasy; too little and you'll miss the crunch.
- Arrange and air-fry first round:
- Place tenders in a single layer in your air fryer basket without crowding. If you have to stack them, work in batches—they need circulating air to crisp up properly. Air-fry for 7–8 minutes.
- Flip and finish:
- Carefully flip each tender using tongs and air-fry for another 6–7 minutes until they're deep golden and an instant-read thermometer reads 74°C (165°F) in the thickest part. You'll know they're done when they look as crispy as they sound.
- Make the hot honey while they cook:
- While the second batch is crisping up, combine honey, your chosen hot sauce (start with 1 teaspoon), and red pepper flakes in a small saucepan. Warm gently over low heat, stirring occasionally until just combined. Never let it boil or the honey will break down.
- Drizzle and serve:
- The moment your tenders come out, drizzle them generously with the warm hot honey. Serve any extra honey on the side so people can add more heat if they want.
Save My daughter once asked if I could make these for her school lunch, and watching her trade bites with her friend's sad sandwich made me realize that sometimes the simplest things hit different when they're made with care. That's when I knew this recipe had to be in regular rotation.
Why the Air Fryer Wins Here
An air fryer circulates heat from all directions, which means your panko coating gets crispy without oil pooling underneath like it would in a regular oven. The high heat, combined with the quick cooking time, seals the coating while keeping the chicken juicy inside. I've tried these in a conventional oven and the result is always pale and disappointing—the air fryer is genuinely the right tool for this job.
The Hot Honey Magic
The contrast between crispy, savory chicken and warm, spicy-sweet honey is what elevates this from ordinary to craveable. The honey melts slightly into the crevices of the panko, and the heat from both the chicken and the hot sauce brings out a complexity in honey that you'd never guess was just three ingredients. I learned this combo from watching a food truck at a summer market, and I've been tinkering with it ever since.
Build Your Own Flavor Variation
Once you master the basic technique, the possibilities open up. You can swap the spice blend entirely—try cayenne pepper and a touch of cumin for a southwestern vibe, or use everything bagel seasoning for something unexpected. The coating works as a canvas, and the hot honey is flexible too; if sriracha is your thing, use it instead of Frank's, or dial down the heat completely with just honey and a whisper of hot sauce.
- Try lemon zest mixed into the panko for a bright, citrus angle that cuts through the richness.
- A drizzle of ranch or spicy mayo on the side turns these into the ultimate dipping situation.
- Double-coat by doing the whole egg-and-panko routine twice if you want an extra-shattered crust.
Save This is the kind of recipe that works for a weeknight dinner, a casual lunch, or even a little gathering where everyone pretends you've spent hours in the kitchen. Once you've made it once, it becomes second nature, and that's when cooking stops feeling like a task and starts feeling like something you actually want to do.
Recipe FAQs
- → How do I get the tenders extra crispy?
Double-coat the chicken tenders in the panko mixture before air frying for a thicker, crunchier crust.
- → Can I use chicken breast instead of tenders?
Yes, slice the chicken breast into strips similar in size to tenders and follow the same coating and cooking steps.
- → What temperature is best for air frying the chicken?
Preheat the air fryer to 200°C (400°F) and cook the tenders until golden and cooked through, about 13-15 minutes total.
- → How can I adjust the spiciness of the honey drizzle?
Modify the amount of hot sauce and red pepper flakes in the honey mixture to suit your preferred heat level.
- → Are there any recommended side dishes to serve with this?
These tenders pair nicely with coleslaw, fries, or a fresh green salad to complement the bold flavors.
- → Is the dish suitable for dairy-free diets?
Yes, this preparation uses no dairy ingredients, making it suitable for dairy-free diets.