Crispy Panko Chicken Tenders (Printable Version)

Golden air-fried chicken tenders coated in seasoned panko with a spicy honey drizzle for crunch and sweetness.

# What You'll 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 - 1–2 tsp hot sauce (e.g., Franks RedHot or Sriracha), to taste
14 - ½ tsp red pepper flakes (optional)

# How To Make It:

01 - Preheat air fryer to 400°F for 5 minutes.
02 - Pat chicken tenders dry and season evenly with salt and black pepper.
03 - Set three shallow bowls: one with flour, one with whisked eggs and water, and one with combined panko, garlic powder, smoked paprika, and onion powder.
04 - Dredge each tender in flour, shake off excess, dip into egg mixture, then fully coat in seasoned panko crumbs.
05 - Lightly spray or brush both sides of breaded tenders with olive oil or neutral oil spray.
06 - Arrange tenders in a single layer inside the air fryer basket. Cook for 7–8 minutes, flip, then cook an additional 6–7 minutes until golden and internal temperature reaches 165°F.
07 - Combine honey, hot sauce, and optional red pepper flakes in a saucepan. Warm gently over low heat, stirring until combined without boiling.
08 - Drizzle hot honey over cooked tenders immediately. Offer extra hot honey alongside for dipping.

# Expert Advice:

01 -
  • The air fryer does all the work while you relax, no deep-fried oil splatters or cleanup headaches.
  • Crispy outside, tender inside, with just enough heat and sweetness to feel indulgent without being heavy.
  • Ready in 30 minutes flat, which means you can go from idea to dinner table faster than ordering takeout.
02 -
  • Skipping the patting-dry step is how you end up with soggy chicken—water and crispy coatings are enemies, so invest those extra 20 seconds.
  • The air fryer's temperature and your specific model matter; if your tenders are browning too fast, lower the temperature by 10 degrees and add a minute or two.
03 -
  • Freeze breaded tenders on a baking sheet before air-frying if you're making them ahead; they'll go straight from freezer to air fryer with zero extra time needed.
  • A meat thermometer isn't optional—165°F is the real finish line, and it guarantees juicy, safe chicken every single time.
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