Save There's something about the sound of chicken hitting hot air that makes me smile—that immediate sizzle and pop that promises something crispy is coming. My sister brought home a bottle of hot honey from some fancy market, and I became obsessed with figuring out how to use it beyond just spreading it on toast. One weeknight when I was tired of the usual dinner routine, I decided to make chicken tenders the way my air fryer does best: golden, crunchy, and ready to be dipped in something spicy-sweet. It's been my go-to ever since, especially when I need something that feels indulgent but comes together in half an hour.
I made these for my partner one night when they came home exhausted, and the way they closed their eyes after the first bite told me everything. They asked if we could have them weekly, and now it's become our little tradition—I prep while they pour drinks, and we eat right at the counter, not bothering with plates. It's one of those dishes that turned into a moment.
Ingredients
- Boneless, skinless chicken tenders (500 g): These are your foundation—they're already portioned and cook evenly, which is why I reach for them instead of cutting up breasts.
- Kosher salt and freshly ground black pepper: The salt brings out the natural flavor of the chicken; don't skip the fresh pepper grind.
- All-purpose flour (60 g): This creates the adhesive layer that helps the egg and panko stick properly—it's a crucial step.
- Large eggs and water (2 eggs, 2 tbsp water): The egg wash is what makes everything cling; the water thins it slightly so it coats evenly.
- Panko breadcrumbs (100 g): Panko is coarser and airier than regular breadcrumbs, which is exactly why the crust stays so crispy in the air fryer.
- Garlic powder, smoked paprika, and onion powder: These three spices create a savory depth that keeps you reaching for another tender.
- Olive oil or neutral oil spray: A light coating ensures even browning and helps achieve that gorgeous golden exterior.
- Honey, hot sauce, and red pepper flakes: Hot honey is the sweet-spicy finish that makes this dish memorable—adjust the heat to your tolerance.
Instructions
- Get your air fryer ready:
- Preheat to 200°C (400°F) for 5 minutes so it's properly hot when the chicken goes in. A cold basket means uneven cooking and disappointing results.
- Prepare the chicken:
- Pat the tenders completely dry—moisture is the enemy of crispiness. Season generously with salt and pepper on both sides, letting the seasoning settle for a moment.
- Set up your dredging station:
- Three shallow bowls in a row: flour in the first, whisked eggs with water in the second, and seasoned panko in the third. Having everything within arm's reach makes this step smooth and prevents scrambling.
- Coat each tender:
- Flour first (shake off the excess), then dip in egg until fully coated, then press firmly into the seasoned panko—be generous and make sure every surface is covered. The thickness of this coating is what gives you that satisfying crunch.
- Oil and arrange:
- Lightly spray or brush both sides of each breaded tender with oil, then place them in the air fryer basket in a single layer without crowding. If your basket is small, work in batches rather than stacking.
- Air-fry with precision:
- Cook for 7–8 minutes, flip each tender carefully, then cook another 6–7 minutes until golden brown and the internal temperature reaches 74°C (165°F). The flip halfway through ensures even crisping on both sides.
- Make the hot honey:
- While the chicken cooks, combine honey, hot sauce, and red pepper flakes in a small saucepan over low heat, stirring gently until just combined. Never let it boil or the honey will lose its silky texture.
- Finish and serve:
- Remove the tenders immediately when done and drizzle generously with warm hot honey while they're still hot. Serve extra on the side for dipping.
Save The first time I made these for guests, I was nervous about whether hot honey would feel too gimmicky or overwrought. But watching everyone go quiet after that first bite, then immediately reaching for more—that's when I realized I'd stumbled onto something genuinely special. It stopped being just a recipe and became the thing people remembered asking for.
The Art of the Perfect Dredge
The dredging station is where this dish lives or dies, and I learned this the hard way after my first attempt where I got lazy and skipped the flour. The flour creates a thin, adhesive layer that lets the egg cling properly, which then grabs onto the panko like glue. Without it, you end up with patches of breading that fall away during cooking, leaving sad, exposed chicken. The process feels meditative once you get into the rhythm—flour, shake, dip, coat, press—and your fingers get to know each tender's shape.
Why Air Frying Changes Everything
I used to make these in a deep fryer, and the results were greasy and exhausting to clean up. The first time I tried the air fryer version, I was skeptical about whether it could deliver real crispiness without all that oil. But something happens in that circulating hot air—the panko toasts to a deep golden brown while the inside stays moist and tender, and you use a fraction of the oil. It's genuinely one of those kitchen moments where a technique upgrade changes how often you make something.
Building Your Hot Honey Just Right
Hot honey seems simple, but there's a technique to getting it right. The honey needs to be warm enough to pour smoothly and carry the heat of the sauce, but not so hot that it breaks down or separates. I learned to use low heat and stir constantly, watching for that moment when the honey loosens and the hot sauce fully incorporates. The red pepper flakes add visual texture and an extra hint of heat that creeps up on you in the best way.
- Start with the hot sauce you love most—Franks RedHot is traditional, but sriracha adds a different depth.
- Red pepper flakes are optional but create layers of spice rather than a one-note heat.
- Make extra honey and keep it on the side for people who want more drizzle or dipping.
Save These chicken tenders have become my answer to the question, what's something I can make that feels special but isn't complicated? They're the kind of dish that tastes indulgent but leaves you plenty of energy for cleaning up, and that's the kind of cooking I keep coming back to.
Questions & Answers
- → How do I achieve the perfect crispiness on chicken tenders?
Coating the tenders evenly with seasoned panko and lightly spraying them with oil before air frying helps create a golden, crunchy exterior.
- → Can I adjust the heat level of the honey drizzle?
Yes, adjust the amount of hot sauce and red pepper flakes to suit your preferred spiciness.
- → Is air frying necessary or can I bake them?
While air frying gives the crispiest texture, baking at a high temperature can also achieve a nice crust if air fryer isn't available.
- → What can I serve alongside these tenders for a complete meal?
Perfect sides include coleslaw, fries, or a fresh green salad to complement the crunchy and spicy flavors.
- → Can I substitute chicken breast if tenders aren't available?
Yes, chicken breast sliced into strips works well with the same coating and cooking method.