Crispy Panko Chicken Tenders (Printable Version)

Golden air-fried chicken tenders coated in crunchy panko with a spicy honey drizzle for flavor balance.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken tenders
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper

→ Dredging Station

04 - 0.5 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 - 0.5 tsp onion powder
11 - 2 tbsp olive oil or neutral oil spray

→ Hot Honey

12 - 0.25 cup honey
13 - 1 to 2 tsp hot sauce (e.g., Franks RedHot or Sriracha), adjusted to taste
14 - 0.5 tsp red pepper flakes (optional)

# Steps:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Pat chicken tenders dry and season evenly with kosher salt and black pepper.
03 - Set up three shallow bowls: one with flour, one with whisked eggs and water, and one with panko breadcrumbs mixed with garlic powder, smoked paprika, and onion powder.
04 - Dredge each tender in flour, shaking off the excess; dip into the egg wash; then thoroughly coat with the seasoned panko mixture.
05 - Lightly spray both sides of each breaded tender with olive oil or neutral oil spray to ensure crispiness.
06 - Arrange the tenders in a single layer in the air fryer basket. Cook for 7 to 8 minutes, flip each tender, then cook an additional 6 to 7 minutes until golden and the internal temperature reaches 165°F.
07 - While the chicken cooks, gently warm honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Stir until combined but do not boil.
08 - Remove tenders from the air fryer and immediately drizzle with hot honey. Serve any remaining sauce on the side.

# Expert Insights:

01 -
  • The panko crust stays shatteringly crisp even after sitting for a few minutes, no soggy second-guessing.
  • Hot honey hits that craving for something both comforting and a little bit exciting—sweet heat is dangerously addictive.
  • Air frying means minimal oil and maximum ease, perfect for weeknight dinners that don't feel like a sacrifice.
02 -
  • Overcrowding the air fryer basket is the quickest way to end up with steamed tenders instead of crispy ones—give each piece breathing room.
  • Double-coating in panko takes the crunch factor from good to absolutely incredible, and it's worth the extra thirty seconds of work.
03 -
  • If you don't have an air fryer, you can bake these at 200°C (400°F) for 12–14 minutes, flipping halfway, though you'll lose some of that exceptional crispiness.
  • A double-coat in panko with a light re-spray of oil between coats creates a shell so crispy it nearly shatters—it's a secret that feels decadent but takes barely any extra time.
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