Save There's something almost magical about the moment when you pull open an air fryer basket and golden-brown chicken tenders emerge, steam rising like a little cloud of possibility. I discovered these hot honey chicken tenders on a Thursday night when I was tired of the usual rotation and wanted something that felt a bit indulgent but wasn't complicated. The combination of crispy panko and that sweet-spicy honey glaze turned out to be exactly what I didn't know I needed, and now it's become the recipe I reach for when I want to feel like I actually tried.
I made a batch for my neighbor last month when she was overwhelmed with moving boxes, and I remember her face when she bit into one of these—that moment of surprise when the outside crackles and the inside is still so tender. She asked for the recipe immediately, and I realized then that this wasn't just easy food, it was the kind of thing that people remember.
Ingredients
- Boneless, skinless chicken tenders (500g): These cook evenly and stay juicy, unlike larger breasts that can dry out; pat them completely dry before seasoning or the coating won't stick properly.
- Kosher salt and freshly ground black pepper: Don't skip seasoning the chicken itself—it's what makes the inside taste like something, not just neutral protein.
- All-purpose flour (60g): This layer helps the egg adhere and creates the base for crunch; a light dusting is all you need.
- Eggs and water (2 large eggs + 2 tbsp water): The water thins the egg just enough to coat evenly without leaving thick clumpy bits on the panko.
- Panko breadcrumbs (100g): The larger, airier structure of panko is what gives you that extra crispness compared to regular breadcrumbs—it's genuinely worth seeking out.
- Garlic powder, smoked paprika, and onion powder: These spices live in that coating and flavor every bite; smoked paprika especially adds a depth that makes people ask what your secret is.
- Olive oil (2 tbsp or spray): A light mist is key to browning—too much oil and you'll lose the crispness, too little and you'll get pale tenders.
- Honey (60ml): Quality honey matters here because it's not hidden in a sauce; use something you actually like eating straight.
- Hot sauce and red pepper flakes: Frank's RedHot has the right balance of heat and vinegar tang, but sriracha works beautifully too if you prefer a different flavor profile.
Instructions
- Set up your air fryer and prep station:
- Preheat to 400°F for 5 minutes while you pat the chicken completely dry with paper towels and season it with salt and pepper. Arrange three shallow bowls with flour, whisked eggs mixed with water, and panko mixed with garlic powder, smoked paprika, and onion powder.
- Dredge each tender with intention:
- Coat the chicken in flour first, shaking off the excess, then dip it in egg so it's fully covered, then roll it in the panko mixture, pressing gently so the coating clings to every surface. This three-step process is what separates shatteringly crisp from just okay.
- Oil and arrange in the basket:
- Lightly spray or brush both sides of each breaded tender with oil, then arrange them in a single layer in the air fryer basket without crowding. If you're making more than your fryer holds, work in batches rather than stacking them.
- Air-fry until golden:
- Cook for 7 to 8 minutes, then flip each tender carefully with tongs and cook another 6 to 7 minutes until the coating is deep golden brown and the internal temperature hits 165°F. You'll hear the crackle when you break into one.
- Warm the hot honey:
- While the chicken finishes cooking, combine honey, hot sauce, and red pepper flakes in a small saucepan over low heat, stirring gently until just combined—do not let it boil or the honey breaks down. Have it ready the moment the tenders come out of the fryer.
- Finish with honey and serve:
- Arrange the hot tenders on a plate and immediately drizzle the warm honey over them, letting some pool on the plate for dipping. Serve extra honey on the side for those who want more.
Save I served these at my daughter's birthday party last spring, and I watched kids and adults alike pause mid-conversation when they took that first bite. There's something wonderful about food that makes people slow down for a moment.
Why the Air Fryer Makes All the Difference
An air fryer circulates hot air around the chicken at high speed, which crisps the outside evenly while keeping the inside tender and juicy—something you'd have to work much harder to achieve with traditional frying. You get all the crunch and satisfaction without the oil splatters, the grease smell lingering in your kitchen for days, or the guilt of deep frying. The panko especially benefits from this dry-heat method; it browns faster and crisps louder than it would in oil.
Building Layers of Flavor
The seasoning blend in the panko coating—garlic powder, smoked paprika, and onion powder—creates this subtle, savory foundation that works with everything. Smoked paprika is the quiet hero here; it adds a background warmth that makes people taste something complex even though you're working with just a few simple ingredients. The hot honey then comes in as a sweet-spicy counterpoint that plays off those savory notes, making the whole plate feel more interesting than the sum of its parts.
Serving Suggestions and Variations
These tenders are flexible enough to work with almost anything—coleslaw cuts through the richness with its acidic crunch, fries turn it into comfort food, and a simple green salad balances the sweetness. I've also crumbled them over grain bowls, tucked them into soft buns with pickles, and served them cold in lunches the next day, which is when the contrast between the crackling coating and tender chicken really shines.
- For extra crunch, double-coat by dipping in egg and panko one more time before the final oil spray.
- If you can't find chicken tenders, cut thick chicken breasts into strips and pound them slightly thinner so they cook evenly.
- Adjust the heat level by using sriracha instead of Frank's, or skip the red pepper flakes entirely if you're serving people who avoid spice.
Save These crispy panko chicken tenders with hot honey have become my go-to recipe when I want to feel like I actually cooked something special without the stress. There's real joy in pulling something golden and steaming from the kitchen and watching people's faces light up.
Recipe FAQ
- → How do I achieve extra crispiness?
For an extra crunchy texture, double-coat the chicken tenders by repeating the flour, egg, and panko steps before cooking.
- → Can I use chicken breast instead of tenders?
Yes, you can substitute chicken breast sliced into strips and prepare them the same way for similar results.
- → How can I adjust the spiciness of the hot honey?
Modify the heat by varying the amount of hot sauce and red pepper flakes added to the honey glaze.
- → What is the best way to cook these chicken tenders?
Air-frying at 200°C (400°F) for about 13-15 minutes, flipping midway, yields perfectly golden and cooked tenders.
- → Are there any allergen considerations?
These tenders contain wheat, egg, and honey. For young children under one year old, omit the honey to avoid risks.
- → What sides pair well with these chicken tenders?
Fresh coleslaw, crispy fries, or a green salad complement the crunchy, sweet, and spicy flavors nicely.