Crispy Panko Chicken Tenders

There's something about the sizzle of chicken hitting hot air that brings back a Tuesday night when my roommate challenged me to make something crispy without a deep fryer. I'd been intimidated by air fryers until that moment, thinking they were just gadgets for reheating leftovers. But watching those panko-coated tenders turn golden in minutes, then drizzling them with hot honey while they were still warm enough to make it sizzle—that's when I understood the real magic wasn't the appliance, it was the technique.

I made these for my sister's book club and she texted me later that three people wanted to know what that "fancy restaurant flavor" was. She didn't tell them it was just chicken tenders—sometimes the simplest dishes teach us the most valuable lessons about how much technique and a few good ingredients really matter.

Ingredients

• Boneless, skinless chicken tenders (500 g): The tenders cook faster and more evenly than breasts, and they stay tender inside if you don't overcook them.
• Kosher salt and freshly ground black pepper: Season the chicken itself first so every bite has flavor, not just the coating.
• All-purpose flour (60 g): This layer helps the egg stick and creates an extra crispy base for the panko.
• Large eggs (2) with water (2 tbsp): The water thins the egg slightly so the coating isn't too thick and fries more evenly.
• Panko breadcrumbs (100 g): Japanese-style panko is coarser and crispier than regular breadcrumbs, which is the whole reason these turn out so good.
• Garlic powder, smoked paprika, onion powder: These season the coating and add depth without overpowering the chicken.
• Olive oil or neutral oil spray (2 tbsp): Just enough to help everything turn golden; too much and you lose the crispy texture.
• Honey (60 ml): Quality honey tastes better here since it's the star of the sauce.
• Hot sauce (1–2 tsp) and red pepper flakes: Start with less heat and taste as you go; everyone's tolerance is different.

Instructions

Get your air fryer ready:

Preheat to 200°C (400°F) for about 5 minutes while you prep everything else. A hot air fryer is non-negotiable for even cooking.

Dry and season the chicken:

Pat the tenders completely dry with paper towels—any moisture will steam instead of crisp. Sprinkle salt and pepper all over, getting into the nooks.

Set up your dredging station:

Three shallow bowls in a row: flour in the first, whisked eggs with water in the second, and panko mixed with garlic powder, smoked paprika, and onion powder in the third. The order matters.

Coat each tender with care:

Flour first (shake off excess so it's not gummy), then egg (let the excess drip off), then panko (press gently so it sticks). Some people double-coat by repeating the egg and panko; I do this when I want extra crunch.

Spray lightly with oil:

A light coating on both sides of each tender helps them brown. Don't skip this step—it makes the difference between golden and pale.

Arrange in the air fryer basket:

Single layer, touching but not overlapping. If you have a lot, work in batches rather than cramming them in; crowding means uneven cooking.

Air-fry until cooked through:

7–8 minutes, flip them gently with tongs, then another 6–7 minutes until the coating is golden and the internal temperature hits 74°C (165°F). You'll hear a slight crackle when they're done.

Make the hot honey while they cook:

Combine honey, hot sauce, and red pepper flakes in a small saucepan over low heat. Stir gently until just combined; don't let it boil or the honey loses its silky texture.

Drizzle and serve immediately:

Remove tenders from the air fryer and drizzle with warm hot honey right away while they're still hot and crispy. Set extra on the side for people who want more.

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The moment I learned how important temperature really is came from overdrying a batch and ending up with chicken that was chewy instead of tender. Now I check the internal temp with a thermometer every time—it takes the guesswork out and guarantees juicy chicken under that golden crust.

Why Your Air Fryer Is About to Become Your Best Friend

Air fryers aren't just a fad—they're genuinely one of the quickest ways to get restaurant-quality crunch without heating up your kitchen or dealing with oil splatters. Once you nail the coating technique on this recipe, you can apply it to almost anything: fish, pork chops, even vegetables taste incredible when you treat them this way.

The Hot Honey Difference

Hot honey is one of those condiments that seems fancy but is absurdly simple. The heat opens up your taste buds, the sweetness of the honey comes through more clearly, and together they balance the savory, salty chicken in a way that makes you stop and notice. It's become my go-to for elevating basic proteins.

Make It Your Own

This recipe is a foundation, not a rule book. You can swap the hot sauce for anything that brings heat and flavor—sriracha, chili oil, even a pinch of cayenne mixed into honey works beautifully. The coating can go different directions too: add a little smoked salt if you love that flavor, or use Old Bay instead of the paprika blend.

• Double-coat the panko if you want extra crunch that'll stay crispy for hours.
• Serve alongside a bright coleslaw or acidic salad to cut through the richness and balance the heat.
• These keep well in the fridge for 3 days and can be gently reheated in the air fryer for a few minutes if you have leftovers.

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These chicken tenders have taught me that sometimes the smallest recipes deliver the biggest wins. There's real joy in mastering something simple well.

Recipe FAQ

→ What makes the chicken tenders crispy?

The seasoned panko breadcrumbs provide a light, crunchy coating that crisps up beautifully when air-fried.

→ How is the hot honey sauce prepared?

The honey is gently warmed with hot sauce and optional red pepper flakes, creating a balanced glaze of sweetness and spiciness.

→ Can I use chicken breast instead of tenders?

Yes, chicken breast sliced into strips can substitute the tenders while maintaining similar cooking times.

→ What is the best way to ensure even cooking?

Arrange the chicken in a single layer in the air fryer basket and flip halfway through the cooking time for a golden finish.

→ Is double coating in panko recommended?

Double coating the chicken in panko breadcrumbs adds extra crunch and a thicker crust if desired.