Crispy Panko Chicken Tenders (Printable Version)

Golden air-fried chicken coated in panko breadcrumbs, finished with a spicy hot honey drizzle.

# What You 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 (Franks RedHot or Sriracha), adjust to taste
14 - ½ tsp red pepper flakes (optional)

# How To Make It:

01 - Heat air fryer to 400°F (200°C) for 5 minutes.
02 - Pat chicken tenders dry with paper towels. Season evenly with salt and pepper.
03 - Arrange three shallow bowls: flour in the first, eggs whisked with water in the second, and combined panko with garlic powder, smoked paprika, and onion powder in the third.
04 - Dredge each tender in flour, shaking off excess, dip in egg wash, then coat thoroughly with seasoned panko crumbs.
05 - Lightly spray or brush both sides of the coated tenders with olive oil or neutral oil spray.
06 - Place 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 (74°C).
07 - In a small saucepan over low heat, gently combine honey, hot sauce, and red pepper flakes, stirring until just blended. Avoid boiling.
08 - Remove chicken tenders and immediately drizzle with warm hot honey. Serve additional sauce on the side.

# Expert Advice:

01 -
  • Crispy outside, juicy inside, without the guilt or mess of deep frying.
  • The hot honey isn't just a topping; it's the reason your guests will ask for the recipe before they finish eating.
  • Comes together in 30 minutes, including prep, so weeknight dinners just became way easier.
02 -
  • Don't skip the flour layer; it's the secret to panko sticking properly and creating that shattered, crispy texture.
  • Hot honey is best warm, not piping hot or room temperature—warm honey clings to the chicken and soaks in slightly without making it soggy.
  • The drying step is crucial; wet chicken steams and the coating never gets crispy no matter how long you air-fry.
03 -
  • Panko breadcrumbs vary by brand in how coarse they are; Japanese brands tend to be crunchier than American ones.
  • If you're worried about the chicken drying out, don't exceed 200°C; a slightly lower temperature takes a bit longer but gives you more margin for error.
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