Save to Pinterest There's something about the sizzle of chicken hitting hot air that makes me pause whatever I'm doing in the kitchen. Years ago, I was convinced that crispy breading required deep frying—messy, oil-splattering deep frying. Then an air fryer found its way into my life, and I discovered that golden, shattering panko crust could happen without the drama. Now these hot honey chicken tenders are what I reach for when I want something that feels indulgent but doesn't leave my kitchen smelling like a fryer for three days.
I made these for a friend who'd been off fried foods for months, and watching her face when she bit into one—that crunch, that honey drip—was worth every second of prep. She asked for the recipe immediately, which is always the highest compliment. Now when she makes them at home, she texts me photos of her hot honey drizzle, each one slightly different depending on her spice mood that day.
Ingredients
- Chicken tenders (500g/1.1 lb): Look for ones that are roughly the same thickness so they cook evenly; if they're uneven, pound them gently with the heel of your hand.
- Kosher salt and freshly ground black pepper: These season the chicken before breading, so don't skip them or use pre-ground pepper if you can help it.
- All-purpose flour (60g/½ cup): The flour helps the egg wash cling to the chicken and creates a base layer for the panko to grip.
- Eggs and water (2 large eggs, 2 tbsp water): The water thins the egg wash slightly so it coats evenly without clumping; don't skip this step.
- Panko breadcrumbs (100g/1 cup): Panko is coarser and airier than regular breadcrumbs, which is why it gets so shattery in the air fryer.
- Garlic powder, smoked paprika, onion powder: These three create depth without overpowering the chicken; smoked paprika especially gives that char-like flavor you'd get from frying.
- Olive oil or neutral oil spray (2 tbsp): A light coat of oil is what makes the panko crisp up in the air fryer; don't be afraid to use enough.
- Honey, hot sauce, red pepper flakes: The hot honey is your finishing touch—warm, flowing, with a kick that balances the richness of the crust.
Instructions
- Get your air fryer ready:
- Preheat to 200°C (400°F) for 5 minutes so the chicken hits a truly hot surface and the outside crisps before the inside dries out.
- Prepare and season the chicken:
- Pat your tenders completely dry with paper towels—any moisture on the surface prevents proper browning. Sprinkle both sides generously with salt and pepper and let them sit for a minute.
- Set up your dredging station:
- Arrange three shallow bowls in a line: one with flour, one with beaten eggs mixed with water, and one with the panko mixture stirred together. This assembly-line approach keeps things organized and your hands less messy.
- Bread each tender:
- Work with one tender at a time—dredge it in flour first, shake off the excess, then dip into the egg mixture, then press it firmly into the panko so the coating sticks. If the panko feels thin, press it in from both sides or do a quick dip back into the egg and panko again.
- Oil the tenders:
- Spray or lightly brush both sides of each breaded tender with oil. This is what makes the panko crisp and turn golden; don't be timid here.
- Air fry the first batch:
- Arrange tenders in a single layer in the basket (they shouldn't touch). Air fry for 7–8 minutes, then flip each one carefully with tongs and air fry another 6–7 minutes until the coating is deep golden and an instant-read thermometer reads 74°C (165°F) at the thickest part.
- Make the hot honey:
- While the chicken cooks, pour honey into a small saucepan and warm it over low heat. Add your hot sauce and red pepper flakes, stirring gently until just combined—the mixture should be warm and flowing, never boiling (boiling honey can change its flavor).
- Finish and serve:
- The moment the tenders come out of the air fryer, drizzle them with the warm hot honey. Serve extra on the side so people can add more to taste.
Save to Pinterest One evening, I made these for my partner and their family, and we sat around the table dipping tenders in hot honey and passing around the saucepan like we were sharing something precious. No one spoke much—just the sound of crunching and occasional contented sighs. That's when I realized this dish had become more than dinner; it was an excuse to slow down together.
The Air Fryer Advantage
Air fryers get a lot of hype, but there's a real reason they shine with breaded chicken. The circulating hot air crisps the outside so effectively that you'd swear it came from a deep fryer, except your hands aren't sticky and your clothes don't smell like oil for a week. The key is giving the panko room to breathe—a single layer in the basket, not crowded—so the air can reach every surface. If you need to make more than one batch, it's worth the extra five minutes rather than stacking them and compromising the crust.
Building Flavor Into the Panko
I spent years making breaded chicken with plain panko, wondering why restaurant versions tasted more interesting. The shift happened when I started mixing spices directly into the breadcrumbs. Smoked paprika is the secret weapon here—it adds a subtle warmth that makes the chicken taste like it's been kissed by a grill, even though it's been sitting in an air fryer. Garlic powder and onion powder round out the flavor without any fresh chunks to interfere with the texture. Some people add cayenne to the panko itself instead of relying solely on the honey, and that's a valid move if you want consistent heat throughout.
Hot Honey: The Finishing Touch
Hot honey isn't just a topping—it's the element that transforms ordinary fried chicken into something memorable. The sweetness of the honey against the spice of hot sauce and the savory crunch of the chicken creates a flavor combination that feels both simple and sophisticated. Warming the honey in a saucepan with the hot sauce and red pepper flakes melts everything together so it flows easily across the chicken instead of sitting in sticky blobs. You can adjust the heat by using different hot sauces (Sriracha is more garlicky, Frank's is more vinegary) or by scaling back the red pepper flakes if you're serving it to people who prefer milder food.
- Warm the honey gently—boiling it will ruin the delicate flavor and change the texture.
- Mix your hot honey just before serving so it's warm and pourable, not cooling and congealing on the tenders.
- Always serve extra on the side; people love controlling how much heat and sweetness they get in each bite.
Save to Pinterest These tenders are what I reach for when I want to feel like I've cooked something impressive without fussing for hours. Once you nail the technique—which takes one honest try—you've got a meal that's equally at home on a weeknight or at a casual gathering with friends.
Recipe FAQs
- → How do I ensure the chicken stays crispy?
Lightly spraying the breaded tenders with oil before air frying and arranging them in a single layer helps achieve an even, crispy texture.
- → Can I adjust the spiciness of the hot honey?
Yes, vary the amount of hot sauce and red pepper flakes to tailor the heat level to your preference.
- → Is air frying the only cooking method suitable?
While air frying ensures crispiness with less oil, these tenders can also be baked or shallow-fried with careful monitoring.
- → What can I substitute if chicken tenders aren’t available?
Chicken breast cut into strips works well as an alternative, maintaining similar cooking times and texture.
- → How do I prevent the coating from falling off?
Following the dredging steps carefully—flour, egg wash, then seasoned panko—and pressing coating gently ensures it adheres during cooking.