Save My college roommate used to make chicken tenders every Tuesday night while we studied for midterms. The whole apartment would smell like garlic and paprika, and somehow those little crispy strips made everything feel manageable. I have carried that comfort forward ever since.
Last summer I made a double batch for a backyard barbecue and watched kids and adults crowd around the serving platter. Someone asked for the recipe before they even finished their first tender.
Ingredients
- Chicken tenders: Boneless and skinless works best but you can slice chicken breasts into strips if needed
- Kosher salt and black pepper: Season the chicken generously before dredging for flavor that goes beyond the coating
- All purpose flour: The first layer that helps the egg wash stick to the chicken
- Eggs and water: Whisked together to create the perfect glue for your panko coating
- Panko breadcrumbs: Japanese breadcrumbs that stay lighter and crispier than traditional crumbs
- Garlic powder smoked paprika and onion powder: This trio builds a savory backbone in every bite
- Olive oil: A light spray helps the panko turn golden and promotes even crisping
- Honey: The sweet base that balances the heat and creates that addictive finish
- Hot sauce: Start with one teaspoon and adjust to find your perfect spice level
- Red pepper flakes: Optional but worth adding if you love that extra layer of warmth
Instructions
- Heat things up:
- Preheat your air fryer to 400°F and let it get nice and hot while you prep the chicken
- Prep the chicken:
- Pat the tenders completely dry with paper towels then season both sides with salt and pepper
- Set up your dredging station:
- Arrange three shallow bowls in order with flour in the first whisked eggs and water in the second and the panko mixed with garlic powder paprika and onion powder in the third
- Coat each tender:
- Dredge in flour first and shake off the excess dip in the egg mixture and press firmly into the seasoned panko to coat thoroughly
- Get ready to crisp:
- Lightly spray both sides of each breaded tender with oil for that golden finish
- Arrange and air fry:
- Place tenders in a single layer in the air fryer basket and cook for 7 to 8 minutes then flip and cook another 6 to 7 minutes until golden with an internal temperature of 165°F
- Make the hot honey:
- Warm honey hot sauce and red pepper flakes in a small saucepan over low heat just until combined
- Finish and serve:
- Drizzle the warm hot honey over the crispy tenders immediately and pass extra sauce at the table
Save These tenders have saved countless weeknight dinners when motivation was low but hunger was high. They have become my default answer to what should we make for dinner.
Getting That Perfect Crunch
The secret to restaurant style crispiness is making sure the panko coats every surface evenly. Press the breadcrumbs gently onto the chicken so they adhere well and resist flaking off during cooking.
Customizing the Heat Level
My family includes both spice lovers and heat avoiders so I usually serve the hot honey on the side. You can also make a mild honey batch and a spicy batch to keep everyone happy.
Make Ahead Strategy
You can bread the chicken up to a day in advance and store it layered between parchment paper in the refrigerator. Let it come to room temperature for fifteen minutes before air frying for the best results.
- Double the recipe and freeze the breaded raw tenders on a baking sheet before transferring to bags
- Cook frozen tenders at 375°F for 12 to 14 minutes per side
- Reheat leftovers in the air fryer at 375°F for 3 to 4 minutes to restore crunch
Save These tenders taste even better than you remember chicken tenders tasting and they come together faster than delivery would arrive.