Crispy Panko Chicken Tenders (Printable)

Golden, crispy chicken tenders with a seasoned panko coating and a spicy honey drizzle.

# What You'll 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 (e.g., Franks RedHot or Sriracha), to taste
14 - ½ tsp red pepper flakes (optional)

# Directions:

01 - Set the air fryer to 400°F and allow it to preheat for 5 minutes.
02 - Pat chicken tenders dry with paper towels, then season evenly with salt and black pepper.
03 - Set up three shallow bowls: one with flour, one with eggs whisked with water, and one with panko mixed with garlic powder, smoked paprika, and onion powder.
04 - Coat each tender by dredging in flour, shaking off excess, dipping into egg wash, then pressing into the seasoned panko mixture until fully coated.
05 - Lightly spray or brush both sides of each breaded tender with olive or neutral oil.
06 - Arrange tenders in a single layer in the air fryer basket. Cook for 7–8 minutes, flip, then cook for an additional 6–7 minutes until golden brown and internal temperature reaches 165°F.
07 - Combine honey, hot sauce, and red pepper flakes in a small saucepan and warm gently over low heat, stirring until combined but not boiling.
08 - Remove chicken tenders from the air fryer and immediately drizzle with the hot honey sauce. Serve extra sauce on the side.

# Expert Tips:

01 -
  • The air fryer gives you that deep fried crunch without the mess or guilt
  • Hot honey drizzle transforms ordinary tenders into something you would order at a restaurant
  • Ready in thirty minutes but tastes like you spent all afternoon in the kitchen
02 -
  • Working in batches is better than overcrowding the air fryer which leads to soggy spots
  • The honey mixture should be warm not hot or boiling to preserve its delicate floral notes
  • Let the tenders rest for a minute after air frying so the coating sets before drizzling
03 -
  • Double coating takes extra time but gives you an incredibly satisfying crunch that lasts even after the honey drizzle
  • Place the cooked tenders on a wire rack for a few minutes to keep them crisp on all sides
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