Crispy Panko Chicken Tenders (Printer View)

Golden air-fried chicken tenders coated in seasoned panko, finished with a drizzle of spicy honey.

# Components:

→ 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)

# Method:

01 - Set air fryer to 400°F and allow it to heat for 5 minutes.
02 - Pat chicken tenders dry using paper towels then season evenly with salt and black pepper.
03 - Fill three shallow bowls: one with flour, one with whisked eggs and water, and one with combined panko, garlic powder, smoked paprika, and onion powder.
04 - Dredge each tender first in flour, shake off excess, dip into egg wash, then press thoroughly into panko mixture.
05 - Lightly spray or brush both sides of coated tenders with oil to ensure crispiness when cooked.
06 - Place tenders in a single layer in the air fryer basket. Cook for 7–8 minutes, flip, then continue cooking for an additional 6–7 minutes until golden and internal temperature reaches 165°F.
07 - While cooking, stir honey, hot sauce, and red pepper flakes in a small saucepan over low heat until combined and warmed without boiling.
08 - Transfer cooked tenders to a platter and drizzle with hot honey immediately. Serve remaining honey alongside.

# Expert Advice:

01 -
  • The contrast of crispy, panko-crusted exterior against juicy, tender chicken is genuinely addictive.
  • Hot honey adds a sweet-spicy finish that feels fancy but takes just minutes to make.
  • Air fryer means minimal oil and almost no mess—perfect for weeknight dinners or feeding a crowd.
02 -
  • Drying the chicken thoroughly before seasoning makes the difference between crispy and soggy—don't skip this step even though it seems unnecessary.
  • The hot honey should be warm but not boiling when drizzled on the chicken; if it cools too much while you cook, a 10-second warm-up brings it back to perfect texture.
03 -
  • If you don't have panko, you can pulse regular breadcrumbs in a food processor for a few seconds to make them coarser, though panko's texture really is irreplaceable.
  • The key to perfectly crispy chicken is ensuring your air fryer is fully preheated and not overcrowding the basket—patience with small batches beats rushing and getting unevenly cooked chicken.
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