Crispy Panko Chicken Tenders (Print Version)

Air-fried chicken tenders with a crispy panko coating finished with a spicy honey drizzle for bold flavor.

# 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)

# Directions:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Pat chicken tenders dry using paper towels, then season evenly with kosher salt and freshly ground black pepper.
03 - Arrange 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 - Dredge each tender in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the seasoned panko breadcrumbs.
05 - Lightly spray or brush both sides of the breaded tenders with olive or neutral oil.
06 - Place tenders in a single layer in the air fryer basket (work in batches if needed). Cook for 7 to 8 minutes, flip, then cook an additional 6 to 7 minutes until golden and the internal temperature reaches 165°F.
07 - Combine honey, hot sauce, and red pepper flakes in a small saucepan. Warm over low heat, stirring gently until combined without boiling.
08 - Remove chicken tenders and immediately drizzle with the hot honey sauce. Serve extra honey on the side if desired.

# Expert Advice:

01 -
  • Ready in under thirty minutes, which means dinner happens without the usual stress.
  • The panko stays impossibly crispy even as it cools, unlike breaded chicken that goes soft by the second bite.
  • That hot honey drizzle transforms ordinary chicken into something restaurant-worthy and slightly addictive.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of crispiness, and it's the one step that makes the biggest difference in final texture.
  • If you don't oil the breading in the air fryer, it won't crisp no matter how hot the temperature gets; the oil is essential, not optional.
03 -
  • If you don't have a pastry brush, a regular spoon works fine for drizzling the hot honey—precision isn't the goal, coverage is.
  • Some people swap in sriracha for the hot sauce if they want more garlic and less vinegar in their heat.
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