Crispy Panko Chicken Tenders (Printable)

Golden air-fried chicken tenders coated with seasoned breadcrumbs and drizzled with spicy honey for a balanced crunch.

# What You 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 to 2 tsp hot sauce (e.g., Frank's RedHot or Sriracha), adjusted to taste
14 - ½ tsp red pepper flakes (optional for extra heat)

# Directions:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Pat chicken tenders dry with paper towels; season evenly with kosher salt and black pepper.
03 - Arrange three shallow bowls: one with flour, one with whisked eggs and water, and one with panko mixed with garlic powder, smoked paprika, and onion powder.
04 - Coat each tender first in flour (shake off excess), then dip in the egg mixture, and finally coat thoroughly in the seasoned panko.
05 - Lightly spray or brush both sides of each breaded tender with olive oil or neutral oil.
06 - Place tenders in a single layer in the air fryer basket; cook for 7 to 8 minutes, flip, then cook an additional 6 to 7 minutes until golden brown and internal temperature reaches 165°F.
07 - Combine honey, hot sauce, and red pepper flakes in a small saucepan; warm gently over low heat, stirring until combined without boiling.
08 - Remove chicken tenders from the air fryer, immediately drizzle with hot honey, and serve extra sauce on the side.

# Expert Advice:

01 -
  • The panko stays shatteringly crisp for hours, even as it cools—no soggy breading regrets.
  • Hot honey adds a flavor twist that feels fancier than the effort actually requires.
  • Dairy-free and naturally lighter than traditional fried versions, but somehow more indulgent.
02 -
  • Don't skip patting the chicken dry—even one tiny bead of moisture can prevent browning and trap steam.
  • The hot honey must be added immediately after cooking while the chicken is still hot; the warmth brings out the flavors in the sauce.
  • If your panko coating starts to brown too fast, your air fryer is probably hotter than the dial says—adjust down by 10°C and give it a few extra minutes.
03 -
  • Always use panko labeled as Japanese-style panko—it's coarser and crunchier than regular breadcrumbs, and the difference is noticeable.
  • If your hot honey solidifies when it cools, just reheat it gently; honey's natural tendency to crystallize means room-temperature serving isn't ideal anyway.
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