Crispy Panko Chicken Tenders (Printable Version)

Air-fried chicken tenders coated in seasoned panko, finished with a spicy honey drizzle for perfect crunch and flavor.

# What You'll Need:

→ Chicken

01 - 1.1 lb (500 g) boneless, skinless chicken tenders
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper

→ Dredging Station

04 - ½ cup (60 g) all-purpose flour
05 - 2 large eggs
06 - 2 tbsp water

→ Coating

07 - 1 cup (100 g) 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 (60 ml) honey
13 - 1–2 tsp hot sauce (e.g., Franks RedHot or Sriracha), to taste
14 - ½ tsp red pepper flakes (optional)

# How to Make It:

01 - Preheat the air fryer to 400°F (200°C) for 5 minutes.
02 - Pat chicken tenders dry with paper towels and 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 - Dredge each chicken tender in flour, shaking off excess, dip into the egg wash, then coat thoroughly in the seasoned panko mixture.
05 - Lightly spray or brush both sides of the breaded tenders with olive oil or neutral oil spray.
06 - Place tenders in a single layer in the air fryer basket. Cook for 7–8 minutes, flip tenders, then cook an additional 6–7 minutes until golden and cooked through (internal temperature 165°F / 74°C).
07 - Combine honey, hot sauce, and red pepper flakes in a small saucepan. Warm gently over low heat, stirring occasionally until combined, without boiling.
08 - Remove tenders from air fryer and immediately drizzle with hot honey. Serve extra hot honey on the side.

# Expert Tips:

01 -
  • The panko gets so impossibly crispy that it stays crunchy even after the honey hits it.
  • Hot honey is the ultimate flavor move—sweet, spicy, and completely addictive without being complicated.
  • This tastes like restaurant-quality fried chicken but uses an air fryer, so you're not drowning in oil or cleaning up a mess.
02 -
  • Skipping the flour layer sounds like it would save time, but it's the difference between a coating that sticks and one that falls off when you bite into it—I learned this the hard way.
  • The air fryer temperature matters more than you'd think; too low and you get soft breadcrumbs instead of crispy ones, so don't skip the five-minute preheat.
  • Don't crowd the basket thinking you'll save time; those tenders need air circulation or they'll steam instead of fry, and you'll have a texture problem you can't fix.
03 -
  • Buy chicken tenders that are roughly the same thickness; if some are twice as thick as others, they'll cook unevenly and you'll be frustrated.
  • If you can't find actual tenders, slice chicken breast lengthwise into strips about the same width and thickness, and you'll get nearly the same result with a bit of extra knife work upfront.
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