Crispy Panko Chicken Tenders (Printable)

Golden chicken tenders air-fried to crisp perfection, topped with a spicy honey drizzle balancing crunch and flavor.

# Ingredient List:

→ 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 with paper towels and season evenly with kosher 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 - Dredge each tender in flour, shaking off excess. Dip into egg wash, then coat thoroughly with the panko mixture.
05 - Lightly spray or brush both sides of the breaded tenders with olive oil.
06 - Place tenders in a single layer in the air fryer basket. Cook for 7–8 minutes, flip, then cook an additional 6–7 minutes until golden brown and internal temperature reaches 165°F.
07 - In a small saucepan, gently warm honey with hot sauce and red pepper flakes over low heat, stirring occasionally. Avoid boiling.
08 - Drizzle the cooked tenders immediately with hot honey. Serve extra on the side if desired.

# Expert Suggestions:

01 -
  • Crispy outside, juicy inside, ready in 30 minutes flat with barely any cleanup.
  • The hot honey transforms something simple into a dish that tastes like you spent hours on it.
  • Works for weeknight dinners, meal prep, or when unexpected guests show up hungry.
02 -
  • Moisture is the enemy of crispiness—drying the chicken thoroughly and not letting the breaded tenders sit around before cooking makes all the difference.
  • The oil spray is crucial; without it, even perfect panko turns out matte and dry instead of that shattering golden finish.
  • Hot honey must stay on low heat; pushing the temperature will separate it and make it bitter instead of balanced and glossy.
03 -
  • Double-coat in panko for extra crunch: after the first panko layer sets for a minute, dip the tender back into egg and then panko again—it's the secret to that shatteringly crispy shell.
  • If you prefer milder heat, start with just 1 teaspoon of hot sauce and a pinch of pepper flakes, then taste and adjust; you can always make it spicier, but you can't undo it.
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