Crispy Panko Chicken Tenders (Print Version)

Golden air-fried chicken coated in seasoned panko breadcrumbs with a spicy hot honey drizzle.

# What to Use:

→ 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), adjusted to taste
14 - ½ tsp red pepper flakes (optional)

# How to Prepare:

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 - Set out three shallow bowls: one with flour, one with whisked eggs and water, and one with panko breadcrumbs combined with garlic powder, smoked paprika, and onion powder.
04 - Dredge each chicken tender in flour, shaking off excess; dip into the egg mixture; then coat thoroughly with the seasoned panko mixture.
05 - Lightly spray or brush both sides of the breaded tenders with olive oil or neutral oil spray.
06 - Arrange tenders in a single layer in the air fryer basket. Air-fry for 7 to 8 minutes, flip, then cook for another 6 to 7 minutes until golden and internal temperature reaches 165°F.
07 - While chicken cooks, gently warm honey, hot sauce, and optional red pepper flakes over low heat, stirring occasionally, without boiling.
08 - Remove chicken tenders from the air fryer and immediately drizzle with the hot honey mixture. Serve additional hot honey alongside.

# Expert Advice:

01 -
  • The panko gets impossibly crispy in the air fryer without needing a deep fryer or gallons of oil.
  • Hot honey is the kind of simple flavor combination that feels like a small discovery every time you make it.
  • Fifteen minutes from prep to plate, which means you can actually have dinner on the table on a weeknight.
02 -
  • Moisture is genuinely your biggest challenge—wet chicken will never get crispy, so that paper towel moment is non-negotiable and worth the extra thirty seconds.
  • The temperature of the honey matters because cold honey on hot chicken creates a texture contrast that just works; warm honey soaks in too much and loses that glossy appeal.
03 -
  • The secret to chicken that stays juicy is not cooking it past 74°C—use a meat thermometer and trust it, because even a few degrees over turns everything dry.
  • Seasoning the panko mixture thoroughly means every bite tastes intentional; don't hold back on the garlic and paprika.
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