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Sweet, Sticky, and Irresistibly Crunchy. These Air-Fried Chicken Tenders Will Become Your Go-To Weeknight Favorite

There’s something deeply comforting about biting into a golden, crunchy chicken tender, especially when it’s glazed in warm honey butter with a pinch of spice. It’s the kind of nostalgic flavor that feels like childhood dinners but with a grown-up, sweet-savory upgrade. Whether you’re cooking for kids, picky eaters, or just treating yourself after a long day, this recipe delivers joy in every bite and you don’t even need to heat up the oven.

I first whipped this up on a Wednesday night when I didn’t feel like cooking, but still wanted something comforting and satisfying. And now it’s on repeat.

With only a handful of pantry staples and your trusty air fryer, you’ll have these crispy, golden tenders on the table in under 20 minutes, start to finish. That’s faster than takeout, and way more delicious.

Time, Yield & Serving Info

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 (Makes about 12 tenders)
Difficulty: Easy
Best For: Weeknight dinners, snacks, game day, kids’ meals

Equipment You’ll Need

Air fryer (any model; basket-style works best)
Small saucepan (for honey butter glaze)
2 shallow bowls (for dredging)
Tongs or fork
Cooking spray
Paper towels (optional, for blotting excess oil)

Ingredients

For the Chicken Tenders:

1 lb chicken tenders or boneless, skinless chicken breasts sliced into strips
1 cup panko breadcrumbs
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 eggs, beaten
Olive oil spray or neutral spray (for air fryer)

For the Honey Butter Glaze:

1/4 cup honey
2 tbsp unsalted butter
1/4 tsp cayenne pepper (optional, for heat)
Pinch of salt

Step-by-Step Instructions

Step 1: Prep the Chicken

Pat chicken tenders dry with a paper towel—this helps the coating stick better. If using chicken breasts, slice into strips about 1 inch thick.

Step 2: Set Up the Dredging Station

In one shallow bowl, combine flour, garlic powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl (or plate), pour the panko breadcrumbs.

Step 3: Bread the Chicken

Dip each chicken tender first into the flour, then the egg, and finally coat generously with panko. Press to ensure the crumbs adhere well.

Step 4: Air Fry to Crispy Perfection

Preheat your air fryer to 400°F (200°C) for 2–3 minutes.
Spray the air fryer basket lightly with oil.
Place chicken tenders in a single layer, giving them space.
Air fry for 9–11 minutes, flipping halfway through. Spritz with more oil halfway for extra crispiness. They’re done when golden brown and the internal temp reaches 165°F.

Step 5: Make the Honey Butter Glaze

While the tenders are cooking, melt the butter in a small saucepan over low heat. Add the honey, cayenne (if using), and a pinch of salt. Stir until smooth and warm.

Step 6: Toss & Serve

Once the chicken is done, drizzle or brush the honey butter glaze over the tenders while hot. You can also toss them gently in a bowl for an even coating.

Serve immediately with ranch, a creamy dipping sauce, or even more warm honey.

Tips for the Best Chicken Tenders

Double-dredge for extra crunch: Want an even crispier coating? Dip tenders back in egg and panko for a second layer.
Glaze just before serving to avoid soggy breading.
Spice it up with a pinch of cayenne or a dash of hot sauce in the glaze.
Use gluten-free panko and flour for a GF version.
Don’t crowd the air fryer—work in batches if needed so tenders crisp up properly.

Nutritional Info (Per Serving, ~3 Tenders)

(Note: Estimated values. May vary depending on ingredients used.)

Calories: 360
Protein: 26g
Carbohydrates: 26g
Sugar: 9g
Fat: 18g
Saturated Fat: 5g
Fiber: 1g
Sodium: 510mg

Storage & Reheating

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Pop them back in the air fryer at 350°F for 4–5 minutes to revive the crispiness.
Freeze: Breaded (but uncooked) tenders can be frozen on a tray, then stored in a freezer bag for up to 2 months. Air fry straight from frozen – just add 3–4 minutes to the cooking time.