KFC‐Style Hot Honey Chicken Tenders (Air‐Fryer)
Introduction
When I first drizzled hot honey over these crispy, air‐fried tenders, my friends thought I’d secretly ordered takeout! The combination of fiery spice, sticky‐sweet honey, and that unmistakable KFC‐inspired seasoning creates a flavor bomb that disappears in minutes. Whether you’re craving a game‐day snack or a finger‐licking weeknight dinner, these Hot Honey Chicken Tenders deliver restaurant‐style indulgence with minimal fuss, no deepfryer required.
Why You’ll Love This Recipe
- 5‐Ingredient Crunch: A simple dry seasoning mix yields the iconic “KFC” crust, no complicated dredging or buttermilk soak.
- Air‐Fryer Simplicity: Get deep‐fried texture with 80% less oil, crispy, golden, and ready in under 20 minutes.
- Hot Honey Drizzle: A quick blend of honey and chili flakes transforms these tenders into sticky, spicy sweet perfection.
- Weeknight Winner: Prep the spice mix and sauce ahead, then assemble and air‐fry in a flash when hunger strikes.
- Customizable Heat: Dial the chili flakes up or down to suit your spice tolerance, everyone gets exactly the kick they crave.
Ingredients
For the Chicken Tenders
- 1 lb (450 g) chicken tenders (about 8–10 pieces)
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for extra heat)
- 1 large egg, beaten
- Cooking spray (for air fryer)
For the Hot Honey Drizzle
- ⅓ cup honey
- 1 tsp red‐pepper flakes (adjust to taste)
- 1 tbsp unsalted butter
- Pinch of salt
Equipment Needed
- Air fryer (basket style)
- Two shallow bowls (for egg wash and breadcrumb mixture)
- Small saucepan
- Pastry brush
- Tongs
- Plate or wire rack (for resting tenders)
Recipe Card
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yields: 4 servings (2–3 tenders per person)
- Category: Main Dish / Snack
- Method: Air Fryer, Stove‐Top
- Cuisine: American Comfort Food
Nutritional Information (per serving)
- Calories: 380 kcal
- Fat: 12 g
- Carbohydrates: 43 g
- Protein: 30 g
- Fiber: 1 g
- Sugar: 21 g
- Sodium: 750 mg
Instructions
- Preheat & Prep:
- Preheat your air fryer to 400 °F (200 °C) for 5 minutes.
- Line a plate or wire rack to rest cooked tenders.
- Make the “KFC” Seasoning & Breading:
- In a shallow bowl, whisk together panko breadcrumbs, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne (if using).
- In a second shallow bowl, beat the egg until uniform.
- Coat the Chicken:
- Pat chicken tenders dry with paper towels.
- Dip each tender into the beaten egg, allowing excess to drip off.
- Press firmly into the seasoned panko mixture, ensuring an even coating. Shake off any loose crumbs.
- Repeat until all tenders are breaded.
- Air‐Fry the Tenders:
- Lightly spray each breaded tender with cooking spray (this promotes browning).
- Place tenders in a single layer in the air fryer basket. Work in batches if needed to avoid overcrowding.
- Air‐fry at 400 °F (200 °C) for 7 minutes. Flip tenders with tongs, spray the other side, then cook an additional 6–8 minutes until golden‐brown and cooked through (internal temperature reaches 165 °F/75 °C).
- Transfer cooked tenders to your lined plate or wire rack while you prepare the sauce.
- Prepare the Hot Honey Drizzle:
- In a small saucepan over low heat, melt butter. Add honey, red‐pepper flakes, and a pinch of salt. Stir gently until bubbling and well combined. Remove from heat.
- Drizzle & Serve:
- Place the cooked chicken tenders on a serving platter. Brush each tender generously with the hot honey sauce using a pastry brush.
- Serve immediately with extra sauce on the side for dipping.
Pro Tips
- Double‐Dip for Extra Crunch: For an ultra‐crispy coating, dip tenders in egg and breadcrumbs a second time before air frying.
- Keep Warm: If cooking in batches, place finished tenders on a baking sheet in a 200 °F (95 °C) oven to stay crisp until all batches are done.
- Freeze‐Ahead Option: Flash‐freeze fully breaded, uncooked tenders on a parchment‐lined tray for 1–2 hours. Transfer to a freezer bag. Air fry from frozen, adding 2–3 extra minutes to cook time.
- Adjust Sweet‐Heat Balance: Add more red‐pepper flakes for a spicier kick or swirl in a bit of melted butter to tone down heat.
Frequently Asked Questions (FAQs)
- Can I substitute chicken breast strips instead of tenders?
Yes. Slice chicken breast into 1‐inch thick strips and adjust cook time by 1–2 minutes, as larger pieces take slightly longer to reach 165 °F. - What if I don’t have an air fryer?
Preheat your oven to 425 °F (220 °C). Arrange breaded tenders on a parchment‐lined baking sheet and bake 15–18 minutes, flipping halfway, until golden and cooked through. Broil 1 minute at the end for extra crispiness. - How spicy is this recipe?
The default uses 1 tsp red pepper flakes in the honey, giving a medium heat. Use ½ tsp for mild heat or 2 tsp for a bolder kick. You can also add a dash of cayenne to the breadcrumb mix for layered spice. - Can I make the hot honey sauce ahead of time?
Yes. Warm the sauce gently on low heat before brushing onto tenders. If it thickens in the fridge, stir in a teaspoon of water or extra honey to loosen.
KFC‐Style Hot Honey Chicken Tenders (Air‐Fryer)
The combination of fiery spice, sticky‐sweet honey, and that unmistakable KFC‐inspired seasoning creates a flavor bomb that disappears in minutes. Whether you’re craving a game‐day snack or a finger‐licking weeknight dinner, these Hot Honey Chicken Tenders deliver restaurant‐style indulgence with minimal fuss, no deepfryer required.
Equipment
- Air fryer (basket style)
- Two shallow bowls (for egg wash and breadcrumb mixture)
- Small saucepan
- Pastry brush
- Tongs
- Plate or wire rack (for resting tenders)
Ingredients
Ingredients
For the Chicken Tenders
- 1 lb 450 g chicken tenders (about 8–10 pieces)
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper optional, for extra heat
- 1 large egg beaten
- Cooking spray for air fryer
For the Hot Honey Drizzle
- ⅓ cup honey
- 1 tsp red‐pepper flakes adjust to taste
- 1 tbsp unsalted butter
- Pinch of salt
Instructions
Instructions
Preheat & Prep:
- Preheat your air fryer to 400 °F (200 °C) for 5 minutes.
- Line a plate or wire rack to rest cooked tenders.
Make the “KFC” Seasoning & Breading:
- In a shallow bowl, whisk together panko breadcrumbs, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne (if using).
- In a second shallow bowl, beat the egg until uniform.
Coat the Chicken:
- Pat chicken tenders dry with paper towels.
- Dip each tender into the beaten egg, allowing excess to drip off.
- Press firmly into the seasoned panko mixture, ensuring an even coating. Shake off any loose crumbs.
- Repeat until all tenders are breaded.
Air‐Fry the Tenders:
- Lightly spray each breaded tender with cooking spray (this promotes browning).
- Place tenders in a single layer in the air fryer basket. Work in batches if needed to avoid overcrowding.
- Air‐fry at 400 °F (200 °C) for 7 minutes. Flip tenders with tongs, spray the other side, then cook an additional 6–8 minutes until golden‐brown and cooked through (internal temperature reaches 165 °F/75 °C).
- Transfer cooked tenders to your lined plate or wire rack while you prepare the sauce.
Prepare the Hot Honey Drizzle:
- In a small saucepan over low heat, melt butter. Add honey, red‐pepper flakes, and a pinch of salt. Stir gently until bubbling and well combined. Remove from heat.
Drizzle & Serve:
- Place the cooked chicken tenders on a serving platter. Brush each tender generously with the hot honey sauce using a pastry brush.
- Serve immediately with extra sauce on the side for dipping.
Notes
Pro Tips
- Double‐Dip for Extra Crunch: For an ultra‐crispy coating, dip tenders in egg and breadcrumbs a second time before air frying.
- Keep Warm: If cooking in batches, place finished tenders on a baking sheet in a 200 °F (95 °C) oven to stay crisp until all batches are done.
- Freeze‐Ahead Option: Flash‐freeze fully breaded, uncooked tenders on a parchment‐lined tray for 1–2 hours. Transfer to a freezer bag. Air fry from frozen, adding 2–3 extra minutes to cook time.
- Adjust Sweet‐Heat Balance: Add more red‐pepper flakes for a spicier kick or swirl in a bit of melted butter to tone down heat.
- Can I substitute chicken breast strips instead of tenders?
Yes. Slice chicken breast into 1‐inch thick strips and adjust cook time by 1–2 minutes, as larger pieces take slightly longer to reach 165 °F. - What if I don’t have an air fryer?
Preheat your oven to 425 °F (220 °C). Arrange breaded tenders on a parchment‐lined baking sheet and bake 15–18 minutes, flipping halfway, until golden and cooked through. Broil 1 minute at the end for extra crispiness. - How spicy is this recipe?
The default uses 1 tsp red pepper flakes in the honey, giving a medium heat. Use ½ tsp for mild heat or 2 tsp for a bolder kick. You can also add a dash of cayenne to the breadcrumb mix for layered spice. - Can I make the hot honey sauce ahead of time?
Yes. Warm the sauce gently on low heat before brushing onto tenders. If it thickens in the fridge, stir in a teaspoon of water or extra honey to loosen.
Nutrition
Calories: 380kcalCarbohydrates: 43gProtein: 30gFat: 12gSodium: 750mgFiber: 1gSugar: 21g
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