Crispy Panko Chicken Tenders

There's something magical about the moment when you bite into a chicken tender and hear that satisfying crunch, only to be hit with a wave of warm, spicy sweetness. I discovered this particular combination on a random Tuesday night when I had the air fryer heating up and a bottle of hot sauce staring at me from the pantry. The panko coating, when done right, becomes this paper-thin armor of golden texture, and pairing it with hot honey felt like the kind of accident that turns into a favorite. Now I make these whenever I want to feel like I've got something special happening in the kitchen, even if it only took thirty minutes from start to finish.

I remember making these for my nephew's friends at a casual dinner party, and they were skeptical at first about the hot honey concept. By the time the basket came out of the air fryer, golden and gleaming, even the pickiest eater had circled back twice. That's when I knew this recipe had staying power, that it wasn't just me being weird about sweet and spicy together.

Ingredients

• Boneless, skinless chicken tenders (500 g): The key is starting with quality poultry that's been properly trimmed; pale or slimy-looking chicken will affect your final texture.
• Kosher salt and freshly ground black pepper: Don't skip the grinding step—pre-ground black pepper loses its bite and won't season the chicken properly.
• All-purpose flour (60 g): This acts as the glue for the egg wash, so don't oversalt your dredging station or the flour will clump.
• Large eggs and water (2 eggs, 2 tbsp water): The water thins the wash slightly, allowing it to coat more evenly without drowning your chicken.
• Panko breadcrumbs (100 g): Japanese panko has larger flakes than regular breadcrumbs, which is why your finished tenders will actually crunch instead of just being crunchy on the outside.
• Garlic powder, smoked paprika, and onion powder: These three create the flavor backbone; don't be tempted to skip any of them or you'll lose depth.
• Olive oil or neutral oil spray (2 tbsp): The oil is essential for browning and crispness in the air fryer—skipping it will give you pale, chewy results.
• Honey, hot sauce, and red pepper flakes: Franks RedHot gives a tangy heat, while Sriracha brings earthier spice; choose based on what heat level you actually enjoy.

Instructions

Heat your air fryer while you prep:

Set it to 200°C (400°F) and let it run for the full five minutes; a cold basket means uneven cooking and spotty browning.

Dry and season your chicken:

Moisture is the enemy of crispness, so pat those tenders like you mean it with paper towels, then season generously enough that you can see the salt and pepper clinging to them.

Build your dredging station with intention:

Arrange your three bowls in a line from left to right (flour, egg, panko) so you can work efficiently without mixing things up halfway through.

Dredge with a light hand:

Flour first with a shake-off, then egg (let the excess drip back into the bowl), then panko with a gentle press so the crumbs stick rather than pile on haphazardly.

Oil both sides thoroughly:

Whether you're using a spray bottle or a brush, make sure every visible surface of panko gets a light kiss of oil, or you'll end up with some pale spots in your basket.

Lay them out single-file:

Don't stack or crowd the air fryer basket; each tender needs space to let hot air circulate and crisp the bottom properly.

Flip halfway through cooking:

At the 7-8 minute mark, flip each tender with tongs, then give them another 6-7 minutes until the internal temperature hits 74°C (165°F) and the coating is the color of burnished gold.

Make your hot honey while chicken cooks:

In a small saucepan, combine honey, hot sauce, and red pepper flakes over low heat, stirring gently until everything is warm and combined but not boiling—you want it to still smell like honey, not caramelized sugar.

Finish strong:

As soon as your tenders come out, drizzle them with that hot honey while they're still warm so it clings to the warm panko instead of pooling on the plate.

Pin It

One evening, my partner came home early and caught the aroma of hot honey and panko hitting the air at exactly the right moment. We ended up eating straight from the basket over the sink, dripping honey everywhere, laughing about how messy they were and not caring one bit. That's when food stops being about technique and becomes about the moment, and this recipe creates those moments reliably.

Why Air Fryer Over Stovetop

The air fryer circulates heat from all angles, which means your chicken cooks evenly without needing a thermometer constantly, and the panko browns uniformly instead of getting dark spots from oil splatter. I learned this the hard way after attempting these in a shallow pan of oil, which created a greasy mess and tenders that were brown on the outside but still slightly pale underneath. The air fryer is faster, cleaner, and honestly, makes you look like you've got your life together when you're handing someone a plate of perfectly golden tenders.

The Hot Honey Sweet Spot

Getting the heat level right in your hot honey is the difference between something that tingles on your tongue and something that makes you reach for water. I usually start with one teaspoon of hot sauce and taste as I go, because Franks RedHot and Sriracha have different salt contents and different types of heat. The red pepper flakes add texture and visual appeal, but they're truly optional if you're making this for people who think mild is spicy.

Serving Ideas and Make-Ahead Tips

These tenders are best eaten immediately while the coating is still crackling, but you can bread them up to eight hours ahead and keep them in the fridge on a parchment-lined tray. The hot honey can be made hours in advance and warmed gently before serving, which means your actual cooking time shrinks to just the air frying step. A cold coleslaw on the side balances the heat perfectly, or you can go simple with fries and let these tenders be the star.

• Double-coating by dipping chicken back in egg and panko gives you an extra-thick, almost-fried-sounding crunch if you're going for maximum texture.
• If you can't find chicken tenders, sliced chicken breast works fine, but the cooking time drops to 5-6 minutes per side since the pieces are thinner.
• Leftover hot honey is excellent drizzled over roasted vegetables or stirred into plain yogurt as a spicy dip.

Pin It

This recipe has become my go-to when I want something that tastes like I put real effort in, without feeling like I actually spent the evening covered in flour and regret. It's simple enough to make on a weeknight but impressive enough to serve when people are coming over, which is the sweet spot where most of my favorite recipes live.

Questions About This Recipe

→ How can I ensure the chicken coating stays crispy?

Double-coating the chicken in panko and lightly spraying the tenders with oil before air-frying helps maintain a crispy texture.

→ Can I adjust the heat level in the hot honey drizzle?

Yes, increase or decrease the amount of hot sauce and red pepper flakes according to your preferred spice level.

→ What is the recommended internal temperature for cooked chicken tenders?

Cook the chicken tenders until they reach an internal temperature of 74°C (165°F) to ensure they are fully cooked.

→ Is it possible to prepare this without an air fryer?

You can bake the chicken tenders in a conventional oven at 200°C (400°F) for similar results, turning halfway through cooking.

→ What sides pair well with these crispy chicken tenders?

Serve with coleslaw, fries, or a fresh green salad to complement the flavors and textures.