This Air Fryer Honey Butter Garlic Chicken Tenders recipe delivers crispy, golden bites of chicken coated in a sticky, buttery, garlicky glaze that’s hard to resist. With simple ingredients and a quick cooking time, I get a satisfying mix of savory, sweet, and slightly spicy flavors that make this dish a favorite for weeknights or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450g) chicken tenders
1/2 cup all-purpose flour
1/2 tsp salt
2 large eggs
1/2 tsp black pepper
1/2 tsp paprika
1 cup panko breadcrumbs (or regular breadcrumbs)
1/2 tsp garlic powder
For the Honey Butter Garlic Sauce:
3 tbsp unsalted butter
3 tbsp honey
1 tbsp soy sauce (optional, adds umami)
3 cloves garlic, minced
Pinch of red pepper flakes (optional, for a mild kick)
Directions
Prep the Chicken Tenders:
I start by mixing the flour, salt, pepper, paprika, and garlic powder in a shallow bowl. Then I beat the eggs in a separate bowl, and pour the panko breadcrumbs into a third.
Coat the Chicken:
I dredge each chicken tender in the flour mix, dip it in the beaten eggs, then coat it with the panko. Pressing the crumbs gently helps them stick better.
Air Fry the Chicken:
I preheat the air fryer to 400°F (200°C) for about 3 minutes. After spraying the basket, I place the chicken tenders in a single layer and give the tops a light spray too. I air fry for 10–12 minutes, flipping halfway, until the tenders are golden brown and the internal temperature hits 165°F (74°C).
Make the Honey Butter Garlic Sauce:
While the chicken cooks, I melt the butter in a small saucepan. I sauté the garlic until fragrant, then stir in the honey, soy sauce, and red pepper flakes. I heat it gently and remove it from the stove.
Toss & Serve:
Once the chicken is done, I toss the tenders in the warm honey butter garlic sauce until fully coated. I like to serve them hot with a favorite dip or simple side dish.
Servings and timing
This recipe serves 3 to 4 people and takes about 25 minutes total — around 10 minutes for prep and 12 minutes for air frying. It’s ideal when I want something flavorful and fast.
Variations
I sometimes use chicken breast cut into strips instead of tenders.
For a gluten-free version, I substitute gluten-free flour and breadcrumbs.
I’ve tried maple syrup instead of honey for a richer sweetness—it works well.
A dash of lemon juice added to the sauce gives it a brighter finish.
I garnish with chopped parsley or green onions for extra freshness and color.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the air fryer again for 4–5 minutes at 350°F to restore crispiness. The microwave works too, but the coating won’t stay as crunchy.
FAQs
How do I know when the chicken tenders are done?
I check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The outside should be golden and crispy.
Can I make this recipe without an air fryer?
Yes, I can bake the tenders at 425°F (220°C) on a lined baking sheet for 18–20 minutes, flipping halfway. They won’t be quite as crispy but still delicious.
What’s the best substitute for panko breadcrumbs?
Regular breadcrumbs work fine, but for maximum crunch, I sometimes crush cornflakes or use crushed Ritz crackers.
Is the sauce too sweet?
Not at all—honey brings sweetness, but the garlic, soy sauce, and red pepper flakes balance it out. I adjust the honey to taste if needed.
Can I make the sauce ahead of time?
Yes, I store the sauce in the fridge for up to 3 days. I reheat it gently before tossing with freshly cooked tenders.
Conclusion
Air Fryer Honey Butter Garlic Chicken Tenders are a go-to when I want something easy, crispy, and packed with flavor. The combo of buttery garlic and sweet honey turns these into a craveable treat. Whether it’s dinner, game day, or just a snack, I keep this one in regular rotation.
📖 Recipe:
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Air Fryer Honey Butter Garlic Chicken Tenders
- Total Time: 22 minutes
- Yield: 3–4 servings
- Diet: Halal
Description
Crispy air-fried chicken tenders coated in a sticky, buttery honey garlic sauce with a touch of spice. A quick and flavorful dish perfect for weeknights or entertaining.
Ingredients
1 lb (450g) chicken tenders
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
2 large eggs
1 cup panko breadcrumbs (or regular breadcrumbs)
3 tbsp unsalted butter
3 tbsp honey
3 cloves garlic, minced
1 tbsp soy sauce (optional)
Pinch of red pepper flakes (optional)
Instructions
- Mix flour, salt, pepper, paprika, and garlic powder in a shallow bowl.
- Beat the eggs in a separate bowl and pour panko breadcrumbs into another.
- Dredge each chicken tender in the flour mixture, dip into the eggs, then coat with panko breadcrumbs, pressing gently.
- Preheat air fryer to 400°F (200°C) for 3 minutes. Spray basket and place tenders in a single layer. Lightly spray tops.
- Air fry for 10–12 minutes, flipping halfway, until golden and cooked through (165°F internal temp).
- In a small saucepan, melt butter and sauté garlic until fragrant. Stir in honey, soy sauce, and red pepper flakes. Heat gently and remove from stove.
- Toss cooked chicken tenders in the warm honey butter garlic sauce until evenly coated.
- Serve immediately with your favorite dip or side.
Notes
Use chicken breast strips if tenders aren’t available.
For a gluten-free version, use gluten-free flour and breadcrumbs.
Maple syrup can be used instead of honey for a different sweetness profile.
Add a splash of lemon juice to the sauce for brightness.
Garnish with chopped parsley or green onions for color and freshness.
Store leftovers in the fridge up to 3 days; reheat in the air fryer at 350°F for 4–5 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 9g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 155mg
