Save It The first time I made hot honey was actually an accident I had melted down some honey to glaze a roast and decided to throw in chili flakes on a whim The way it hit the back of my throat made me grab the jar and start experimenting on everything in sight These tenders became the vessel that really showed off what that spicy sweet contrast could do especially when the chicken stays juicy under that shattering crust
I made these for a Super Bowl party a few years back and people kept drifting into the kitchen asking what smelled so good The honey caramelizes just slightly in the air fryer heat creating these sticky glossy edges that catch the light My friend Sarah stood by the bowl eating them plain no sauce no sides just reaching in every time she walked past until I realized half the platter was gone
Ingredients
- Chicken tenders: Buying actual tenders saves you prep time and they stay more tender than breast strips
- Kosher salt: The coarse grains cling to the meat better than table salt giving you even seasoning
- All purpose flour: This first layer is what makes the egg stick so do not skip it or shake off too much
- Eggs and water: Whisking water into the eggs thins them just enough for an even coating without being gloppy
- Panko breadcrumbs: Those oversized flakes create way more surface area for crunch than regular crumbs
- Garlic powder: Powdered garlic disperses evenly through the coating unlike minced which would burn
- Smoked paprika: This adds a subtle smoky depth that pairs beautifully with the honey
- Onion powder: It is the quiet MVP that rounds out all the other savory flavors
- Olive oil spray: A light coating helps the panko turn golden without soaking up excess oil
- Honey: Wildflower honey has a floral complexity that balances the heat but anything you have works
- Hot sauce: Frank's gives you that vinegary kick while Sriracha adds more garlic sweetness
- Red pepper flakes: These little flecks create pockets of heat that hit differently than hot sauce
Instructions
- Heat things up:
- Get your air fryer cranking at 200°C 400°F so the chicken starts crisping the second it hits the basket A hot air fryer is the secret to that golden crust that does not sog out
- Prep the chicken:
- Pat those tenders completely dry with paper towels any moisture on the surface will steam instead of crisp Season them all over with salt and pepper now so every layer has flavor
- Set up your dredging station:
- Grab three shallow bowls and line them up assembly style Flour goes first then eggs whisked with water then panko mixed with garlic powder smoked paprika and onion powder Keep one hand for dry ingredients and one for wet to avoid the dreaded breading clumps on your fingers
- Coat each tender:
- Dredge each piece in flour and shake off the excess then dip it in the egg mixture letting any extra drip off before pressing it firmly into the panko Use your other hand to pat the crumbs on so they really stick
- Add a quick oil mist:
- Lightly spray both sides of the breaded tenders with oil This small step is what transforms panko from pale blond to deep golden
- Arrange in the air fryer:
- Lay the tenders in a single layer with space between each one Overcrowding makes them steam instead of crisp so work in batches if you need to
- Crisp it up:
- Air fry for 7 to 8 minutes then flip each tender and cook for another 6 to 7 minutes until they are deep golden and reach 74°C 165°F inside That flip is non negotiable for even color on both sides
- Make the hot honey:
- While the chicken cooks warm the honey hot sauce and red pepper flakes in a small saucepan over the lowest heat possible You just want them combined not boiling or the honey will get too thick to drizzle
- Finish and serve:
- Drizzle the hot honey over the tenders immediately while they are still hot so it melts into every crevice Serve extra honey on the table for the brave souls who want more heat
Save It These became my go to when my niece started her picky eating phase She would eat anything crunchy and something about that sweet heat had her asking when I was making them again Now every time she visits she heads straight for the kitchen asking if the air fryer is already on
Making These Extra Crispy
The double coating trick changed everything for me After the first dredge through all three stations dip the chicken back in egg then panko one more time It adds about five minutes but creates this ridiculously thick crust that shatters when you bite through it
Customizing the Heat Level
Some nights I want just a whisper of spice and other times I am going full fire Adjust the hot sauce down to a half teaspoon if you are feeding mild eaters or bump it to two teaspoons plus extra red pepper flakes for the chili heads at the table The honey always balances it out either way
What to Serve Alongside
A crisp slaw cuts through the richness and brings a cold crunch that plays off the hot chicken Roasted broccoli or green beans add some color without much effort And if you want to lean into it a pile of crispy fries never hurt anyone
- Make extra hot honey and store it in the fridge it keeps for weeks and is incredible on pizza burgers or even ice cream
- Line your air fryer basket with parchment for easier cleanup but perforated parchment so air can still circulate underneath
- If you do not have an air fryer these bake at 200°C 400°F for about 20 minutes flipping halfway but they will not get quite as crunchy
Save It These tenders have that magic quality where the first one makes you want another and suddenly half the plate is gone Make them once and they will be on permanent rotation in your house too
Common Questions About Recipes
- → How do I get the chicken extra crispy?
Double-coat the chicken tenders by repeating the flour, egg, and panko steps. Lightly spraying oil before air-frying also helps create a crisp crust.
- → Can I use a different cooking method instead of air fryer?
Yes, these tenders can be baked in a preheated oven at 200°C (400°F) for about 20 minutes, turning halfway, or shallow-fried in oil until golden.
- → How spicy is the hot honey drizzle?
The heat depends on the amount and type of hot sauce used. Start with 1 tsp and add red pepper flakes to taste for a gentle kick or increase for more spice.
- → Can chicken breast be used instead of tenders?
Chicken breast cut into strips works well as a substitute and can be coated and cooked using the same method.
- → What side dishes pair best with this dish?
Coleslaw, fries, or a fresh green salad complement the crunchy texture and balance the sweet-spicy notes effectively.
- → Is this dish suitable for dairy-free diets?
Yes, it uses no dairy ingredients, making it suitable for those avoiding dairy products.