# Components:
→ Chicken
01 - 1.1 lb boneless, skinless chicken tenders
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
→ Dredging Station
04 - ½ cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp water
→ Coating
07 - 1 cup panko breadcrumbs
08 - 1 tsp garlic powder
09 - 1 tsp smoked paprika
10 - ½ tsp onion powder
11 - 2 tbsp olive oil or neutral oil spray
→ Hot Honey
12 - ¼ cup honey
13 - 1–2 tsp hot sauce (e.g., Frank's RedHot or Sriracha), adjusted to taste
14 - ½ tsp red pepper flakes (optional)
# Method:
01 - Preheat the air fryer to 400°F (200°C) and allow it to heat for 5 minutes.
02 - Pat chicken tenders dry with paper towels and season evenly with kosher salt and black pepper.
03 - Set up three shallow bowls: first with flour; second with eggs whisked together with water; third with panko breadcrumbs combined with garlic powder, smoked paprika, and onion powder.
04 - Dredge each tender in flour, shaking off excess, dip into the egg mixture, then thoroughly coat with the seasoned panko breadcrumbs.
05 - Lightly spray or brush both sides of the breaded tenders with olive oil or neutral oil spray to ensure crispness.
06 - Arrange tenders in a single layer in the air fryer basket, cooking in batches if necessary. Cook for 7 to 8 minutes, then flip and cook an additional 6 to 7 minutes until golden and the internal temperature reaches 165°F (74°C).
07 - While the chicken cooks, combine honey, hot sauce, and red pepper flakes in a small saucepan. Warm gently over low heat, stirring, until just combined without boiling.
08 - Remove chicken tenders from the air fryer and immediately drizzle with the hot honey sauce. Serve any extra sauce on the side.
