Ingredients
- 1½ lbs chicken tenderloins
- ½ cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- Olive oil cooking spray
- ½ cup honey
- 1–2 tbsp hot sauce (such as Frank's)
- 1 tsp red pepper flakes
- 1 tsp apple cider vinegar
Instructions
- Preheat the air fryer. Heat to 400°F (200°C). Pat the chicken tenderloins dry with paper towels — dry chicken = crispier crust.
- Set up a breading station. Flour whisked with paprika, garlic powder, salt, and pepper in one shallow dish; beaten eggs in a second; panko in a third.
- Bread the tenders. Dredge each tender in the seasoned flour, dip in egg, then press firmly into the panko to coat completely.
- Load the basket. Arrange the tenders in a single layer (work in batches if needed). Spray generously with olive oil cooking spray — this is what gives you the fried look.
- Air fry. Cook 12–15 minutes, flipping halfway, until deep golden and cooked through (165°F internal).
- Make the hot honey. Meanwhile, warm the honey with hot sauce, red pepper flakes, and vinegar in a small saucepan for 2 minutes. Don't boil.
- Drizzle and serve. Pour the hot honey over the hot tenders and serve immediately while the crust is at its crispiest.
💡 Tender tips
Don't crowd the basket — air needs to circulate for maximum crunch. The flour-egg-panko order matters; skipping the flour layer makes the coating slide off. Leftover hot honey keeps for months in a jar. For extra kick, double the red pepper flakes.
Save for later
Love this recipe?
Save it to your "Air Fryer Recipes" board for your next easy dinner.
📌 Pin it for later