Description
Crisp on the outside, juicy inside, and glossy with a sweet garlic glaze. This dish is a family favorite that is quick to make and perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds chicken tenders (fresh or thawed)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional, for color)
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten (or 2 tablespoons milk for egg-free)
- 3 tablespoons unsalted butter, softened
- 3 tablespoons honey
- 2 cloves garlic, minced (about 1 teaspoon)
- 1/2 tablespoon soy sauce or tamari
- Pinch of salt and a little black pepper
Instructions
- Preheat your air fryer to 400°F (200°C) for 5 minutes. Pat the tenders dry with paper towels and season with salt, pepper, and paprika.
- Set up a dredging station with bowls of flour, beaten egg, and panko breadcrumbs. Coat each tender in flour, dip in egg, then press into panko.
- Spray the air fryer basket lightly with oil or brush with a thin layer. Place tenders in a single layer without crowding.
- Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway, until golden and the internal temperature reaches 165°F (74°C).
- While cooking, melt the butter in a small pan, stir in honey, minced garlic, and soy sauce. Warm until slightly thickened.
- When tenders are done, brush each with the honey-butter-garlic sauce and air fry for an additional 30–60 seconds if a glaze is desired.
Notes
Dry chicken well to ensure coating sticks. For a less sweet sauce, reduce honey and balance with soy sauce or lemon juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg