# What You'll Need:
→ 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), to taste
14 - ½ tsp red pepper flakes (optional)
# Directions:
01 - Heat the air fryer to 400°F for 5 minutes.
02 - Pat the chicken tenders dry with paper towels; season evenly with salt and freshly ground black pepper.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs mixed with water, and one with panko combined with garlic powder, smoked paprika, and onion powder.
04 - Dredge each tender in flour, shaking off excess, dip into the egg wash, then coat thoroughly with the seasoned panko mixture.
05 - Lightly spray or brush both sides of the breaded tenders with olive or neutral oil.
06 - Place tenders in a single layer in the air fryer basket; cook in batches if necessary to avoid overcrowding.
07 - Cook for 7–8 minutes, then flip and continue air-frying for an additional 6–7 minutes until golden and the internal temperature reaches 165°F.
08 - While chicken cooks, combine honey, hot sauce, and red pepper flakes in a small saucepan; warm gently over low heat without boiling, stirring until blended.
09 - Transfer cooked tenders to a serving plate and immediately drizzle with the hot honey. Serve extra on the side if desired.
