These crispy hot honey chicken tenders are baked at 425°F or air-fried at 380°F until golden and crunchy, then drizzled with a sweet-and-spicy hot honey glaze. No deep-frying, no buttermilk, no butter - naturally dairy-free and easily made gluten-free in under 25 minutes.
A Quick Look At The Recipe
- ✅ Recipe Name: Crispy Hot Honey Chicken Tenders (Baked or Air Fried)
- 🕒 Ready In: 25 minutes total
- 👪 Serves: 5 servings (10-12 tenders)
- 🍽 Calories: ~314 per serving
- 💪 Protein: 26g per serving
- 🥣 Main Ingredients: Chicken tenders, panko breadcrumbs, flour, eggs, paprika, garlic powder, hot honey
- 📖 Dietary Info: Dairy-free, nut-free, gluten-free option
- ⭐ Why You'll Love It: Most hot honey chicken tender recipes require deep-frying in oil or a buttermilk brine - this version skips both but yields the same golden, crunchy chicken.
SUMMARIZE & SAVE THIS CONTENT ON
If you've tried my crispy air fryer chicken cutlets or my air fryer chicken Parmesan, you know I'm obsessed with getting that perfect crunch without deep-frying. This hot honey version uses the same panko method but adds a sweet-and-spicy glaze that makes them completely addictive.
The hot honey glaze is what makes these impossible to stop eating. I usually reach for Mike's Hot Honey, but I also include a 30-second homemade version below if you want to control the heat level. Either way, you drizzle it on right when the tenders come out so it clings to that warm, crispy coating.
And if you love hot honey as much as I do, try my hot honey garlic butter steak bites next.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients You'll Need
- Ingredient Substitutions & Variations
- How to Make Hot Honey Chicken Tenders in the Oven (Step-by-Step)
- How to Make Hot Honey Chicken in the Air Fryer
- How to make homemade hot honey
- Tips for the Crispiest Chicken Tenders
- What to Serve with Hot Honey Chicken Tenders
- Storage & Reheating
- Frequently Asked Questions
- More Crispy Chicken Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
Super, super, super crispy, and we loved them! These hot honey chicken tenders were delicious and easy to make. We air-fried them, and it was perfect. Thank you, and I will be back for more recipes!
- Jennifer
Why You'll Love This Recipe
- Crispy without frying - Seasoned panko baked at 425°F or air fried at 380°F. No deep-fryer, no oil bath.
- No buttermilk needed - Skip the long soak. These are ready in 25 minutes.
- Sweet, spicy, and sticky - The hot honey glaze is the perfect balance of heat and sweetness.
- Dairy-free and nut-free - Naturally free of both, no substitutions needed.
- Gluten-free option - Swap in GF flour and GF panko. That's it.
- Two cooking methods - Full instructions for both oven and air fryer below.
Ingredients You'll Need
- Chicken tenders - Use pre-cut tenders or slice boneless, skinless chicken breasts into 1-inch strips. Either works, but pre-cut tenders are more uniform so they cook evenly.
- All-purpose flour - Creates a dry base layer that helps the egg and panko actually stick. Regular or gluten-free flour both work here.
- Eggs - The glue between the flour and panko. Two eggs is enough for 1.5 pounds of chicken.
- Panko breadcrumbs - The reason these get so crispy without deep-frying. Panko is lighter and airier than regular breadcrumbs, so it crisps up in dry heat instead of needing oil. If you loved the crunch on my crispy Nashville hot chicken tenders, it's the same idea here.
- Paprika - Adds a subtle smoky flavor and helps the crust turn golden brown.
- Garlic powder - Rounds out the seasoning. One teaspoon goes a long way.
- Salt and pepper - The basics. Don't skip them in the panko mixture - that's where the flavor lives.
- Hot honey - The star. I use Mike's Hot Honey, but any brand works. I also include a 30-second homemade version in the notes below if you want to control the heat level.
Scroll to recipe card for quantities!
Ingredient Substitutions & Variations
- Make them gluten-free - Use gluten-free all-purpose flour and gluten-free panko. Same method, just as crispy.
- Breadcrumb swap - No panko? Crushed cornflakes or gluten-free crispy rice cereal will give you a similar crunch.
- Make your own hot honey - Warm ½ cup honey with 1-3 teaspoons red chili flakes in the microwave for 20-30 seconds. Strain if you want it smooth. Full instructions in the recipe notes.
- Adjust the heat - Use less chili flakes for a milder glaze, or add a pinch of cayenne if you want a real kick.
- Chicken breast instead of tenders - Slice 3 boneless, skinless breasts into 1-inch strips. They'll cook the same, just make sure they're even thickness so nothing dries out.
How to Make Hot Honey Chicken Tenders in the Oven (Step-by-Step)
- Step 1: Bread the chicken. Dredge each tender in flour, dip in egg wash, then press into the seasoned panko mixture until fully coated. The flour helps everything stick - don't skip it.
- Step 2: Prep for baking. Place breaded tenders on a parchment-lined baking sheet and lightly spray with cooking spray. This is what gives the panko that golden color without deep-frying.
- Step 3: Bake. Bake at 425°F for 10-14 minutes until golden, and the internal temperature reaches 165°F.
- Step 4: Glaze. Warm the hot honey for 20-30 seconds, then drizzle it over the tenders while still hot.
How to Make Hot Honey Chicken in the Air Fryer
Follow the same breading steps above, then:
- Preheat your air fryer to 380°F.
- Step 2: Arrange in a single layer - don't overcrowd. You'll likely need 2-3 batches.
- Step 3: Spray lightly with cooking spray and air-fry at 380°F for 8-11 minutes, until golden, crispy, and the internal temp reaches 165°F.
Glaze immediately - warm the hot honey for 20-30 seconds, then drizzle it over the tenders while still hot so it clings to the crust.
How to make homemade hot honey
Store-bought works great here (I use Mike's Hot Honey), but homemade takes 30 seconds and lets you control the heat.
- Microwave method: Combine ½ cup of honey with 1-3 teaspoons of red chili flakes in a microwave-safe bowl. Heat for 20-30 seconds.
- Stovetop method: Add both to a small saucepan over medium-low heat. Whisk for 1-2 minutes - don't let it boil.
Let it sit for a few minutes to infuse, then strain if you want it smooth. Start with 1 teaspoon of chili flakes for mild heat, or go up to 3 for a real kick.
Tips for the Crispiest Chicken Tenders
- Pat the chicken dry. I cannot stress this enough. If the surface is wet, the flour won't stick, and your panko falls right off. Paper towel, both sides, every tender.
- Don't skip the flour. I tried going straight from egg to panko once - the breading slid off halfway through baking. The flour layer is what holds everything together.
- Press the panko on. Don't just dip and hope for the best. I use my hands to really press the breadcrumbs into the chicken so they stay put.
- Give them space. I learned this the hard way - crowding the pan traps steam and you end up with soggy spots instead of crunch.
- Don't flip when baking. At 425°F on a parchment-lined sheet, the bottoms crisp on their own. I stopped flipping after I kept knocking the coating off and haven't looked back.
What to Serve with Hot Honey Chicken Tenders
These are my go-to pairings - I've tested all of them with this recipe:
- Crispiest Oven Roasted Potatoes - My most-requested side with these tenders. Crispy edges, soft centers, done on the same sheet pan.
- Crispy Air Fryer Smashed Potatoes - If you're already using the air fryer for the tenders, make these right after.
- Watermelon Feta Basil Salad - Something fresh to balance the sweet heat.
- Balsamic Maple Brussel Sprouts - Roasted and slightly sweet, they go perfectly with the hot honey.
- Summer Avocado Corn Salad - Light, no-cook, and ready in 10 minutes.
- Healthy Ranch Dip or blue cheese dip - Classic for a reason. The cool, creamy dip cuts the heat.
Storage & Reheating
Storing: Keep leftover tenders in an airtight container in the fridge for up to 3 days. Store them without the hot honey glaze - the coating stays crispier that way. Warm the glaze separately when you're ready to eat.
Reheating: Air fryer at 350°F for 3-5 minutes or oven at 350°F for 5-8 minutes until hot and crispy. Skip the microwave - I've tried it, and the panko goes completely soggy. Drizzle the hot honey on after reheating.
Frequently Asked Questions
Yes, if they're already breaded. Skip the flour, egg, and panko steps and go straight to baking or air frying. You may need to add 2-3 extra minutes of cook time. If they're frozen but unbreaded, thaw them fully, and pat dry before breading - the coating won't stick to frozen, wet chicken.
Mild to medium - the hot honey adds a warm sweetness rather than an intense burn. You can control the heat by using fewer chili flakes in the homemade version or choosing a milder store-bought brand.
380°F for 8-11 minutes. Cook in a single layer and check that the internal temp hits 165°F before pulling them out.
Three common reasons: the chicken wasn't patted dry, you skipped the flour step, or you didn't press the panko on firmly enough. All three layers - flour, egg, panko - need to make full contact.
You can bread the tenders and refrigerate them on a sheet pan for up to 2 hours before cooking. Don't add the hot honey until right before serving or they'll get soggy.
More Crispy Chicken Recipes You'll Love
If you loved these crispy hot honey chicken tenders, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Crispy Hot Honey Chicken Tenders
Ingredients
- 1.5 pounds chicken tenders (10 - 12 pieces) or 3 chicken breasts cut into tenders
- ⅓ cup all-purpose flour, regular or gluten-free if needed
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 large eggs
- 1 ⅓ cup panko breadcrumbs
- ⅓ - ½ cup hot honey, I love Mike's or make homemade (instructions in recipe notes)
Instructions
- Preheat: Heat oven to 425°F and line a rimmed baking sheet with parchment paper. Or preheat your air fryer to 380°F.
- Set up your breading station: Add flour to a shallow bowl. Whisk eggs in a second shallow bowl. In a third shallow bowl, combine panko, salt, pepper, paprika, and garlic powder and mix together.
- Prep the chicken: Trim any fat or tendons from the tenders. If using chicken breasts, cut into 1-inch thick strips. Pat dry with a paper towel - this is key for getting the panko to stick.
- Bread the tenders: One at a time, coat a tender in flour and shake off the excess. Dip into the egg, then press firmly into the seasoned panko until fully coated. Repeat with remaining tenders.
- Bake (oven method): Place breaded tenders on the prepared baking sheet. Spray lightly with cooking spray. Bake for 10-14 minutes until golden, crispy, and the internal temperature reaches 165°F.
- Air fry (air fryer method): Place breaded tenders in the air fryer basket in a single layer - don't overcrowd. Spray lightly with cooking spray. Air fry at 380°F for 8-11 minutes until golden, crispy, and internal temp reaches 165°F. Cook in batches if needed.
- Glaze: Warm the hot honey in a microwave-safe dish for 20-30 seconds. Drizzle or brush over the tenders while they're still hot so it clings to the crust. Serve immediately.
Notes
Reheating: Air fryer at 350°F for 3–5 minutes or oven at 350°F for 5–8 minutes. Skip the microwave — the panko goes soggy. Drizzle hot honey on after reheating.
Make-ahead tip: You can bread the tenders and refrigerate them on a sheet pan for up to 2 hours before cooking.
Lola says
Can I use sugar free syrup?
Jennifer W says
Super super super crispy and we loved them! These hot honey chicken tenders were delicious and easy to make. We air fried them and it was perfect. Thank you and I will be back for more recipes!
Tati Chermayeff says
Thank you so much for this comment and 5 star review, Jennifer! Hope you get to try other recipes 🙂
Tati Chermayeff says
Love that you air fried them, Jennifer! That's such a great tip — all the crunch with less mess. So happy you enjoyed them and thanks for coming back to let me know!
Nettie says
It’s was so good! I loved that it wasn’t fried our anything! But totally recommend and it was super easy to make😄 I can always find delicious recipes on here😄
Tati Chermayeff says
Hi Nettie - thanks for leaving such a kind review! So happy you enjoyed them 🙂
Jazmin Gosman says
so delicious and a family favorite!
Tati Chermayeff says
So happy to hear that! These are a favorite of mine. Thanks for ratings 🙂