Crispy Hot Honey Chicken Tenders
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.
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
Homemade hot honey: Combine ½ cup honey with 1–3 teaspoons red chili flakes. Microwave for 20–30 seconds, or warm in a small saucepan over medium-low for 1–2 minutes (don't let it boil). Start with 1 teaspoon for mild heat. Strain if you want it smooth.
Gluten-free version: Swap in gluten-free all-purpose flour and gluten-free panko. Everything else stays the same.
No buttermilk needed: Unlike most fried chicken tender recipes, this version doesn't require a buttermilk soak — the flour-egg-panko method gives you a crispy coating without the extra step or ingredient.
Storing leftovers: Airtight container in the fridge for up to 3 days. Store without the hot honey glaze — the coating stays crispier.
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.
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.
Nutrition
Calories: 314kcal | Carbohydrates: 26g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 104mg | Sodium: 434mg | Potassium: 288mg | Fiber: 1g | Sugar: 12g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
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