Nashville Hot Chicken Tenders (Air Fryer or Oven)
These Nashville hot chicken tenders are air fried at 380°F or baked at 425°F until golden and crispy, then drizzled with a homemade Nashville hot honey sauce. No deep frying, no oil, no buttermilk — ready in 25 minutes and easily made gluten-free.
Ingredients
Chicken Tenders:
- 1.5 pounds chicken tenders (8 - 10 pieces) or 3 chicken breasts cut into tenders, pat dry before breading
- ⅓ cup all-purpose flour, gluten-free if needed
- 3 tablespoon cornstarch, (substitute with arrowroot starch or tapioca flour)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 large eggs
- 1 ⅓ cup Panko breadcrumbs, whole wheat or gluten-free if needed
Nashville Hot Honey Sauce:
- ¼ - ⅓ cup hot sauce, I love Frank's Red Hot Sauce
- 1 tablespoon melted unsalted butter, or vegan butter for dairy-free
- 2 - 3 tablespoon honey
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cayenne, add more for extra heat
- ½ teaspoon garlic powder
- Salt, to taste
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 breading station: Add flour and cornstarch to a shallow bowl. Whisk eggs in a second shallow bowl. In a third shallow bowl, mix panko, salt, pepper, paprika, onion powder, and garlic powder.
- 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.
- Bread the tenders: One at a time, coat a tender in flour and shake off excess. Dip into egg, then press firmly into the seasoned panko until fully covered. 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.
- Make the sauce: Add hot sauce, melted butter, honey, smoked paprika, cayenne, garlic powder, and salt to a microwave-safe bowl. Heat for 20–30 seconds and stir until combined.
- Glaze and serve: Drizzle the warm Nashville hot honey sauce over the tenders while still hot. Serve immediately.
Notes
Hot sauce: I use Frank's Red Hot, but any brand works. Milder brands like Frank's give you a 5-6/10 heat level. For more kick, try Cholula or Valentina, or add extra cayenne to the sauce.
Chicken: Use pre-cut tenders or slice 3 boneless, skinless chicken breasts into 1-inch strips. Pat them dry before breading — this is the most important step for crispy results.
Gluten-free: Swap all-purpose flour for gluten-free flour and use gluten-free panko. Everything else stays the same.
Dairy-free: Use vegan butter in the Nashville hot honey sauce. The tenders themselves are already dairy-free.
Make ahead: You can bread the tenders and refrigerate them on a sheet pan for up to 2 hours before cooking. Great for game day prep.
Storage: Refrigerate leftover tenders without sauce in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 3–5 minutes or oven at 350°F for 5–8 minutes.
Warm the sauce separately. Skip the microwave — the panko goes soggy.
Calories: Approximately 357 per serving based on 5 servings. Does not include additional dipping sauces or sides.
Nutrition
Calories: 357kcal | Carbohydrates: 28g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 147mg | Sodium: 984mg | Potassium: 331mg | Fiber: 1g | Sugar: 8g | Vitamin A: 701IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg
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