Ingredients
Method
- Dry the chicken tenders thoroughly using paper towels.
- Combine the flour, salt, pepper, garlic powder, and paprika in a shallow dish.
- Pour the beaten eggs into a second shallow dish.
- Fill a third shallow dish with the panko breadcrumbs.
- Coat each tender in the flour mixture and shake off any excess.
- Dip the floured tenders into the egg and allow the excess to drip away.
- Press the tenders into the panko breadcrumbs until they are completely coated.
- Set the air fryer to 390°F (200°C) and allow it to preheat.
- Mist the air fryer basket with cooking spray and arrange the tenders in a single, uncrowded layer.
- Cook the tenders for 10 to 12 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F.
- Whisk the honey, hot sauce, and apple cider vinegar in a small saucepan over low heat until warm, ensuring the mixture does not boil.
- Apply a light coating of melted butter to the cooked tenders.
- Toss the hot tenders in the warm glaze or drizzle the sauce over them immediately before serving.
Notes
The Crunch Factor: I've realized that using panko is the secret to that restaurant-style crunch, but if you're out, crushed cornflakes actually give a surprisingly similar texture that I
