There’s just something deeply satisfying about biting into a crispy, golden chicken tender—especially when you made it yourself and it’s healthier than takeout. I’ve always loved chicken tenders, but I don’t always love the grease that comes with deep frying. That’s where the air fryer swoops in to save the day. These air fryer chicken tenders come out beautifully golden on the outside, juicy inside, and paired with a honey mustard sauce that hits the perfect sweet-and-tangy balance. It’s pure comfort food, without the guilt.
Whether you’re feeding picky eaters, whipping up a quick dinner, or just craving something crunchy and comforting, this recipe checks all the boxes. I’ve made this countless times, and I still look forward to that first bite every time. Plus, it’s all done in under 30 minutes, which makes it a weeknight winner in my book.
What You Need To Make This Recipe
Chicken tenders: I usually go for raw, boneless chicken tenders or cut chicken breasts into strips. They cook quickly and stay super tender inside the crispy coating.
Buttermilk: This not only helps the breading stick but also tenderizes the chicken and adds subtle tanginess that really enhances the flavor.
All-purpose flour: A staple for creating that classic golden crust. It forms the first layer in the breading process, locking in moisture.
Panko breadcrumbs: I prefer panko over regular breadcrumbs because they give you that super crispy, crunchy finish. Toasted panko takes it up another notch!
Paprika: This adds a gentle smokiness and a warm color to the breading. You can use sweet or smoked paprika depending on your taste.
Garlic powder: For a savory punch that builds flavor in every bite—garlic powder is simple but powerful.
Salt and pepper: Seasoning the breading is key! Salt enhances all the other flavors, and pepper gives just enough kick.
Cooking spray: It’s the secret to getting that perfectly golden crust in the air fryer without oil. A light spritz ensures even crisping.
Mayonnaise: A creamy base for the honey mustard sauce that keeps it rich and smooth.
Honey: Adds natural sweetness to the sauce—its floral notes balance beautifully with the mustard.
Dijon mustard: Tangy and sharp, Dijon adds depth and contrast in the honey mustard dipping sauce.
Ingredients List
- 1 lb chicken tenders (or boneless, skinless chicken breasts cut into strips)
- 1 cup buttermilk
- ¾ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 tsp paprika
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Cooking spray (or olive oil spray)
For the Honey Mustard Sauce:
- ¼ cup mayonnaise
- 2 tbsp honey
- 1 tbsp Dijon mustard
How to Make Air Fryer Chicken Tenders with Honey Mustard Sauce
Step 1: Marinate the Chicken
Place the chicken tenders in a bowl and pour the buttermilk over them. Let them soak for at least 20 minutes (or up to overnight in the fridge). This helps the chicken become extra juicy and flavorful.
Step 2: Set Up the Breading Station
Grab three shallow bowls. In one, place the flour. In the second, mix the panko breadcrumbs with paprika, garlic powder, salt, and pepper. The third will be for the buttermilk-soaked chicken straight from the marinade.
Step 3: Bread the Tenders
Remove each tender from the buttermilk, shake off excess, dredge it in the flour, dip it back in the buttermilk quickly, then coat it in the seasoned panko mixture. Press the crumbs on well so they stick.
Step 4: Air Fry the Chicken
Preheat your air fryer to 400°F for a few minutes. Spray the air fryer basket with cooking spray. Place the tenders in a single layer (work in batches if needed). Spray the tops with more cooking spray. Air fry for 10–12 minutes, flipping halfway, until golden brown and cooked through.
Step 5: Make the Honey Mustard Sauce
While the chicken is cooking, stir together the mayonnaise, honey, and Dijon mustard in a small bowl until smooth and creamy. Chill it in the fridge if you like it extra cool.
Step 6: Serve and Enjoy
Serve the crispy tenders hot with a generous side of the honey mustard sauce. They’re best eaten fresh and hot, right out of the fryer!
Tips for Making This Recipe
- Don’t overcrowd the basket: Give each tender enough space so the air can circulate and crisp them up properly. Cook in batches if needed.
- Toast your panko first (optional but amazing): A quick pan-toast of the panko breadcrumbs with a tiny bit of oil makes the crust extra golden.
- Use a meat thermometer: Chicken should be cooked to 165°F internally for safety.
- Switch up the sauce: Not into honey mustard? Try ranch, buffalo, or barbecue.
- Freeze for later: These freeze beautifully after cooking. Reheat in the air fryer at 350°F for 5–7 minutes until crispy.
FAQs
Can I use chicken breasts instead of tenders?
Yes! Just slice them into strips about 1 inch wide and follow the recipe as usual.
What if I don’t have buttermilk?
No problem. You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Do I have to flip the chicken in the air fryer?
Yes, flipping halfway through ensures both sides crisp up evenly and beautifully.
How do I store and reheat leftovers?
Store cooked tenders in the fridge for up to 3 days. Reheat them in the air fryer at 375°F for about 5 minutes to bring back the crispiness.
Can I make these gluten-free?
Absolutely! Just use a gluten-free flour and gluten-free breadcrumbs like crushed cornflakes or a certified GF panko.