I have to confess—I’m a total sucker for chicken tenders, especially when they’re crispy, juicy, and packed with bold flavor. This recipe for Air Fryer Honey Butter Garlic Chicken Tenders hits every single note. The sweetness of honey, the richness of butter, the bold punch of garlic—it all comes together in this irresistibly golden, sticky, savory coating. And the best part? They’re made right in the air fryer, which means less oil, less mess, and just the right amount of crisp!
This is one of those go-to dinners that never fails to satisfy. Whether I’m whipping it up for a quick weeknight meal or serving it with fries for a weekend comfort food fix, these chicken tenders always disappear fast. Plus, the air fryer makes the whole process so easy—no deep frying, no splatters, and the chicken still comes out perfectly golden and juicy. Let’s get into exactly what you’ll need to make these tenders sing.
What You Need To Make This Recipe
Chicken tenders: Tender and juicy by nature, these cuts cook quickly and evenly in the air fryer. You can also use chicken breast cut into strips if tenders aren’t available.
Salt & pepper: A simple but essential seasoning base to bring out the flavor of the chicken itself.
Garlic powder: This adds a deep savory backbone to the breading without the risk of burning like fresh garlic might during air frying.
Paprika: A mild dash of smoky warmth that gives the chicken a gorgeous golden color. You can use smoked paprika for extra depth.
Flour: Acts as the first layer of the breading to help the egg stick and build that crispy outer coating.
Eggs: Helps bind the flour and breadcrumb coating to the chicken for a solid, crunchy finish.
Breadcrumbs (panko recommended): These create a light, extra-crispy texture once air fried—way better than your average breading!
Butter: Melted into the sauce, it adds rich, silky goodness that balances out the sweetness and garlic.
Honey: The star of the sauce! It brings that sticky-sweet glaze that clings to the crispy coating like magic.
Garlic (freshly minced): When sautéed briefly in butter, it releases its irresistible aroma and infuses the sauce with a bold, garlicky kick.
Parsley (optional): A sprinkle of fresh chopped parsley adds a pop of color and a little freshness to balance the rich glaze.
Ingredients List
- 1 ½ lbs chicken tenders
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- ½ cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 3 tbsp butter
- ⅓ cup honey
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (optional)
How to Make Air Fryer Honey Butter Garlic Chicken Tenders
Preheat the Air Fryer
Set your air fryer to 400°F (200°C) and let it preheat while you prep the chicken. This helps ensure the tenders get crispy as soon as they hit the basket.
Set Up a Breading Station
Grab three shallow bowls—one for flour (mixed with garlic powder, paprika, salt, and pepper), one for beaten eggs, and one for the panko breadcrumbs.
Bread the Chicken
Dip each chicken tender into the flour mixture first, then coat it in the egg, and finally press it into the breadcrumbs until fully coated. Repeat with all tenders.
Air Fry the Tenders
Lightly spray the air fryer basket with oil. Place the breaded tenders in a single layer (work in batches if needed). Air fry for 10–12 minutes, flipping halfway, until golden and cooked through.
Make the Honey Butter Garlic Sauce
While the chicken is cooking, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant—about 1 minute. Stir in the honey and let the mixture bubble gently for 2–3 minutes. Remove from heat.
Toss and Serve
Once the chicken tenders are done, gently toss them in the honey butter garlic sauce or drizzle it on top. Sprinkle with fresh parsley if you like, and serve immediately!
Tips for Making This Recipe
- Use panko breadcrumbs for the crispiest texture. Regular breadcrumbs work in a pinch but won’t be quite as crunchy.
- Don’t crowd the basket—air circulation is key to even browning. Cook in batches if needed.
- Flip halfway through to ensure both sides get golden and crispy.
- Fresh garlic makes a difference in the sauce—it gives a more vibrant flavor than garlic powder.
- Keep the sauce warm until you’re ready to coat the tenders. If it thickens too much, a splash of water or a few seconds in the microwave helps.
- Want heat? Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
FAQs
Can I make these ahead of time?
Yes! You can bread the tenders and store them in the fridge for up to 8 hours before cooking. Reheat cooked tenders in the air fryer to bring back the crisp.
Can I bake them instead of air frying?
Absolutely. Bake at 425°F (220°C) for about 20 minutes, flipping halfway through, until golden and cooked through.
What sides go well with these tenders?
Try them with fries, roasted veggies, a crisp salad, or mashed potatoes. They also make great sliders or wraps!
Can I use frozen chicken tenders?
Yes, but make sure they are thawed completely before breading for even cooking and better texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes to bring back the crispiness.