I’ve always had a thing for that irresistible combo of crispy and spicy-sweet. There’s just something magical about biting into crunchy golden chicken tenders and then feeling that warm kiss of honey and heat right after. It’s like the comfort food I didn’t know I needed until I made it once — and now I can’t stop making it. These Air Fryer Hot Honey Chicken Tenders check all the boxes: crispy, juicy, slightly spicy, and incredibly satisfying. And the best part? No deep frying necessary.
This recipe has quickly become my go-to when I want something fast, flavorful, and guaranteed to impress — even if it’s just a Thursday night dinner. The air fryer does all the heavy lifting here, giving us that restaurant-style crunch without all the mess. And that hot honey drizzle? Absolute gold. Whether you’re making this for your family, a weekend game day, or just to treat yourself, you’re going to fall in love with this one.
What You Need To Make This Recipe
Chicken tenders: You can use store-bought raw chicken tenders or slice boneless, skinless chicken breasts into strips. They’re lean, quick to cook, and perfect for soaking up all that hot honey goodness.
Buttermilk: This is the secret to super tender, flavorful chicken. Buttermilk helps break down the chicken fibers while adding a nice tang that complements the spicy honey later on.
Hot sauce: Just a few dashes in the buttermilk marinade give the tenders a bold kick even before the hot honey comes in. I use Frank’s, but any cayenne-based hot sauce works great.
Flour: We need a solid flour base for that classic crunch. It helps the chicken develop that golden crust in the air fryer.
Cornstarch: Mixing cornstarch with flour makes the coating lighter and crispier. It’s a game-changer for air-fried foods.
Seasonings: A simple mix of garlic powder, paprika, salt, and black pepper adds just enough flavor to the breading to make the chicken shine without overwhelming it.
Eggs: These help the flour coating stick, giving you that crunchy finish you’re after.
Panko breadcrumbs: For next-level crispiness, I like adding panko to the coating. They toast beautifully in the air fryer and give that perfect crunch with every bite.
Honey: The base of our hot honey glaze. Go for good quality honey — it really makes a difference when it’s the star.
Red pepper flakes: This is where the “hot” in hot honey comes from. Add more or less depending on how spicy you like it.
Butter: Just a little bit melted into the honey helps mellow the spice and makes the glaze rich and silky.
Ingredients List
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 tbsp hot sauce
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- Olive oil spray
For the Hot Honey Sauce:
- ½ cup honey
- 1 tbsp butter
- 1 tsp red pepper flakes (adjust to taste)
How to Make Air Fryer Hot Honey Chicken Tenders
Step 1: Marinate the Chicken
In a bowl, mix buttermilk and hot sauce. Add the chicken tenders and let them marinate for at least 30 minutes (or overnight in the fridge if you’ve got time). This step keeps the chicken juicy and gives it that subtle heat from the inside.
Step 2: Prepare the Coating
In a shallow bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, add the panko breadcrumbs. You’re setting up a classic dredging station here.
Step 3: Bread the Chicken
Take each chicken tender from the marinade, let the excess drip off, then dredge in the flour mixture. Dip it into the beaten eggs, then press into the panko until well coated. Repeat for all tenders.
Step 4: Air Fry to Crispy Perfection
Preheat your air fryer to 400°F (200°C) for about 3 minutes. Spray the basket with olive oil. Place the breaded tenders in a single layer (you may need to cook in batches). Spray the tops with oil too. Cook for 10-12 minutes, flipping halfway and respraying if needed, until golden and cooked through.
Step 5: Make the Hot Honey
While the chicken cooks, heat honey, butter, and red pepper flakes in a small saucepan over low heat. Stir until the butter melts and everything blends smoothly. Don’t let it boil — just warm it enough to come together.
Step 6: Drizzle and Serve
Once the chicken is crispy and golden, transfer to a plate and generously drizzle with hot honey. Serve right away for maximum crunch and flavor!
Tips for Making this Recipe
- Don’t skip the buttermilk marinade. It adds so much flavor and makes the chicken super tender.
- Use a thermometer to ensure chicken reaches 165°F internally — that’s the safe and juicy zone.
- Avoid overcrowding the air fryer basket. Give those tenders space to crisp up properly.
- Add a dash of cayenne to the flour mix if you want extra heat baked into the crust.
- Double the hot honey sauce if you’re a drizzle-happy person like me — you’ll want extra for dipping.
- Reheat leftovers in the air fryer for 4-5 minutes at 375°F to bring back that fresh-out-of-the-basket crisp.
FAQs
Can I use chicken breasts instead of tenders?
Absolutely! Just slice them into strips about the size of tenders so they cook evenly.
Is this recipe very spicy?
It’s more of a mild to medium heat, but you can scale the red pepper flakes up or down in the hot honey to control the spice level.
Can I bake these instead of air frying?
Yes! Bake at 425°F on a wire rack over a baking sheet for about 20-25 minutes, flipping halfway and spraying with oil.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to keep them crispy.
What can I serve with these?
They go great with a simple slaw, sweet potato fries, or a tangy dipping sauce like ranch or blue cheese.