Air Fryer Honey Butter Garlic Chicken Tenders

Description

These Air Fryer Honey Butter Garlic Chicken Tenders are juicy strips of chicken coated in a light, crispy crust and tossed in a luscious glaze made from butter, honey, and garlic. The air fryer makes them golden and crunchy without deep-frying, while the glaze adds a sweet-savory punch that keeps you coming back for more. Perfect for weeknight dinners, game-day snacks, or as a crowd-pleasing appetizer.

Ingredients for Air Fryer Honey Butter Garlic Chicken Tenders

• 1 lb (450 g) chicken tenders (or boneless, skinless chicken breasts cut into strips)

• 1 cup all-purpose flour

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp salt

• ½ tsp black pepper

• 2 large eggs (beaten)

• 1 cup breadcrumbs (panko for extra crunch)

• Cooking spray or light oil mist

For the Honey Butter Garlic Sauce:

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• ¼ cup honey

• 1 tbsp soy sauce (optional for a savory depth)

• 1 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Prep the Chicken:
   Pat chicken tenders dry with paper towels.

2. Set up Breading Station:

   • Bowl 1: Mix flour, paprika, garlic powder, onion powder, salt, and pepper.

   • Bowl 2: Beaten eggs.

   • Bowl 3: Breadcrumbs.

3. Coat the Chicken:

   • Dredge chicken in the flour mixture.

   • Dip into eggs.

   • Coat with breadcrumbs, pressing lightly so they stick.

4. Preheat Air Fryer:
   Set to 400°F (200°C) for 5 minutes.

5. Cook Chicken:
   Arrange tenders in a single layer in the air fryer basket (work in batches if needed).
   Lightly spray with oil.
   Air fry for 8–10 minutes, flipping halfway, until golden and internal temp reaches 165°F (74°C).

6. Make the Sauce:
   In a skillet over medium heat, melt butter. Add garlic and sauté until fragrant (about 30 seconds).
   Stir in honey and soy sauce, simmer for 1–2 minutes until slightly thickened.

7. Toss & Serve:
   Add cooked chicken tenders to the sauce and toss until well coated. Garnish with parsley if desired.

Notes

• Breadcrumb Choice: Panko yields a crispier texture; regular breadcrumbs make a denser crust.

• Garlic Intensity: Add more garlic if you want a stronger punch.

• Honey Swap: Maple syrup works as an alternative.

• Batch Cooking: Avoid overcrowding in the air fryer to keep tenders crispy.

Tips

• Patting chicken dry helps coating stick better.

• Preheating the air fryer ensures an even crisp.

• Spray breadcrumbs lightly with oil to help them brown nicely.

• For extra heat, add ½ tsp chili flakes or hot sauce to the sauce.

Servings

• Yield: 4 servings

• Serving Size: 2–3 tenders per person

Nutritional Information (per serving, approx.)

• Calories: 370 kcal

• Protein: 26 g

• Carbohydrates: 38 g

• Sugars: 15 g

• Fat: 14 g

• Saturated Fat: 6 g

• Fiber: 1 g

• Sodium: 540 mg

Benefits

• Air fryer method = less oil, healthier than deep frying.

• High protein for muscle maintenance.

• Garlic & honey provide antioxidants and natural energy.

• Kid-friendly yet can be spiced up for adults.

Q & A

Q1: Can I make these ahead of time?
A: Yes, cook the tenders and refrigerate up to 3 days. Reheat in the air fryer for 3–4 minutes, then toss in fresh sauce.

Q2: Can I use frozen chicken tenders?
A: Yes, but thaw first for best coating and even cooking.

Q3: Can I bake instead of air fry?
A: Yes, bake at 425°F (220°C) for 15–18 minutes, flipping halfway, until golden and cooked through.

Q4: What can I serve with them?
A: Fries, coleslaw, mashed potatoes, or a fresh salad.

Q5: Is the sauce too sweet?
A: You can reduce honey or add a splash of lemon juice or hot sauce to balance sweetness.