Air Fryer Honey Butter Chicken (Print Version)
# Ingredients:
→ Chicken Tenders
01 -
1 pound chicken tenders, trimmed
02 -
½ cup all-purpose flour
03 -
¼ cup cornstarch
04 -
2 large eggs, beaten
05 -
1 ½ cups panko breadcrumbs
06 -
1 teaspoon garlic powder
07 -
1 teaspoon paprika
08 -
Salt and pepper, to taste
09 -
Olive oil spray
→ Honey Butter Garlic Sauce
10 -
3 tablespoons butter, melted
11 -
¼ cup honey
12 -
2 cloves garlic, minced
13 -
1 tablespoon soy sauce
14 -
½ teaspoon red pepper flakes (optional)
# Instructions:
01 -
Preheat the air fryer to 375°F (190°C) and lightly spray the basket with olive oil.
02 -
In a shallow bowl, mix flour, cornstarch, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, place panko breadcrumbs.
03 -
Dredge each chicken tender in the flour mixture, dip into the eggs, then coat with panko breadcrumbs, pressing gently to adhere.
04 -
Place the tenders in the air fryer basket in a single layer and spray lightly with olive oil. Air fry for 10-12 minutes, flipping halfway, until golden brown and cooked through (internal temperature of 165°F or 75°C).
05 -
Melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute. Stir in honey, soy sauce, and red pepper flakes, then simmer for 2 minutes.
06 -
Toss the cooked chicken tenders in the honey butter garlic sauce until well coated.
07 -
Serve immediately with dipping sauces or over rice.
# Notes:
01 -
For extra crunch, use crushed cornflakes instead of panko.
02 -
Let the coated chicken rest for 5 minutes before air frying to help the breading adhere.
03 -
Do not overcrowd the air fryer basket for even cooking.
04 -
If using frozen tenders, add 2-3 minutes to the cooking time.