Air Fryer Honey Garlic Chicken Tenders
Okay, this is my not-so-humble ode to breaded, sticky, honey-garlic glory that somehow crisps in the air fryer without turning the kitchen into a smoke sauna. Air Fryer Honey Garlic Chicken Tenders: crunchy edges, sticky-sweet sauce, and all the comfort-food vibes with about half the guilt and double the bragging rights. Try it because it’s fast, forgiving, and perfect for those nights when you want dinner that looks like effort without actually doing much effort. Yes, you can serve it to guests and pretend you planned this whole masterpiece while frantically Googling “how long does chicken actually take.”
Once, while I was mid-coat-and-dunk, my husband decided he would “help” by testing the sauce. He stirred it like a scientist and then announced it was “probably ready” while dumping the pan into the sink. The sink. Right before he realized it had a lid on and the pan—full of glossy honey garlic—ended up across the countertop like modern art. We called 911 for cleanup (not really), I used three sponges and my kids filmed the whole thing for future blackmail. Moral: supervise husbands around hot sugar and don’t let toddlers offer taste tests.
Why You’ll Love This Air Fryer Honey Garlic Chicken Tenders
– Crunchy outside, juicy inside, zero sympathy for soggy takeout.
– Air fryer magic means less oil, less guilt, and fewer splatter stains to pretend you didn’t notice.
– Sauce is sweet-but-sassy: honey says “treat yourself,” garlic says “I’m not messing around.”
– Kid-approved and adult-approved — sometimes different journals, but still.
– Quick enough for weeknights, impressive enough for when you actually have friends over (or one friend and a plant).
Time-Saving Hacks
– Use store-bought panko if you’re tired of grinding your soul into breadcrumbs. Secret: toss a few extra in the air fryer to use as garnish later.
– Make the sauce in a microwave-safe bowl if you want fewer dishes and questionable life choices. Heat 30 seconds at a time until glossy.
– Let the kids do the dipping; it’s chaotic but it’s free labor. Expect chicken-shaped hands for the rest of the week.
– Marinate in a zip-top bag to save bowls. Also easier to throw away the evidence when you’re done.
– Double-batch the sauce and reserve half in the fridge — less stove time next meal, more smugness for you.
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Serving Ideas
– Serve over steamed rice with scallions and sesame seeds. Pretend you followed a recipe.
– Toss into a wrap with slaw for lunch the next day; the texture gets a little rebellious and I’m here for it.
– Kids freaking out? Cut into strips and hide veggies in the wrap. If they notice, blame the dog.
– Serve with wine if the kids drove you nuts. If they didn’t, pour wine anyway. You deserve it.
– Keep it simple: a lemon wedge, a handful of greens, and applause noise coming from your living room.
What to Serve It With
A simple cucumber salad, jasmine rice, or garlic noodles. If you want to go full effort, pineapple salsa gives it a sweet-tart contrast that sings louder than my smoke alarm.
Tips & Mistakes
– Do: Don’t overcrowd the basket. Overlap is the enemy of crisp. Cook in batches and be slightly smug about it.
– Do: Preheat the air fryer for a couple minutes unless you enjoy limp breading.
– Don’t: Douse the tenders in sauce before they’re done — sticky sauce is great, burnt sticky sauce is the opposite. Toss once they’re crisp.
– Fail I Made: Tried to air fry frozen breaded tenders with extra sauce. Result: a sticky mess and a very judgmental kitchen. Learn from me.
– Pro Tip: Spray the basket lightly with oil to prevent tiny breading rebellions.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Reheat in the air fryer for a few minutes to revive the crunch, or accept a soggy fate in the microwave and call it comfort.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Use gluten-free panko, swap coconut sugar for brown sugar if you’re feeling tropical, or add sriracha for a one-way ticket to spicy town.
Frequently Asked Questions
Air Fryer Honey Garlic Chicken Tenders
Ingredients
Main Ingredients
- 1.25 lb chicken tenders Use fresh or thawed tenders.
- 1 cup all-purpose flour
- 2 large eggs Beaten.
- 1 cup panko breadcrumbs For extra crunch.
- 0.5 cup honey
- 4 cloves garlic Minced.
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Preheat the air fryer to 400°F (200°C).
- Combine flour and black pepper in a bowl. Place beaten eggs in another bowl, and panko breadcrumbs in a third bowl.
- Dip each chicken tender first in flour, then in eggs, and finally coat with panko breadcrumbs.
- Arrange the coated tenders in the air fryer basket in a single layer. Lightly mist with olive oil.
- Cook the tenders for 10 minutes, flip, and cook for another 10-15 minutes until golden brown.
- Meanwhile, mix honey, garlic, and soy sauce in a saucepan over low heat until combined.
- Once cooked, drizzle the garlic honey sauce over the chicken tenders before serving.
Notes
Featured Comments
“New favorite here — family favorite. savory was spot on.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Made this last night and it was family favorite. Loved how the handheld came together.”
“Made this last night and it was will make again. Loved how the weeknight saver came together.”
“New favorite here — will make again. effortless was spot on.”
“New favorite here — absolutely loved. saucy was spot on.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Made this last night and it was will make again. Loved how the light came together.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Made this last night and it was so flavorful. Loved how the warm came together.”
