This air fryer honey butter garlic chicken tenders recipe delivers sweet, savory, and crispy in under 30 minutes. Tender chicken strips get a glossy honey-butter-garlic coating, a crunchy breadcrumb crust, and a finishing drizzle for maximum flavor. It’s ideal for busy weeknights, lunchboxes, or a casual weekend appetizer when you want something impressive without spending hours.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast, uses pantry-friendly ingredients, and the air fryer gives you a crunchy exterior without deep frying. The honey + butter + garlic combo is familiar and crowd-pleasing, while the breadcrumb crust keeps each bite satisfyingly crisp.
“Crispy outside, juicy inside — the honey-garlic drizzle makes these feel special even on a Tuesday.” — home cook review
If you enjoy buttery garlic flavors across your meals, you might also like this garlic-butter salmon recipe for an equally simple dinner with bold flavor.
Step-by-step overview
You’ll whisk the honey-butter-garlic sauce and reserve half as a finishing drizzle, coat the tenders in the remaining sauce, press on breadcrumbs, preheat the air fryer to 400°F (200°C), and cook in a single layer for 10–12 minutes, flipping once. The reserved sauce gets drizzled over the hot tenders right before serving.
What you’ll need
- 1 lb chicken tenders (about 6–8 pieces)
- 1/4 cup honey
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup breadcrumbs (panko for extra crunch or regular)
- Cooking spray
Notes/substitutions:
- Panko gives a lighter, flakier crunch; regular breadcrumbs are fine for a denser crust.
- Use avocado oil spray or olive oil spray for better browning than some nonstick sprays.
- For less sweetness, reduce honey to 2 tbsp and add a splash of soy sauce for umami.
Step-by-step instructions
- Make the honey-garlic mixture: In a small bowl, whisk together honey, melted butter, minced garlic, paprika, salt, and pepper. Remove and reserve half (about 2–3 tablespoons) in a separate small bowl for drizzling later.
- Coat the chicken: Dip each chicken tender into the remaining honey-garlic mixture so it’s well-coated. Let excess drip off, then press the tender into the breadcrumbs to coat evenly. Shake off loose crumbs.
- Preheat the air fryer: Set the air fryer to 400°F (200°C) and let it preheat for 3–5 minutes. High heat ensures a crisp exterior quickly.
- Arrange and cook: Lightly spray the air fryer basket with cooking spray. Place tenders in a single layer without overlapping (cook in batches if needed). Air fry 10–12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
- Finish and serve: Transfer tenders to a platter and drizzle with the reserved honey-garlic sauce. Serve immediately while hot and crisp.
Quick safety tip: always reserve the drizzle before coating raw chicken. If you accidentally dip the reserved sauce into raw chicken juices, discard it and make fresh sauce.
Best ways to enjoy it
These tenders are versatile — serve them as:
- A main with mashed potatoes, steamed broccoli, or jasmine rice.
- A casual platter with coleslaw, carrot sticks, and ranch or blue cheese dip.
- In tacos or wraps with shredded lettuce, pickled onions, and a squeeze of lime.
- Slider-style on mini buns with sliced pickles for parties.
For a sweet finish after this savory meal, a creamy dessert like the butterscotch randy makes a lovely follow-up — try the butterscotch randy recipe if you want something simple and nostalgic.
Storage and reheating tips
- Refrigerator: Store cooled tenders in an airtight container for up to 3–4 days. Keep the reserved sauce separate if you have extra.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat from frozen in the air fryer at 350°F (175°C) for 6–8 minutes, flipping halfway.
- Reheating (best methods): Reheat in the air fryer at 350°F for 3–5 minutes to restore crispiness. Oven reheating on a wire rack at 350°F takes 8–10 minutes. Microwaving will warm quickly but soften the crust.
Always reheat to at least 165°F (74°C) internally.
Helpful cooking tips
- Don’t overcrowd the basket: air needs to circulate for even browning. Cook in batches if necessary.
- Press breadcrumbs on firmly so they adhere during cooking. A light egg wash isn’t necessary here because the honey-butter acts as an adhesive.
- Use a meat thermometer to confirm doneness — visual cues can be misleading. Aim for 165°F (74°C).
- If using jarred minced garlic, taste and reduce quantity slightly; fresh garlic gives the best bright flavor.
- For extra crunch, give the coated tenders a quick spritz of oil before air frying.
Creative twists
- Honey-Sriracha: add 1–2 tsp Sriracha to the honey mixture for a sweet-spicy kick.
- Lemon-Parmesan: swap half the honey for lemon juice and press grated Parmesan into the breadcrumbs.
- Gluten-free: use crushed cornflakes, almond flour, or certified GF panko in place of regular breadcrumbs.
- Vegetarian option: swap tenderloins for thick cauliflower florets or firm tofu slabs. Adjust cooking time until tender and golden.
Common questions
Q: How long does this take from start to finish?
A: About 20–30 minutes total: 5–7 minutes to prep, 3–5 minutes to preheat, and 10–12 minutes to air fry per batch.
Q: Can I use frozen chicken tenders?
A: You can, but thaw first for best results. If cooking from frozen, increase cook time and monitor to avoid over-browning the exterior before the interior reaches 165°F.
Q: Is it safe to reserve sauce if I dip the chicken in it?
A: Only if you reserve the portion before dipping raw chicken into the bowl. If the sauce has contacted raw meat, discard it and make fresh sauce to avoid cross-contamination.
Q: Can I bake these instead of air frying?
A: Yes. Bake at 425°F (220°C) on a wire rack over a baking sheet for 12–15 minutes, flipping once, until golden and 165°F internally.
Q: How can I make the coating extra crispy?
A: Use panko, press crumbs firmly, spray lightly with oil, and avoid overcrowding. Double-coating (dip in sauce, breadcrumbs, then a very light second coat of sauce and more panko) will give extra crunch.
If you want a printable version or a quick shopping list, let me know and I’ll format one for you. Enjoy the sweet, garlicky crunch!
Air Fryer Honey Butter Garlic Chicken Tenders
Ingredients
For the honey-garlic sauce
- 1/4 cup honey
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the chicken tenders
- 1 lb chicken tenders (about 6–8 pieces)
- 1 cup breadcrumbs (panko for extra crunch or regular)
- 1 can cooking spray for air frying
Instructions
Preparation
- In a small bowl, whisk together honey, melted butter, minced garlic, paprika, salt, and pepper. Remove and reserve half (about 2–3 tablespoons) in a separate small bowl for drizzling later.
- Dip each chicken tender into the remaining honey-garlic mixture so it’s well-coated. Let excess drip off, then press the tender into the breadcrumbs to coat evenly. Shake off loose crumbs.
- Set the air fryer to 400°F (200°C) and let it preheat for 3–5 minutes.
Cooking
- Lightly spray the air fryer basket with cooking spray.
- Place tenders in a single layer without overlapping (cook in batches if needed).
- Air fry for 10–12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F (74°C).
Serving
- Transfer tenders to a platter and drizzle with the reserved honey-garlic sauce. Serve immediately while hot and crisp.