Air Fryer Honey Butter Garlic Chicken Tenders are crispy on the outside, juicy on the inside, and coated in a rich, sweet, and garlicky glaze. It’s a fast and flavorful meal I love making when I want something comforting but still a little lighter than deep-fried options.
Why I Love This Recipe
I love how these chicken tenders come out perfectly golden and crispy in the air fryer without any messy oil. The honey butter garlic sauce takes things to the next level with its sticky, savory-sweet coating. They’re quick to prepare, kid-friendly, and just plain delicious—whether I serve them with a side or on their own.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Chicken tenders (or chicken breasts cut into strips)
- Salt
- Black pepper
- Garlic powder
- Paprika
- Eggs
- Crushed cornflakes (or panko breadcrumbs)
- Cooking spray
For the honey butter garlic sauce:
- Unsalted butter
- Garlic, minced
- Honey
- Soy sauce
Directions
- Season the chicken
I start by seasoning the chicken tenders with salt, pepper, garlic powder, and paprika. - Bread the tenders
I dip each piece into beaten eggs, then coat with crushed cornflakes. I press gently to make sure the coating sticks well. - Air fry
I preheat the air fryer to 400°F. I spray the basket lightly with oil, arrange the chicken in a single layer, and air fry for 10–12 minutes, flipping halfway, until the tenders are crispy and cooked through. - Make the sauce
While the chicken cooks, I melt the butter in a saucepan over medium heat, add the garlic, and cook it for about a minute. Then I stir in the honey and soy sauce and let the sauce bubble for 1–2 minutes until slightly thickened. - Toss and serve
Once the chicken is done, I toss it in the sauce or drizzle it on top before serving. I like to sprinkle on some chopped parsley for a little color.
Servings and Timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Variations
- Make it spicy: I add a pinch of cayenne or red pepper flakes to the sauce when I want some heat.
- Swap the coating: Panko breadcrumbs work well if I’m out of cornflakes.
- No soy?: I use coconut aminos or tamari if I want a soy-free or gluten-free option.
- Add cheese: Sometimes I mix a little grated Parmesan into the cornflake coating for extra flavor.
Storage and Reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the air fryer at 375°F for 3–4 minutes to get the coating crispy again. The microwave works too, but the texture isn’t quite the same.
FAQs
Can I use frozen chicken tenders?
Yes, I thaw them first to ensure even cooking and proper coating. Frozen won’t crisp up as nicely if breaded straight from the freezer.
What can I serve with these?
I usually go for fries, a simple green salad, or steamed veggies. They're also great in wraps or on top of rice bowls.
Can I make the sauce ahead of time?
Absolutely. I store it in the fridge and gently reheat it when I’m ready to use it.
Can I bake these instead of air frying?
Yes, I bake them at 425°F on a wire rack over a baking sheet for 18–20 minutes, flipping halfway. They’re not quite as crisp but still tasty.
How do I get the breading to stick?
I press the cornflakes onto the chicken firmly and make sure the egg coating is even. Letting the breaded tenders rest for 5 minutes before cooking also helps the coating stay on.
Conclusion
Air Fryer Honey Butter Garlic Chicken Tenders are one of my favorite easy meals. They’re crispy, flavorful, and coated in that irresistible sticky garlic-honey-butter sauce. Whether I’m serving them for a weeknight dinner or a quick lunch, they always disappear fast.
Air Fryer Honey Butter Garlic Chicken Tenders
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Dinner, Lunch
- Method: Air Fryer
- Cuisine: American
Description
Air Fryer Honey Butter Garlic Chicken Tenders are crispy, juicy, and coated in a sweet, buttery garlic glaze. Made without deep frying, these golden chicken strips are a lighter take on comfort food and come together in under 25 minutes. They’re perfect for weeknight dinners, meal prep, or kid-friendly lunches, and taste even better than takeout.
Ingredients
- 1½ lbs chicken tenders (or chicken breasts cut into strips)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs, beaten
- 2 cups crushed cornflakes (or panko breadcrumbs)
- Cooking spray
- For the honey butter garlic sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- ¼ cup honey
- 1 tbsp soy sauce
Instructions
- Season the Chicken:
Pat chicken dry. Season with salt, pepper, garlic powder, and paprika. - Bread the Tenders:
Dip each piece into the beaten eggs, then coat in crushed cornflakes or panko. Press firmly so the coating sticks. - Air Fry:
Preheat air fryer to 400°F (200°C). Spray basket with cooking spray. Place tenders in a single layer and air fry for 10–12 minutes, flipping halfway, until golden and cooked through. - Make the Sauce:
In a saucepan, melt butter over medium heat. Add garlic and cook 1 minute. Stir in honey and soy sauce. Simmer 1–2 minutes until slightly thickened. - Toss and Serve:
Toss hot chicken tenders in the sauce or drizzle it over them. Garnish with fresh parsley if desired.
Notes
- Add red pepper flakes or cayenne for heat.
- Substitute coconut aminos or tamari for soy sauce.
- Bake instead at 425°F for 18–20 minutes on a rack.
- Panko breadcrumbs or Parmesan can be used in the coating for variation.
- Rest breaded tenders for 5 minutes before air frying to help coating adhere.
