Ingredients:

  • 1.5 lbs chicken breast, cut into tenders
  • 1 cup Panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup honey
  • 2 tbsp hot sauce
  • 1 tbsp apple cider vinegar
  • 1/2 tsp cayenne pepper
  • 1 tbsp unsalted butter

Instructions:

  1. Arrange three bowls in a row: flour mixed with salt and pepper, beaten eggs, and Panko mixed with garlic powder and paprika.
  2. Dredge each chicken tender in flour, dip into the egg, and press firmly into the Panko to ensure a thick coating.
  3. Place tenders in the air fryer basket in a single layer, leaving space for air to circulate.
  4. Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
  5. While chicken cooks, combine honey, hot sauce, vinegar, and cayenne in a saucepan over medium heat and simmer.
  6. Whisk in the butter until the sauce is velvety and glossy.
  7. Place the hot chicken in a bowl, pour the glaze over the top, and toss quickly to coat.