Honey BBQ Chicken Tenders
These Honey BBQ Chicken Tenders come out of the air fryer crunchy and golden, then get a sticky honey BBQ sauce made with 5 ingredients in one small saucepan. Twenty five minutes start to finish, and there are 3 ways to sauce them depending on whether you want sticky or crispy.
Servings: 4
Calories: 582kcal
Ingredients
- 1½ pounds chicken tenders or boneless skinless chicken breasts, cut into long strips
- 1 cup all-purpose flour
- salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 large eggs beaten
- 1 cup breadcrumbs
Honey BBQ Sauce
- ½ cup BBQ sauce
- ¼ cup honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat your air fryer to 400°F (200°C) if your model requires preheating.
- Pull the white tendon out of each of the 1½ pounds chicken tenders. Grip the end with a paper towel, hold the meat down with a fork, and pull.
- In a shallow dish, combine the 1 cup all purpose flour, salt and pepper to taste, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika. Beat the 2 large eggs in a second shallow dish. Place the 1 cup breadcrumbs in a third.
- Dredge each tender in the flour mixture, shaking off the excess. Dip it into the beaten eggs, then into the breadcrumbs, pressing gently so they stick.
- Arrange the breaded tenders in a single layer in the air fryer basket, leaving space between them so they aren't touching. Cook in batches if needed. Spray them lightly and evenly with cooking spray.
- Cook at 400°F (200°C) for 8 to 10 minutes, flipping halfway through, until golden and an instant read thermometer reads 165°F (74°C). Start checking at 8 minutes.
- While the tenders cook, whisk the ½ cup BBQ sauce, ¼ cup honey, 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, and ½ teaspoon onion powder together in a small saucepan over low heat. Cook 5 to 6 minutes, stirring occasionally, until slightly thickened.
- Choose how to sauce them. Toss the tenders in the sauce for a sticky coating and serve immediately, or serve the sauce on the side for dipping so they stay crisp. For both, brush the sauce onto the tenders and return them to the air fryer at 400°F for 1 to 2 minutes to set the glaze.
Video
Notes
- Pull the tendons. Ten seconds per tender and it removes the one chewy bit that spoils a mouthful.
- Don't crowd the basket. Tenders need space for the air to circulate. Two batches beats one crowded one.
- Spray them properly. Dry breadcrumbs stay pale and chalky in an air fryer. The spray is what makes them golden.
- Season the flour with real amounts. Most of it stays behind in the bowl, so a timid hand means bland chicken.
- 165°F, and check early. Tenders are thin and go from perfect to dry quickly.
- Sauce at the last minute. Warm sauce softens the coating within a few minutes. Brush and air fry 1 to 2 minutes if you want sticky and crisp.
- Leftover breading is normal. A cup each of flour and breadcrumbs is more than you'll use, and that's better than running short.
- Reheat in the air fryer: 350°F for 3 to 4 minutes. It's the best method by a distance.
Nutrition
Serving: 1serving | Calories: 582kcal | Carbohydrates: 77g | Protein: 47g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 202mg | Sodium: 801mg | Potassium: 866mg | Fiber: 3g | Sugar: 31g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 4mg
