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Air Fryer Honey Butter Garlic Chicken Tenders (Crispy, Sticky & Ready in 30 Minutes)

Crispy Air Fryer Honey Butter Garlic Chicken Tenders coated in golden panko breadcrumbs and tossed in an irresistible sweet and savoury honey butter garlic glaze. A quick, easy, and incredibly delicious family dinner ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 600g chicken mini fillets (or 2 large chicken breasts, sliced into strips)
  • 60g plain flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 large eggs, beaten
  • 120g panko breadcrumbs
  • Oil spray
  • 50g unsalted butter
  • 4 cloves garlic, finely minced
  • 3 tbsp runny honey
  • 1 tbsp soy sauce
  • 1 tsp cornflour mixed with 1 tbsp cold water
  • Pinch of chilli flakes (optional)
  • Fresh parsley to garnish

Instructions

  1. Set up three bowls: seasoned flour (flour, garlic powder, onion powder, paprika, salt, pepper), beaten eggs, and panko breadcrumbs. Pat chicken dry with kitchen roll.
  2. Coat each tender in the seasoned flour, dip in the egg, then press firmly into the panko breadcrumbs. Set aside on a plate.
  3. Preheat the air fryer to 190°C for 3–4 minutes. Spray the basket with oil. Arrange the tenders in a single layer (in batches if needed), spray the tops with oil, and air fry for 10–12 minutes, flipping halfway and spraying again, until golden and cooked through (internal temperature 75°C).
  4. While the chicken cooks, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Stir in honey, soy sauce, and chilli flakes. Add the cornflour slurry and stir for 1–2 minutes until the sauce is thick and glossy.
  5. Toss the hot crispy tenders in the honey butter garlic sauce until evenly coated. Garnish with fresh parsley and serve immediately with rice, chips, or dipping sauce.

Notes

  • Pat chicken completely dry before coating for the crispiest result.
  • Do not overcrowd the air fryer basket — cook in batches if needed.
  • Spray both sides with oil generously for a deep golden colour.
  • Always preheat the air fryer before adding the chicken.
  • Reheat leftovers in the air fryer at 180°C for 3–4 minutes to restore crunch.
  • Uncooked breaded tenders can be frozen for up to 2 months.
  • For an oven version, bake at 200°C / 180°C fan for 20–22 minutes, flipping halfway.
  • Author: Sarah Thompson
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Air Fryer
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving (approx. 3–4 tenders)
  • Calories: 415
  • Sugar: 12 g
  • Sodium: 480 mg
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 36 g
  • Cholesterol: 145 mg

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