Air Fryer Honey BBQ Chicken Tenders
Why this recipe works
- Crisp panko coating: Panko breadcrumbs create a lighter, crunchier crust than fine breadcrumbs, especially when cooked in the circulating heat of an air fryer.
- Sweet-tangy glaze: Honey gives the barbecue sauce a glossy, sticky finish while its sweetness is balanced by the sauce’s savoury tang.
- Weeknight-friendly timing: The three-bowl coating method is straightforward, and the tenders cook quickly in the air fryer.
Get the most out of this recipe
Texture tips
- Press the crumbs on firmly: After dipping in egg, press each tender into the panko so the coating adheres well and crisps evenly.
- Brush, don’t toss: Apply the honey BBQ glaze lightly with a brush rather than coating the tenders heavily, which can soften the crust.
Common mistakes
- Overcrowding the air fryer: Cook in batches if needed so hot air can circulate around each tender and brown the coating properly.
- Not checking the centre: Chicken should be cooked through before glazing; a thermometer inserted into the thickest part should read 75°C (165°F).
- Glazing too early: Add the sauce only after cooking so the sugars do not darken too quickly and the crumb coating stays crisp.
Ingredient notes
- Panko versus regular breadcrumbs: Panko gives a more open, crunchy texture, while finer breadcrumbs create a closer coating that may brown a little faster.
- Adjust the glaze balance: Choose a smokier or tangier barbecue sauce if you prefer the glaze less sweet, or add honey more cautiously to suit your taste.
Make-ahead tips
- Reheat before glazing: For the best texture, reheat cooked unglazed tenders in the air fryer at 190°C (375°F) until piping hot, then brush with freshly warmed sauce.
- Freeze unglazed tenders: Cooked tenders freeze best before the glaze is added. Reheat from frozen in the air fryer, turning halfway, then glaze just before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the air fryer to 200°C (390°F) for 3 minutes. Meanwhile, set up three bowls for coating.
- In the first bowl mix the plain flour, ground garlic, fine sea salt and black pepper. In the second bowl whisk the eggs until smooth. Put the panko breadcrumbs into the third bowl.
- Coat each chicken tender in the seasoned flour, then dip in egg and press into the panko until thoroughly coated. Arrange on a plate while you finish the rest.
- Air fry the tenders in a single layer, cooking in batches if necessary. Cook for 10 minutes, turn, then cook for 4 to 6 minutes more until golden and cooked through.
- While the chicken cooks, warm the barbecue sauce and honey in a small saucepan over low heat for 2 to 3 minutes, stirring until smooth and glossy. As soon as the tenders come out, brush lightly with the warm glaze and serve straight away so the coating stays crunchy.
Recipe notes
Tips
- Brush the glaze on lightly rather than tossing, so the coating stays crisp instead of turning soft.
- If you have a food thermometer, the chicken is ready when the thickest part reaches 75°C (165°F).
- Food safety: raw poultry can carry harmful bacteria. Keep it chilled, avoid cross-contamination, and ensure the chicken is fully cooked before serving.
Substitutions
- Replace Panko breadcrumbs with Breadcrumbs for a finer coating that browns a little faster.
- Replace Barbecue sauce with Sweet and sour sauce for a tangier glaze with a similar sticky finish.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container for up to 2 days. For best texture, reheat unglazed tenders in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot, then brush with freshly warmed sauce. Freeze cooked, unglazed tenders for up to 2 months; reheat from frozen at 190°C (375°F) for 8 to 10 minutes, turning halfway.
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Recipe overview
- Servings: 4 servings
- Total time: 35min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Wheat
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