These Hot Honey Chicken Tenders are everything you want from a homemade fried chicken situation, and then some. Crispy, golden chicken tenders with shatteringly craggy breading, dunked in a warm, sticky, sweet-hot honey.
The air fryer does a fantastic job of getting that deep golden color without a drop of oil beyond a quick spray, making cleanup a dream. And the hot honey? It is genuinely special: buttery, floral, and just spicy enough to make you reach for another piece before you have even finished the first. You can drizzle it over the top or go full send and dunk the whole tender in.
Helpful Tips
- Do not skip the marinade time: At least 2 hours in the buttermilk is the minimum for truly juicy tenders, but overnight is where the magic really happens. The longer the soak, the more flavor and tenderness you get all the way to the center.
- Scrunch the breading on generously: When you dredge the tenders in the seasoned flour, press and squeeze the coating firmly onto each piece. Those craggy, uneven bits are exactly what becomes the crunchy golden crust in the air fryer, so do not be shy about it.
- Watch the hot honey closely: Keep the heat truly low and do not let the mixture boil. A gentle simmer with small bubbles around the edges is all you need, and pulling it off the heat while it still looks loose is correct: it will thicken as it cools. Boiling can turn the honey bitter and grainy.
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Air Fryer Hot Honey Chicken Tenders
Ingredients
- 1 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup buttermilk
- 1/2 cup Osmo magic sauce optional https://www.walmart.com/ip/Magic-Sauce/19005518143
- 1 1/2 cups flour
- 2 tablespoons cornstarch
- 1 pound chicken tenderloins
For the hot honey:
- 2 tablespoons butter
- 1/4 cup raw honey
- 1/2 teaspoon crushed red pepper flakes
- 1 small fresh jalapeño finely chopped
- 1/2 teaspoon apple cider vinegar
- 1 pinch salt
Instructions
- In a small bowl, mix together the paprika, salt, garlic powder, and onion powder.
- In a large bowl, mix together the buttermilk, Osmo magic sauce, and half of the seasoning. Marinate the chicken in this mixture for at least 2 hours or overnight.
- Remove the chicken from the fridge.
- In another bowl, combine the flour, cornstarch, the remaining seasoning, and 2-3 spoonfuls of the marinade. Stir it up. It’ll be slightly chunky.
- Dredge the tenders in the seasoned flour. Scrunch the pieces in the flour to create a sort of craggy breading. Set on a wire rack to rest for 5 minutes.
- Set them in the air fryer basket, not touching, if possible. Spray evenly with cooking spray.
- Air fry at 350°F(175°C) for about 8 minutes, turning once during cooking and spraying a second time to get a nice golden crust.
- Meanwhile, in a small saucepan over low heat, combine the hot honey ingredients. Stir gently and heat on low for 5 minutes, stirring occasionally. Do NOT let it boil. You’ll start to see small bubbles around the edges; that’s your cue it’s ready. Remove from heat and let sit for 5 minutes. Then strain the peppers out.
- Serve the chicken tenders drenched or dipped in the hot honey, as you prefer.
Notes
- If you use tenderloins, you can remove the tendon, if desired. I rarely do, but if it bothers you, remove it.
- You can also use a chicken breast. Just cut it into strips.
- The magic sauce is a great addition, but not necessary.
- While cooking, if your tenders are not getting golden enough, spray them again with cooking spray. It’s the oil that will make them golden.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.