Crispy Honey Butter Garlic Air Fryer Chicken

👩‍🍳 Directions

1. Preheat the air fryer. Preheat the air fryer to 375°F (190°C). Allow it to run for about 3–5 minutes so the basket and interior are fully heated. This helps the chicken strips start cooking immediately, promoting crispiness and even browning from the moment they go in.
2. Prepare the flour mixture. In a shallow dish, mix together the all-purpose flour, salt, black pepper, and paprika until everything is evenly combined. The flour should be evenly seasoned with no visible streaks of spice. This layer adds subtle flavor and helps the egg and panko cling to the chicken.
3. Set up the breading station. Whisk the egg in a second bowl until the yolk and white are completely blended and slightly frothy. Add the panko breadcrumbs to a third bowl, spreading them out so each piece of chicken can be coated easily. Lining up the bowls in order—flour, egg, then panko—creates a simple, efficient assembly line.
4. Coat the chicken tenders. Working one piece at a time, coat each chicken tender first in the flour mixture, shaking off any excess so there are no thick, floury clumps. Dip it into the beaten egg, turning to coat fully. Let any extra egg drip off, then roll the tender in the panko breadcrumbs, pressing gently so the crumbs adhere in an even layer. Repeat with all the chicken tenders, placing them on a plate or tray as you go.
5. Prepare the air fryer basket. Spray the air fryer basket lightly with cooking spray to prevent sticking and to encourage an even, golden crust. Arrange the coated chicken tenders in a single layer, seam or thicker crumb side facing up where possible. Leave a bit of space between each tender so hot air can circulate around them. Lightly spray the tops with cooking spray as well to help the panko crisp and brown.
6. Air fry the chicken. Air fry at 375°F (190°C) for 10–12 minutes, flipping the chicken strips halfway through cooking. When turning them, do so gently to keep the coating intact. By the end of the cook time, the tenders should be crispy and golden on the outside, and the chicken should be fully cooked through with clear juices and no pink in the center.
7. Prepare the honey butter garlic sauce. While the chicken cooks, place a small saucepan over low heat. Add the honey, melted unsalted butter, minced garlic, soy sauce, Dijon mustard, and red pepper flakes (if using). Stir continuously until the mixture is warm and smooth, and the garlic is fragrant. The sauce should look glossy and pourable, without boiling. Keeping the heat low prevents the honey from scorching and maintains a silky texture.
8. Toss chicken in the sauce. Once the chicken tenders are done, transfer them to a large bowl while still hot. Pour the warm honey-butter-garlic sauce over the chicken strips and toss gently until each piece is fully coated. The sauce should cling to the crispy coating, forming a shiny layer without making it soggy.
9. Serve. Serve the crispy honey butter garlic chicken strips hot, either piled onto a platter with extra sauce or arranged over a bed of rice so the sauce can soak in. Enjoy them as they are, with a dipping sauce on the side, or as a flavorful protein topping for a simple bowl meal.

🔥 Notes & Serving Tips