Description
Crispy and flavorful Air Fryer Honey Butter Chicken Tenders marinated in a spiced buttermilk mixture, coated with a crunchy flour and cornmeal crust, air fried to perfection, and drizzled with a luscious honey butter sauce. Perfectly tender on the inside with a golden, crispy exterior, these chicken tenders make a delicious snack, appetizer, or meal paired with your favorite sides.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Coating Mix
- 1 cup all-purpose flour
- 1/2 cup cornmeal
Honey Butter Sauce
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1 tablespoon hot sauce (optional)
Other
- Cooking spray or olive oil spray
Instructions
- Marinate the Chicken: Place the chicken tenders in a large bowl. Pour the buttermilk over the chicken ensuring all pieces are coated. Add garlic powder, onion powder, paprika, salt, and black pepper. Mix well to evenly coat the chicken. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for best flavor.
- Prepare the Coating: In a separate bowl, combine the all-purpose flour and cornmeal. Mix thoroughly and set aside.
- Make the Honey Butter Sauce: In a small saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the honey. Add hot sauce if using, and mix well. Set aside to keep warm.
- Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes to ensure even cooking.
- Coat the Chicken: Remove chicken tenders from the marinade, letting excess drip off. Dredge each tender in the flour and cornmeal mixture, pressing gently to adhere a uniform coating. Place coated tenders on a plate or baking sheet.
- Prepare the Air Fryer Basket: Lightly spray the air fryer basket with cooking spray or olive oil spray to prevent sticking.
- Air Fry the Tenders: Arrange the coated chicken tenders in a single layer in the basket, avoiding overcrowding for even cooking. Lightly spray the tops of the tenders with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until the exterior is golden brown and the internal temperature reaches 165°F (75°C).
- Finish with Honey Butter: Remove the cooked tenders from the air fryer and transfer to a large bowl. Drizzle the honey butter sauce over the hot chicken tenders and toss gently to coat them evenly.
- Serve: Serve immediately, with any leftover honey butter sauce on the side for dipping. Garnish with fresh herbs if desired and enjoy alongside coleslaw, sweet potato fries, or a fresh garden salad. For a fun twist, use the tenders in a sandwich or wrap.
Notes
- Marinate the chicken for at least 1 hour to ensure tenderness and flavor; overnight marination is best.
- Do not overcrowd the air fryer basket to ensure crispiness and even cooking.
- Use a meat thermometer to check that chicken reaches 165°F (75°C) for food safety.
- Adjust the hot sauce in the honey butter sauce to control spiciness or omit if preferred.
- Leftover honey butter sauce can be refrigerated for up to 3 days and reheated gently before serving.
- For extra crispiness, lightly spray tenders again midway during air frying.
