1. Prep the Chicken
Pat chicken tenders dry with paper towels.
In one bowl, mix panko, Parmesan, garlic powder, paprika, salt & pepper.
In another bowl, whisk egg + water.
2. Coat & Air Fry
Dip each tender in egg wash, then panko mixture, pressing to adhere.
Place in air fryer basket in a single layer (no overcrowding!).
Spray lightly with cooking oil (for extra crispness).
Air fry at 400°F (200°C) for 8-10 mins, flipping halfway, until golden and internal temp reaches 165°F (74°C).
3. Make the Glaze
In a small saucepan, melt butter, then stir in honey, garlic, and soy sauce. Simmer 1-2 mins until fragrant.
4. Toss & Serve
Brush or toss cooked tenders in the glaze.
Garnish with parsley and serve with ranch, extra honey, or lemon wedges.
Pro Tips for Perfect Tenders
🔹 For extra crunch, double-coat: egg → panko → egg → panko.
🔹 No panko? Use crushed cornflakes or regular breadcrumbs.
🔹 Spicy twist – Add 1/2 tsp cayenne to the glaze.
🔹 Meal prep – Reheat in air fryer at 350°F for 3-4 mins.
3 Delicious Ways to Serve
As a Meal – With roasted veggies and mashed potatoes.
Snack Style – With dipping sauces (try sriracha mayo!).
Salad Topper – Slice over a Caesar or Asian slaw.
Why These Tenders Are a Must-Try
These aren’t your average chicken tenders—the air fryer gives them a guilt-free crunch, while the honey butter garlic glaze adds gourmet flavor. They’re stickier than traditional tenders (in the best way!) and guaranteed to disappear fast.
Warning: You’ll want to double the batch!