Crispy, juicy, and coated in sweet heat, these hot honey air fryer chicken tenders are perfect for weeknights or game day snacks.
I’ve mentioned before that my kids are obsessed with anything chicken, whether it’s my air fryer chicken wings or even my baked turkey tenders (which aren’t actually chicken, but they love them anyway) that they request at least every week. So when game day rolls around and I need something that'll keep everyone happy while we're glued to the TV, these hot honey chicken tenders are one of my go-to recipes.
The sweet heat combination is what makes people grab more. The honey mellows down the hot sauce just enough that even kids can handle them, while still giving the adults that kick they're craving. The cornflake coating gives that perfect golden crunch that holds up in the air fryer, and I'm so happy I gave this a try after burnt attempts using breadcrumbs and panko.
This tenders recipe is so simple, I can prep everything during halftime, get them in the air fryer, and they're ready by the start of the next quarter. The 40-minute total time means I'm not missing any of the action. My husband told me that these are better than any sports bar version we've every had.
My kids love helping crush the cornflakes for the coating, though I've learned to buy extra because half of them end up being eaten during the prep process. They've also made sure to remind me to make them taste the hot honey sauce first so it won't be too hot.
This recipe has recently become our new game day tradition. While other families order wings from restaurants, we make these tenders fresh in our air fryer. The best part? Leftovers can be reheated in the air fryer and they'll taste just as good.
Ingredients
Chicken tenders – Cook quickly and evenly in the air fryer. I’ve tried boneless thighs, but they took longer and didn’t get as crisp.
Corn flakes, crushed – Create a crunchy coating that holds up well in the air fryer. I tested panko and breadcrumbs, but corn flakes gave the best crisp without over-browning.
All-purpose flour – Helps the egg and cornflake layers stick. I once skipped it and the coating slid right off.
Eggs – Act as the glue between the flour and cornflake coating. Buttermilk made the coating too wet and uneven in tests.
Texas Pete hot sauce – Adds flavor inside and outside. I’ve used Frank’s, but Texas Pete stays punchy even after cooking.
Honey – Balances the heat in the glaze and adds a glossy finish. I tried maple syrup, but it didn’t cling as well.
Butter – Helps the hot honey glaze coat smoothly and adds richness. Without it, the glaze stiffens and loses shine.
See the recipe card for exact quantities.
Step-by-step Instructions
These air fryer chicken tenders are coated in a crispy cornflake crust and tossed in a sweet and spicy hot honey glaze.
Season the Chicken
Start by seasoning the uncooked chicken tenders. In a large bowl or plate, combine 1 teaspoon each of garlic powder, paprika, and onion powder, along with ½ teaspoon each of salt, black pepper, and chili powder. Rub this mixture evenly over the chicken so every piece is coated with flavor. Set aside while you prepare the breading stations.
Set Up the Breading Stations
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In one shallow bowl, mix the all-purpose flour with 1 teaspoon each of paprika, garlic powder, and onion powder, plus ½ teaspoon each of salt, pepper, and chili powder. This seasoned flour helps the coating stick and adds flavor from the base layer.
In a second shallow bowl, combine the crushed corn flakes with 1 teaspoon each of garlic powder, paprika, and onion powder, and ½ teaspoon of chili powder. This is your final coating, which gives the tenders their crunch.
In a third bowl, whisk the eggs until the yolks and whites are fully combined. This will act as the glue between the flour and cornflake layers.
Bread the Chicken
Take each chicken tender and coat it in the seasoned flour, tapping off the excess. Dip it in the beaten eggs, letting the extra drip off. Then press it into the seasoned corn flakes, coating both sides well. Set the breaded tenders aside on a plate or tray while you finish the rest.
Preheat the Air Fryer
Preheat your air fryer to 375°F (190°C). Once heated, spray the air fryer basket with cooking spray to prevent sticking.
Air Fry the Tenders
Place the coated chicken tenders in a single layer in the basket, making sure they don’t overlap. Spray the tops of the tenders lightly with cooking spray to help them crisp up. Cook for 8 minutes, then flip each piece, spray again, and cook for another 8 to 10 minutes. The coating should be golden and the chicken fully cooked through.
Make the Hot Honey Sauce
While the chicken is cooking, melt the butter in a small bowl, either on the stovetop or in the microwave. Stir in the honey and hot sauce until the mixture is smooth and fully combined.
Toss and Serve
Once the chicken tenders are done, transfer them to a large bowl. Pour the hot honey sauce over the tenders and toss gently until all pieces are evenly coated. Serve right away while the coating is crisp and the glaze is warm.
Storage
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in the air fryer at 350°F (175°C) for 5 to 7 minutes until warmed through and crispy again. Avoid microwaving, because it can make the coating soggy. If you plan to make them ahead, cook and store the tenders without the sauce, then reheat and toss in the hot honey right before serving.
Top Tips
Don’t skip seasoning each layer: Season the chicken, flour, and corn flakes separately. This builds flavor from the inside out and prevents bland spots.
Use crushed corn flakes, not powder: Crush the flakes by hand or with a rolling pin until coarse. Too fine and the coating won't crisp up properly.
Add the hot honey last: Toss the chicken in the sauce only after cooking. Adding it too early softens the crust and makes it less crisp.
Recipe
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Hot Honey Air Fryer Chicken Tenders
Equipment
Ingredients
- 1.5 lb uncooked chicken tenders
- 3 teaspoon garlic powder divided
- 3 teaspoon paprika divided
- 3 teaspoon onion powder divided
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1½ teaspoon chili powder divided
- 2 cups corn flakes crushed
- 1½ cups all-purpose flour
- 2 large eggs
- 3 tablespoon Texas Pete hot sauce
- 2 tablespoon butter
- ½ cup honey
- Cooking spray
Instructions
- Season the chicken tenders with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon chili powder. Rub the spices evenly over the chicken.
- In one shallow bowl, mix flour with 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon chili powder.
- In a second shallow bowl, mix crushed corn flakes with 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon onion powder, and ½ teaspoon chili powder.
- In a third bowl, whisk the eggs until smooth.
- Coat each chicken tender first in the seasoned flour, shaking off extra. Then dip in the eggs, and finally coat with the seasoned corn flakes. Set aside.
- Preheat the air fryer to 375°F (190°C). Spray the basket with cooking spray.
- Place chicken tenders in a single layer in the basket. Don’t overcrowd; cook in batches if needed. Spray the tops with cooking spray.
- Cook for 8 minutes. Flip the tenders, spray again, and cook for 8-10 more minutes until golden and cooked through.
- While chicken cooks, melt butter in a small bowl. Stir in honey and hot sauce until combined.
- Toss the cooked chicken tenders in the hot honey sauce until evenly coated.
- Serve immediately.
