Ingredients:
For the Chicken Tenders:
1 lb chicken tenders (or chicken breasts cut into strips)
1 cup buttermilk (or 1 egg + 2 tbsp milk as a substitute)
1 cup all-purpose flour
1 cup breadcrumbs or panko (for extra crunch)
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
Cooking spray or oil for air fryer
For the Honey Butter Garlic Sauce:
¼ cup honey
2 tbsp unsalted butter
3–4 garlic cloves, minced
1 tbsp soy sauce (optional, for a slight umami kick)
1 tsp red pepper flakes (optional, for heat)
Instructions:
1. Marinate the Chicken:
Place chicken tenders in a bowl with buttermilk. Let sit for at least 30 minutes (or overnight in the fridge for best flavor).
2. Bread the Chicken:
In a shallow dish, mix flour, breadcrumbs, garlic powder, paprika, salt, and pepper.
Remove chicken from buttermilk and dredge in the flour mixture, pressing to coat well.
3. Air Fry:
Preheat air fryer to 375°F (190°C) for 3–5 minutes.
Spray the air fryer basket with cooking spray.
Place chicken tenders in a single layer (work in batches if needed).
Spray the tops of the tenders lightly with oil.
Air fry for 10–12 minutes, flipping halfway, until golden brown and internal temp hits 165°F (74°C).
4. Make the Honey Butter Garlic Sauce:
In a small saucepan, melt butter over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Stir in honey, soy sauce (if using), and red pepper flakes.
Simmer for 1–2 minutes until slightly thickened.
5. Coat the Chicken:
Once chicken is done, toss tenders in the honey butter garlic sauce until well coated.
Serve immediately.
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