Ingredients
For the Chicken Tenders:
- 1½ lbs chicken tenders (or chicken breasts cut into strips)
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Cooking spray or a bit of oil for the air fryer
For the Honey Butter Garlic Sauce:
- ¼ cup honey
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tbsp soy sauce (optional, for umami)
- ½ tsp red pepper flakes (optional, for heat)
Instructions
1. Marinate the Chicken:
- In a bowl, combine chicken tenders and buttermilk. Let sit for at least 30 minutes or up to 4 hours in the fridge.
2. Prep the Coating:
- In another bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Bread the Chicken:
- Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
4. Air Fry:
- Preheat air fryer to 400°F (200°C) for 3–5 minutes.
- Lightly spray the basket with oil. Place tenders in a single layer (cook in batches if needed).
- Air fry for 10–12 minutes, flipping halfway and spraying with more oil for a golden crust.
5. Make the Honey Butter Garlic Sauce:
- While chicken cooks, melt butter in a saucepan over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in honey, soy sauce (if using), and red pepper flakes.
- Simmer for 1–2 minutes. Remove from heat.
6. Coat and Serve:
- Toss cooked chicken tenders in the warm honey butter garlic sauce until coated.
- Serve immediately with your favorite sides (fries, slaw, rice, etc.).
✨ Tips:
- For extra crispiness, double-dip: dip in buttermilk again after first flour coating, then re-coat in flour.
- Want a gluten-free option? Use gluten-free flour and ensure all ingredients are GF.
Let me know if you want a printable version or adjustments (like spicy or keto-friendly)!