👩🍳 Instructions
1
Pat chicken tenders dry. In a shallow dish, combine flour, garlic powder, onion powder, smoked paprika, salt, and pepper. In a second dish, whisk eggs. In a third dish, place Panko breadcrumbs.
2
Dredge each tender in flour, then egg, then press into Panko to coat completely. Set aside.
3
Preheat air fryer to 375°F (190°C) for 5 minutes. Lightly spray the basket with olive oil. Arrange tenders in a single layer (work in batches if needed) and lightly spray tops with olive oil.
4
Air fry for 10-14 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F (74°C).
5
While chicken cooks, melt butter in a small saucepan over medium-low heat. Add minced garlic; cook 30 seconds until fragrant. Stir in honey, soy sauce, apple cider vinegar, and red pepper flakes (if using). Bring to a gentle simmer for 2-3 minutes, stirring until slightly thickened.
6
Transfer cooked tenders to a large bowl. Pour warm glaze over them and toss to coat evenly. Garnish with fresh parsley or chives. Serve immediately.
