Honey Mustard Chicken Tenders
Honey Mustard Chicken Tenders are breaded with panko, Parmesan, and Dijon mustard; air fry at 400°F for 14 minutes until golden with a sweet, tangy honey mustard dip.
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Method
- 1
Season chicken tenders with salt and pepper.
- 2
Set up breading station: flour, beaten eggs, panko mixed with Parmesan.
- 3
Dredge each tender: flour, egg, panko-Parmesan. Press coating firmly.
- 4
Spray with cooking spray. Air fry at 400°F for 5-6 minutes per side until golden and cooked through (165°F).
- 5
Whisk together Dijon, honey, mayo, vinegar, and garlic powder. Serve tenders with honey mustard for dipping.
Pro tip. Panko gives a much crispier result than regular breadcrumbs. Adding Parmesan to the coating gives it savory depth. Don't skip the cooking spray — it's what makes them golden instead of pale.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 25 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 300 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 370°F for 3-5 minutes. Don't overlap. Flip once at the halfway point. Full reheat guide for chicken tenders.
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