Spicy-sweet chicken in minutes

The perfect balance of sweet heat and crispy satisfaction comes together in these irresistible hot honey chicken tenders. Cooked to golden perfection in the air fryer in under 10 minutes, these tenders deliver restaurant-quality results with minimal effort. The cornflake coating creates an incredibly crunchy exterior while sealing in all the juicy tenderness of the chicken, and that signature hot honey sauce delivers a perfect sweet-spicy glaze that'll have everyone reaching for seconds.

I first made these tenders for a last-minute gathering when friends dropped by unexpectedly. The speed of preparation coupled with the absolutely jaw-dropping flavor had everyone asking for the recipe. Even my neighbor who claims to dislike spicy food ended up having thirds!

Ingredients That Make All The Difference

• Chicken tenders: These smaller cuts cook quickly and evenly in the air fryer. Look for uniform sizes for the most consistent cooking. If using chicken breasts instead, cut them against the grain into strips about 1-inch wide for the best texture.
• Cornflakes: The secret to that extraordinary crunch! Regular breadcrumbs simply can't compare to the textural magic cornflakes create when crushed and seasoned. Their natural sweetness also complements the hot honey perfectly.
• Chiu Chow chili oil: This aromatic, complex chili oil brings layers of flavor beyond just heat. If unavailable, a good quality chili crisp or even a combination of red pepper flakes steeped in warm olive oil makes a worthy substitute.
• Cornstarch: Often overlooked, this ingredient is crucial for creating that restaurant-quality crispiness that stays crunchy even after saucing. It helps draw moisture from the chicken surface, resulting in that perfect exterior texture.
• Sweet smoked paprika: Regular paprika can't match the depth that smoked paprika brings to the coating. It adds a subtle woodsy undertone that makes these tenders truly exceptional.

Step-by-Step Instructions

1. Begin by preparing your hot honey sauce. In a small saucepan, combine honey, chili oil, Sriracha, and apple cider vinegar. Warm the mixture over low heat, stirring occasionally until completely blended and slightly thickened. The low heat ensures the honey doesn't burn while allowing the flavors to meld beautifully. Keep warm but remove from heat once combined. The sauce should coat the back of a spoon but still flow freely, with visible flecks of chili throughout the amber honey. Set aside while you prepare the chicken.
2. For the cornflake coating, add cornflakes, cornstarch, sweet smoked paprika, garlic seasoning, cayenne pepper, and salt to your food processor. Pulse in short bursts until you achieve a coarse breadcrumb texture—not too fine as you want some textural variation for the ultimate crunch factor. The mixture should resemble roughly crushed cereal with some slightly larger pieces remaining for extra texture.
3. Add rapeseed (canola) oil directly to your cornflake mixture and pulse a few more times to incorporate. This crucial step pre-hydrates the coating, ensuring maximum crispiness during the short air frying time. The oil should be evenly distributed throughout, making the mixture slightly more golden and appearing somewhat like damp sand. Transfer this seasoned coating to a shallow bowl or plate for easy dredging.
4. Prepare your dipping station by beating two eggs in a separate shallow bowl until completely blended. The eggs should be frothy with no clear separation between whites and yolks. Pat your chicken tenders dry with paper towels before proceeding—this helps the egg wash adhere properly and prevents diluting your carefully prepared coating.
5. Working with one tender at a time, dip the chicken fully into the beaten eggs, ensuring complete coverage. Allow excess egg to drip off for a few seconds before moving to the coating. This prevents the breading from becoming soggy from too much egg wash. A fork works well for handling the chicken while keeping your fingers clean.
6. Press each egg-coated tender firmly into the cornflake mixture, using a fork to pat the coating onto all surfaces. Flip and repeat, ensuring every bit of chicken is thoroughly covered with no bare spots. The coating should adhere in a thick, even layer. Place the coated tenders on a clean plate or rack while you finish the remaining pieces.
7. Preheat your air fryer for 3 minutes at 375°F (190°C). This step is non-negotiable—starting with a properly heated cooking chamber ensures immediate crisping of the exterior. If available, place a perforated liner or air fryer rack inside to prevent sticking and allow maximum air circulation around each piece.
8. Arrange the coated tenders in a single layer in your preheated air fryer, being careful not to overcrowd. Leave small gaps between pieces for optimal air circulation. Using an oil mister, lightly spray both the basket surface and the tops of the chicken tenders with oil. This final misting helps achieve that perfect golden-brown finish.
9. Cook the chicken tenders for 5 minutes, then flip each piece and mist again with oil. Continue cooking for another 4-5 minutes until the coating is deep golden brown and crispy. The internal temperature should register 167°F (75°C) on an instant-read thermometer. Note that subsequent batches may cook slightly faster as the air fryer retains heat, so adjust your timing accordingly.

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I discovered the cornflake coating technique during pandemic lockdowns when traditional breadcrumbs were scarce at our local store. What started as a substitution out of necessity became our family's preferred method! My teenagers now specifically request these tenders for birthday dinners and study sessions with friends—they've become our household's definition of perfect comfort food.

Perfect Pairings

These hot honey chicken tenders are wonderfully versatile when it comes to serving options. For a complete meal, pair them with a cooling cucumber and dill salad that balances the heat beautifully. The crisp vegetables and herbal notes provide perfect contrast to the sweet-spicy chicken. For more substantial meals, serve alongside buttery mashed potatoes or a simple sticky jasmine rice that soaks up any extra sauce deliciously.

Make It Your Own

While the recipe is perfect as written, there's plenty of room for personalization. For a tangier sauce, increase the apple cider vinegar by a teaspoon. Heat lovers can double the Sriracha or add a pinch of ghost pepper flakes to the honey mixture. For an interesting flavor twist, add a tablespoon of bourbon to the honey sauce while warming—the alcohol cooks off, leaving behind complex caramel notes that complement the heat beautifully.

Storage and Reheating Magic

The beauty of these tenders extends to their remarkable ability to retain quality when stored properly. In an airtight container, they'll maintain their flavor for 3-4 days in the refrigerator. The key to successful reheating is returning them to their crispy glory in the air fryer—just 5-7 minutes at 350°F (180°C) revives that wonderful texture without drying out the chicken. I often make a double batch specifically to have convenient protein for quick meals throughout the week.

I've come to treasure this recipe not just for its incredible flavor, but for the memories it's helped create in my home. Food that brings people together around the table, sparks conversation, and creates those "mmm" moments of shared pleasure—that's what cooking is all about for me. These hot honey chicken tenders have become part of our family story, and I hope they'll become part of yours too.

Frequently Asked Questions

→ Can I make these chicken tenders without an air fryer?

Yes, you can bake them in the oven at 400°F for about 15-18 minutes, flipping halfway through. They won't be quite as crispy but still delicious.

→ What can I substitute for Chiu Chow chili oil?

You can use regular chili flakes with a bit of minced garlic and a tablespoon of butter or coconut oil instead.

→ Can I use chicken breasts instead of tenders?

Absolutely! Just cut chicken breasts into strips and adjust cooking time as needed - they might need an extra minute or two.

→ How spicy is the hot honey sauce?

It has a moderate kick but isn't overpowering. You can adjust the heat by adding more or less chili oil and Sriracha to taste.

→ How do I store leftovers?

Keep them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 2-3 minutes to crisp them back up.

→ Can I make the hot honey sauce ahead of time?

Yes, the sauce can be made up to a week ahead and stored in the fridge. Just warm it up before serving.