Air Fryer Honey Mustard Chicken Tenders
Crunchy panko-crusted chicken tenders air-fried golden, make once and enjoy over the week from fridge or freezer with a sweet-tangy honey mustard glaze.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Pat 384g chicken tenders dry. Mix 14g flour, 44g panko, garlic powder, onion powder, smoked paprika, 0.5 tsp salt, and black pepper in a shallow bowl.
Beat 1 egg white in another shallow bowl. Set up three bowls: flour mixture, egg, and panko. Coat each tender in flour, then egg, then panko.
Whisk together 24g wholegrain mustard, 14g Dijon mustard, 19g honey, 1 tsp apple cider vinegar, and a pinch of salt into glaze; refrigerate.
Preheat air fryer to 200C (390F). Arrange all tenders in a single layer, spray lightly with olive oil.
Air
fry for 10-12 minutes, flipping halfway through, until golden and internal temperature reaches 74C (165F).
Cool tenders on a rack for 2-3 minutes. Portion into 2 containers with glaze. Refrigerate up to 4 days or freeze up to 60 days.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.