Air Fryer Hot Honey Chicken Tenders

Name: Air Fryer Hot Honey Chicken Tenders
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Ingredients: 1 large Egg, beaten; 300g Chicken Mini Fillets; 3tsp Paprika; Maldon Salt, to taste; 60ml Honey; 3tsp Hot Sauce, more or less to suit your spice level; 400g Spicy Wedges, or any sides of your choice; 4tbsp Coleslaw, or any side of your choice; 4tsp Dark Soy Sauce, light is also fine; 60g Cornflakes, bashed to a crumb; 1tsp Cayenne Pepper; 2 Garlic Cloves, finely minced

by Eloise Head

Poultry

Dairy Free

4.3

15m prep time

27m total time

Easy level

12 ingredients

Air Fryer Hot Honey Chicken Tenders recipe by Eloise Head

If you love a sweet and savoury combo like I do, these are for you. Crispy and juicy, coated in hot honey sauce, they’re irresistible. Perfect for a quick dinner or snack, and you can make them as spicy (or not spicy) as you like.

Method

Based on 2 servings, adjust as needed.

Step 1

Preheat the air fryer to 180°C (350 °F).

Step 2

Beat the egg well in a medium bowl.

Step 3

Put the cornflakes into a food processor and process until roughly crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Pour into another medium bowl.

Step 4

In a third medium bowl, coat the chicken fillets in the paprika, cayenne pepper and some salt and pepper, then coat them in the beaten egg, letting any excess drip off, then in the crushed cornflakes, making sure you pat really firmly on both sides of the chicken.

Step 5

If serving your chicken tenders with spicy wedges cook these in a second basket of your air-fryer or in the oven according to the packet instructions.

Step 6

Transfer the coated chicken fillets to the air fryer rack or basket, making sure they’re not touching each other, and air fry for 10–12 minutes until the chicken is cooked through to at least 75°C (160°F) when tested with a meat thermometer.

Step 7

FOR THE SAUCE: In a small–medium bowl, mix together the honey, soy sauce, garlic and hot sauce (use as much or as little as you like) until combined. You can microwave it for about 20 seconds to warm it up and help it come together.

Step 8

Coat the chicken tenders in the sauce. Serve with your sides of choice. I love to use coleslaw and spicy wedges. Enjoy!

Ingredients
Based on 2 servings

1 large Egg, beaten 1 x Sainsbury's British Free Range Eggs Large x6
300g Chicken Mini Fillets 1 x Sainsbury's 320g British Fresh Chicken Breast Mini Fillets
3tsp Paprika 1 x Sainsbury's Paprika 44g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
60ml Honey 1 x Sainsbury's Runny Honey 340g
3tsp Hot Sauce, more or less to suit your spice level 1 x Nando's Peri Peri Sauce Medium 125g
400g Spicy Wedges, or any sides of your choice 1 x Sainsbury's Lightly Spiced Wedges 900g
4tbsp Coleslaw, or any side of your choice 1 x Sainsbury's Coleslaw, Taste the Difference 180g
4tsp Dark Soy Sauce, light is also fine 1 x Sainsbury's Dark Soy Sauce 150ml
60g Cornflakes, bashed to a crumb 1 x Sainsbury's Cornflakes Cereal 500g
1tsp Cayenne Pepper 1 x Sainsbury's Cayenne Pepper 42g
2 Garlic Cloves, finely minced 1 x Sainsbury's Garlic