Air-Fryer Crispy Chicken Tenders With Panko and Honey Mustard

Why You’ll Love This Recipe

• Crunchy, golden coating with very little oil, thanks to the air fryer.
• Simple “mayo (or yogurt) + panko” method that sticks beautifully without messy flour-and-egg stations.
• Works great for both chicken tenders and tofu nuggets, so everyone at the table wins.
• Dinner feels complete with a bagged salad kit and a quick dunking sauce.

Grocery List

• Produce: bagged salad kit (10–12 oz)
• Dairy: plain Greek yogurt (optional), butter (for buffalo sauce, optional)
• Meat/Protein: chicken tenders (1 lb) or extra-firm tofu (14 oz)
• Pantry: mayonnaise, panko breadcrumbs, Dijon mustard, honey, apple cider vinegar, hot sauce (optional), kosher salt, garlic powder, smoked paprika, onion powder, black pepper, cayenne (optional), nonstick cooking spray (or neutral oil spray)

Full Ingredients

For the Chicken Tenders (or Tofu Nuggets)

• Protein (choose one):
  • 1 lb (454 g) chicken tenders (or chicken breast cut into 1-inch-wide strips)
  • 1 (14 oz / 397 g) block extra-firm tofu, pressed for 15 minutes and cut into 24 nuggets (about 1 1/2-inch pieces)
• Coating “glue”: 1/2 cup mayonnaise or 1/2 cup plain Greek yogurt
• Panko coating: 1 1/2 cups panko breadcrumbs
• Seasonings:
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp cayenne pepper (optional, for heat)
• To finish: nonstick cooking spray (or neutral oil in a mister)

Honey Mustard Dipping Sauce (makes about 1/2 cup)

• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp apple cider vinegar
• 1/8 tsp kosher salt (optional, to taste)

Buffalo Dipping Sauce (optional, makes about 1/3 cup)

• 1/4 cup hot sauce (Frank’s RedHot-style works well)
• 2 tbsp melted unsalted butter

To Serve

• 1 (10–12 oz) bagged salad kit (any style)

Step-by-Step Instructions

Step 1: Prep the tofu (skip if using chicken)

If you’re making tofu nuggets, press the tofu for 15 minutes to remove excess moisture: wrap the block in paper towels (or a clean kitchen towel), place it on a plate, and set a heavy skillet or a few cans on top. Cut into 24 nuggets (about 1 1/2-inch pieces). Pat dry.

Step 2: Preheat the air fryer and set up your coating station

Preheat your air fryer for 3 minutes. Use 400°F for chicken or 390°F for tofu (to give it a touch more time without over-browning).

Set out two shallow bowls: one for the mayo/Greek yogurt and one for the panko mixture.

Step 3: Mix the seasoned panko

In a shallow bowl, combine 1 1/2 cups panko, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp cayenne (if using). Stir well so the seasoning is evenly distributed.

Step 4: Coat with mayo (or Greek yogurt), then press into panko

Pat chicken tenders dry with paper towels (this helps the coating stick). Add the chicken (or tofu) to a bowl and toss with 1/2 cup mayonnaise or Greek yogurt until every piece is thinly coated.

Working one piece at a time, press into the seasoned panko on all sides. Firm pressure helps the panko adhere and creates that thick, crunchy crust. Place coated pieces on a plate while you finish.

Step 5: Air-fry until crisp and cooked through

Lightly spray the air fryer basket with nonstick spray. Arrange tenders/nuggets in a single layer with a little space between pieces (cook in batches if needed). Mist the tops lightly with cooking spray for better browning.

For chicken: Air-fry at 400°F for 10–12 minutes, flipping at 6 minutes and misting the second side lightly. Chicken is done when the thickest piece reaches 165°F on an instant-read thermometer.

For tofu: Air-fry at 390°F for 12–14 minutes, flipping at 7 minutes and misting the second side lightly. Tofu is done when the coating is deeply golden and crisp.

Step 6: Stir together the dipping sauce(s)

Honey mustard: In a small bowl, whisk together 1/4 cup mayo, 2 tbsp Dijon, 2 tbsp honey, and 1 tsp apple cider vinegar. Taste and add up to 1/8 tsp kosher salt if needed.

Buffalo (optional): In a separate bowl, stir 1/4 cup hot sauce with 2 tbsp melted butter. Serve warm or at room temperature.

Step 7: Serve with a bagged salad kit

While the tenders/nuggets are hot and crunchy, toss the bagged salad kit according to the package directions. Plate tenders alongside salad, and serve with honey mustard and/or buffalo sauce for dipping.

Pro Tips

• Don’t skip the spray. A light mist of cooking spray on both sides helps panko brown evenly and turns crisp instead of dry.
• Use a thin mayo/yogurt layer. Too much can make the coating slide; you want a light, even coating that acts like edible glue.
• Press the panko on firmly. Gentle tapping won’t build that crunchy crust; press so it really adheres.
• Cook in batches for max crunch. Overcrowding traps steam and softens the coating.
• Check chicken with a thermometer. Pull right at 165°F for juicy tenders.

Variations

• Parmesan-herb: Add 1/3 cup finely grated Parmesan and 1 tsp dried Italian seasoning to the panko mixture.
• Spicy ranch: Swap the honey mustard for ranch and add 1–2 tsp hot sauce (or a pinch of cayenne) to the ranch.
• Gluten-free: Use gluten-free panko and confirm your sauces are gluten-free.

Storage & Make-Ahead

Store cooled tenders/nuggets in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 4–6 minutes (flip halfway) until hot and re-crisped. For make-ahead, you can season the panko and mix the honey mustard up to 3 days in advance; keep the sauce refrigerated. For best texture, coat and air-fry right before serving.

Nutrition (per serving)

Approximate, per serving (chicken version, includes about 2 tbsp honey mustard; salad not included): 520 calories, 38 g protein, 34 g carbs, 26 g fat, 3 g fiber, 820 mg sodium. Values vary by brand and whether you use mayo vs. Greek yogurt and which sauce you choose.