Pecan Crusted Chicken Tenders with Hot Honey Butter
Description
These Pecan Crusted Chicken Tenders are crunchy on the outside, juicy on the inside, and packed with a delicious nutty flavor. The pecan coating adds a little more texture and richness than traditional chicken tenders, while the hot honey finish brings in just the right amount of sweetness and heat. They’re easy enough for a weeknight meal but also great for serving as an appetizer or game-day snack.
Ingredients
For the Chicken
For the Wet Batter
For the Hot Honey Butter
Instructions
- Cut the chicken into evenly sized tenders if using chicken breasts. Pat the chicken dry with paper towels, then season with salt, pepper, garlic powder, onion powder, and paprika.
- In a bowl, combine the pecan pieces, panko breadcrumbs, and Parmesan. Mix well until evenly combined.
- In a separate bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Gradually add water while whisking until you have a thick but pourable batter.
- Dip each chicken tender into the wet batter, making sure it is completely coated. Let any excess batter drip off, then place the chicken into the pecan mixture. Press the coating gently onto all sides so it sticks well.
- Arrange the coated chicken tenders in a single layer in the air fryer basket, leaving space between each piece. Lightly spray the tops with oil.
Air fry at 370°F for 10-12 minutes, flipping halfway through and lightly spraying the other side with oil. Cooking time will depend on the thickness of the chicken. The chicken is done when it reaches an internal temperature of 165°F.
- While the chicken is cooking, melt the butter in a small saucepan over low heat. Add the hot sauce, honey, chili flakes, and black pepper, and stir until smooth and well combined.
- Once the chicken tenders are crisp and cooked through, drizzle or brush them with the hot honey butter. For the crispiest coating, avoid completely soaking the tenders in the sauce.
- Serve immediately with your favorite dipping sauce or extra hot honey butter on the side.
Note
• Cut the chicken into similar-sized tenders so they cook evenly.
• Use the pecan pieces as they are rather than pulsing them into fine crumbs. The larger pieces add more texture and crunch to the coating.
• The batter should be thick enough to coat the chicken without running off. Add a little more flour if it feels too thin, or a small splash of water if it is too thick.
• Gently press the pecan mixture onto the chicken after dipping it in the batter to help the coating stick.
• Avoid overcrowding the air fryer basket. Leave space between the tenders so the hot air can circulate and crisp the coating properly.
• Lightly spray the coated chicken with oil before air frying to help the crust brown and crisp.
• Cooking time may vary depending on the thickness of the chicken. Always check that the thickest piece reaches 165°F internally.
• Add the hot honey sauce right before serving to keep the pecan coating as crisp as possible.
• Adjust the amount of hot sauce and chili flakes to suit your preferred level of heat.
