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Chicken Tenders mit Honey Mustard Dip (aus dem AirFryer) | Bake to the roots

Chicken Tenders with Honey Mustard Dip (Air Fryer Version)

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  • Author: Bake to the roots
  • Prep Time: 00:25
  • Cook Time: 00:12
  • Total Time: 06:00
  • Yield: 4 1x
  • Category: Appetizer
  • Cuisine: United States


The perfect appetizer/snack for a party or your next movie night: Chicken Tenders with Honey Mustard Dip. Made in an air fryer. The less fatty version of the popular dish.



To marinade the chicken:
18 oz. (500g) chicken breast, cut into strips
1 cup (240ml) buttermilk
2 tsp. garlic powder
2 tsp. onion powder
1 1/2 tsp. paprika powder
1 tsp. salt
1/2 tsp. cayenne pepper

For the chicken tenders:
about 1 1/2 cups (120-150g) Panko breadcrumbs*
1/2 cup (50g) Parmesan, finely grated
1 tsp. garlic powder
1 tsp. lemon pepper*
1 tsp. salt
3/4 cup (100g) all-purpose flour
2 large eggs
some cooking spray (e.g. olive oil spray*)

For the honey mustard sauce:
1/2 cup (120g) mayonnaise
2 tbsp. mustard
12 tsp. honey (runny)
1 tsp. apple cider vinegar
1/4 tsp. garlic powder
1/4 tsp. paprika powder
1/4 tsp. lemon pepper
some salt


1. Start by marinating the chicken. Clean and dry the chicken breast and cut into (not too thin) strips. Add to a bowl (or freezer bag) you can close. Add the buttermilk, garlic powder, onion powder, paprika powder, salt, and cayenne pepper and mix everything until well combined and the chicken is completely covered with the marinade. Place in the fridge and let sit for at least 4 hours (up to 24h).

2. When ready to continue, prepare your breading station. In one shallow bowl mix the Panko, grated Parmesan, garlic powder, lemon pepper, and salt. To a second shallow bowl add the flour and to a third bowl add the eggs and whisk lightly. Prepare a large baking tray with some baking paper and set aside.

3. When your marinated chicken is ready start breading the chicken tenders. Take the chicken pieces out of the marinade, one by one, and first coat the pieces with flour, then dip them into the whisked egg and finish them in the breadcrumbs. Place the breaded pieces on the prepared baking sheet and continue until all chicken is used.

4. Heat up your air fryer to 360°F (180°C). Spray the basket of the air fryer with some cooking spray (olive oil). Add the breaded chicken tenders to the basket (they should not touch each other), spray with some more cooking spray, and air-fry them for about 12 minutes – flip them halfway through the cooking time. The chicken tenders should have nicely browned and look crispy. Take out, keep warm, and continue with the remaining chicken tenders.

5. For the honey mustard sauce mix the mayonnaise, mustard, honey, cider vinegar, garlic powder, paprika powder, lemon pepper, and some salt until well combined. If your honey is not very runny you should warm it first in the microwave for a few seconds. Serve the chicken tenders with the sauce and enjoy!


Preparation in the oven:
If you don’t have an air fryer you can bake the chicken tenders in the oven. Preheat the oven to 450°F (230°F). Place the chicken tenders on a lined baking sheet, spray them with some cooking spray and bake for about 12-15 minutes – flipping them halfway through.

Preparation in a frying pan:
The chicken tenders can also be one in a large frying pan. Add a good amount of (sunflower) oil to a large frying pan and heat up. Add small batches of the breaded chicken tenders and fry them from both sides until crisp and nicely browned – for about 6-8 minutes.