Honey Butter Chicken Tenders Pressure Cooker Recipe
Juicy chicken tenders breaded and cooked until crispy, smothered in a savory-sweet honey butter sauce. Made quick using your pressure cooker and air fryer.
Equipment
- 1 Air Fryer
Ingredients
Ingredients
- 1.25 pounds chicken tenderloins boneless
- 0.5 cup all-purpose flour
- 1.5 teaspoon garlic powder
- 1 teaspoon salt
- black pepper freshly cracked
- 2 eggs beaten
- 1.25 cups panko breadcrumbs
- oil spray
- 0.33 cup soy sauce
- 0.33 cup honey
- 5 cloves garlic minced
- 0.33 cup water
- 1 teaspoon corn starch
- 4 tablespoon unsalted butter
Instructions
Instructions
- Preheat air fryer to 400°F.
- In a bowl, mix flour, garlic powder, salt, and black pepper for the dry coating.
- Beat eggs in a second bowl until well mixed.
- Add panko breadcrumbs to a third bowl.
- Dredge chicken tenderloins in the flour mix, then eggs, then panko, pressing gently to adhere.
- Spray coated chicken with oil spray on all sides.
- Place tenders in air fryer basket in a single layer. Air fry for 10–12 minutes, flipping halfway, until golden and internal temp reaches 165°F.
- While chicken cooks, combine soy sauce, honey, garlic, water, and corn starch in small saucepan over medium heat. Simmer 2–3 minutes until slightly thickened.
- Add butter to sauce, stir until melted and combined into glaze.
- Brush glaze over cooked tenders or toss to coat. Serve immediately.
Notes
For alternate cooking, bake at 400°F for 25–30 minutes or pan fry 4–6 minutes per side until internal temp reaches 165°F.