
Hot Honey Chicken Thigh Tenders, Air-Fried
Juicy boneless thigh strips in a crunchy breadcrumb crust, air-fried and glazed with sweet-spicy hot honey.
Raw materials
Thigh strips stay juicy inside a crisp crust.

Ingredients
Method
Press the crumbs on firmly and spray well for an even golden finish.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut the thigh into thick strips.
- 02Marinate
Mix the marinade, coat the strips and rest for 20 minutes.
- 03Crumb
Dust each strip in flour, dip in egg and press into the breadcrumbs.
- 04Air fry
Spray well and cook at 190 °C in a single layer for 12 to 14 minutes, turning halfway. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Make the hot honey
Warm the honey, chilli flakes and vinegar for 1 minute.
- 06Glaze and serve
Drizzle the hot honey over the tenders. Serve with pickles and slaw.
Questions
Can I bake them instead?+
Yes. Bake on a rack at 220 °C for 18 to 20 minutes, turning once.
How hot is the honey?+
Mild to medium. Add more chilli flakes for heat.