Prep Time



Cook time



Hot Honey Air-Fried Chicken Tenders

  • 1/2 cup buttermilk
  • 1 egg
  • 2 tablespoons Hot Honey Squeeze Hot Sauce
  • 1 pound chicken tenderloins
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick® Ground Cayenne Pepper
  • 1/4 teaspoon McCormick® Pure Ground Black Pepper


  • 2 cups baking mix, such as Bisquick®
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1/4 cup pure maple syrup or pancake syrup
  • 1/4 cup Hot Honey Squeeze Hot Sauce


  1. FOR THE CHICKEN TENDERS, whisk buttermilk, egg and Hot Honey Sauce in large bowl. Add chicken, turning to coat. Cover and refrigerate 30 minutes. Meanwhile, mix panko, salt, cayenne and black pepper in large shallow dish; set aside.
  2. WORKING IN BATCHES, remove chicken from milk mixture, shaking to remove excess liquid. Place chicken in panko mixture, pressing gently to coat. Discard any remaining milk and panko mixtures.
  3. SPRAY air fryer basket with no stick cooking spray. Preheat on 380°F for 3 minutes. Place chicken tenders in single layer in basket; do not overcrowd. Spray lightly with no stick cooking spray. Air Fry 7 minutes. Flip tenders and spray again with no stick cooking spray. Cook 7 minutes longer or until chicken is cooked through and lightly browned. Repeat with remaining chicken tenders, as needed.
  4. MEANWHILE, FOR THE WAFFLES, mix baking mix, milk, eggs, and oil in medium bowl, just until blended. Let stand 5 minutes. Pour batter into preheated waffle iron sprayed lightly with no stick cooking spray (about 1/3 cup per waffle). Cook until no longer steaming. Open waffle iron and loosen waffle with fork to remove. Set aside. Repeat with remaining batter. Keep warm until ready to serve.
  5. MIX syrup and Hot Honey Sauce in small bowl. Serve hot chicken tenders over warm waffles, drizzled generously with Hot Honey Sauce mixture.

    Tip: For easier prep, or a quick dinner, swap in your favorite breaded chicken strips, prepared according to package directions.