20-Minute Crispy Air Fryer Garlic Honey Butter Chicken Tenders (Low-Carb Friendly)

Crispy on the outside, succulent on the inside, and coated in a glossy, savory-sweet glaze, these Air Fryer Honey Butter Garlic Chicken Tenders deliver

Equipment

• Air Fryer: Circulates superheated air rapidly around the tenders to yield a crisp exterior and tender interior.
• Digital Meat Thermometer: Measures the exact internal temperature to prevent dry, overcooked poultry.
• Tongs with Silicone Tips: Allows easy turning and tossing of tenders without scratching the non-stick basket coating.
• Large Mixing Bowl: Accommodates tossing the hot, crispy tenders in warm honey butter glaze without breaking them.

Ingredients

• 1.5 lbs (680 g) raw chicken tenderloins: Trim off any tough white tendon pieces for uniform tenderness.
• 1 tbsp olive oil or avocado oil spray: Used to coat tenders so seasonings adhere evenly.
• 1 tsp garlic powder: Infuses dry base flavor directly onto the poultry surface.
• 1 tsp onion powder: Rounds out the savory dry seasoning blend.
• 1/2 tsp smoked paprika: Provides light warmth and a rich golden-red color.
• 3/4 tsp sea salt: Enhances natural meat flavor.
• 1/2 tsp cracked black pepper: Adds mild peppery heat.
• 3 tbsp unsalted butter: High-quality dairy butter melted for the base of the glaze.
• 4 cloves fresh garlic: Minced very finely (fresh garlic is essential for sharp, aromatic punch).
• 2 tbsp raw honey: Note: To lower net carbs further, substitute with an equal measure of sugar-free keto honey substitute.
• 1 tbsp freshly chopped flat-leaf parsley: For garnish and a clean herbal finish.

Instructions

1. Preheat and Season: Preheat the air fryer to 390°F (198°C) for 3 minutes. Pat the chicken tenderloins completely dry using paper towels to remove excess surface liquid, which is essential for a crispy outer crust. In a small bowl, combine the garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Lightly mist the tenders with cooking spray or toss with olive oil, then rub the seasoning blend thoroughly over all sides.
2. Air Fry the Tenders: Arrange the chicken tenders in a single, uncrowded layer inside the air fryer basket (cook in two batches if basket space is tight). Cook at 390°F (198°C) for 6 minutes. Open the basket, flip each tender using silicone-tipped tongs, and air fry for an additional 4 to 6 minutes. The chicken should show golden, blistered edges and reach a minimum internal temperature of 165°F (74°C) on a digital meat thermometer.
3. Prepare the Honey Butter Glaze: While the tenders cook, melt the unsalted butter in a small saucepan over medium-low heat (or microwave in a heatproof bowl in 20-second bursts). Add the minced garlic and swirl gently for 60 to 90 seconds until fragrant and lightly golden; do not let the garlic brown heavily. Remove from heat and whisk in the honey until dissolved into a silky, emulsified sauce.
4. Toss and Serve: Immediately transfer the piping-hot, crispy tenders into a large mixing bowl. Pour the warm honey butter garlic sauce over the top and gently toss until every tender is evenly coated in the glossy glaze. Garnish with fresh chopped parsley and serve immediately.

Nutrition

Calories: 285 kcal · Protein: 36 g · Fat: s: 11 g Cholesterol: 110 mg · Carbohydrates: 8 g · Fiber: 0.3 g · Sugar: 7 g (drops to ~1g if using sugar-free keto honey) · Sodium: 520 mg