There’s nothing like a platter of crisp, flavorful chicken tenders to bring everyone together. This recipe takes a simple weeknight classic to dinner party status with a tangy honey-lime sauce, a touch of spice, and all the light, speedy magic an air fryer has to offer.
Ingredients
- 1½ pounds chicken tenders
- 2 tablespoons olive oil
- 3 tablespoons honey
- Zest and juice of 1 lime
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Start by whisking the olive oil, honey, lime zest, lime juice, garlic, chili powder, salt, and pepper together in a medium bowl. Add the chicken tenders and coat them well before letting them rest in the refrigerator for about 20 minutes. This quick soak gives the meat time to absorb all those bold, bright flavors.
Preheat your air fryer to 375°F (190°C). Arrange the chicken in a single layer in the fryer basket and cook for 8 minutes. Flip each tender, then cook for another 5–7 minutes, or until golden on the outside and cooked through in the center. If you’re cooking in batches, keep the first batch warm in a low oven until it’s time to serve.
Plate these juicy, honey-glazed tenders on a large platter and finish off with extra lime wedges or cilantro for color. Pair them with a fresh side salad or simple veggie medley to keep the meal light yet satisfying at any dinner party.
This recipe is a winner if you’re aiming for a healthier twist on classic finger foods. The air fryer helps you skip the excess oil without skimping on crispness. Feel free to swap out the chicken for tofu or cauliflower florets if you’re catering to vegetarians—just adjust the cooking time accordingly. The sweet and tangy marinade also lends itself to experimenting with spices like smoked paprika or cumin. Whether you’re cooking for a crowd or a cozy get-together, these Honey-Lime Chicken Tenders bring delicious fun to the table in a speedy, guilt-free way.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
