The pot lid rattles and you know dinner is almost ready. That sound kinda tells you everything9s cooking just right inside your pressure cooker. You can almost smell those sweet and savory scents mixing up, filling your kitchen with cozy vibes.
You spot the steam cues starting as the pressure builds, there9s this little float valve popping up, meaning you9re set to go. It9s a great sign you nailed the timing and the sealing ring did its job holding in all those flavors and moisture.
While you wait, you9re thinkin about the crispy outside and tender inside of your chicken tenders. They got that sticky honey garlic glaze that9s just begging for a bite. Dang, this dinner9s gonna hit all the right spots 6 crunchy, tender, and just right with that broth depth and sweet tang.
Why Your Cooker Beats Every Other Pot
- Locks in moisture real good thanks to that sealing ring, makes chicken super juicy.
- Pressure build speeds up cooking so you don9t gotta wait forever.
- Float valve and steam cues give you the visual signs to know when things are happening.
- Broth depth stays rich and concentrated since not much escapes during cooking.
- Easy cleanup because everything9s sealed inside one pot, no fuss.
Your Simple Ingredient Checklist
You only need a handful of things for these tasty tenders. You start with a full pound of chicken tenderloins, nice and lean for quick cooking.
Then grab 2 teaspoons honey and 4 teaspoons soy sauce, those two together make your sauce sweet and savory just right. Toss in a teaspoon of minced garlic for that punch of flavor you can9t miss.
Seasoning is simple with a quarter teaspoon salt and half a teaspoon pepper. For that crispy coating you need 2 eggs beaten up, plus 2 cups of crunchy Panko breadcrumbs to make everything golden brown.
How It All Comes Together Step by Step
Step one, preheat your air fryer to a hot 400 degrees Fahrenheit. This gets the basket ready to crisp up the chicken perfectly.
In a small bowl mix your honey, soy sauce, and garlic. This marinade will coat your chicken with that yummy sticky glaze.
Season the chicken with salt and pepper then dunk it in that marinade. Let it sit about 10 minutes so the flavors soak in good.
Beat your eggs in a shallow bowl, and spread the Panko breadcrumbs in another. You gotta get ready to bread those tenders real good.
Dip each piece of chicken first in the eggs, then press it into the Panko crumbs, get it nice and even for maximum crunch.
Place them in your air fryer basket in a single layer. Don9t crowd the basket, you might need a couple batches. Air fry for about 10-12 minutes flipping halfway, and watch for that golden crust and 1656F internal temp.
Easy Tweaks That Make Life Simple
Dang, you can tweak this recipe if you9re in a bind. Wanna save time? Skip marinating but add extra honey and garlic right before breading for instant flavor hits.
If you don9t have Panko, crushed cornflakes or regular breadcrumbs can work too, just expect slightly different crunch.
Use pre-minced garlic or garlic powder if you wanna make it even quicker. It won9t taste exactly the same but still pretty yummy!
What It Tastes Like Fresh From the Pot
Right when you bite in, the chicken9s got this crispy outside that crackles with every chew. That honey garlic glaze makes it sweet yet a little tangy.
You sense that garlicky punch underneath the crispy crust, it9s not overpowering but just enough to keep you coming back for more.
The inside stays tender and juicy, thanks to the pressure cooker keeping all that broth depth locked in. It9s a nice contrast to the crunchy coating.
Every bite melts together with the savory soy sauce and subtle saltiness, making it a dang satisfying meal you9ll wanna eat on repeat.
Your Leftover Strategy Guide
If you got leftovers, cool them down at room temp for no more than 2 hours. Then pack them in an airtight container to keep that crisp outside from getting soggy.
Store in the fridge and try to eat them within 3 days. Reheat in the air fryer again to bring back that crunch, no microwave if you wanna keep it crispy!
For longer storage, freeze the tenders in a sealed bag. When you want 9em back, thaw overnight in fridge then reheat the same way.
The FAQ Section You Actually Need
Can I use chicken breasts instead of tenders? Yes you can, but cut them into strips about same size so they cook evenly in the air fryer and pressure cooker.
Do I really gotta flip the tenders halfway? Flipping helps cook 'em evenly and keeps the outside crispy on both sides. I9d say it9s worth the little extra step.
What if my float valve doesn9t pop up? Probably means the pressure9s not building right. Check the sealing ring and make sure there9s enough liquid inside so you get that good steam cue.
Can I make this without an air fryer? You could bake them in the oven at 400 degrees but the air fryer does get you that crunch faster and tastier. Pressure cooker helps with tenderness here too.
Is it okay to use regular breadcrumbs? Sure, it9s fine but Panko gives that extra crunch you don9t wanna miss. Regular ones might get softer and less crispy.
How do I know when chicken is safe to eat? Always check for an internal temp of 1656F. That9s the best way to keep things safe and tasty every time.
Air Fryer Honey Garlic Chicken Tenders
Equipment
- 1 Mixing bowl for sauce
Ingredients
Main ingredients
- 1 pound chicken tenderloins
- 2 teaspoons honey
- 4 teaspoons soy sauce
- 1 teaspoon garlic minced
- 0.25 teaspoon salt
- 0.5 teaspoon pepper
- 2 eggs beaten
- 2 cups Panko breadcrumbs
Instructions
Instructions
- Preheat air fryer to 400°F.
- In a bowl, mix honey, soy sauce, and garlic together.
- Season chicken with salt and pepper, then marinate in the sauce for 10 minutes.
- Beat eggs in a shallow bowl; pour Panko into another.
- Dip chicken into eggs, then coat in Panko breadcrumbs evenly.
- Place breaded chicken in air fryer basket in a single layer.
- Air fry for 10-12 minutes, flipping halfway, until golden and internal temp reaches 165°F.
- Remove and drizzle remaining honey garlic sauce over chicken before serving.
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