Crispy, crunchy, and perfectly seasoned, these Air-Fryer Everything Chicken Fingers With Honey Mustard Dip offer less grease and more flavor!
I was hesitant to add one more appliance to my countertop since space is at a premium, and I just don’t think that you need a lot of extra tools to get dinner on the table. Needless to say, I’ve changed my mind on the whole topic since I bought my air fryer. In fact, it’s quickly becoming the most-used appliance in my kitchen.
Actually, I had an air fryer a while back and really did love what I was able to make with it, but as our family grew, my smaller model just wasn’t cutting it. Not too long ago, I was in Costco and found a larger model that also doubled as a toaster oven. I love it. We use it every day.
Out of all the meals we make in the air fryer, chicken fingers definitely top that list. You seriously can’t tell they didn’t just come out of an actual fryer. Unlike baked chicken fingers, they come out super crispy and crunchy every time.
The best part is that you only need a couple of spritzes of cooking spray—that’s it!
For this particular recipe, I wanted to give the chicken fingers the same seasoning you’d get from an everything bagel. These are salty, garlicky, oniony, and just the teensiest tiniest bit sweet—everything you love about the bagel, but on a chicken finger. No, you don’t have to make the seasoning yourself. Nowadays, you can find it in any grocery store. And when dipped into homemade honey mustard, you’d never know that these didn’t come from a restaurant!
The buttermilk soak—why you need it
The buttermilk soak does the job. Soaking the chicken in buttermilk, maple syrup, salt, and pepper does more than add flavor. The soak tenderizes the chicken, keeping the meat perfectly juicy. Chicken breast is inherently lean, so you need all the extra moisture you can get. You don’t want your tenders to dry out in the air fryer. The buttermilk also acts as an adherent for the panko crust, promising you a thick, crunchy coating.
How do I store leftovers?
Refrigerate your chicken fingers in an airtight container for up to 4 days. Reheat at 400°F in your air fryer for up to 8 minutes or just until they’re nice and crispy.
You may also freeze the tenders, but first freeze them on a baking sheet. This will keep the tenders from sticking in your freezer bag or container. Reheat from frozen in your air fryer for about 10 minutes (flip halfway through).
Serving suggestions
Nothing goes better with these chicken fingers than these Perfect French Fries In Air Fryer. Of course, if you don’t mind a little grease, classic French fries are always a win. And for something more out of the box, Carrot Fries are a delicious way to get in your veggies. You can also slice the tenders and serve them over a simple Green Salad.
Air-Fryer Everything Chicken Fingers With Honey Mustard Dip
Ingredients
For The Chicken Finger Marinade:
- 2 cups buttermilk
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 1/2 pounds chicken tenders
For Assembling:
- 2 cups panko breadcrumbs
- 1 tablespoon everything bagel seasoning
- Salt and pepper to taste
- Nonstick cooking spray
For The Honey Mustard Dip:
- 1/4 cup whole-grain mustard
- 1/4 cup Dijon mustard
- 1/3 to 1/2 cup honey
Instructions
- In a large bowl, whisk together the buttermilk, maple syrup, salt, and pepper.
- Add the chicken tenders to the bowl and stir until they're completely coated. Let the mixture sit at room temperature for 30 minutes, or cover the bowl and refrigerate overnight.
- In a bowl or shallow dish, mix the panko breadcrumbs, everything bagel seasoning, and a pinch of salt and pepper.
- Working with a few pieces at a time, remove the chicken from the marinade. Let any excess drip off, then dredge in the panko mixture. Press gently but firmly so that the coating sticks. Repeat with the remaining chicken.
- Preheat your air fryer to 400°F, then spritz the fryer basket with cooking spray.
- Arrange the chicken tenders in a single layer, leaving a little space between them for proper airflow. Spritz the tops with more cooking spray.
- Air-fry the chicken in batches for 10 to 12 minutes, turning once halfway through.
- While your chicken cooks, stir together the whole-grain mustard, Dijon, and honey in a small bowl. Feel free to add more honey if you'd like it sweeter.
- Transfer the chicken to a plate or wire rack and let them cool for about 10 minutes. Serve with the honey mustard dip and enjoy!
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