Entree, Poultry

Air Fryer Honey Mustard Chicken

This special air fryer honey mustard chicken gets its crispy coating from fresh whole wheat bread crumbs, parmesan cheeses, and herbs. The decedent honey mustard sauce is lightly sweet and tangy, made with wine and cream. No mayo! Incredibly tender and packed with flavor, this delicious chicken will melt in your mouth.

I have to admit, I have had an air fryer for years. (it’s built in to my oven) and have only recently been using it. I was never convinced and honestly thought, how could air-dried food be tasty? What about you? Are you an air fryer fanatic?


I’m happy to report there is no sacrificing flavor here! All the taste without the fat. Plus…I added herbs and spices to each layer, from the egg wash and the whole wheat breading to the honey mustard sauce. Speaking of herbs, tarragon, often used in french cooking, adds incredible flavor to this dish. It’s one of my favorite herbs and often gets overlooked.


Let’s talk breading for a sec! Fresh whole-wheat bread! This quick extra step makes all the difference. Skip the dry, blah, and dull bread crumbs just this once. No disrespect to the pantry staple, just not for this recipe.

Why This Is A Special Honey Mustard Sauce

This is not your average honey mustard sauce. Instead, a bit more sophisticated. A little wine, a little cream, and bam! You have an elegant sauce. There is no mayo, which makes it less heavy. By all means, use it to dip, spread, or drink it..haha, I could drink this sauce. Probably don’t recommend it, though. Above all, it is so worth it and takes minutes to prepare.

Ingredients, Notes, And Substitutions

Ingredients for honey mustard chicken
Oppsy! I forgot to add the whole wheat bread in the image!

Chicken ~ I used breasts for this recipe. You can substitute thighs or chicken tenders.

Bread crumbs ~I highly recommend fresh whole-wheat bread, such as a good hearty grain.

Panko bread crumbs ~ Adds great texture combined with whole wheat bread crumbs. Some markets carry whole wheat panko for a healthier choice.

Mustard ~ I used a combination of whole grain and dijon for taste and texture.

Garlic ~ Fresh, or if you can find the fresh frozen cubes at your local market, they are a great time saver.

Parmesan cheese ~ Freshly grated

Herbs ~ Fresh parsley makes a pretty garnish. Tarragon is a must for the honey mustard sauce. Dried tarragon can be substituted.

Heavy cream ~ 1/2 and 1/2 can be substituted, or whole milk.

White wine ~ A dry, not sweet wine. Chardonnay, sauvignon blanc, or pino grigio are great. Don’t want the wine? Substitute extra chicken stock or broth. Make sure you reduce the liquid as you would the wine. This step is in the instructions.

Honey mustard sauce

How To Make Air Fryer Honey Mustard Chicken

Start by making the honey mustard sauce.

  1. Mix the cornstarch with a tablespoon of water (I do this in a measuring cup)
  2. In a small saucepan over medium heat, add the olive oil. Once heated, add the shallot and garlic, and cook for about 2 minutes. Add wine and simmer on low heat until the liquid reduces by half.
  3. Next, add chicken broth/stock, honey, dijon, and tarragon. Stir until mixed, then add the cornstarch water mixture. Finish by adding the cream, and stir as the sauce thickens. See note below.

For the Chicken

  1. Rinse and pat dry. For thick breasts, slice in half. Place chicken in a large ziplock or between two sheets of plastic wrap, and pound the chicken to about a 1/4 inch thick. Sprinkle with salt and pepper, and keep refrigerated until ready to cook.

Prep the breading

  1. Place bread in a food processor and pulse until you have fine crumbs. Pour into a shallow dish and add the parsley, parmesan, and panko. Mix, then add butter, olive oil, salt, and pepper. Set aside

For the egg wash

  1. Add eggs, dijon, and tarragon in a shallow dish, such as a pie plate. Whisk until thoroughly combined. Set aside or place in the fridge until ready to use.

Bread and cook the chicken 

  1. Dip each chicken filet in the egg, followed by the breading mixture. Gently press the breading into the chicken as you are coating it.
  2. Next, place on the air fryer basket and lightly spray the tops of the chicken with cooking spray. Cook for 15 to 20 minutes flipping the chicken halfway through. Chicken is done when the internal temperature has reached 165 degrees F and is brown and crispy.
  3. Serve immediately with honey mustard sauce. Optional. Garnish with parsley. 
Ingredients for iar fryer honey mustard chicken

Different Ways To Serve Air Fryer Honey Mustard Chicken

Here’s a quick run-through. You can find the full printable recipe below

You’ll love how versatile this recipe can be. The sauce, breading, and chicken can be prepared differently. Let me count the ways!

  • The sauce! it’s delicious with seafood, such as salmon or shrimp, served over pasta.
  • As an appetizer! Make chicken tenders and use the sauce as the dip.
  • Make it elegant! use the chicken as prepared in this recipe, and serve over garlic mashed potatoes with the sauce as the gravy spooned over the top.
  • Pork, please! replace the chicken with pork, such as a tenderloin. Slice into rounds, and pound out as you would the chicken.
  • A delicious dressing! Refrigerate any leftover sauce for a fresh and tasty salad dressing. If it is too thick, you can thin it out with a bit of water, olive oil, or vinegar, such as balsamic or rice wine.

So many ways, all delicious and healthier than the deep-fried. If you come up with more, Id love to hear and see your creation. Come back and comment below.

xx Teri

Honey mustard sauce being poured over the air fryer chicken
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Air Fryer Honey Mustard Crispy Chicken


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Teri Wallingford
  • Total Time: 1 hour
  • Yield: 4 servings 1x

Description

This special air fryer honey mustard chicken gets its crispy coating from fresh whole wheat bread crumbs, parmesan cheese, and herbs. The decedent honey mustard sauce is lightly sweet and tangy, made with wine and cream. No mayo! Incredibly tender and packed with flavor, this delicious chicken will melt in your mouth.


Ingredients

Units Scale

Honey mustard sauce

  • 1 teaspoon olive oil
  • 1/2 shallot finely chopped. May substitute onion, or omit
  • 1 garlic finely chopped
  • 1/4 cup dry white wine. Substitute chicken stock or broth
  • 1/2 cup chicken stock or broth
  • 1/2 teaspoon EACH salt and pepper, or to taste
  • 1 tablespoon EACH dijon and whole grain mustard.
  • 2 tablespoons honey
  • 2/3 cup heavy cream, or half and half
  • 1 tablespoon fresh tarragon or 1 teaspoon dried.

Chicken

  • 4 thin-cut breast filets or 2 large breasts cut in half. Pounded to 1/2 inch thick

Breading

  • 1 cup fresh whole wheat bread crumbs, such as a hearty grain
  • 1/3 cup parmesan grated
  • 1/2 cup panko bread crumbs
  • 1 tablespoon EACH butter and olive oil. Butter should be melted, or very soft.
  • 1 teaspoon EACH salt and pepper
  • 2 eggs beaten
  • 1 teaspoon Dijon mustard

 

 


Instructions

Set the air Fryer temperature at 375 Degrees F. Line the basket with parchment paper and lightly spray with cooking oil.

 

Start by making the honey mustard sauce.

 

  1.  Mix the cornstarch with a tablespoon of water (I do this in a measuring cup)
  2. Add the olive oil to a small saucepan over medium heat. Once heated, add the shallot and garlic, and cook for about 2 minutes. Add wine and simmer on low heat until the liquid reduces by half.
  3. Add chicken broth/stock, honey, dijon, and tarragon next. Stir until mixed, then add the cornstarch water mixture. Finish by adding the cream, and stir as the sauce thickens. *See note below.

 

For the Chicken

  1. Rinse and pat dry. For thick breasts, slice in half. Place chicken in a large ziplock or between two sheets of plastic wrap, and pound the chicken to about a 1/4 inch thick. Sprinkle with salt and pepper, and keep refrigerated until ready to cook.

 

Prep the breading

 

  1. Place bread in a food processor and pulse until you have fine crumbs. Pour into a shallow dish and add the parsley, parmesan, and panko. Mix, then add butter, olive oil, salt, and pepper. Set aside

 

For the egg wash

  1. Add eggs, dijon, and tarragon in a shallow dish, such as a pie plate. Whisk until thoroughly combined. Set aside or place in the fridge until ready to use.

Bread and cook the chicken

 

Tip use one hand for the dry ingredients and one for the wet. 

 

 

  1. Dip each chicken filet in the egg, followed by the breading mixture. Gently press the breading into the chicken as you are coating it.
  2. Next, place on the air fryer basket and lightly spray the tops of the chicken with cooking spray. Cook for 15 to 20 minutes flipping the chicken halfway through. Chicken is done when the internal temperature has reached 165 degrees F and is brown and crispy. 

Notes

The cornstarch will thicken the sauce. You can omit this if you’d prefer a thinner sauce. Alternatively, you can thicken it to your liking by adding another 1/2 teaspoon at a time until desired thickness. To thick? Add a little chicken broth/stock to thin it out.

  • Category: Entree
  • Method: Oven, stove top
  • Cuisine: American

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star