Air Fryer Buffalo Chicken Tenders
Crispy panko-breaded chicken tenders glazed with buffalo sauce. The secret: cook crisp first, then toss in sauce.
🍽 4 servings
⏱ Prep: 15 min
🔥 Cook: 12 min
⏰ Total: 27 min
📊 Easy
Ingredients
- 1 1/2 lb chicken tenderloins
- 1/2 cup all-purpose flour
- 2 large large eggs, beaten
- 1 1/2 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup buffalo sauce
- 2 tbsp unsalted butter, melted
- as needed oil spray
Instructions
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, paprika, salt, and pepper.
- Dredge each chicken tender in flour, dip in egg, then press into panko mixture until fully coated.
- Lightly spray both sides of each tender with oil spray. Arrange in a single layer in the air fryer basket — do not overlap. Cook in batches if needed.
- Air fry at 400°F / 204°C for 10–12 minutes, flipping halfway, until golden and crisp. Chicken should reach a safe internal temperature of 165°F.
- While tenders cook, whisk buffalo sauce with melted butter in a large bowl.
- Toss cooked tenders gently in the buffalo sauce just before serving — do not soak or the coating will soften. Serve with ranch or blue cheese dip and celery sticks.
Chef's Notes
Chef's Notes: The key to crisp buffalo tenders is to cook them fully crisp FIRST, then coat in sauce just before serving. Do not put buffalo sauce on before air frying — it will steam the breading. For maximum crunch, serve sauce on the side and dip as you eat.