Our easy buffalo chicken tenders is a healthier version of the classic comfort food. The perfect balance of tender chicken with a crispy coating and finished with a tangy, slightly spicy sauce.
If needed, remove the tendons from the chicken pieces before proceeding. Place the tenders on a cutting board, gripping the tendon with a clean paper towel. Forcefully place a sharp knife edge on the tendon and against the cutting board, pulling the tendon away from the chicken. Repeat as needed until done.
Create a dredging station:#1 - Make an egg wash by mixing the eggs with the hot sauce in a shallow dish.#2 - Mix the flour, cornstarch, and spices in a second shallow dish (this is the breading).
Place each tender first in the breading to lightly coat, then dip in the egg wash, and back in the breading for a second coating. Make sure the tenders are evenly coated after each step.
Use an oil mister to lightly spritz your air fryer basket with oil. Place the tenders in the basket, making sure the pieces aren’t touching so the air can circulate.
Spritz the tenders with oil and cook for 10 minutes, turning at the halfway mark.
Brush each tender with Buffalo sauce and cook for 2 1/2 minutes. Turn the tenders, brush with sauce and finish cooking for 2 1/2 minutes until done. Chicken should reach 165 degrees F on an instant read thermometer.
Remove tenders to a plate and allow to rest for 3-4 minutes before serving.
Notes
You can substitute chicken breast for the tenders, just cut them into similar-sized strips.
The heat level will vary based on the sauces you use.
Best served fresh but leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Note that they will lose crispiness when refrigerated. Reheat in the air fryer to restore some of the crispiness.