Homemade Air Fryer Buffalo Chicken Tenders

Air fried buffalo chicken tenders stacked on a wooden board with a bowl of dipping sauce.

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Homemade Air Fryer Buffalo Chicken Tenders

Skip the deep fryer and make these buffalo chicken tenders in your air fryer instead! With a crispy breaded coating and just the right amount of kick from the buffalo sauce, they're great for an easy family dinner or game day snacking.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Dinner, Main Course

Cuisine: American

Servings:

Calories: 233kcal

Author: Lori

Equipment

Ingredients

1.5 pounds chicken tenders (about 12 tenders) rinsed and patted dry
2 eggs
1 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon dried parsley
1/2 teaspoon black pepper
1/2 cup Buffalo sauce

Instructions

Preheat your air fryer to 400 degrees F.
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.
1.5 pounds chicken tenders (about 12 tenders)
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).
2 eggs, 1 teaspoon hot sauce, 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 Tablespoon dried parsley, 1/2 teaspoon black pepper
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°F on an instant read thermometer.
1/2 cup Buffalo sauce
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. Reheating in the air fryer may restore some of the crispiness.

Nutrition