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Air Fryer Buffalo Chicken Tenders - Crispy, Spicy, and Easy

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds chicken tenders (or chicken breasts cut into strips)
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Olive oil spray (or avocado oil spray)
  • 3/4 cup Buffalo sauce (Frank’s RedHot or your favorite)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon honey (optional, for a hint of sweetness)
  • Ranch or blue cheese dressing, for serving
  • Celery and carrot sticks, for serving (optional)

Method
 

  1. Preheat the air fryer: Set it to 400°F (200°C) for 5 minutes. A hot basket helps the coating crisp right away.
  2. Prep the chicken: Pat the tenders dry with paper towels. This helps the breading stick and crisp.
  3. Set up the breading station: In one bowl, whisk the eggs. In a second bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper. In a third bowl, add the panko.
  4. Bread the tenders: Dredge each piece in the seasoned flour (shake off excess), dip in egg, then press into the panko until fully coated.
  5. Oil the surface: Lightly mist both the air fryer basket and the breaded tenders with oil spray. This promotes even browning.
  6. Air fry in batches: Arrange the tenders in a single layer without crowding. Cook for 6–8 minutes, flip, spray lightly again, and cook another 5–7 minutes. They’re done when internal temperature hits 165°F and the coating is golden and crisp.
  7. Make the Buffalo sauce: In a small bowl, whisk Buffalo sauce, melted butter, and honey (if using). Taste and adjust heat or sweetness.
  8. Toss and serve: Toss the hot tenders in the sauce or drizzle it over right before serving to keep the crust extra crisp. Plate with ranch or blue cheese and veggies.