Air Fryer Buffalo chicken tenders give you all the classic Buffalo flavor without the hassle of deep frying. These crispy chicken tenders are perfect for game day, easy weeknight dinners, or weekly meal prep. For more like this, try crispy cauliflower bites or Nashville hot chicken tenders.
Key Ingredients
- Chicken: Chicken tenderloins are the easiest option since they’re already the perfect size. If you’re using chicken breasts, simply slice them into even strips.
- Buttermilk: A quick soak in buttermilk tenderizes the chicken and keeps it juicy as it cooks. If you don’t have any on hand, make your own by mixing milk with a splash of lemon juice and setting it aside for a few minutes to activate.
- Panko: Panko breadcrumbs provide a light, crispy coating. You can even add them to a food processor or small blender for a finer coating.
- Spices: Toss the panko with kosher salt, garlic powder, paprika, and coarse black pepper to build flavor into every bite.
- Eggs: Dredge the chicken tenderloins in a beaten egg mixture to help the seasoned breadcrumbs stick and form that golden crust.
- Cooking Spray: Lightly spray the air fryer basket with cooking oil to prevent sticking. A quick spray over the tops of the tenders also helps them brown beautifully.
- Buffalo Sauce: What is best about air fryer Buffalo chicken tenders? That first bite, when the Buffalo sauce has perfectly soaked into the crispy coating. Prefer extra crunch? Serve the sauce on the side for dipping.
What’s the Best Buffalo Sauce for Chicken Tenders?
Frank’s Red Hot Buffalo Wings sauce is the classic choice. Or try them with Primal Kitchen Buffalo sauce or Sweet Baby Ray’s Buffalo sauce. You can also make Nashville hot chicken tenders if you like extra-spicy chicken strips.
Another option is to melt unsalted butter with your favorite hot sauce; good choices include Crystal’s, Tabasco, or Texas Pete’s.
Additions and Substitutions
- Switch up the coating. Process the panko breadcrumbs in a food processor for a finer coating, or swap them out for crushed pork rinds, corn flakes, Ritz crackers, potato chips, cheese crisps, or a simple mix of flour and cornstarch.
How to Make Air Fryer Buffalo Chicken Tenders
The full recipe with measurements is in the recipe card below.
Step 1: Combine the chicken and buttermilk mixture in a mixing bowl. Cover and set it aside to marinate for at least 30 minutes.
Step 2: Dry toast the panko breadcrumbs in a skillet until golden brown.
Step 3: Drain the chicken through a colander and pat it dry with paper towels. Then set up your dredging station by combining the toasted panko, salt, garlic powder, paprika, and black pepper on a plate, and whisking the eggs in a shallow bowl.
Step 4: Coat the tenderloins by dipping them in the panko mixture, then the egg mixture, and back into the panko. Gently tap the mixture into the chicken to ensure the coating sticks. Set the strip aside and repeat with the remaining ingredients.
Step 5: Preheat an air fryer to 400°F (204°C), then prepare the basket with cooking spray. Cook the chicken strips in batches for 8-10 minutes, flipping the tenders halfway through.
Step 6: Warm the buffalo sauce in a saucepan over medium heat.
Tip
Cooking times will vary based on the size of your chicken pieces and the air fryer model you use. The chicken is done cooking when its internal temperature reaches 165°F (74°C). Check the temperature by inserting a meat thermometer into the thickest part of the chicken.
Bake the Chicken Tenders
No air fryer? No problem! Prepare a rimmed baking sheet with parchment paper and a wire rack. Arrange the chicken strips in a single layer and bake for 20-25 minutes at 400°F (204°C).
Expert Tips
- Tenderize the chicken. Soak the chicken tenderloins in buttermilk to marinate and tenderize the meat. The acidity in the buttermilk helps soften the chicken, keeping the strips juicy and flavorful as they air fry.
- Prepare the chicken. Drain the chicken through a colander and pat the strips dry with paper towels before coating them.
- Don’t overcrowd the basket. Arrange the chicken strips in the air fryer basket with room to spare on each side; otherwise, they will steam rather than crisp. You should be able to fit 4-6 chicken tenders at a time, depending on the size of your air fryer.
- Spray the tops with oil. Lightly coat the tops of the chicken tenders with cooking spray before air frying.
- Use a thermometer. Cook the chicken until the internal temperature reaches 165°F (74°C). Check by inserting a food thermometer into the thickest part of the chicken.
- Wait to coat with Buffalo sauce. Toss the chicken tenders in the Buffalo sauce right before serving to keep the coating crisp, or just serve it on the side.
If you enjoy the air fryer Buffalo chicken tenders, try more easy air fryer recipes!
What to Serve With Buffalo Chicken Strips
Spicy air fryer buffalo chicken tenders are ideal for game day. Serve them with homemade ranch dressing, blue cheese dressing, or garlicky sos czosnkowy for dipping. Round out your spread with favorites like Instant Pot frozen meatballs, vegetable crudites, rainbow wraps, and tortilla chips with chunky salsa.
Turn the crispy tenders into a meal with French fries, onion rings, avocado cucumber tomato salad, crispy roasted potatoes, sweet potato fries, or a handful of fresh fruit or veggies.
And don’t forget, you can toss them into your favorite salad recipes or wraps.
What To Do With Leftovers
- Refrigerate: If you want to meal prep the chicken or make them in advance, I recommend leaving the Buffalo sauce off until you’re ready to serve. Store the leftover chicken strips in an airtight container for 3-4 days.
- Freeze: Let the chicken tenders cool and transfer the unsauced strips to a freezer-safe container or bag. Freeze the air fryer Buffalo chicken tenders for 3 months.
- Reheat: Bake the leftovers in the oven at 400°F (204°C) for 8-10 minutes or in the air fryer for 3–4 minutes until warmed through.
- Repurpose: Chop the leftover chicken tenders into smaller, bite-size pieces and use them as a topping for salad, mix them into Dutch oven mac and cheese, or use them as a filling for a wrap or quesadilla.
Frequently Asked Questions
Why are my chicken tenders not crispy?
Your chicken tenders may not be crispy due to excess moisture, thin breading, or a low cooking temperature.
Remember to pat the chicken dry before breading and give each chicken strip a thorough coat by following my instructions for coating, dipping, and coating again. Then, air fry or bake the chicken tenders at 375°F (191°C) or higher for the best results.
More Appetizer Recipes:
Air Fryer Buffalo Chicken Tenders
- 1 pound chicken tenderloins boneless and skinless
- 1 cup buttermilk
- ½ cup panko breadcrumbs
- 1 teaspoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- ½ teaspoon coarse black pepper
- 2 large eggs whisked
- ½ cup buffalo sauce
- Combine the chicken and buttermilk mixture in a mixing bowl. Cover and set it aside to marinate for at least 30 minutes.
- Dry toast the panko breadcrumbs in a skillet until golden brown.
- Coat the tenderloins by dipping them in the panko mixture, then the egg mixture, and back into the panko. Gently tap the mixture into the chicken to ensure the coating sticks. Set the strip aside and repeat with the remaining ingredients.
- Preheat an air fryer to 400°F (204°C), then prepare the basket with cooking spray. Cook the chicken strips in batches for 8-10 minutes, flipping the tenders halfway through.Tip: Cooking times will vary based on the size of your chicken pieces and the air fryer model you use. The chicken is done cooking when its internal temperature reaches 165°F (74°C). Check the temperature by inserting a meat thermometer into the thickest part of the chicken.
- Meanwhile, warm the buffalo sauce in a saucepan over medium heat.
- Remove the chicken tenders from the air fryer and set them aside to cool for 5-10 minutes. Once cool, combine the chicken and warm buffalo sauce in a large bowl and toss to coat.
- Tenderize the chicken. Soak the chicken tenderloins in buttermilk to marinate and tenderize the meat. The acidity in the buttermilk helps soften the chicken, keeping the strips juicy and flavorful as they air fry.
- Prepare the chicken. Drain the chicken through a colander and pat the strips dry with paper towels before coating them.
- Don’t overcrowd the basket. Arrange the chicken strips in the air fryer basket with room to spare on each side; otherwise, they will steam rather than crisp. You should be able to fit 4-6 chicken tenders at a time, depending on the size of your air fryer.
- Spray the tops with oil. Lightly coat the tops of the chicken tenders with cooking spray before air frying.
- Use a thermometer. Cook the chicken until the internal temperature reaches 165°F (74°C). Check by inserting a food thermometer into the thickest part of the chicken.
- Wait to coat with Buffalo sauce. Toss the chicken tenders in the Buffalo sauce right before serving to keep the coating crisp, or just serve it on the side.