Easy air fryer buffalo chicken tenders are crispy on the outside and juicy on the inside. Just like buffalo crispy cauliflower bites, the homemade chicken tenders are a great weeknight dinner or party appetizer.
Key Ingredients
Make crispy buffalo chicken strips without all the oil and deep frying. Here’s what you need to get started.
- Chicken: Chicken tenderloins are the easiest option, but chicken breasts can be cut into smaller strips if that’s what you have available.
- Buttermilk: Soak the chicken in buttermilk to tenderize the meat so the tenders stay juicy as they cook.
- Panko: Panko breadcrumbs give the chicken a crispy exterior.
- Spices: Combine the breadcrumbs with kosher salt, garlic powder, paprika, and coarse black pepper for additional flavor.
- Eggs: Dredge the chicken tenderloins in eggs to help the breadcrumbs and spices adhere to the chicken.
- Cooking Spray: Prepare the air fryer basket with cooking spray before adding the chicken. You can also spray the tops of the tenders before they cook to encourage browning.
- 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. You can also serve the sauce on the side if that’s your thing.
What’s the Best Buffalo Sauce for Chicken Tenders
Frank’s Red Hot Buffalo Wings sauce is a 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 spicy chicken strips.
Another alternative is to melt unsalted butter with your favorite hot sauce—Crystal’s, Tabasco, or Texas Pete’s hot sauce are good options.
Additions and Substitutions
- Try a different coating. Process the panko breadcrumbs in a food processor until they are finely ground if you want a more subtle coating. Or swap them out for crushed pork rinds, cornflakes, 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 chicken and buttermilk in a mixing bowl. Cover and set it aside to marinate for at least 30 minutes.
Step 2: Meanwhile, dry toast the panko breadcrumbs in a skillet until golden brown.
Step 3: Drain the chicken and pat it dry with towels to remove excess moisture. Next, set up your dredging station. Combine the toasted panko, salt, garlic powder, paprika, and black pepper on a plate and whisk 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). Once heated, prepare the air fryer basket with cooking spray. In batches, arrange the chicken into the basket in a single layer. Cook for 8-10 minutes, flipping the tenders halfway through.
Cooking 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 it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken.
Step 6: Meanwhile, warm the buffalo sauce in a saucepan over medium heat.
Step 7: 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 mixing bowl and toss to coat.
Expert Tips
- Tenderize the chicken. Soak the chicken tenderloins in buttermilk to 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, or they will steam rather than be crispy. You should be able to fit 4-6 chicken tenders at a time, depending on the size of your air fryer.
- 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.
If you enjoy the air fryer Buffalo chicken tenders, try more air fryer recipes!
Serving Suggestions
Spicy air fryer Buffalo chicken tenders are the ultimate appetizer, and a perfect addition to your game-day spread. Dunk them into homemade ranch dressing, blue cheese, or garlicky sos czosnkowy. And enjoy them with more grab-and-go treats like Instant Pot frozen meatballs, vegetable crudites, rainbow wraps, and chips with chunky salsa or guacamole without tomato.
Pair the tenders with your favorite sides—onion rings, avocado cucumber tomato salad, roasted potatoes, sweet potato fries, or a handful of fresh fruit or veggies—for a quick lunch or weeknight meal.
What To Do With Leftovers
- Refrigerate: If you are meal-prepping the chicken or want to make the chicken in advance, I recommend leaving the Buffalo sauce off the strips until you’re ready to serve. Store the leftover chicken wings in an airtight container for 3-4 days.
- Freeze: Let the chicken tenders cool and transfer them to a freezer-safe container or bag. Air fryer Buffalo chicken tenders freeze for 3 months.
- Reheat: Bake the leftovers in the oven or air fryer at 400°F (204°C) for 8-10 minutes for the best results.
- Repurpose: Chop the leftover chicken tenders into smaller, bite-size pieces and use them as a topping for salad, mix in for Dutch oven mac and cheese, or a filling for a wrap or quesadilla.
Frequently Asked Questions
Can I make these without an air fryer?
No air fryer? No problem! Prepare a rimmed baking sheet with parchment paper and a wire rack. Arrange the chicken strips onto the wire rack in a single layer and bake for 20-25 minutes at 400°F (204°C).
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 above 375°F (191°C) for the best results.
Follow these tips for crispy chicken tenders to soak up all the yummy goodness of the spicy Buffalo sauce.
More Appetizer Favorites:
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 chicken and buttermilk in a mixing bowl. Cover and set it aside to marinate for at least 30 minutes.
- Meanwhile, 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). Once heated, prepare the air fryer basket with cooking spray. In batches, arrange the chicken into the basket in a single layer. Cook 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 it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food 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 mixing bowl and toss to coat.
- Tenderize the chicken. Soak the chicken tenderloins in buttermilk to 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, or they will steam rather than be crispy. You should be able to fit 4-6 chicken tenders at a time, depending on the size of your air fryer.
- 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.