Add the chicken to a bowl with buttermilk & marinade for at least 30 minutes.

Add the panko to a skillet with butter & toast them until they turn golden brown.

Pat dry the chicken & season them with salt. Combine panko, garlic powder, paprika, & black pepper on one plate & the beaten eggs on another.

Preheat the air fryer to 400° F (204° C) & dredge the tenderloins in the panko, eggs, & then back in the panko, patting them lightly so the mixture adheres.

Spray the air fryer basket with cooking spray, then arrange the chicken into the basket. Cook for 8-10 minutes.

Flip the tenders halfway through & work in batches to cook the remaining chicken.

Warm butter & buffalo sauce in a saucepan. When the chicken is done, toss them in a bowl with the buffalo sauce.

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