Air Fryer Spicy Buffalo Chicken Tenders (Crispy + Gluten Free)
Chicken breast sliced into strips, dredged in seasoned flour, egg, and panko, air fried at 400°F until golden, then tossed in a Frank's RedHot butter sauce and back in for 2 minutes to caramelize. Done in under 30 minutes and genuinely one of the crispiest things that comes out of my air fryer.
Servings: 4 servings
Calories: 368kcal
Ingredients
- 1 pound boneless skinless chicken breast
- 1 cup all-purpose flour or gluten-free flour blend
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- Olive oil spray
- ½ cup Frank's hot sauce
- 1 tablespoon unsalted butter
Instructions
- Preheat the air fryer: Set your air fryer to preheat at 400°F (200°C) for 5 minutes. Preheating the air fryer ensures that the tenders cook evenly and achieve maximum crispiness.
- Prepare the breading station: In a shallow bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix the ingredients well to ensure even distribution of the spices.
- Whisk the eggs: In a separate large bowl, whisk the eggs until well combined. This mixture will act as the adhesive for the breadcrumbs.
- Coat the chicken tenders: Dip each chicken tender into the flour mixture, making sure to coat it thoroughly. Shake off any excess flour. Next, dip the coated tender into the egg mixture, allowing any excess to drip off. Finally, coat the tender with the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere to the surface. Repeat this process for all the tenders.
- Air frying the chicken tenders: Lightly grease the air fryer basket or tray with cooking spray to prevent sticking. Arrange the coated chicken tenders in a single layer, making sure they don't overlap. If needed, cook the tenders in batches to avoid overcrowding.
- Cook the chicken tenders: Place the tray in the preheated air fryer and cook the tenders at 400°F (200°C) for 11-13 minutes, flipping them halfway through the cooking time. The tenders should turn golden brown and crispy.
- Make the sauce: Combine the hot sauce and the melted butter in small bowl. Coat the homemade chicken tenders in the buffalo sauce and add back to the air fryer for another 2-3 minutes.
- Serve and enjoy: Once cooked, remove the chicken tenders from the air fryer and let them rest for a couple of minutes to cool slightly. Serve them hot with your favorite dipping sauce, such as ranch dressing or spicy mayo. These spicy chicken tenders are perfect as an appetizer, snack, or even as part of a main course.
Notes
Add Frank's to the egg wash – Optionally, mix 2 tbsp of hot sauce into the beaten eggs to build buffalo flavor into every layer of the breading.
The one-hand rule – Use one hand for the dry bowls (flour and panko) and the other hand for the wet bowl (egg).
Cook in a single layer – This keeps them crispy. Cook in multiple batches if needed.
Storage – Store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 3-4 minutes.
Freezing – Freeze cooked tenders on a parchment-lined sheet until solid, then transfer to a freezer bag — up to 2 months. Reheat straight from frozen at 375°F for 6-8 minutes.
Nutrition
Serving: 1serving | Calories: 368kcal | Carbohydrates: 37g | Protein: 33g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1776mg | Potassium: 564mg | Fiber: 2g | Sugar: 1g | Vitamin A: 943IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 3mg