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Air Fryer Buffalo Chicken Tenders Crispy and Flavorful

by on September 13, 2025

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Craving a spicy, crispy snack? Air Fryer Buffalo Chicken Tenders are the answer. They pack bold flavors and a satisfying crunch, all with less oil. In this guide, you’ll learn how to create these mouthwatering tenders using simple ingredients. Impress your family and friends while keeping it healthy. Ready to dive into this quick, flavorful delight? Let’s get cooking!

- 1 pound boneless, skinless chicken tenders - 1 cup Panko breadcrumbs - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs, beaten - 1/2 cup buffalo sauce (e.g., Frank's RedHot) - 1 tablespoon olive oil - Optional: celery sticks and ranch dressing for serving When I make Air Fryer Buffalo Chicken Tenders, I start with fresh chicken. I always choose a pound of boneless, skinless chicken tenders. This cut is tender and cooks evenly. Next, I reach for Panko breadcrumbs. A cup of these gives my tenders that perfect crunch. Regular breadcrumbs can work, but Panko really shines in this recipe. Now, I need some flour. I grab half a cup of all-purpose flour. This will help the spices stick and give a good base for the coating. Seasoning is key. I mix in a teaspoon each of garlic powder, onion powder, and smoked paprika. These add flavor and depth. I also add a teaspoon of salt and a half teaspoon of black pepper. This blend brings out the best in the chicken. For the coating, I beat two large eggs until frothy. This helps bind the breadcrumbs to the chicken. I then grab half a cup of buffalo sauce. I love using Frank's RedHot for its bold taste. Finally, I add a tablespoon of olive oil to help the sauce stick. To serve, I like to include optional celery sticks and ranch dressing. They balance the heat and add a nice crunch. This combination makes for a fun and tasty meal! - Pat chicken tenders dry - Set up dredging stations Start by taking your chicken tenders and pat them dry with paper towels. This step is crucial. Dry chicken helps the coating stick better. Next, create your dredging stations. You need three bowls for this. In the first bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This mix adds great flavor. In the second bowl, whisk your eggs until they are slightly frothy. This makes a good binding agent. The third bowl will hold your breadcrumbs. I prefer Panko breadcrumbs for extra crunch. - Coat chicken in flour mixture - Dip in beaten eggs - Roll in breadcrumbs Now for the fun part! Take each chicken tender. First, coat it in the flour mixture. Make sure to shake off any extra flour. Next, dip it in the beaten eggs. Let any excess egg drip off. Finally, roll the tender in the breadcrumbs. Press gently to make sure the breadcrumbs stick well. This will give you a nice crispy texture. - Preheat air fryer to 400°F (200°C) - Arrange chicken tenders in the air fryer basket - Cook for 10-12 minutes, flipping halfway Preheat your air fryer to 400°F (200°C) for about five minutes. This step helps the chicken cook evenly and get crispy. Lightly spray the air fryer basket with cooking spray. Place the chicken tenders in a single layer. Make sure not to overcrowd them. Cook the tenders for 10 to 12 minutes. Flip them halfway through to ensure even cooking. They should be golden and fully cooked, reaching an internal temperature of 165°F (75°C). - Use Panko breadcrumbs for extra crispiness. Panko is light and airy, making it perfect for frying. - Ensure the chicken is dry before dredging. Patting it dry helps the coating stick better and gives a nice crunch. - Preheat the air fryer properly. Set it to 400°F (200°C) for about 5 minutes. This helps the chicken cook evenly. - Avoid overcrowding the basket. Leave space around each tender. This allows hot air to circulate, giving you a perfect cook. - Experiment with different buffalo sauce brands. Each brand has its own flavor and heat level. Find your favorite! - Add extra seasoning to the breadcrumb mixture. Garlic powder, onion powder, or even cayenne can boost the taste. {{image_4}} Want to kick up the heat? You can add cayenne pepper or hot sauce to the flour mixture. This small change can give your chicken tenders a fiery twist. Start with 1/4 teaspoon of cayenne for a good kick. Adjust it based on your taste. If you want a crunchier texture, try using crushed cornflakes or tortilla chips instead of breadcrumbs. These options add a fun twist to your tenders. For a gluten-free choice, use gluten-free breadcrumbs. They work just as well and keep your dish tasty. Buffalo sauce is great, but you can mix it up. Serve your tenders with BBQ sauce or honey mustard for a different flavor. These sauces add sweetness and tang, giving you more variety for your meal. Store leftovers in an airtight container. This keeps them fresh and tasty. Consume within 3-4 days for best quality. After that, they may lose flavor and texture. You can freeze cooked chicken tenders for up to 3 months. Just let them cool down first. Once frozen, place them in a freezer bag. To enjoy later, thaw them in the refrigerator before reheating. Reheat in the air fryer for maximum crispiness. This method keeps them crunchy. If you need a quick option, you can use the microwave. However, this may make them lose their crunch. Enjoy your tenders hot and fresh! Yes, you can substitute with a vegan egg replacer or buttermilk. Both work well to help the coating stick to the chicken. Using buttermilk adds a nice tang, too. Check that the internal temperature reaches 165°F (75°C). A meat thermometer is the best tool for this. When the chicken reaches this temperature, it is safe to eat. Yes, but you may need to adjust the cooking time. Frozen chicken tends to need a bit longer to cook. Make sure they are fully cooked through before serving. Pair with celery sticks and ranch dressing. You can also enjoy them in a salad or wrap for a tasty meal. Both options balance the spicy flavor of the tenders nicely. In this post, we explored making Air Fryer Buffalo Chicken Tenders. You learned about the key ingredients, step-by-step instructions, and helpful tips for the best results. Remember to use Panko breadcrumbs for crunch and adjust flavors to your taste. Store leftovers properly or try different sauces for fun. These tenders are easy and delicious. Enjoy your cooking adventure!

Ingredients

Main Ingredients

– 1 pound boneless, skinless chicken tenders

– 1 cup Panko breadcrumbs

– 1/2 cup all-purpose flour

Seasoning Blend

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon smoked paprika

– 1 teaspoon salt

– 1/2 teaspoon black pepper

Coating and Sauce

– 2 large eggs, beaten

– 1/2 cup buffalo sauce (e.g., Frank’s RedHot)

– 1 tablespoon olive oil

– Optional: celery sticks and ranch dressing for serving

When I make Air Fryer Buffalo Chicken Tenders, I start with fresh chicken. I always choose a pound of boneless, skinless chicken tenders. This cut is tender and cooks evenly.

Next, I reach for Panko breadcrumbs. A cup of these gives my tenders that perfect crunch. Regular breadcrumbs can work, but Panko really shines in this recipe.

Now, I need some flour. I grab half a cup of all-purpose flour. This will help the spices stick and give a good base for the coating.

Seasoning is key. I mix in a teaspoon each of garlic powder, onion powder, and smoked paprika. These add flavor and depth. I also add a teaspoon of salt and a half teaspoon of black pepper. This blend brings out the best in the chicken.

For the coating, I beat two large eggs until frothy. This helps bind the breadcrumbs to the chicken. I then grab half a cup of buffalo sauce. I love using Frank’s RedHot for its bold taste. Finally, I add a tablespoon of olive oil to help the sauce stick.

To serve, I like to include optional celery sticks and ranch dressing. They balance the heat and add a nice crunch. This combination makes for a fun and tasty meal!

Step-by-Step Instructions

Prepare the Chicken

– Pat chicken tenders dry

– Set up dredging stations

Start by taking your chicken tenders and pat them dry with paper towels. This step is crucial. Dry chicken helps the coating stick better. Next, create your dredging stations. You need three bowls for this. In the first bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This mix adds great flavor. In the second bowl, whisk your eggs until they are slightly frothy. This makes a good binding agent. The third bowl will hold your breadcrumbs. I prefer Panko breadcrumbs for extra crunch.

Dredging Process

– Coat chicken in flour mixture

– Dip in beaten eggs

– Roll in breadcrumbs

Now for the fun part! Take each chicken tender. First, coat it in the flour mixture. Make sure to shake off any extra flour. Next, dip it in the beaten eggs. Let any excess egg drip off. Finally, roll the tender in the breadcrumbs. Press gently to make sure the breadcrumbs stick well. This will give you a nice crispy texture.

Air Frying

– Preheat air fryer to 400°F (200°C)

– Arrange chicken tenders in the air fryer basket

– Cook for 10-12 minutes, flipping halfway

Preheat your air fryer to 400°F (200°C) for about five minutes. This step helps the chicken cook evenly and get crispy. Lightly spray the air fryer basket with cooking spray. Place the chicken tenders in a single layer. Make sure not to overcrowd them. Cook the tenders for 10 to 12 minutes. Flip them halfway through to ensure even cooking. They should be golden and fully cooked, reaching an internal temperature of 165°F (75°C).

Tips & Tricks

Achieving the Perfect Crunch

– Use Panko breadcrumbs for extra crispiness. Panko is light and airy, making it perfect for frying.

– Ensure the chicken is dry before dredging. Patting it dry helps the coating stick better and gives a nice crunch.

Air Fryer Best Practices

– Preheat the air fryer properly. Set it to 400°F (200°C) for about 5 minutes. This helps the chicken cook evenly.

– Avoid overcrowding the basket. Leave space around each tender. This allows hot air to circulate, giving you a perfect cook.

Flavor Enhancements

– Experiment with different buffalo sauce brands. Each brand has its own flavor and heat level. Find your favorite!

– Add extra seasoning to the breadcrumb mixture. Garlic powder, onion powder, or even cayenne can boost the taste.

Variations

Spice it Up

Want to kick up the heat? You can add cayenne pepper or hot sauce to the flour mixture. This small change can give your chicken tenders a fiery twist. Start with 1/4 teaspoon of cayenne for a good kick. Adjust it based on your taste.

Alternative Coatings

If you want a crunchier texture, try using crushed cornflakes or tortilla chips instead of breadcrumbs. These options add a fun twist to your tenders. For a gluten-free choice, use gluten-free breadcrumbs. They work just as well and keep your dish tasty.

Different Sauces

Buffalo sauce is great, but you can mix it up. Serve your tenders with BBQ sauce or honey mustard for a different flavor. These sauces add sweetness and tang, giving you more variety for your meal.

Storage Info

Refrigeration

Store leftovers in an airtight container. This keeps them fresh and tasty. Consume within 3-4 days for best quality. After that, they may lose flavor and texture.

Freezing

You can freeze cooked chicken tenders for up to 3 months. Just let them cool down first. Once frozen, place them in a freezer bag. To enjoy later, thaw them in the refrigerator before reheating.

Reheating Tips

Reheat in the air fryer for maximum crispiness. This method keeps them crunchy. If you need a quick option, you can use the microwave. However, this may make them lose their crunch. Enjoy your tenders hot and fresh!

FAQs

Can I make Air Fryer Buffalo Chicken Tenders without eggs?

Yes, you can substitute with a vegan egg replacer or buttermilk. Both work well to help the coating stick to the chicken. Using buttermilk adds a nice tang, too.

How do I know when the chicken is done cooking?

Check that the internal temperature reaches 165°F (75°C). A meat thermometer is the best tool for this. When the chicken reaches this temperature, it is safe to eat.

Can I use frozen chicken tenders for this recipe?

Yes, but you may need to adjust the cooking time. Frozen chicken tends to need a bit longer to cook. Make sure they are fully cooked through before serving.

What can I serve with Air Fryer Buffalo Chicken Tenders?

Pair with celery sticks and ranch dressing. You can also enjoy them in a salad or wrap for a tasty meal. Both options balance the spicy flavor of the tenders nicely.

In this post, we explored making Air Fryer Buffalo Chicken Tenders. You learned about the key ingredients, step-by-step instructions, and helpful tips for the best results. Remember to use Panko breadcrumbs for crunch and adjust flavors to your taste. Store leftovers properly or try different sauces for fun. These tenders are easy and delicious. Enjoy your cooking adventure!

- 1 pound boneless, skinless chicken tenders - 1 cup Panko breadcrumbs - 1/2 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs, beaten - 1/2 cup buffalo sauce (e.g., Frank's RedHot) - 1 tablespoon olive oil - Optional: celery sticks and ranch dressing for serving When I make Air Fryer Buffalo Chicken Tenders, I start with fresh chicken. I always choose a pound of boneless, skinless chicken tenders. This cut is tender and cooks evenly. Next, I reach for Panko breadcrumbs. A cup of these gives my tenders that perfect crunch. Regular breadcrumbs can work, but Panko really shines in this recipe. Now, I need some flour. I grab half a cup of all-purpose flour. This will help the spices stick and give a good base for the coating. Seasoning is key. I mix in a teaspoon each of garlic powder, onion powder, and smoked paprika. These add flavor and depth. I also add a teaspoon of salt and a half teaspoon of black pepper. This blend brings out the best in the chicken. For the coating, I beat two large eggs until frothy. This helps bind the breadcrumbs to the chicken. I then grab half a cup of buffalo sauce. I love using Frank's RedHot for its bold taste. Finally, I add a tablespoon of olive oil to help the sauce stick. To serve, I like to include optional celery sticks and ranch dressing. They balance the heat and add a nice crunch. This combination makes for a fun and tasty meal! - Pat chicken tenders dry - Set up dredging stations Start by taking your chicken tenders and pat them dry with paper towels. This step is crucial. Dry chicken helps the coating stick better. Next, create your dredging stations. You need three bowls for this. In the first bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This mix adds great flavor. In the second bowl, whisk your eggs until they are slightly frothy. This makes a good binding agent. The third bowl will hold your breadcrumbs. I prefer Panko breadcrumbs for extra crunch. - Coat chicken in flour mixture - Dip in beaten eggs - Roll in breadcrumbs Now for the fun part! Take each chicken tender. First, coat it in the flour mixture. Make sure to shake off any extra flour. Next, dip it in the beaten eggs. Let any excess egg drip off. Finally, roll the tender in the breadcrumbs. Press gently to make sure the breadcrumbs stick well. This will give you a nice crispy texture. - Preheat air fryer to 400°F (200°C) - Arrange chicken tenders in the air fryer basket - Cook for 10-12 minutes, flipping halfway Preheat your air fryer to 400°F (200°C) for about five minutes. This step helps the chicken cook evenly and get crispy. Lightly spray the air fryer basket with cooking spray. Place the chicken tenders in a single layer. Make sure not to overcrowd them. Cook the tenders for 10 to 12 minutes. Flip them halfway through to ensure even cooking. They should be golden and fully cooked, reaching an internal temperature of 165°F (75°C). - Use Panko breadcrumbs for extra crispiness. Panko is light and airy, making it perfect for frying. - Ensure the chicken is dry before dredging. Patting it dry helps the coating stick better and gives a nice crunch. - Preheat the air fryer properly. Set it to 400°F (200°C) for about 5 minutes. This helps the chicken cook evenly. - Avoid overcrowding the basket. Leave space around each tender. This allows hot air to circulate, giving you a perfect cook. - Experiment with different buffalo sauce brands. Each brand has its own flavor and heat level. Find your favorite! - Add extra seasoning to the breadcrumb mixture. Garlic powder, onion powder, or even cayenne can boost the taste. {{image_4}} Want to kick up the heat? You can add cayenne pepper or hot sauce to the flour mixture. This small change can give your chicken tenders a fiery twist. Start with 1/4 teaspoon of cayenne for a good kick. Adjust it based on your taste. If you want a crunchier texture, try using crushed cornflakes or tortilla chips instead of breadcrumbs. These options add a fun twist to your tenders. For a gluten-free choice, use gluten-free breadcrumbs. They work just as well and keep your dish tasty. Buffalo sauce is great, but you can mix it up. Serve your tenders with BBQ sauce or honey mustard for a different flavor. These sauces add sweetness and tang, giving you more variety for your meal. Store leftovers in an airtight container. This keeps them fresh and tasty. Consume within 3-4 days for best quality. After that, they may lose flavor and texture. You can freeze cooked chicken tenders for up to 3 months. Just let them cool down first. Once frozen, place them in a freezer bag. To enjoy later, thaw them in the refrigerator before reheating. Reheat in the air fryer for maximum crispiness. This method keeps them crunchy. If you need a quick option, you can use the microwave. However, this may make them lose their crunch. Enjoy your tenders hot and fresh! Yes, you can substitute with a vegan egg replacer or buttermilk. Both work well to help the coating stick to the chicken. Using buttermilk adds a nice tang, too. Check that the internal temperature reaches 165°F (75°C). A meat thermometer is the best tool for this. When the chicken reaches this temperature, it is safe to eat. Yes, but you may need to adjust the cooking time. Frozen chicken tends to need a bit longer to cook. Make sure they are fully cooked through before serving. Pair with celery sticks and ranch dressing. You can also enjoy them in a salad or wrap for a tasty meal. Both options balance the spicy flavor of the tenders nicely. In this post, we explored making Air Fryer Buffalo Chicken Tenders. You learned about the key ingredients, step-by-step instructions, and helpful tips for the best results. Remember to use Panko breadcrumbs for crunch and adjust flavors to your taste. Store leftovers properly or try different sauces for fun. These tenders are easy and delicious. Enjoy your cooking adventure!

Air Fryer Buffalo Chicken Tenders

Delight your taste buds with these Zesty Air Fryer Buffalo Chicken Tenders! Perfectly seasoned and coated for a crispy finish, these tenders are quick to make and bursting with flavor. With just a handful of ingredients and an easy air fryer method, you'll have a delicious meal ready in no time. Click through to explore this mouthwatering recipe and get ready to impress your family and friends with your cooking skills!
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Ingredients
  

1 pound boneless, skinless chicken tenders

1 cup breadcrumbs (preferably Panko for an extra crispy texture)

1/2 cup all-purpose flour

2 large eggs, beaten until frothy

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup buffalo sauce (such as Frank's RedHot)

1 tablespoon olive oil

Optional: crisp celery sticks and creamy ranch dressing for serving

Instructions
 

Prepare the Chicken: Begin by patting the chicken tenders dry with paper towels to eliminate any excess moisture. This step helps the coating adhere better for a crunchier result.

    Set Up Dredging Stations: Prepare three separate bowls to create a dredging assembly line:

      - Bowl 1: Combine the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.

        - Bowl 2: Pour the beaten eggs into a second bowl, whisking them slightly to incorporate air.

          - Bowl 3: Add the breadcrumbs to the third bowl, setting it aside for the final coating.

            Coat the Chicken: Take each chicken tender and first coat it in the flour mixture. Shake off any excess. Next, dip it into the beaten eggs, allowing any extra egg wash to drip off. Finally, roll the tender in the breadcrumbs, pressing down gently to ensure a robust and uniform coating sticks to the chicken.

              Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes. This step ensures that the chicken starts cooking immediately once placed inside.

                Arrange in Air Fryer: Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the coated chicken tenders in a single layer in the basket, ensuring they are not overcrowded. If you have a lot of tenders, you may need to work in batches to maintain optimal cooking conditions.

                  Cook the Chicken: Air fry the chicken tenders at 400°F (200°C) for 10 to 12 minutes. Flip them halfway through the cooking time to ensure even browning. They should be golden brown and fully cooked, reaching an internal temperature of 165°F (75°C).

                    Toss in Buffalo Sauce: Once cooked, transfer the chicken tenders into a large mixing bowl. Drizzle the buffalo sauce and olive oil over the tenders. Toss gently yet thoroughly until the tenders are well-coated in sauce, ensuring every bite is bursting with flavor.

                      Serve and Enjoy: Plate the hot, zesty chicken tenders and serve them immediately with fresh celery sticks and a side of creamy ranch dressing for dipping.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

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