For the ultimate crispy & spicy Air Fryer Buffalo Chicken Tenders, look no further. Crunchy on the outside, juicy on the inside. This easy 20-minute recipe is sure to become a new favorite in your home.
Why this Homemade Chicken Tender Recipe is Amazing: It is not just crazy crunchy but thanks to air frying it's healthier than most other recipes.
I created this recipe after making my Sheet Pan Buffalo Chicken & Broccoli. I wanted something crunchy but still healthy. The air fryer was a no-brainer and viola! To say my kids loved these was an understatement.
If being healthy isn't your thing, good old-fashioned Fried Buttermilk Chicken Tenders may be for you. Either one pairs well with a side of Skillet Fried Corn with Bacon. Ok, now we cook!
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Ingredients for Air Fryer Buffalo Chicken Tenders
Here is all you need to bread your own chicken tenders at home. Making them from scratch is so much better than any store-bought frozen ones. Plus you control the heat & spice levels.
- Chicken Tenders - this boneless skinless tenderloin breast cut is perfect for handheld crispy chicken.
- Panko Breadcrumbs - the flaky coarse breadcrumb gives you more crunch than traditional or Italian-style breadcrumbs.
- Egg - helps the panko stick & adhere to the chicken tenders.
- Buffalo Hot Sauce - I like the classic, Frank's RedHot Wing Sauce.
- Salt - the best flavor enhancer.
- Pepper - to help add flavor and season the plain panko.
- Garlic Powder - added flavor to the breadcrumbs.
- Cayenne Pepper - spice up the panko.
See the recipe card for quantities.
Why Make Chicken Tenders from Scratch?
There are so many brands of frozen breaded chicken tenders in every store, why make it at home instead you ask? Here is what makes this recipe so much better than ready-made.
This homemade buffalo chicken tender recipe is great because:
- Can use organic ingredients if desired.
- No processed or artificial ingredients.
- Costs less than premade frozen or fast food take-out.
- Control the heat level - mild, medium, spicy hot, or insane.
- Tenders are better than nuggets, plus great for kids & adults.
- Fresh chicken tastes way better than frozen!
- Great for dinner, appetizer, snack, or party food on game day.
How to Air Fry Panko Chicken Tenders
No one will guess how easy this delicious yet healthier recipe is. All you need is 20 minutes & a few simple steps for homemade breaded chicken tenders. This is how to make homemade breaded buffalo chicken tenders in the air fryer.
Steps to bread & air fry chicken tenders:
- Dip & Coat the Tenders
- Air fry the chicken tenders
- Serve with dipping sauces & dressings
1 - Dip & Coat the Tenders
Preheat the air fryer to 375°. Set the timer for 14 minutes. While it is preheating, prepare the chicken.
Set up a breading station. You will need 3 pie pans or shallow-rimmed baking dishes. Pat the chicken tenders dry so the egg & panko will stick. Place them in one of the shallow dishes.
In one of the other pans, add the egg & scramble it using a fork or whisk. Add the buffalo sauce and whisk to combine. Next, add the panko breadcrumbs & all the spices to the 3rd pan. Once all 3 pans are ready, it is time to dip & coat each tender.
Using your hands or a fork, dip each tender into the egg mixture to coat on all sides. Let any excess drip off back into the pan & then transfer to the panko.
Roll in the breadcrumbs until all sides are covered. Use your hands to press on any that may not be sticking.
Transfer breaded tenders to a plate. Repeat until all are ready.
Finally, spray them with avocado oil lightly on both sides. This is what will help them not stick & also get a more "Fried" texture without deep frying.
2 - Air Fry the Chicken Tenders
Once the air fryer has preheated, add the tenders to the basket or rack. Keep them in a single layer. Make sure there is space between them so the heat can circulate - don't overcrowd them. (do 2 batches if you must)
Hint: for easy clean-up and no chance of sticking, use parchment liners in the air fryer.
Let them cook halfway through before flipping them over. I have a Breville Smart Oven/Air Fryer and this model doesn't require rotating or flipping. It's best to do this if you have a basket-style air fryer.
How to Tell They Are Done: The tenders are ready when the panko has turned golden brown. Check to make sure the internal temperature is 165°F (74 °C).
Some larger pieces may need more time. Total cooking time is 12-15 minutes.
3 - Serve with Dipping Sauces & Dressings
Once the chicken is ready, use tongs and carefully place them on a plate or platter. Serve with carrot & celery sticks plus dipping sauces.
Below is a list of my favorites, including a few homemade ideas.
- Homemade Pickles
- Blue Cheese Dressing
- Ranch Dressing
- BBQ Sauce
- Hot Honey
These are great for lunch or dinner. But make sure you keep this recipe handy for party appetizers, game day finger food, & Super Bowl.
Substitutions & Variations
These may help you enjoy this recipe even with dietary, health, or personal nutritional preferences.
- Panko - instead of panko, use regular breadcrumbs.
- Tenders - if you cannot find tenders, use boneless skinless chicken breasts & cut them into strips like in my Teriyaki Chicken on a Stick recipe.
- Egg - for an egg-free option, use water or milk instead. The panko may not stick as well but it is better than simply omitting it.
- Extra Spicy - gently toss the cooked tenders in a bowl with more Frank's RedHot Wing Sauce to cover it in buffalo sauce for next-level heat.
- Kid-friendly - omit the hot sauce when prepping & serve on the side.
For gluten-free, use your favorite gluten-free panko breadcrumbs. Or try my recipe for Homemade Gluten-Free Chicken Nuggets.
Storing & Reheating Leftovers
Leftovers store well for up to 3 days in the refrigerator. Reheat in the air fryer set to 400°F for 5-7 minutes.
Tenders cooked in the air fryer can be frozen (great make ahead idea). Store for up to 30 days. Reheat from frozen in the air fryer at 375°F for 12-15 minutes.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Pat the chicken dry so the sauce & panko do not slide off.
- Don't skip the egg, it helps the breadcrumbs stick.
- Don't overcrowd the air fryer.
- Use an internal thermometer to make sure the chicken reaches 165°. Check each one since they will be different sizes.
- Serve immediately while hot & crispy with dipping sauces & dressings.
FAQ
Both are made from boneless chicken breasts. Tenderloins are a small part of the underside of the breast meat. Strips however are technically thin cut strips of the whole boneless breast. Like nuggets & fingers, the shape/cut of the chicken makes the difference.
If you are on a low-carb or keto diet, chicken tenders without breading are a good choice. Try my recipe for Bacon-Wrapped Chicken Tenders which has no batter.
This recipe aims at being a low-fat version for a healthier twist on the breaded chicken tender. Try my recipe for Buttermilk Fried Chicken Tenders for a deep-fried Southern recipe.
Air Fryer Buffalo Chicken Tenders
Equipment
- air fryer
- 3 pie pans or shallow-rimmed dishes
Ingredients
- 1 pounds chicken tenders
- 1 egg
- ¼ cup Frank's RedHot buffalo sauce
- 1 cups panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- avocado oil spray
- ranch or blue cheese dressing optional
Instructions
- Preheat the air fryer to 375°. Set the timer for 14 minutes.
- Pat the chicken dry - this helps the sauce & panko stick. Place the chicken in one of the pans.
- In another pan add the egg. Whisk to scramble. Add the hot sauce and whisk again to mix. In the last pan, add the panko, salt, pepper, garlic powder, & cayenne. Stir to combine.
- Using your hands dredge the chicken in both pans. Begin by dipping one at a time in the egg mixture. Let the excess drip off back into the pan before adding to the panko. Roll the tenders in the breadcrumbs until coated. Set aside on a plate & repeat until all are done.
- Spray both sides lightly with avocado oil spray. Once the air fryer is preheated, add the tenders to the tray or basket. Place in a single layer and do not overcrowd.
- Let them cook for 7 minutes & then flip them over if needed. Continue to cook for another 5-7 minutes.
- How to Tell They Are Done: The tenders are ready when the panko has turned golden brown. Check to make sure the internal temperature is 165 °F (74 °C). Some larger pieces may need more time.
- Using tongs carefully remove them from the air fryer and place them on individual plates or a platter. Serve with your ranch, blue cheese dressing, or your favorite dipping sauce. Enjoy immediately while hot & crispy.
Notes
- Leftovers store well for up to 3 days in the refrigerator.
- Cooked tenders can also be frozen for up to 30 days.
- Reheat refrigerated tenders in the air fryer set to 400°F for 5-7 minutes. Frozen tenders reheat at 375°F for 12-15 minutes.
- Use gluten-free panko or other breadcrumbs instead of regular.
- Use your favorite hot sauce instead of Frank's Buffalo.
Nutrition
More Air Fryer Recipes
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