There’s something seriously irresistible about buffalo chicken—juicy, spicy, crispy, and just the right amount of messy. It’s one of those flavors that immediately wakes up your taste buds, and I’m always looking for ways to make it quicker, easier, and healthier without sacrificing flavor. That’s where these Air Fryer Buffalo Chicken Tenders come in. They’re perfectly crisp without deep frying, smothered in tangy buffalo sauce, and ready in under 30 minutes. Weeknight dinner? Game day snack? Midnight craving? Check, check, and check.
I’ve made a lot of versions of chicken tenders over the years, but this one really hits all the right notes. Thanks to the air fryer, you get that golden crunch we all love without the greasy aftermath. Plus, the buffalo sauce clings to the coating just right, making every bite juicy and flavorful. Trust me—once you try these, you’ll wonder why you didn’t start making them sooner.
What You Need To Make This Recipe
Chicken tenders: These are the stars of the show! Tender and quick-cooking, they’re the perfect size for this recipe. If you can’t find pre-cut tenders, you can slice chicken breasts into strips.
Buttermilk: This adds a slight tang while tenderizing the chicken, helping to create juicy tenders with a flavorful base before the coating goes on.
Hot sauce: I use Frank’s RedHot for that classic buffalo flavor. It’s got the right balance of heat and vinegar, and it blends perfectly into the sauce.
All-purpose flour: This forms the base of the breading, giving the tenders a crispy outer layer that holds up beautifully in the air fryer.
Panko breadcrumbs: These Japanese-style breadcrumbs are light and airy, giving the tenders that extra crunch we crave without needing deep frying.
Garlic powder: Adds a savory backbone to the breading. It subtly enhances the overall flavor without being overpowering.
Paprika: Gives the tenders a gentle smokiness and color. Smoked paprika is especially nice here if you have it!
Salt and pepper: Essential for seasoning both the chicken and the coating. Don’t skip this step—it makes all the difference in flavor.
Unsalted butter: Melted and mixed with hot sauce to create that creamy, spicy buffalo coating that sticks perfectly to the tenders.
Cooking spray: Helps crisp up the coating in the air fryer and prevents sticking. I like to use an oil spray without propellants for better results.
Ingredients List
- 1½ pounds chicken tenders
- 1 cup buttermilk
- ½ cup hot sauce (like Frank’s RedHot)
- ¾ cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter, melted
- Cooking spray, as needed
How to Make Air Fryer Buffalo Chicken Tenders
Step 1: Marinate the Chicken
Place the chicken tenders in a bowl with the buttermilk and half of the hot sauce. Let them soak for at least 15–30 minutes (or up to overnight in the fridge). This step helps tenderize the meat and infuse it with flavor.
Step 2: Prep the Breading
In a shallow bowl, mix together the flour, panko breadcrumbs, garlic powder, paprika, salt, and pepper. This combo gives the tenders that golden crunch we’re after.
Step 3: Coat the Chicken
Take the chicken tenders out of the marinade and let the excess drip off. Dredge each piece in the breadcrumb mixture, pressing gently to make sure the coating sticks well.
Step 4: Air Fry the Tenders
Preheat your air fryer to 400°F (200°C). Lightly spray the basket with cooking spray, then place the tenders in a single layer—don’t overcrowd them. Spray the tops lightly with cooking spray and air fry for 10–12 minutes, flipping halfway through, until golden and cooked through.
Step 5: Make the Buffalo Sauce
While the tenders cook, melt the butter and stir it into the remaining hot sauce to make the buffalo sauce. You can adjust the ratio based on how spicy you like it.
Step 6: Toss and Serve
Once the chicken is cooked and crispy, toss it in the buffalo sauce until well coated. Serve immediately with ranch or blue cheese dressing, celery sticks, and maybe some fries if you’re going all-in.
Tips for Making this Recipe
- Marinate for longer if you have time—it really helps the chicken stay juicy.
- Don’t skip the panko breadcrumbs—they make a huge difference in texture.
- Use a meat thermometer to check for doneness (165°F internal temp).
- Work in batches if your air fryer is small. Overcrowding will lead to soggy tenders.
- Control the heat: Add more or less hot sauce depending on your spice tolerance.
- Double coat for extra crispiness: For ultra-crunchy tenders, dip the chicken back into the marinade and coat again in the breadcrumbs before air frying.
FAQs
Can I use chicken breasts instead of tenders?
Yes! Just slice the chicken breasts into strips about 1 inch wide. They’ll cook similarly, just keep an eye on the internal temperature.
Can I make these ahead of time?
You can prep them ahead by marinating and breading the tenders, then refrigerating until ready to cook. However, they’re best served right after air frying for maximum crunch.
Are these very spicy?
They do have a kick, but it’s manageable. If you’re sensitive to heat, reduce the amount of hot sauce or mix it with more butter.
What can I serve with buffalo chicken tenders?
Classic sides include celery sticks, carrot sticks, ranch or blue cheese dressing, and fries. They also make an amazing buffalo chicken wrap or sandwich!
Can I bake these instead of using an air fryer?
Yes! Bake at 425°F on a wire rack over a baking sheet for 20–25 minutes, flipping halfway and spraying with oil for extra crisp.