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.

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.

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.

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.

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.

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.