In a large bowl or zip-top bag, combine the chicken tenders, buttermilk, and hot sauce. Mix well to coat all the chicken. Cover and refrigerate for at least 2 hours, or overnight for the juiciest results. The longer it sits, the more flavorful it gets.

When you’re ready to cook, grab two shallow bowls. In one, mix the flour, paprika, garlic powder, salt, and pepper. In the second, pour the panko breadcrumbs. This two-step breading helps give the tenders that irresistible crunch.

Remove the chicken from the marinade, letting any excess drip off. Dredge each piece first in the seasoned flour, then coat it fully in the panko breadcrumbs. Press gently to make sure the crumbs stick well.

Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the basket with oil. Place the chicken tenders in a single layer—don’t overcrowd! Spray the tops with a bit more oil. Cook for 10–12 minutes, flipping halfway through, until the chicken is cooked through and crispy on the outside.

Serve the tenders hot, straight from the air fryer. They’re great on their own or with dipping sauces like honey mustard, ranch, or spicy mayo. Add a side of fries or a fresh salad, and dinner’s done!