Crispy Buffalo Air-Fryer Chicken Tenders
These are the tenders I make when I want buffalo wings energy without the deep fryer or the bones. You bread them in panko, crisp them up in the air fryer, and toss them in classic buffalo sauce right at the end so the crunch survives. The trick is saucing them last and gently, so the coating stays put. Serve them over fries or with a big pile of ranch and celery, and it is game-day food on a Tuesday.
Why this one is so easy
All the crunch and heat of buffalo tenders with no pot of oil to deal with.
The buffalo sauce goes on at the end, so the coating stays crispy under it.
You can bread them ahead or freeze them, so a batch now is a fast dinner later.
Della's tips
Pack the panko on firmly with your hands so it sticks and stays craggy.
Spray the tops, not just the basket. Dry panko patches stay pale instead of golden.
Do not crowd the basket. Tenders that touch steam and go soft, so cook in two batches.
Toss in the sauce last, and gently. Over-tossing sheds the crust you just built.
Make it your own
+ Honey buffalo: add a spoon or two of honey to the sauce for sweet heat.
+ Nashville-hot lean: add cayenne and a little brown sugar to the seasoned flour.
+ Extra craggy: skip the panko and go flour, egg, flour instead.
If you are out of something
Chicken thighs cut into strips instead of tenders. Juicier, just add a couple minutes.
Gluten-free flour blend and gluten-free panko, one for one.
No panko? Plain breadcrumbs, or a lighter cornstarch coating.
Bread the tenders and refrigerate them uncooked up to a day ahead, which actually helps the coating stick. Or freeze them breaded and raw in a single layer, then bag them for up to three months and air fry from frozen. Cooked leftovers keep three days, though they will not re-crisp fully once sauced, so sauce them fresh if you can.
Ingredients
Steps
Set up three bowls: flour mixed with the garlic powder, onion powder, paprika, salt, and pepper; the beaten eggs whisked with the hot sauce; and the panko. Dredge each tender flour, then egg, then panko, pressing the crumbs on to pack them.
Preheat the air fryer to 400F and spray the basket. Lay the tenders in a single layer, not touching, and spray the tops well. No dry panko patches, that is what browns them.
Air fry at 400F for 10 to 12 minutes, flipping at the 6-minute mark and re-spraying, until golden and the chicken hits 165F. In a 6-quart basket this is two batches.
While they cook, melt the buffalo sauce, butter, and honey together in a small pan and keep it warm.
Toss the hot tenders gently in the buffalo sauce, or brush it on, so the crust does not shed. For extra hold, pop them back in the basket for 1 to 2 minutes. Serve right away with ranch or blue cheese.
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Questions, answered
Yes, at the halfway mark. The heating element is on top, so one side browns faster.