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- 1 lb chicken tenderloins - 1 cup buttermilk - Salt (to taste) - Black pepper (to taste) For this recipe, I use chicken tenderloins. They are juicy and cook quickly. Marinating in buttermilk makes them tender and flavorful. I add a pinch of salt and black pepper to enhance the flavors. You can marinate the chicken for 30 minutes or let it sit for up to 2 hours for a deeper taste. - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/2 teaspoon black pepper The breading adds a crispy crunch. I mix flour with garlic powder, onion powder, smoked paprika, salt, and black pepper. This blend gives the chicken a nice flavor. Be sure to cover all sides of the chicken when coating it. - 1/2 cup buffalo hot sauce - 2 tablespoons unsalted butter, melted The buffalo sauce is where the magic happens! I combine buffalo hot sauce with melted butter. This mix creates a rich and spicy sauce. After cooking the chicken, I toss it in this sauce for a delicious finish. It's the perfect kick for those who love bold flavors! To start, grab a large bowl. Pour in 1 cup of buttermilk. Add a pinch of salt and black pepper. The salt helps to flavor the chicken. The buttermilk makes it tender and juicy. Next, add the chicken tenderloins to the bowl. Make sure each piece is fully coated in the buttermilk. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. You can leave it for up to 2 hours for more flavor. While the chicken soaks, it’s time to make the breading. Take a shallow dish. Whisk together 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix this well. This blend will give your chicken a crispy and tasty outer layer. Once the chicken has marinated, take it out of the bowl. Let the extra buttermilk drip off. Now, dredge each tenderloin in the flour mix. Make sure each piece is evenly coated. Preheat your air fryer to 400°F (200°C) for about 5 minutes. Place the breaded chicken in a single layer in the basket. Avoid crowding the chicken; it needs space to cook evenly. Lightly spray the chicken with cooking oil. Cook for 10-12 minutes, flipping halfway through. The tenders should be golden brown, and the inside must reach 165°F (75°C). While the chicken cooks, mix 1/2 cup of buffalo hot sauce with 2 tablespoons of melted unsalted butter in a bowl. Stir this well to blend it. Once the chicken is cooked, transfer it to a bowl and pour the buffalo sauce over it. Toss gently to coat each piece. If you want extra crispiness, put the chicken back in the air fryer for 2-3 more minutes. Enjoy your crispy and flavorful buffalo chicken tenders! To get that perfect crisp, follow a few key steps. First, make sure your air fryer is preheated to 400°F (200°C). This helps the chicken cook evenly. Second, don’t skip the cooking spray. A light coat of oil on the chicken helps the breading crisp up nicely. Lastly, flip the chicken halfway through cooking to ensure both sides get that golden crunch. Marinating the chicken is crucial for flavor and tenderness. I suggest a minimum of 30 minutes, but if you can, go for 1 to 2 hours. The longer the chicken sits in the buttermilk, the more flavor it absorbs. Just remember, don’t marinate too long, or the chicken may become too soft. Serve your buffalo chicken tenders hot and crispy. Garnish with chopped green onions for a pop of color. Pair them with crunchy celery sticks for a refreshing bite. For dipping, ranch or blue cheese dressing works great. You can also serve these tenders with a side of fries or a fresh salad for a complete meal. Enjoy! {{image_4}} You can make a lighter buffalo sauce using Greek yogurt. Mix 1/2 cup of Greek yogurt with 1/4 cup of your favorite hot sauce. This swap cuts calories while still giving you that spicy kick. You can also use a blend of hot sauce and apple cider vinegar for a tangy twist. Want to spice things up? Add some garlic powder or cayenne pepper to your breading mix. These flavors will enhance the taste of your chicken tenders. You can also mix in other spices, like cumin or chili powder, for a new flavor profile. If you enjoy extra heat, try using a spicier hot sauce. - Gluten-Free or Low-Carb Modifications If you're gluten-free, swap all-purpose flour for almond flour or a gluten-free breading mix. This change keeps the dish tasty without gluten. For low-carb options, use crushed pork rinds instead of flour. This adds crunch and fits a keto diet perfectly. To keep your buffalo chicken tenders fresh, place them in an airtight container. Make sure they are completely cool before sealing. Store in the fridge for up to three days. If you don't plan to eat them soon, freezing is a great option. For the best texture, reheat your chicken tenders in the air fryer. Set it to 350°F (175°C) for about 5-7 minutes. This method helps restore the crispiness. You can also use an oven at the same temperature for about 10 minutes. Avoid using the microwave, as it can make them soggy. You can freeze buffalo chicken tenders for up to three months. First, let them cool completely. Then, place them in a freezer bag, removing as much air as possible. When you’re ready to eat, thaw them in the fridge overnight before reheating. This will help maintain their flavor and texture. Yes, you can use chicken breasts. They will work well. Just cut them into strips. This will help them cook evenly. Keep in mind, chicken breasts may need a bit longer to cook. Ensure each piece is about the same size for best results. The best way to check is with a meat thermometer. Insert it into the thickest part of the chicken. The temperature should read at least 165°F (75°C). If you don’t have a thermometer, you can cut into a piece. The meat should be white, not pink. Juices should run clear. The spice level can vary. This recipe uses buffalo hot sauce, which is medium spicy. If you like it milder, use less sauce. You can also mix in some butter to tone it down. For a spicier kick, add more hot sauce. Always adjust to your taste! This blog shows you how to make tasty buffalo chicken tenders. We covered the essential ingredients like chicken, the marinade, and breading. Then, I shared step-by-step instructions for marinating, breading, and air frying. You also learned tips for crunchiness and marinating time. We explored variations, including healthier options. Lastly, I provided tips for storing and reheating leftovers. Enjoy these delicious tenders at your next meal or party. With these easy steps, you'll impress everyone with your cooking skills. Make sure to try different flavors and have fun!

Air Fryer Buffalo Chicken Tenders

Get ready to satisfy your cravings with these Crispy Air Fryer Buffalo Chicken Tenders! Made with tender chicken, a flavorful coating, and tossed in spicy buffalo sauce, this recipe is not only quick but also a crowd-pleaser. Discover how easy it is to make this delicious dish in just 30 minutes. Click through now to explore this recipe and impress your family and friends with your cooking skills!
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Ingredients
  

1 lb chicken tenderloins

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup buffalo hot sauce

2 tablespoons unsalted butter, melted

Optional: chopped green onions and celery sticks for garnish

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine the buttermilk with a generous pinch of salt and black pepper. Immerse the chicken tenderloins in the mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours for enhanced tenderness and flavor.

    Prepare the Breading: While the chicken is marinating, set up the breading station. In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined. This mix will create a flavorful coating for the chicken.

      Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and preheat it for about 5 minutes to ensure it’s hot and ready for the chicken.

        Coat the Chicken: After marinating, take the chicken tenderloins out of the buttermilk, allowing excess to drip off. Dredge each chicken piece thoroughly in the flour mixture, ensuring an even coating on all sides.

          Arrange in the Air Fryer: Place the breaded chicken tenders in a single layer in the air fryer basket. If necessary, work in batches to avoid overcrowding. Lightly spray the chicken with cooking oil to promote a crispy finish.

            Air Fry the Chicken: Cook the chicken tenders in the air fryer for 10-12 minutes. Flip them halfway through the cooking time to ensure even crisping. The tenders should turn golden brown and the internal temperature must reach 165°F (75°C).

              Make the Buffalo Sauce: While the chicken cooks, prepare the buffalo sauce by combining the buffalo hot sauce and melted unsalted butter in a medium bowl. Stir until the mixture is well blended.

                Toss in Buffalo Sauce: Once the chicken is fully cooked, transfer the tenders to a large mixing bowl. Pour the buffalo sauce over them, and gently toss to coat each piece evenly with the spicy sauce.

                  Crisp Up the Chicken: For an extra layer of crispiness, return the coated buffalo chicken tenders to the air fryer for an additional 2-3 minutes, allowing the sauce to set and crisp around the edges.

                    Serve and Enjoy: Serve your crispy buffalo chicken tenders hot, garnished with freshly chopped green onions and celery sticks on the side, if desired.

                      Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                        - Presentation Tips: Arrange the chicken tenders on a serving platter and create a colorful display by adding the green onions and celery sticks around them. An optional side of ranch or blue cheese dressing makes a perfect dip!