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These Air Fryer Buffalo Chicken Tenders are crispy, juicy, and loaded with bold buffalo flavor. They’re perfect for busy nights or game day. A parmesan-paprika crust adds savory crunch, and chipotle buffalo sauce brings smoky heat. Quick to make and easy to clean up, so you can get straight to enjoying every spicy bite.
Recipe Overview
These buffalo chicken tenders are a staple in our house. They’re quick, crispy, and always a crowd-pleaser. The parmesan coating gives them a great crunch, and the chipotle buffalo sauce brings just enough heat without being overwhelming. I love how the air fryer makes cleanup a breeze, especially on nights when I don’t feel like scrubbing pans!
If you’re into spicy, saucy dishes with that classic buffalo kick, you’ll probably love my Buffalo Chicken Tacos and these easy Buffalo Chicken Meatballs too.
Before You Get Started
A few helpful tips before you dive in:
- Make sure to pat the chicken dry first. This helps the breading actually stick and crisp up, not slide off.
- Double-dipping in the flour mix might feel extra, but it’s the secret to that thick, golden crust we love.
- I always use one hand for the wet bowl and one for the dry – it’ll save you from turning into a breaded mess.
- Don’t crowd the air fryer basket! Give the tenders space so they crisp up evenly (no soggy sides here).
Common Questions
This usually happens if the chicken was too wet or the coating didn’t have time to stick. Try pressing the breading on gently and letting the tenders rest for a few minutes before cooking.
Yes, just add a few extra minutes to the cook time and make sure they reach an internal temperature of 165°F.
Yes! You can bread the chicken and keep it in the fridge for a few hours before cooking. Just bring it to room temperature for 10-15 minutes before air frying.
Let the tenders cool completely, then store them in an airtight container in the fridge for up to 4 days. To reheat, pop them in the air fryer at 375°F for 3-5 minutes until hot and crispy again. The oven works too, but skip the microwave unless you’re okay with softer breading.
Yes! Freeze the cooked tenders in a single layer first, then transfer to a sealed container or freezer bag. They’ll stay good for up to 2 months. Reheat straight from frozen in the air fryer or oven, just add a few extra minutes.
Ingredients you will need to make them
Here is a quick list of what I used and how to switch it up to make it your own. Full measurements are listed further down in the recipe card.
- Flour: I used all-purpose flour, but you can use any flour of your choice, like oat flour or whole wheat flour.
- Fine ground parmesan cheese: You can grind your own or use store-bought.
- Salt and pepper
- Paprika: I like to use hot smoked paprika (or regular smoked paprika + 1/2 tsp cayenne pepper) if you like.
- Onion powder and garlic powder
- Eggs
- Buffalo Sauce: I used chipotle buffalo sauce (or your favorite)
- Vegetable oil: or you can use avocado oil
- Chicken: Chicken tenderloins work best because they come out tender. You can use chicken breast, cut it tenderloin sizes.
How to Make Air Fryer Buffalo Chicken Tenders
Here’s how to get perfect results every time:
1️⃣ Prep the Chicken and Breading Station
Season the chicken tenderloins with salt and pepper. Set up two shallow bowls – one with flour, parmesan, and spices, the other with beaten eggs, chipotle buffalo sauce, and oil.
✏️ Get everything ready before you start breading to keep things moving and minimize mess.
2️⃣ Dredge and Double Coat the Chicken
Dip each tender into the flour mixture, then into the egg mixture, then back into the flour one more time.
✏️ That second dip in flour is what gives you that thick, crunchy coating – don’t skip it!
3️⃣ Air Fry the Breaded Tenders
Place tenders in a single layer in the air fryer basket and cook at 400°F for 12-15 minutes, flipping halfway.
✏️ Leave space between pieces so the hot air can circulate and crisp them up evenly.
4️⃣ Brush with Sauce and Serve
Once the tenders are cooked through and golden, brush them with the remaining buffalo sauce and serve immediately with your favorite dip and some fresh vegetables.
✏️ Brushing the sauce on at the end keeps the crust crispy while still giving you that classic buffalo kick.
Variations & Tips
→ Swap out the buffalo sauce for BBQ, honey mustard, or teriyaki to get a totally different flavor profile with the same crispy coating.
→ Add a dash of lemon zest or a sprinkle of dried herbs to the breading for a brighter, more aromatic twist.
→ Use panko instead of flour and parmesan for a lighter, extra-crispy texture.
→ Make them kid-friendly by cutting the chicken into bite-sized nuggets and using a milder sauce or none at all.
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked tenders in a single layer first, then transfer to a sealed container or freezer bag. Keeps well for up to 2 months.
- Reheating: Reheat in the air fryer at 375°F for 3-5 minutes until hot and crispy. The oven works too; microwave only if you don’t mind a softer texture.
Air Fryer Buffalo Chicken Tenders
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup fine ground parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon hot smoked paprika, (or regular smoked paprika + 1/2 tsp cayenne pepper)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 4 tablespoons chipotle buffalo sauce, or your favorite, divided
- 2 tablespoons vegetable oil
- 1 pound chicken tenderloins
Instructions
- Season the 1 pound chicken tenderloins with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Set up two shallow bowls: one with 1/2 cup all-purpose flour, 1/2 cup fine ground parmesan cheese, and spices (1 teaspoon hot smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder), and the other with beaten 2 large eggs,4 tablespoons chipotle buffalo sauce, and 2 tablespoons vegetable oil.
- Dip each tender into the flour mixture, then into the egg mixture, then back into the flour one more time.
- Place tenders in a single layer in the air fryer basket and cook at 400°F for 12-15 minutes, flipping halfway.
- Once the tenders are cooked through and golden, brush them with the remaining buffalo sauce.
- Serve right away with your favorite dip and some fresh veggies.
Notes
- Pat chicken dry before breading so the coating sticks better
- Double-dip in the flour mixture for a crispier crust
- Use one hand for dry ingredients and the other for wet to avoid clumping
- Don’t overcrowd the air fryer – cook in batches if needed
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the air fryer at 375°F for 3-5 minutes.
- Freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Buffalo chicken tenders
Buffalo chicken tenders are great on their own, but even better as part of a full game day or party spread. Here are some of my go-to appetizers to serve alongside them:
- Taco Dip
- Caprese Skewers
- Veggie Pinwheels
- Baked Sweet Potato Fries
- Baked Jalapeño Poppers
- Bell Pepper Nachos
- Street Corn Salad
You may also like
- Buffalo Chicken Dip
- Oven Baked Chicken Wings
- Air Fryer Chicken Nuggets
- Shish Tawook
- Pistachio Cheesecake
- Ground Turkey Pasta
- Mediterranean Chicken Skillet
- Creamy Chicken Enchilada Soup
- Baked Chicken Drumsticks
