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Crispy Air Fryer Honey Buffalo Chicken Tenders

Deliciously crunchy chicken tenders coated in a honey buffalo sauce, perfect for family dinners or game nights.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 tenders
Course: Appetizer, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken tenders
  • 1 lb chicken tenders or chicken breasts (sliced into strips) Juicy chicken that soaks up flavors.
  • 1 cup crushed cornflakes For a crunchy coating.
  • 1 tsp garlic powder Adds flavor to the chicken.
  • 1 tsp salt Enhances the overall taste.
  • 1/2 tsp smoked paprika For a subtle smokiness.
  • 1/2 tsp black pepper Adds a touch of heat.
For the honey buffalo sauce
  • 1/4 cup honey Sweet base of the sauce.
  • 2 tbsp Frank’s RedHot sauce For spiciness.
  • 2 tbsp cold butter Creates a glossy finish.

Method
 

Preparation
  1. Crush the cornflakes until they resemble fine crumbs, either using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
  2. Season the chicken tenders generously with garlic powder, salt, smoked paprika, and black pepper in a mixing bowl.
  3. Dip each chicken tender into whisked eggs, allowing excess to drip off, then press firmly into the crushed cornflakes until fully coated.
Cooking
  1. For the Air Fryer: Preheat to 400°F (200°C). Spray the basket with oil and arrange the coated tenders in a single layer. Air fry for 10 to 12 minutes, flipping halfway through.
  2. For the Oven: Preheat to 425°F (220°C). Place the tenders on a parchment-lined baking sheet and bake for about 30 minutes, flipping halfway through.
Making the Sauce
  1. Melt butter over low heat in a skillet. Add honey and Frank’s RedHot sauce, stirring until smooth.
Serving
  1. Toss the cooked tenders in the warm honey buffalo sauce or brush it on for controlled application. Serve immediately, optionally pairing with ranch dressing.

Notes

For extra crunch, consider double-coating the chicken by repeating the egg and cornflake dredging process. Store any leftovers in an airtight container for up to 3 days.