Crispy Air Fryer Honey Buffalo Chicken Tenders
Delightful crispy chicken tenders coated in a sweet and spicy honey buffalo sauce, perfect for any family meal or game day.
Ingredients
For the Chicken Tenders
- 1 lb chicken tenders (or chicken breasts sliced into tenders) Tender and juicy, these serve as the perfect canvas for bold flavors.
- 1 cup cornflakes (crushed) Provides a wonderfully crispy coating.
- 2 eggs (whisked) Helps the cornflake coating adhere.
- 1 tsp garlic powder For aromatic flavor.
- 1 tsp salt Enhances natural flavors.
- 1/2 tsp smoked paprika Adds warmth and smokiness.
- 1/2 tsp black pepper For a hint of heat.
For the Honey Buffalo Sauce
- 1/4 cup honey Balances the heat.
- 2 tbsp Frank’s RedHot sauce Provides the spicy kick.
- 2 tbsp cold butter Adds richness to the sauce.
Instructions
Preparation
- Start by crushing the cornflakes into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin.
- In a mixing bowl, season the chicken tenders with garlic powder, salt, smoked paprika, and black pepper.
- Dip each chicken tender into the whisked eggs, ensuring they’re fully coated, then press firmly into the crushed cornflakes until well covered.
Cooking
- Air Fryer: Preheat to 400°F, lightly spray the basket with oil, arrange the coated tenders in a single layer, and air fry for 10–12 minutes, flipping halfway through.
- Oven: Preheat to 425°F, place coated tenders on a parchment-lined baking sheet, and bake for approximately 30 minutes, flipping halfway for even cooking.
Making the Sauce
- In a skillet over low heat, melt the cold butter, add the honey and Frank’s RedHot sauce, stir until smooth, then remove from heat.
Serving
- Once the chicken tenders are cooked, toss them in the warm honey buffalo sauce until fully coated or brush on the sauce for a lighter touch. Serve immediately.
Notes
Consider using two layers of cornflakes for extra crunch. Let the chicken sit for a few minutes after coating before cooking to allow the coating to set. Experiment with different hot sauces for varying spice levels.