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Air Fryer Buffalo Chicken Tenders are the crispy, golden, buffalo coated game day appetizer (or weeknight dinner) that air fries up in 12 minutes with a fraction of the oil of the deep fried version, and Maddie picks the most buffalo-soaked one off the plate every single time. Seasoned flour, egg and hot sauce wet bath, second flour dredge, air fry at 400F, then toss in buffalo sauce. If you love a crispy chicken cheat like our Cheesy Fried Chicken, this air fryer version is your new wing night replacement.
Boneless skinless chicken tenders, a double dredge in seasoned flour and egg-hot-sauce wash, and a 12 minute air fry deliver crispy buffalo coated tenders for game day with no deep frying.
Air Fryer Buffalo Chicken Tenders Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 12 minutes
- ⏳ Total Time: 22 minutes
- 🍽 Servings: 4 (about 12 chicken tenders)
- ⚡ Calories: Approximately 295 kcal per serving
- 🌶 Flavor Profile: Crispy golden coating, juicy chicken, tangy spicy buffalo sauce finish (the air fryer wing night replacement).
- ✋ Difficulty: Easy, on par with our other air fryer recipes.
Quick Answer
Double dredge the chicken tenders in seasoned flour, then in a wet bath of egg and Frank’s hot sauce, then back in the seasoned flour. Spray the air fryer basket and arrange the tenders in a single layer. Air fry at 400F for 10 to 12 minutes, flipping halfway, until golden and 165F internal. Toss in warm buffalo sauce right before serving so the coating stays crispy.
Jump to:
- Air Fryer Buffalo Chicken Tenders Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Air Fryer Buffalo Chicken Tenders
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Air Fryer Buffalo Chicken Tenders FAQs
- Other Recommended Copycat Recipes
- Air Fryer Buffalo Chicken Tenders Recipe (Crispy Game Day Bites)
Why This Recipe Works
Click to see the technique science
- Double dredge for shatteringly crisp coating. Flour, egg wash, flour again. Two flour layers fuse in the air fryer heat into a craggy crust that holds up to the buffalo sauce toss.
- Hot sauce in the egg wash adds flavor and tenderizes. Frank's in the wet bath does double duty: the acid breaks down the chicken proteins slightly, and the flavor builds the buffalo intensity from the inside.
- 400F air fryer mimics deep fry heat. Hot enough to dry-crisp the breading on contact, fast enough that the chicken cooks through before drying out. 10 to 12 minutes is the sweet spot for tenders.
- Oil spray on both the basket and tenders. The basket spray prevents sticking, the tender spray helps the coating brown evenly. Skip either and you get pale, dry spots.
- Toss in buffalo sauce only at the end. Saucing before air frying makes the coating soggy. Tossing after preserves the crunch and lets the sauce cling to every crispy surface.
Why You’ll Love This Recipe
- Air fryer crispy with no deep fry oil. All the crunch, none of the splatter or oil cleanup. Healthier and faster than the deep fried version.
- 22 minutes start to finish. 10 minutes of prep, 12 minutes of air fry. Game day appetizer or weeknight dinner.
- Pantry friendly. Chicken tenders, flour, eggs, hot sauce. Nothing exotic, all on hand.
- Family approved. Maddie races to the plate the second they come out of the air fryer.
- Pairs with everything. Ranch, blue cheese, celery, on a salad, on a sandwich. The versatile buffalo bite.
Key Ingredients
- Chicken tenders: 1.5 pounds boneless skinless. Pre-cut tenders save time. Boneless skinless thighs cut into strips also work.
- All-purpose flour: 1 cup. The double-dredge backbone. Seasoned with paprika, garlic powder, onion powder, salt, and pepper.
- Eggs: 2 large. Whisked with the hot sauce for the wet bath glue.
- Frank's hot sauce: 1/4 cup in the egg wash + 1/3 cup for the final toss. Classic buffalo flavor. Any cayenne-based hot sauce works.
- Seasoned salt, paprika, garlic powder, onion powder, black pepper: the seasoned flour spice rack.
- Cooking spray: avocado or canola oil spray. Spray the basket AND the tenders for even browning.
- Buffalo sauce: 1/3 cup for the final toss. Frank's, Buffalo Wild Wings Classic, or our homemade buffalo sauce all work.
See the recipe card below for exact quantities and the full ingredient list.
Variations and Substitutions
One base recipe, six ways to switch up the heat or the cut.
- Boneless thigh strips: swap chicken tenders for boneless skinless thigh strips. Juicier, slightly longer cook (14 minutes).
- Gluten free: swap all-purpose flour for a 1:1 gluten-free baking blend. Texture is nearly identical.
- Honey buffalo: add 2 tablespoons of honey to the buffalo sauce toss for a sweet heat version.
- Nashville hot: add cayenne and brown sugar to the seasoned flour for a Nashville hot leaning crust.
- Garlic parm tossing: swap buffalo sauce for melted garlic butter with grated parmesan.
- Kid-friendly mild: skip the buffalo sauce toss entirely. Serve plain crispy tenders with honey mustard and BBQ.
How to Make Air Fryer Buffalo Chicken Tenders
- Whisk together the flour with paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl for the dredge.
- In a second shallow bowl, whisk together the eggs and Frank’s hot sauce for the wet bath.
- Coat each chicken tender first in the seasoned flour, then dip into the egg wash, then back into the flour. Double dredge equals double crunch.
- Spray the air fryer basket with oil. Arrange the breaded tenders in a single layer (do not overlap). Spray the tops of the tenders with oil too.
- Air fry at 400 degrees Fahrenheit for 10 to 12 minutes, flipping halfway. Check that the tenders are 165F internal and golden brown.
- Transfer the hot crispy tenders to a large bowl, pour the warm buffalo sauce over the top, and toss gently to coat every tender. Serve immediately with ranch or blue cheese.
Recipe Tips & Tricks
Six moves that separate crispy Air Fryer Buffalo Chicken Tenders from soggy disappointments.
- Double dredge, not single. Flour, egg, flour. Two flour passes are what creates the craggy crust that holds the buffalo sauce.
- Do not crowd the basket. Single layer with breathing room. Crowded tenders steam instead of crisp.
- Spray the tops too. Most people only spray the basket. Spray the tops of the tenders for even golden browning.
- Flip halfway. At the 6 minute mark, flip every tender for even crisping on both sides.
- Toss buffalo sauce LAST. The crispy coating wilts on contact. Toss right before serving to maximize crunch.
- Use a meat thermometer. 165F internal is the safety target. Visual golden brown does not guarantee doneness.
Serving Ideas and Suggestions
- Classic game day: Serve with ranch, blue cheese dressing, celery, and carrot sticks. Pile on a wood board with our Jalapeno Popper Cream Cheese Pinwheels.
- Buffalo chicken wrap: chop and roll in a tortilla with shredded lettuce, tomato, and a drizzle of ranch.
- Buffalo chicken salad: slice tenders and serve over a chopped salad with blue cheese crumbles and ranch.
- Buffalo chicken sliders: place one tender on a slider bun with pickles and ranch for a game day snack.
- Family dinner: Serve alongside our Crispy Baked Potato Recipe and a green salad.
Air fry up a batch of these Buffalo Chicken Tenders for game day and tell us how the crunch turned out. Tag us on Instagram @ThisSillyGirlsKitchen, leave a star rating below, and let us know what dipping sauce you served.
Air Fryer Buffalo Chicken Tenders FAQs
Yes, but thaw fully first. Frozen tenders release water during cooking that makes the breading soggy. Thaw overnight in the fridge or use the defrost setting, then pat dry before dredging.
400 degrees Fahrenheit for 10 to 12 minutes, flipping at the 6 minute mark. Lower temps yield pale, dry tenders. Higher temps burn the breading before the chicken cooks through.
Yes. Swap the all-purpose flour 1:1 for a gluten-free baking blend like Bob's Red Mill or King Arthur Measure for Measure. Texture and crispness are essentially identical.
Medium heat. The hot sauce in the egg wash gives baseline tang and warmth, the buffalo sauce toss at the end controls the final spice level. Double the buffalo sauce for hot, halve it for mild.
Store in an airtight container in the fridge up to 3 days. Reheat at 375F in the air fryer for 3 to 4 minutes (do NOT microwave or the coating goes soggy). Skip tossing in fresh buffalo sauce until just before serving.
Yes, before saucing. Air fry the tenders, cool fully, freeze on a sheet pan in a single layer, then transfer to a freezer bag. Reheat from frozen at 400F for 8 to 10 minutes, then toss with fresh buffalo sauce.
Other Recommended Copycat Recipes
If you made these Air Fryer Buffalo Chicken Tenders, leave a star rating below. Tag us on Instagram @ThisSillyGirlsKitchen with your buffalo plate.
For the after school freezer aisle move that beats the microwave every time, our hot pockets in the air fryer for after school snacks hits the crispy golden crust the box always promised. 360 degrees, 13 to 15 minutes, no spray, no flip, freezer to plate in 16 minutes.
For the at-home drive-thru fix when Sunday cravings hit, our Chick Fil A grilled chicken sandwich for the Sunday closed problem uses pickle juice brined chicken, pepper jack cheese, crispy bacon, and the iconic honey roasted bbq sauce on a toasted bun for the full copycat club.
Love bold, spicy chicken? Try our spicy Louisiana fried chicken for a shatter-crisp, creole-spiced dinner the whole table will fight over.
Looking for more? Try Air Fryer Catfish Nuggets for another easy family favorite.
For more buffalo chicken, try our slow cooker buffalo chicken sandwiches, tangy, spicy, tender pulled buffalo chicken piled on soft brioche buns with ranch and blue cheese, an easy slow cooker game day dinner.
Set out a bowl of from-scratch ranch dressing for dunking these crispy tenders. It beats the bottled stuff every time.
Want a healthier chicken dinner? Our easy sous vide chicken breast is juicy, herby, and topped with fresh tomatoes and mozzarella.
Love crispy chicken? Tuck a tender into our bird dog sandwich with bacon and honey mustard.
Air Fryer Buffalo Chicken Tenders Recipe (Crispy Game Day Bites)
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs
- 1 tablespoon water
- 1 tablespoon hot sauce
- 1 pound chicken tenderloins
- 2-4 tablespoons buffalo sauce
- Olive Oil Spray
Instructions
- If your air fryer requires preheating, preheat to 400°F.
- In a medium-sized bowl, whisk together the flour, salt, pepper, garlic powder, and onion powder, set aside.1 cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
- In a medium-sized bowl, whisk together the eggs, water, and hot sauce until fully combined, set aside.2 large eggs, 1 tablespoon water, 1 tablespoon hot sauce
- One at a time, place the tenders into the flour mixture and coat on all sides, shake off any excess.1 pound chicken tenderloins
- Place the tender into the egg mixture until fully coated, let any excess egg drip off.
- Place it back into the flour mixture and pack the flour on the tender to form a crust. Shake off any excess.
- Spray the air fryer basket with olive oil spray, place the tenders not touching into the basket, you may need to do this in batches.Olive Oil Spray
- Spray the tops well with more olive oil spray, you want to make sure there are no dry patches.
- Air fry for 10 minutes, flipping halfway through.
- After flipping, spray with more olive oil spray. Chicken tenders are ready when they are golden brown and the internal temperature reaches at least 165°F.
- Place the cooked tenders into a large bowl.
- Add 2 to 4 tablespoons of the buffalo sauce, depending on how spicy you like them. Gently toss the tenders in the sauce. You can also brush them with the sauce.2-4 tablespoons buffalo sauce
- Serve with your favorite dipping sauce.
Video
Notes
- You can use chicken breasts cut in long strips instead of tenderloins.
- Use your favorite hot or buffalo sauce depending on your spice liking.
- These are very lightly spiced. If you do not like spice at all, leave out the hot sauce in the egg mixture and use an additional 1 tablespoon of water.
- Even after spraying the air fryer basket well with olive oil spray, they tend to stick a little during the mid-way flip. I suggest using a spatula to turn the tenders over instead of tongs.
- Serve with your favorite dipping sauces like ranch or blue cheese.
Nutrition
Love This Recipe?
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No, the egg should not be cooked, they will cook in the air fryer
I have a question regarding your recipe. You have hot sauce mixed with water and eggs to coat them chicken tenders. Should it be cooked a little since there is egg in that mixture? I reread your recipe over and and I thought am I missing something or am I just tired.
Yummy!!
Simple. Quick. Easy. DELICIOUS!
So glad you loved them!!
These are amazing! I just made these tonight but had to add like 10 minutes to my tenders because there were so many! They are crispy and tender! Will definitely make again!
I don’t think I’ve ever left a review for anything in my life, but these are AMAZING!! So delicious!! I will absolutely be making these again!
Very close to what I can get in a restaurant!! Great recipe! Curious if you have any tips to keep them crispy after tossing them in sauce. They got soggy. Still so delicious though!!
SO glad you and your friend loved these! They are so easy, never have to buy frozen again 🙂
Really easy and delicious. I made them a friend last night and she asking me “you really made these?” She did not know Buffalo tenders could be home made, she always gets them in the freezer section (yuck). Thanks for the great recipe, it’s a keeper for me.