Ingredients
Scale
- 1 lb chicken breast tenders
- 1/2 cup Panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/3 cup buffalo hot sauce
- 2 tablespoons unsalted butter, melted
- Cooking oil spray (avocado or olive oil)
Instructions
- Set up three shallow bowls for your dredging station. In the first bowl, place the all-purpose flour. In the second bowl, whisk the egg until smooth. In the third bowl, combine the Panko breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix the dry ingredients thoroughly to ensure the seasoning is evenly distributed.
- Pat the chicken tenders dry with paper towels to help the coating stick better. One by one, dredge each tender in the flour and shake off any excess. Dip the floured chicken into the egg wash, ensuring it is fully coated. Finally, press the chicken into the seasoned Panko mixture, coating both sides firmly. Place the breaded tenders on a clean plate until you have finished the whole batch.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the air fryer basket with oil. Arrange the chicken tenders in a single layer, making sure they do not touch. Lightly spray the tops of the chicken with cooking oil to help them brown. Cook for 6 minutes, then flip the tenders over. Spray the other side and cook for an additional 5 to 6 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken cooks, whisk together the buffalo hot sauce and melted butter in a large mixing bowl. Once the chicken is done, immediately transfer the hot tenders into the bowl with the buffalo sauce. Toss gently with tongs until each piece is perfectly glazed. Serve immediately while hot and crispy.
- Cook Time: 22 minutes