Air-Fried Honey Buffalo Chicken (Ready-to-Print Version)
Juicy chicken tenders in a crunchy cornflake crust, tossed in spicy honey buffalo glaze for bold flavor.
# What You’ll Need:
→ Chicken Preparation
01 -
1.5 pounds chicken tenderloins, tendons removed
→ Coating
02 -
1 cup all-purpose flour
03 -
1 tablespoon Cajun seasoning or poultry seasoning
04 -
2 large eggs
05 -
2 tablespoons whole milk
06 -
2 cups plain corn flakes, finely crushed
→ Honey Buffalo Sauce
07 -
1/2 cup buffalo wing sauce
08 -
2 tablespoons honey
09 -
1 clove garlic, finely minced
→ Other
10 -
Avocado oil spray or neutral oil spray, for air frying
# Step-by-Step Guide:
01 -
Set up three shallow dishes: combine flour and Cajun or poultry seasoning in the first; whisk eggs and milk in the second until smooth; add crushed corn flakes to the third.
02 -
Pat chicken tenderloins dry. Dredge each piece in seasoned flour, shake off excess, dip in egg mixture to coat thoroughly, then press firmly into crushed corn flakes until fully coated.
03 -
Arrange coated chicken tenders in a single layer in the air fryer basket. Lightly spray the tops with oil. Air fry at 400°F for 5 minutes, flip, spray again, and cook an additional 5 minutes. Flip once more and air fry 1-3 additional minutes, or until reaching an internal temperature of 165°F and coating is deeply golden and crisp.
04 -
In a shallow microwave-safe dish, whisk together buffalo sauce, honey, and minced garlic. Microwave for 30 to 45 seconds until warm. Whisk again until smooth.
05 -
Add cooked chicken tenders to the warm honey buffalo sauce, turning gently to coat each piece evenly.
06 -
Transfer tenders to a serving platter and enjoy immediately while hot and crispy.
# Handy Tips:
01 -
For the crunchiest texture, wait to coat tenders in sauce until just before serving.
02 -
Store unsauced tenders in an airtight container in the fridge up to 3 days or freeze up to 1 month. Reheat in the air fryer before saucing.