Air-Fried Honey Buffalo Chicken (Printer-Friendly Version)

Tender chicken in honey buffalo sauce with a crisp cornflake crust, made easy and light in the air fryer.

# What You'll Need:

→ Chicken Tenders

01 - 1.5 pounds chicken tenderloins, tendons removed

→ Seasoned Flour

02 - 1 cup all-purpose flour
03 - 1 tablespoon Cajun seasoning or poultry seasoning
04 - 1 teaspoon kosher salt
05 - 0.5 teaspoon ground black pepper

→ Egg Wash

06 - 2 large eggs
07 - 0.25 cup whole milk

→ Cornflake Coating

08 - 2 cups plain corn flakes, finely crushed

→ Oil

09 - Avocado oil spray or other neutral oil spray

→ Honey Buffalo Sauce

10 - 0.25 cup buffalo wing sauce
11 - 3 tablespoons honey
12 - 2 cloves garlic, minced

# Steps to Follow:

01 - Pat chicken tenderloins dry with paper towels. Set up three shallow dishes: one with the seasoned flour blend, one with whisked eggs and milk, and one with crushed corn flakes.
02 - Working in batches, dredge each chicken strip in the seasoned flour, ensuring an even coating. Shake off any excess.
03 - Transfer flour-coated chicken into the egg mixture, coating both sides thoroughly. Allow excess to drip off.
04 - Press chicken pieces into the crushed corn flakes, ensuring an even and firm coating on all sides.
05 - Place coated chicken tenders in a single layer in the air fryer basket, working in batches to avoid overcrowding. Lightly mist with avocado oil spray.
06 - Air fry at 400°F for 5 minutes. Flip chicken, spray again lightly, and air fry 5 minutes longer. Flip once more, and air fry an additional 1 to 3 minutes, or until the exterior is crisp and the internal temperature reaches 165°F.
07 - While chicken cooks, whisk together buffalo sauce, honey, and minced garlic in a heatproof shallow bowl. Microwave for 30 to 45 seconds, until warmed and honey is fully dissolved. Whisk until smooth.
08 - Remove chicken from air fryer. Toss each tender in warm honey buffalo sauce until evenly coated. Serve immediately.

# Additional Tips:

01 - For optimal crunch, toss tenders in sauce just before serving. If meal prepping, store cooked, unsauced tenders separately and sauce after reheating.

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