Air-Fried Honey Buffalo Chicken (Printer-Friendly)
Cornflake-crusted chicken tenders air-fried and finished with a zesty honey buffalo glaze.
# What You’ll Need to Cook:
→ For the Chicken Tenders
01 -
700 g chicken tenderloins, tendons removed
02 -
100 g plain flour
03 -
2 teaspoons Cajun seasoning or poultry seasoning
04 -
2 large eggs
05 -
60 ml whole milk
06 -
120 g plain corn flakes, crushed
07 -
Aerosol oil spray, such as avocado spray
→ For the Honey Buffalo Sauce
08 -
80 ml buffalo wing sauce
09 -
2 garlic cloves, finely minced
10 -
40 g honey
# Steps to Prepare:
01 -
In a shallow dish, mix flour with Cajun or poultry seasoning. In a separate dish, whisk eggs with milk until smooth. Place crushed corn flakes into a third shallow dish.
02 -
Pat chicken tenderloins dry. Dredge chicken in seasoned flour, shaking off excess. Dip in egg mixture, ensuring even coverage, then coat in crushed corn flakes, pressing gently to adhere.
03 -
Arrange coated chicken tenders in the air fryer basket in batches. Lightly spray the tops with oil. Cook at 200°C for 5 minutes, flip tenders, spray again, and cook for another 5 minutes. Flip once more and air fry an additional 1–3 minutes, or until golden and internal temperature reaches 74°C.
04 -
While chicken cooks, combine buffalo wing sauce, minced garlic, and honey in a shallow bowl. Microwave for 30–45 seconds to warm and blend. Whisk to combine.
05 -
Toss cooked chicken tenders in the warmed honey buffalo sauce, ensuring each is coated evenly. Serve immediately for the best texture.
# Extra Cooking Tips:
01 -
For best results, coat chicken in honey buffalo sauce right before serving to maintain crispiness.
02 -
To freeze, par-cook tenders for 3–4 minutes per side, cool completely, and store in an airtight freezer bag. Reheat from frozen in the air fryer until crisp.