Air-Fried Honey Buffalo Tenders

These air-fried honey buffalo chicken tenders have all the flavor of classic fried chicken with none of the mess or heavy oil. The magic is in the crispy cornflake coating and that sweet-spicy honey buffalo glaze. From weeknight dinners to meal-prep Sundays, these have quickly become a must-make in my kitchen—every batch disappears fast and my freezer is never without a backup bag.

I first made these when I was looking for a lighter version of my fried chicken fix. Now they are my secret weapon for no-fuss dinners everyone actually cheers for.

Ingredients

• Chicken tenderloins: provide lean and tender protein. Remove tendons for best texture
• All-purpose flour: gives a light first coating and helps the crust stick. Look for unbleached for a better flavor
• Cajun or poultry seasoning: adds a savory depth. Try making your own spice blend to control the heat
• Eggs and milk: help the coating stick evenly. Use fresh eggs and whole milk for richness
• Plain corn flakes: deliver maximum crunch without extra sugar. Crush them yourself for the freshest results
• Honey buffalo sauce: made with buffalo wing sauce garlic and honey. Choose a quality hot sauce and local honey for the best finish
• Aerosol oil spray: keeps things crispy without soaking in oil. I like avocado oil spray since it has a neutral flavor and high smoke point

Instructions

Set Up the Dredging Station:

Arrange three shallow dishes. In the first mix flour with your chosen seasoning until combined. In the second whisk eggs with milk until fully blended. In the third add the crushed corn flakes. This makes breading go smoothly and quickly.

Coat the Chicken:

Pat each chicken tender dry with paper towels which helps everything stick. Dip first in the seasoned flour to coat all sides then shake off any extra. Next dip into the egg and milk mixture turning to cover completely and letting the excess drip away.

Crust with Corn Flakes:

Press each floured and egg-washed chicken piece into the crushed cornflakes making sure every side is heavily coated. Gently press so the flakes adhere well and give them a thick crunchy coat.

Air Fry to Crispy Perfection:

Place coated tenders in the air fryer basket in a single layer working in batches if needed. Give the tops a light spray with oil. Air fry at 400 degrees Fahrenheit for five minutes. Flip each tender spray again and cook for five more minutes. Flip one last time and cook for an additional minute or two until the internal temperature is 165 degrees Fahrenheit and the crust is golden and crisp.

Make the Honey Buffalo Sauce:

While the chicken cooks stir together buffalo sauce honey and minced garlic in a microwave-safe dish. Warm for 30 to 45 seconds to blend flavors and melt honey. Whisk again for a silky smooth consistency.

Toss and Serve:

Once all tenders are done coat them in the warm honey buffalo sauce ensuring every piece is evenly covered on both sides. Serve right away for best crunch.

Cornflake crust is the standout here. I still remember my youngest proudly declaring these better than any restaurant tenders. We now have a standing joke that the crunch is our secret handshake.

Storage Tips

Store unsauced tenders in an airtight container in the fridge for up to three days. To reheat air fry at 375 degrees for a few minutes until hot and crispy. Toss in honey buffalo sauce just before serving to keep them crunchy. If you must store sauced tenders know that the crust will soften but the flavors will still shine.

Ingredient Substitutions

Swap chicken tenderloins for boneless skinless chicken breasts cut into strips if needed. Use gluten-free flour and corn flakes for a celiac-friendly version. Try something fun by swapping buffalo sauce for barbecue teriyaki or even honey mustard when you want to mix up the flavor profile for a new meal.

Serving Suggestions

Pile these tenders high on a platter for game day snacks or tuck into wraps with crunchy slaw and extra sauce. I also love serving them over a bed of salad greens with extra drizzle for a hearty lunch. For kids swap the buffalo sauce for honey barbecue or ketchup for mild palates.

Cultural Context

Crispy chicken tenders are an American classic but this recipe borrows a bit from Southern-style breading and the beloved tradition of buffalo wing sauce from upstate New York. It creates a nostalgic yet new favorite that tastes just as good straight from the air fryer as it does at the tailgate.

Seasonal Adaptations

Add a little fresh chopped parsley or chives in summer for pop. Use smoked paprika and extra garlic in cooler months for warmth. Try maple syrup instead of honey in the glaze during fall. I find myself making double batches in the fall when everyone seems to crave game day snacks and school lunch treats.

Success Stories

One time I let my oldest help make these—they crushed the cornflakes by hand and were so proud of dinner. A friend meal prepped two bags for her freezer before her baby arrived and thanked me for weeks. Every child who has tried these comes back asking for more.

Freezer Meal Conversion

To make freezer-friendly batches partially cook the tenders about three to four minutes per side in the air fryer. Let cool completely then store in a zip-top freezer bag. Air fry from frozen for about five minutes per side and toss in sauce to serve.

Try this recipe for your next game day party or lunch prep—you might never go back to deep frying. The texture and flavor will make these a household favorite fast.

Common Questions About Recipes

→ How do I make chicken tenders extra crispy in the air fryer?

Pat the chicken dry, coat evenly in crushed cornflakes, and avoid overcrowding the air fryer basket. Spray lightly with oil before cooking for maximum crispiness.

→ Can I use a sauce other than honey buffalo?

Yes! Try barbecue, teriyaki, sweet chili, or homemade options for different flavors.

→ What is the best way to reheat these tenders?

Air fry refrigerated or frozen tenders for a few minutes per side to keep them crisp before saucing.

→ Can I prepare these tenders ahead of time?

Partially cook and freeze tenders, then finish cooking and add sauce when ready to serve for best results.

→ What sides go well with this dish?

Pair with fries, fresh slaw, roasted vegetables, or classic dipping sauces for a complete meal.