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Air Fryer Buffalo Chicken Tenders

These cornflake crusted crispy chicken tenders are so good, and so easy to make in an air fryer (or an oven). Just enough buffalo sauce to give a little kick, and option to omit to make these more kid friendly.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 people
Calories 198kcal


  • 4 chicken breasts or tenders cut into strips about 1 lb, 400-450 g
  • 2.5 cups cornflakes 70g
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 cup flour, whole wheat or regular 60g
  • 1 egg
  • 2 tablespoon buttermilk or milk
  • 1 tablespoon buffalo or chili sauce

For coating:

  • 1/2 cup buffalo or chili sauce see notes


  • Preheat air fryer to 390F (200C).
  • In a food processor add the corn flakes, salt, pepper, garlic powder and paprika. Pulse until cereal is broken down into rough crumbs. Pour into a large bowl.
  • Place flour in a separate plate, and in a third bowl whisk together egg, milk or buttermilk and tablespoon of buffalo or chili sauce.
  • Coat each chicken strip in flour, shaking off extra flour. Dip the chicken in the egg mixture evenly on both sides, then roll in corn flake mix generously. Place on baking sheet and repeat with all the chicken.
  • Place in air fryer basket and fry for 5 minutes, then toss around and fry for another 5 minutes until cooked through.
  • Once cooked, place the 1/2 cup chili sauce in a shallow bowl, add each chicken strip to the bowl and toss to coat. Enjoy immediately!


If you want to keep these plainer, with a little less spice, then feel free to skip coating them in buffalo sauce once baked. You can also omit the dash of buffalo sauce in the coating ingredients. They'll still be crunchy, juicy and delicious, but just a little more young child friendly!
You can also oven bake these strips. Preheat oven to 390F (200 C), and bake for 10 minutes, then flip each chicken strips and bake another 10 minutes until golden, crispy and cooked through.
If you are feeding a crowd, double the recipe! This recipe will give you about 8-10 strips.
These chicken fingers will freeze very well. After coating with the cornflakes, place on a baking sheet in the freezer for a few hours to flash freeze until solid, then transfer to a freezer bag. They can be frozen for up to 6 months.


Calories: 198kcal