Step 1

Prep your chicken by removing the tendon. You can do this by placing a fork between the tendon tip and putting the tendon up with a paper towel. The fork will slide down the tender and the tendon will come out. Discard the tendon.

Step 2

Place breadcrumbs on a plate. Tapioca flour on a separate plate and one whisked egg in a shallow bowl.

Step 3

Using a fork or your hands coat the chicken in tapioca flour, then the egg, then the breadcrumbs and transfer to a plate or directly into the air fryer basket.

Step 4

Repeat the steps for all the chicken.

Step 5

Add the chicken to the air fryer basket. Be sure not to overlap the tenders. Work in batches if you cannot fit all the tenders in the air fryer.

Step 6

Spray the top of the chicken with cooking spray. Air fry at 380 degrees Fahrenheit for 5 minutes. Flip. Spray the other side with cooking spray. Cook for an additional 5 minutes.

Step 7

While the chicken is in the air fryer prep your buffalo sauce. Add all the sauce ingredients to a small sauce pan over medium. Bring to a low boil and simmer while the chicken cooks. Stir often so the sides do not burn.

Step 8

Remove the chicken from the air fryer and transfer to a bowl for mixing.

Step 9

Top the chicken with the buffalo sauce. Be careful mixing the chicken with the sauce so the breading does not come off in the bowl.

Step 10

Place the coated chicken on a plate. Pour any remaining sauce over top or in a small bowl for dipping.

Step 11

Sprinkle finely chopped green onions on top if desired and serve with your favorite ranch for dipping.

Step 12

If tracking, one serving is 3 oz. cooked chicken not including the breading and sauce. Be sure to weigh your final chicken and divide by This is the easiest way to have accurate serving sizes.