Instructions

1. Begin by seasoning the chicken. Add the tenderloins to a bowl along with the buttermilk, cayenne, and salt. Toss to coat the chicken well and distribute the seasonings throughout. Set in the fridge to marinade for at least 30 minutes, at most overnight.
2. When ready to cook, remove the chicken from the marinade. Do not discard.
3. Dip each tender into the flour, then back into the marinade mixture, then into the breadcrumb mixture. Place each breaded tender onto a plate and repeat with the rest of the chicken.

*If Air-Frying:

1. Preheat the air fryer to 400 degrees F.
2. Once hot, add your chicken tenders in a single layer. Spray them liberally with cooking spray. You may need to make them in 2-3 batches. 
3. Cook for 8-10 minutes until crispy on the first side. Flip and continue cooking for another 5-6 minutes until cooked through and crispy.

If Baking:

1. Preheat the oven to 375 degrees F. Line a baking sheet with a wire rack. Spray with cooking spray.
2. Add the breaded chicken to the wire rack in a single layer. 
3. Bake for 10-12 minutes until the top is crisp. Flip and cook for another 6-8 minutes. Remove from the oven when the chicken is cooked all the way through and crispy.

If Deep-Frying:

1. Preheat your oil to 350 degrees F. Add the oil to a heavy-bottomed, high-sided skillet. This is technically called “shallow-frying”.
2. Add the tenders 5-6 at a time to not overcrowd the pan. Cook 3-4 minutes per side, turning once or twice to cook evenly. Once cooked all the way through and crispy, remove to a paper towel-lined plate.

Saucing:

1. No matter how you cook your tender, saucing is the same. In a large bowl, add the buffalo sauce and melted butter. Whisk to combine.
2. Add your crispy tenders to the bowl. Toss with a spoon or tongs to evenly coat the chicken in sauce.
3. Remove to a plate. Serve with celery sticks, ranch, or blue cheese dressing for dipping.