Buffalo Chicken Tenders
Rated 5.0 stars by 1 users
Category
Ninja Double Stack XL 9.5L Air Fryer – SL400
Cuisine
Western
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
- 50g finely ground blanched almond flour
- 50g finely grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt, plus additional for seasoning, divided
- freshly ground black pepper
- 2 large eggs
- 455g chicken tenders
- avocado oil spray
- 80g hot sauce, such as Frank's RedHot
- 2 tablespoons unsalted butter
- 2 tablespoons white vinegar
- 1 garlic clove, minced
- Blue Cheese Dressing, for serving
- Blue cheese crumbles, for serving
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Ninja Double Stack XL 9.5L Air Fryer – SL400
Directions
- In a shallow bowl, combine the almond flour, Parmesan cheese, smoked paprika, and cayenne pepper and season with salt and black pepper to taste. In a separate shallow bowl, beat the eggs.
- One at a time, dip the chicken tenders in the eggs, then coat them with the almond flour mixture, pressing the coating into the chicken gently.
- Insert a crisper plate in a basket, place the chicken tenders in a single layer in the basket and spray them with oil, then insert the basket in Zone 1. Select Zone 1. Turn the dial to select AIR FRY, set the temperature to 200°C, and set the time to 4 minutes. Press START/PAUSE to begin cooking. Flip the tenders and spray them with more oil. Cook for 4 to 6 minutes more or until an instant-read thermometer reads 75°C.
While the chicken is cooking, combine the hot sauce, butter, vinegar, garlic, and ½ teaspoon of salt in a small saucepan over medium-low heat. Heat until the butter is melted, whisking to combine.
- Toss the chicken tenders with the sauce. Serve warm with Blue Cheese Dressing and blue cheese crumbles.
