Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 1 tsp salt
  • 2 cups panko breadcrumbs
  • 1/4 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp avocado oil

Instructions:

  1. Submerge sliced chicken strips in a mixture of buttermilk and hot sauce. Cover and refrigerate for at least 30 minutes to allow lactic acid to tenderize the protein.
  2. In a large skillet over medium heat, combine panko breadcrumbs and avocado oil. Stir constantly for 3-5 minutes until the crumbs reach a light golden brown color.
  3. Remove toasted crumbs from heat and stir in the cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly distributed.
  4. Lift each chicken tender from the buttermilk marinade, allowing excess to drip off. Press firmly into the toasted panko mixture, ensuring full coverage on all sides.
  5. Place tenders in an air fryer basket or on a wire rack set over a baking sheet. Cook at 400°F (205°C) for approximately 12 minutes, or until the internal temperature reaches 165°F (74°C) as measured by an instant-read thermometer.