Air Fryer Buffalo Chicken Tenders

For the tenders:

• 1 cup buttermilk
• 1/3 cup hot sauce
• 1 egg
• 1/2 cup all purpose flour (gluten-free option)
• 1/4 cup arrowroot flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne
• 1/2 tsp kosher salt
• 1 lb chicken tenders
• Avocado oil spray

For the ranch dip:

• 1 cup Greek yogurt
• 1 tbsp chopped chives (fresh)
• 1 tsp lemon juice
• 1 1/2 tsps dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp worcestershire sauce (optional)
• 2-3 tbsps water (as needed to thin)

1. In a large bowl, combine the buttermilk, hot sauce and egg and whisk well.
2. In a separate large bowl, combine both flours, smoked paprika, garlic, cayenne and salt.
3. Season the chicken tenders with salt and pepper.
4. Dredge each chicken tender in the flour, tap any excess off and then place in the buttermilk mixture. Repeat with all remaining strips and let sit for 30 minutes, or longer (the longer it sits, the more flavourful it will be). Cover and refrigerate if longer than 30 minutes.
5. When ready to fry, heat the air fryer to 390℉. Place a rack over a baking sheet for the next step.
6. Remove the chicken tenders from the buttermilk mixture and dip once more in the flour, place on the prepared baking sheet. Let sit for ten minutes (this helps the coating stick better). Gently transfer to the air fryer, spray generously with avocado oil spray. Bake for 12 to 14 minutes, flipping halfway through and spraying again with avocado oil spray (I find carefully flipping each tender with my hands the best method).
7. Prepare the ranch dip by adding all ingredients into a bowl and whisk to combine.
8. Serve chicken tenders with dip and enjoy!