Ingredients:

  • 1.5 lbs chicken breast, cut into strips
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1 tbsp olive oil spray
  • 1/3 cup Frank's RedHot cayenne pepper sauce
  • 2 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 1/2 tsp Worcestershire sauce

Instructions:

  1. In a medium bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Dip each chicken strip into the beaten eggs, ensuring full coverage.
  3. Dredge the egg-washed chicken in the flour mixture, pressing firmly so the breading adheres and forms a thick, uneven layer.
  4. Preheat the air fryer to 400°F (200°C).
  5. Place the chicken in a single layer in the basket, ensuring they are not crowded.
  6. Lightly spray the tops of the chicken fingers with olive oil spray.
  7. Cook for 10-12 minutes, flipping halfway through, until the crust is mahogany-colored and the internal temperature reaches 165°F (74°C).
  8. While the chicken cooks, whisk the hot sauce, melted butter, honey, and Worcestershire sauce in a large bowl.
  9. Toss the cooked chicken in the buffalo glaze until evenly coated.