Makes 4
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For the buffalo sauce:

To assemble:

  1. In a large mixing bowl add the chicken strips, buttermilk, half the garlic powder, half the cayenne powder and a pinch of salt and pepper. Mix well to coat the chicken and set aside in the fridge to marinate for 1-2 hours, or overnight if time allows.
  2. To a large plate, add the breadcrumbs, flour, remaining spices, and a pinch of salt and black pepper and mix well. Remove the chicken strips from the marinade, shaking off any excess and add to the breadcrumb mixture, a few pieces at a time. Toss the chicken and coat well in the breadcrumbs and set aside on a clean plate. Repeat with the remaining chicken pieces.
  3. To cook, add the chicken in an even layer to the basket of the air fryer, brush the chicken with a little olive oil or cooking spray. Cook at 180°C for 25 minutes, turning half way through cooking, until crispy and cooked through.
  4. While the chicken is cooking, make the buffalo sauce by simply melting the butter and mixing with the hot sauce.
  5. To assemble the sandwiches, toss the chicken tenders and buffalo sauce together in a bowl, coating well. Add half a tablespoon of mayo to the base and lid of each brioche bun. Add lettuce to each base bun, top with 2-3 tenders and a little red onion, top with the remaining buns and enjoy.

Nutrition Facts

Per serving: 517kcals, 19.5g fat (6.7g saturated), 47.8g carbs, 7.8g sugars, 35.4g protein, 3g fibre, 1.072g sodium