Oh Snap Macros

0 Prep your chicken by removing the tendon. You can do this by placing a fork between the tendon tip and putting the tendon up with a paper towel. The fork will slide down the tender and the tendon will come out. Discard the tendon.
1 Place breadcrumbs on a plate. Tapioca flour on a separate plate and one whisked egg in a shallow bowl.
2 Using a fork or your hands coat the chicken in tapioca flour, then the egg, then the breadcrumbs and transfer to a plate or directly into the air fryer basket.
3 Repeat the steps for all the chicken.
4 Add the chicken to the air fryer basket. Be sure not to overlap the tenders. Work in batches if you cannot fit all the tenders in the air fryer.
5 Spray the top of the chicken with cooking spray. Air fry at 380 degrees Fahrenheit for 5 minutes. Flip. Spray the other side with cooking spray. Cook for an additional 5 minutes.
6 While the chicken is in the air fryer prep your buffalo sauce. Add all the sauce ingredients to a small sauce pan over medium. Bring to a low boil and simmer while the chicken cooks. Stir often so the sides do not burn.
7 Remove the chicken from the air fryer and transfer to a bowl for mixing.Top the chicken with the buffalo sauce. Be careful mixing the chicken with the sauce so the breading does not come off in the bowl.
8 Place the coated chicken on a plate. Pour any remaining sauce over top or in a small bowl for dipping.Sprinkle finely chopped green onions on top if desired and serve with your favorite ranch for dipping.
9 If tracking, be sure to weigh your final cooked buffalo chicken and divide by 4. This is the easiest way to have accurate serving sizes.