Remove the tendon from the chicken, by dripping the tendon with a paper towel, and then place a knife edge or fork on the tendon forcefully against the cutting and pull the tendon out of the chicken.

And then, in a shallow bowl whisk together the eggs and hot sauce until well combined to make an egg wash.

And, in another shallow dish mix the gluten-free flour, cornstarch, and spices to make your breading.

Dip each tender into the breading coating it on both sides.

And, then dip it into the egg mixture.

Then dredge it in the flour mixture again. Make sure that your tenders get fully coated with each dredging step.

Place the tenders in a well-oiled air fryer basket.

Then air fryer at 400 degrees f for 10 minutes flipping halfway.

Brush the tenders with buffalo sauce and air fryer for another 2 and ½ minutes. Flip them, brush them again, and then air fryer for another 2 ½ minutes.

Remove the tenders and serve warm with your favorite dipping sauce.