Heat a small pan over medium. In a bowl, whisk together the buffalo sauce, brown sugar replacement, honey, and (if desired) a shake of crushed red pepper. Pour into your pan, letting the sauce come to a gentle simmer. Once it bubbles, turn the heat to low and let it thicken, stirring until the brown sugar is fully dissolved and the glaze is glossy and fragrant.

Preheat your air fryer to 400 degrees. Grab two shallow bowls—one for the liquid egg whites, one for the breading ingredients. In the breading bowl, combine flour, panko, seasoned salt, garlic powder, and paprika. Place your air fryer rack nearby and give it a quick spray so the tenders won’t stick.

Dip each chicken tenderloin into the egg whites, coating every side. Press it into the flour-breadcrumb mixture, making sure it’s fully covered in the seasoned breading. As you go, arrange each breaded tenderloin on the air fryer rack without crowding.

Cook the chicken for a few minutes to start crisping the outside. Pause to spritz the tops with cooking spray. Cook again, then flip the tenders, spritz the other side, and finish air frying until the coating is deep golden, crunchy, and the chicken is cooked through.

While they’re still hot, toss the tenders in your warm firecracker glaze to coat them fully—or serve the sauce on the side for dipping.