Air Fryer Copycat Buffalo Wild Wings Chicken Tenders

Soak the 8-10 chicken tenders in 1 cup buttermilk for about an hour.
In a large mixing bowl, add the 1 1/2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon adobo or Cajun seasoning, 2 teaspoons garlic powder, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 tablespoon oregano, 1 tablespoon paprika, and 1 tablespoon cayenne pepper. Use a fork, and mix them together. Add the flour to a plate. In another bowl, add the 1 large egg and use a fork to whisk; on another plate, add the 2 cups panko breadcrumbs.
Dip the chicken into the flour mixture, the egg, and the breadcrumb mixture. As you coat the chicken, place them on a wire rack or a plate until you finish breading all of your chicken
Add the chicken to the air fryer basket, leaving space for the hot air to circulate around the chicken. Work in batches.
Spray the chicken's coating with cooking spray (this will help the coating crisp up), set the temperature to 380 degrees F, and cook for 10-12 minutes, flipping halfway during the cooking process. Remove when the chicken reaches an internal temperature of 165 degrees F.
In a large saucepan, add the 1/2 stick butter over medium-high heat, melt the butter, then add in the 1/2 cup Buffalo Sauce and 1 tablespoon white vinegar, mix well, and remove from heat.
Add the chicken tenders (cooked) to the sauce, and toss. Until they are coated. Serve with blue cheese or ranch dressing.