Add hot sauce to buttermilk and whisk together to combine. Add chicken tenders to the buttermilk mixture and refrigerate overnight, if possible. If not possible, allow the chicken tenders to soak in the buttermilk as you prepare your other ingredients.
Preheat air fryer to 400º F.
Add flour and Stone House Seasoning to a bowl or a large, shallow dish. Whisk to combine. Pour in 1/4 of the buttermilk mixture and whisk to incorporate.
Remove half of chicken tenders, a few at a time, from the buttermilk and place into the flour mixture. Coat all sides of the chicken tenders with the flour mixture. Lightly press the flour mixture onto the chicken tenders to make sure that the clumps of the breading adhere to the chicken tender.
Spray the air fryer basket with nonstick cooking spray or olive oil spray. Arrange chicken tenders in the air fryer basket, making sure that they are not touching so air can flow around the chicken tenders as they cook. Spritz the chicken tenders with the olive oil spray (or nonstick cooking spray) and set the timer for 10 minutes.
Using tongs, turn the chicken tenders over in the air fryer basket and spritz the chicken tenders with the olive oil spray (or nonstick cooking spray) and set the time for another 10 minutes.
As the first batch of chicken tenders finishes, prepare the second half of the chicken tenders for cooking and repeat the steps for cooking.
