1. Combine the milk, buffalo sauce and all of the seasonings in a bowl. Break apart the Tempeh into 1-inch pieces and add them to the bowl. Submerge the Tempeh and place in the fridge to marinate for at least 30 minutes.
2. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
3. Dip each piece of Tempeh in the crushed potato chips and place on the baking sheet. Spray with sunflower oil. Bake/Air Fry for 20-25 minutes, or until browned, flipping halfway.
4. Let the Tempeh cool slightly, top with chopped parsley, then serve.