Buffalo chicken tenders are crispy on the outside, juicy on the inside, and coated in a tangy Buffalo sauce that packs just the right amount of heat.
They’re perfect for a casual dinner, game night snack, or anytime you need a flavor-packed pick-me-up.
Serve with ranch dressing on the side, and they’re utterly satisfying.
Why You’ll Love These Buffalo Chicken Tenders
Crispy Crunch: The frying and baking technique ensures an irresistibly crispy exterior that perfectly complements the tender chicken inside.
Spicy Kick: The buffalo sauce and melted butter deliver a bold, tangy flavor that will tantalize your taste buds and leave you craving more.
Versatile Dish: Serve them as an appetizer, main course, or even in sandwiches and wraps.
Ingredients
- Chicken Tenderloins: Provide a juicy and tender base for the dish. Feel free to use chicken breasts cut into slices.
- Seasonings: You’ll season the chicken and the breading flour with garlic powder, onion powder, salt, pepper, and paprika.
- All-Purpose Flour and Cornstarch: Helps create a crispy and golden exterior.
- Eggs: Acts as a binder to hold the breading to the chicken.
- Frank’s RedHot Sauce: Adds that signature heat we all know and love. Use whatever brand you like best.
- Unsalted Butter: Adds richness and smoothness to the sauce.
- Panko Breadcrumbs: Provide a light and crispy texture to the coating.
- Olive Oil: Ensures the chicken tenders are crispy and golden when baked.
- Ranch or Blue Cheese Dressing: Perfect for dipping and balancing the spicy flavor.
How to Make Buffalo Chicken Tenders
Who says you need to go out for great Buffalo chicken?
These Buffalo chicken tenders are juicy, crunchy, and mouthwateringly addictive. And they come together in a matter of minutes!
1. PREP: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Add a wire rack and set aside.
2. SEASON: Remove any visible fat, then pat the chicken dry and season with garlic powder, salt, and pepper.
3. BREADING: Dredge the chicken in seasoned flour, a mix of egg and hot sauce, and then the breadcrumbs.
4. COOK: Fry the chicken in batches until golden and crispy.
5. BAKE: Transfer the cooked chicken to the wire rack and bake for 10-12 minutes until cooked through.
6. SAUCE: While the chicken is baking, warm the Buffalo sauce, butter, and garlic powder until smooth.
7. COAT: Transfer the baked chicken to a large bowl and toss with the sauce until well-coated.
8. SERVE: Serve immediately with ranch or blue cheese dressing for dipping. Enjoy!
Tips For the Best Buffalo Chicken Tenders
This dish combines a classic pub-style appetizer with the comfort of home cooking.
And dipping these bad boys in some cool ranch or blue cheese takes it to a whole new level of yum!
Check out these tips, and then let’s get cooking.
- Boost the flavor. Marinate the chicken in 2 cups buttermilk + 1 cup Buffalo sauce for maximum taste and tenderness.
- Coat well. To achieve an evenly crisp exterior, fully coat the chicken tenders in the flour, egg mixture, and breadcrumbs.
- Rest the tenders. To help the breading adhere properly, let the coated chicken tenders rest for 15-20 minutes before cooking.
- Check the temp. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Toss while hot. For the best flavor, toss the chicken tenders in the Buffalo sauce immediately after they come out of the oven.
- Air Fryer Method: Bread the tenders, spray lightly with olive oil, then air fry at 400°F for 10-12 minutes, flipping halfway.
- Variations. Try different sauces like BBQ, honey mustard, or sweet chili sauce. You can also season the breadcrumbs with your favorite herbs and spices.
- Serving ideas. Serve with blue cheese or ranch dressing for dipping. They’re also great as an appetizer, in wraps or sandwiches, or over salads.
How to Store
If you’re a fan of all things spicy and satisfying, you need to try making these Buffalo chicken tenders.
Serve ’em up with some carrot and celery sticks to balance out the heat, and get ready for a seriously delicious treat.
As for leftovers, here’s the deal:
To Store: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.
To Freeze: Freeze uncoated chicken tenders on a baking sheet for 2-4 hours, then transfer to a freezer bag for up to 3 months. When ready to eat, bake frozen tenders at 375°F for about 25 minutes, then coat with Buffalo sauce.
To Reheat: For best results, reheat Buffalo chicken tenders in an air fryer at 375°F for 4-5 minutes. Alternatively, reheat them in a preheated 400°F oven for 10 minutes, turning halfway through.
More Spicy Buffalo Recipes You Have to Try
Buffalo Chicken Grilled Cheese Sandwich
Loaded Buffalo Fries
Buffalo Chicken Tacos
Buffalo Chicken Salad
Buffalo Chicken Tenders
4
servings10
minutes15
minutes628
kcalBuffalo chicken tenders are crispy on the outside, juicy on the inside, and coated in a tangy Buffalo sauce that packs just the right amount of heat.
Ingredients
- For the Chicken Tenders
1.5 pounds chicken tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
- For the Breading
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika or cayenne pepper
3 large eggs
2 tablespoons Frank’s RedHot sauce
2 cups panko breadcrumbs
- For the Buffalo Sauce
3/4 cup Frank’s Red Hot Sauce
1/4 cup unsalted butter
1 teaspoon garlic powder
- Extras
2-4 tablespoons olive oil
ranch or blue cheese dressing, for dipping
Instructions
- Preheat the oven to 425°F (220°). Line a baking sheet with parchment and place a wire rack on top. Spray with cooking spray and set aside.
- Make the chicken: Remove any visible fat or tendons from the chicken tenderloins, pat dry, and season with garlic powder, salt, and pepper. Set aside.
- Prepare three bowls for the breading station. In the first, mix the flour, cornstarch, garlic powder, onion powder, salt, pepper, and paprika. In the second, beat the eggs and 2 tablespoons of hot sauce until well combined. In the third, add the panko breadcrumbs.
- Dredge each chicken strip in the flour and shake off any excess. Then, dip in the egg, followed by the breadcrumbs. Press to adhere and place on a plate while you finish dipping the chicken.
- Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in batches, being careful not to overcrowd the pan. Cook undisturbed for 3-4 minutes, then flip and cook the other side. Add more oil as needed.
- Transfer the chicken to the wire rack on the baking sheet. When all the chicken is crispy, place the tray in the oven and bake for 10-12 minutes or until the chicken is cooked through (the internal temperature should reach 165°F).
- Make the sauce: While the chicken is baking, warm the Buffalo sauce, butter, and garlic powder in a small saucepan until smooth.
- As soon as the chicken tenders come out of the oven, transfer them to a large bowl. Pour the hot sauce over the top and toss gently until well-coated.
- Serve the crispy Buffalo chicken tenders immediately with ranch or blue cheese dressing for dipping. Enjoy!
Notes
- Marinate the chicken in 2 cups buttermilk + 1 cup Buffalo sauce for maximum taste and tenderness.
- Allow the coated chicken to rest before baking to help it adhere better (about 20 minutes).
- Air Fryer Method: Bread the tenders, spray lightly with olive oil, then air fry at 400°F for 10-12 minutes, flipping halfway.
