Get ready to meet your new favorite way to satisfy spicy cravings: Buffalo Chicken Tenders. This recipe brings together juicy chicken, a crave-worthy crunch, and that signature buffalo kick you can’t resist. Coated in a golden panko crust and tossed in a buttery, tangy hot sauce glaze, these tenders strike the perfect balance between heat and comfort. Serve with cool, creamy ranch or blue cheese dressing for dipping, and you’ll have a party snack, weeknight dinner, or game day hero everyone will rave about.
Ingredients You’ll Need
You won’t believe how just a handful of pantry staples transform chicken into something irresistible. Each ingredient plays a starring role in building flavor, crunch, and that signature saucy finish everyone craves with Buffalo Chicken Tenders.
- Chicken tenders (1 pound): These are the perfect size for a quick fry, naturally juicy, and ideal for soaking up all that buffalo sauce.
- All-purpose flour (1 cup): Flour forms the first layer of your breading, helping everything else stick and adding subtle texture.
- Salt (1/2 teaspoon): Just enough to enhance all the flavors in every bite.
- Black pepper (1/4 teaspoon): Adds a gentle heat and depth to the coating.
- Garlic powder (1/2 teaspoon): Gives a warm, savory note that complements the spicy sauce.
- Eggs, beaten (2 large): Acts as the binding glue, giving you an extra-crispy breading once cooked.
- Panko breadcrumbs (1 cup): The secret to an audibly crisp crust every time—panko delivers crunch like nothing else.
- Buffalo wing sauce (1/2 cup): Brings the signature tang and heat, and it’s what makes these truly Buffalo Chicken Tenders!
- Unsalted butter (2 tablespoons): Mellow’s out the hot sauce for that rich, glossy coating that clings to every tender.
- Oil for frying: Choose a neutral oil with a high smoke point, like vegetable or canola, to ensure even cooking and crisp results.
- Ranch or blue cheese dressing, for serving: Cool and creamy, these dips balance out all that spicy buffalo flavor.
How to Make Buffalo Chicken Tenders
Step 1: Prepare the Breading Stations
Set yourself up for success before the chicken even hits the skillet. Start by combining the all-purpose flour, salt, black pepper, and garlic powder in a shallow dish. In separate bowls, add your beaten eggs and panko breadcrumbs. This simple assembly line keeps the mess in check and ensures each Buffalo Chicken Tender gets beautifully coated.
Step 2: Dredge the Chicken
Take each chicken tender and first coat it evenly in the seasoned flour mixture. Next, dunk it into the beaten egg, letting any excess drip off, then roll it in the panko breadcrumbs until fully covered. Lay the breaded tenders on a wire rack or plate as you finish each one—this helps the coating stick while you prep the fry oil.
Step 3: Fry to Crispy Perfection
Heat about two inches of oil in a deep skillet or Dutch oven to 350°F. Gently lower the breaded chicken tenders into the hot oil in batches, making sure not to crowd the pan. Fry for 5 to 6 minutes, flipping once, until the crust is deeply golden and the chicken is cooked through. Transfer the cooked tenders to a paper towel-lined plate to soak up any extra oil.
Step 4: Make the Buffalo Sauce
While the chicken is frying, melt the butter in a small saucepan over low heat. Add the buffalo wing sauce and whisk until smooth and emulsified. This flavorful sauce is thick enough to cling to every nook and cranny, making your Buffalo Chicken Tenders absolutely irresistible.
Step 5: Toss and Coat
While the tenders are still hot and crispy, transfer them to a large mixing bowl. Pour the warm buffalo sauce over the top and gently toss with tongs until every piece is fully coated and glossy. Work quickly—coating the tenders while they’re fresh is the secret to locking in flavor and crunch.
Step 6: Serve and Enjoy
Arrange the saucy tenders on a platter and serve immediately with cups of ranch or blue cheese dressing for dipping. Watch them disappear in no time—these Buffalo Chicken Tenders are practically guaranteed to become your new go-to comfort food!
How to Serve Buffalo Chicken Tenders
Garnishes
Don’t underestimate the power of a little flourish. A sprinkle of freshly chopped parsley or scallions adds a splash of color and freshness, while extra crumbled blue cheese takes the tang factor over the top. For a restaurant-worthy touch, serve your Buffalo Chicken Tenders with crisp celery and carrot sticks on the side.
Side Dishes
You can keep things classic with a side of crispy fries, potato wedges, or tater tots, or lighten up with a simple green salad tossed in ranch. For heartier appetites, cheesy macaroni or roasted corn on the cob also pair wonderfully with the bold flavors of Buffalo Chicken Tenders.
Creative Ways to Present
Buffalo Chicken Tenders are a superstar as the main event, but they’re also fantastic tucked into slider buns for bite-sized sandwiches. Add a quick slaw for crunch, or pile the tenders onto a loaded salad for a satisfying meal. They even make an unforgettable topping for pizza—just slice and scatter over your favorite cheesy pie.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the tenders cool completely before storing them in an airtight container in the fridge. They’ll stay tasty for up to 3 days, maintaining most of their crunch and spicy character.
Freezing
You can absolutely freeze Buffalo Chicken Tenders. Arrange cooled, un-sauced tenders on a baking sheet and freeze until firm, then transfer to a zip-top bag for long-term storage. They’ll keep well for up to 2 months—just sauce after reheating for best results.
Reheating
To bring leftovers back to life, reheat the tenders in a 375°F oven or air fryer for about 8 to 10 minutes until hot and crispy. Avoid the microwave if possible, as it can soften the breading. If reheated from frozen, bake a few minutes longer. Toss with fresh buffalo sauce for that signature shine.
FAQs
Can I bake Buffalo Chicken Tenders instead of frying?
Absolutely! Arrange the breaded chicken on a greased baking rack and bake at 400°F for 20 to 22 minutes, flipping halfway through, until crisp and golden. You’ll still get delicious crunch without the mess of frying.
What’s the best buffalo sauce to use?
Go with your favorite store-bought buffalo wing sauce for convenience—Frank’s RedHot is a classic. You can also blend hot sauce with melted butter and a dash of honey for a homemade spin.
How can I make these gluten-free?
Swap the all-purpose flour with a gluten-free blend or almond flour, and use gluten-free panko or crushed pork rinds for breading to make mouthwatering gluten-free Buffalo Chicken Tenders.
Is there a way to make them less spicy?
If you prefer a milder kick, simply use mild buffalo sauce and add a bit more melted butter to the sauce mixture. You’re in total control of the heat level here!
Can I use chicken breasts or thighs instead of tenders?
Definitely! Just slice boneless, skinless breasts or thighs into finger-sized strips. This flexibility makes Buffalo Chicken Tenders a winner with whatever chicken you have on hand.
Final Thoughts
With their irresistible crunch and perfect spicy-tangy coating, these Buffalo Chicken Tenders are bound to win over even the pickiest eaters. Grab your sauce, your favorite dip, and get ready to watch these disappear! I promise, once you try them, you’ll be coming back to this recipe every time you need a little spicy comfort on your plate.
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Buffalo Chicken Tenders Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
These Buffalo Chicken Tenders are the perfect combination of crispy, spicy, and savory. With a crunchy panko coating and a tangy buffalo sauce, they make a great appetizer or main course for any occasion.
Ingredients
Chicken Tenders:
1 pound chicken tenders
Breading:
1 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder
Egg Wash:
2 large eggs beaten
Panko Coating:
1 cup panko breadcrumbs
Buffalo Sauce:
1/2 cup buffalo wing sauce, 2 tablespoons unsalted butter
Other:
oil for frying, ranch or blue cheese dressing for serving
Instructions
- Prepare the Breading: In a shallow dish, combine flour, salt, pepper, and garlic powder.
- Bread the Chicken: Dip chicken tenders in the flour mixture, then into beaten eggs, and coat with panko breadcrumbs.
- Fry the Chicken: Heat oil to 350°F, fry tenders in batches for 5–6 minutes until golden brown and cooked through.
- Make the Buffalo Sauce: Melt butter in a saucepan, stir in buffalo wing sauce.
- Coat the Chicken: Toss fried tenders in buffalo sauce until coated. Serve with dressing.
Notes
- For a lighter version, bake at 400°F for 20–22 minutes until crispy, flipping halfway through.
- Add cayenne pepper to the flour mix for extra heat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 tenders
- Calories: 310
- Sugar: 1 g
- Sodium: 640 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 105 mg
