Buffalo chicken tenders deliver the perfect marriage of a crispy exterior, juicy chicken, and a bold, tangy Buffalo sauce. Whether you serve them as an appetizer, toss them in a wrap, or feature them as the main event on your dinner table, these tenders stand out as a staple for spice lovers and comfort food fans alike.
What Are Buffalo Chicken Tenders?
Buffalo chicken tenders are strips of chicken, breaded and cooked until crisp, then doused in a spicy, buttery hot sauce synonymous with classic Buffalo wings. Unlike traditional chicken wings, tenders are boneless and easy to eat. They offer all the punch of Buffalo wings but in a more convenient package. You can bake, fry, or air fry them—each method creates a slightly different texture and flavor profile.
Why Make Them at Home?
Restaurant versions can be great, but homemade Buffalo chicken tenders allow you to tailor every step. Adjust the heat level to your liking, control the ingredients, and enjoy fresh-from-the-oven crispness that packaged or store-bought versions can’t match. Homemade also means you can experiment with serving options, sauces, and sides.
Ingredients
Start with quality ingredients to build layers of flavor and crunch:
- Chicken Tenderloins or Skinless Breasts
Fresh, boneless chicken tenderloins or breasts sliced into strips form the foundation. - Breadcrumbs and Panko
Panko delivers a light, crisp coating. Mix with fine breadcrumbs for structure. - All-Purpose Flour and Cornstarch
Flour adds body while cornstarch creates a delicate crunch. - Eggs
They help the coating stick. - Hot Sauce (Frank’s RedHot or similar)
This brings the signature Buffalo tang. - Unsalted Butter
Butter balances and mellows the hot sauce. - Seasonings
Garlic powder, onion powder, paprika, salt, and pepper season both the chicken and the breading. - Oil (Vegetable or Olive Oil)
Essential for frying or brushing before baking. - Buttermilk
For optional marinating to keep the chicken moist and tender. - Dipping Sauce: Ranch or Blue Cheese
These creamy dips cool the spice and round out the experience.
Ingredient Table
| Ingredient | Purpose |
|---|---|
| Chicken tenderloins | Main protein |
| All-purpose flour | Breading base for coating |
| Cornstarch | Adds crunch |
| Eggs | Binding agent |
| Panko breadcrumbs | Crispy outer layer |
| Hot sauce | Signature Buffalo flavor |
| Unsalted butter | Richness, balances the sauce |
| Spices (see above) | Enhances chicken and coating |
| Oil | Cooking and crisping |
| Buttermilk (optional) | Tenderizing marinade |
| Ranch/blue cheese | Dipping sauce |
Step-By-Step Preparation
1. Prep the Chicken
Trim any excess fat from the chicken tenderloins. For even cooking, aim for strips of similar size. Pat dry to help the coating stick. If you want extra tenderness and flavor, marinate the chicken in buttermilk for 30 minutes to an hour.
2. Season and Bread
Prepare three shallow bowls:
– Bowl 1: Mix flour, cornstarch, half the garlic powder, onion powder, paprika, salt, and pepper.
– Bowl 2: Beat eggs with one tablespoon of hot sauce.
– Bowl 3: Combine panko with a pinch of salt and pepper.
Dredge each chicken strip first in the seasoned flour. Shake off excess. Dip into the egg-hot sauce blend, then into the panko mixture. Press gently for an even coating.
3. Cooking Methods
Baking
Preheat the oven to 425°F (220°C). Line a sheet with parchment and set a wire rack on top. Arrange breaded chicken in a single layer. Lightly brush or spray with oil. Bake 12–15 minutes, flipping halfway, until golden and the internal temperature hits 165°F.
Pan-Frying
Pour enough oil in a large skillet to cover the base. Heat over medium-high. Fry chicken strips in batches for 2–3 minutes per side until deeply golden. Remove and drain on paper towels.
Air Frying
Preheat your air fryer to 400°F (200°C). Arrange tenders in a single layer, spray lightly with oil, and cook 10–12 minutes, turning once.
4. Make the Buffalo Sauce
In a small saucepan, combine hot sauce and melted butter, stirring over low heat until smooth. Taste and add extra garlic powder or Sriracha if you prefer more kick.
5. Coat the Tenders
Place the cooked chicken in a large mixing bowl. Pour the warm Buffalo sauce over, and toss gently to coat each piece. Move quickly so the chicken stays crisp.
6. Serving Suggestions
Buffalo chicken tenders scream for classic sides. Pair with carrot and celery sticks, pile into a sandwich with lettuce, or use as a hearty topping for salads. Plating them next to a bowl of ranch or blue cheese dressing elevates every bite.
Tips and Tricks
- Marinating Boosts Flavor: For extra-juicy tenders, soak chicken in buttermilk mixed with hot sauce for at least 30 minutes.
- Get Crispy: For a crunchier crust, use panko and don’t crowd the pan or baking sheet.
- Let Them Rest: After breading, rest the chicken for 10–20 minutes before cooking to help the coating stick.
- Use a Thermometer: Ensures the chicken reaches 165°F without overcooking.
- Adjust the Heat: Mix cayenne or extra hot sauce into the Buffalo sauce for extra spice, or dial it back for milder palates.
- Sauce Timing: Toss the tenders in sauce right before serving to prevent sogginess.
Variations
Change up the flavor with different sauces:
– BBQ: Swap Buffalo for barbecue sauce.
– Honey Mustard: Go mild and sweet.
– Sweet Chili: Try a spicy, sticky Asian-inspired version.
You can also tweak the coating with herbs like thyme or cayenne for extra interest.
Storage and Leftovers
Buffalo chicken tenders reheat well for next-day snacking. Follow these guidelines for best results:
- Refrigerate: Store cooled tenders in an airtight container for up to 4 days.
- Freeze: Place breaded (but uncooked) strips on a tray. Freeze until solid, then move to bags for up to 3 months. Bake straight from frozen, then sauce.
- Reheat: Use an oven (400°F for 8–10 minutes) or air fryer for maximum crispness.
Avoid microwaving, as it makes the crust soft. If reheating sauced tenders, cover loosely with foil to stop the chicken from drying out.
Are Buffalo Chicken Tenders Spicy?
The short answer: Yes. The hot sauce-butter blend delivers Buffalo’s classic heat, but you can adjust to taste. If you’re cooking for kids or heat-sensitive guests, start with less hot sauce or use a mild brand.
Frequently Asked Questions
Can I Make These Gluten Free?
Yes. Swap all-purpose flour and panko for gluten-free varieties. The texture stays satisfyingly crisp.
Can I Use Chicken Thighs?
Absolutely. Trim and cut boneless, skinless thighs into strips. Thighs offer richer flavor and stay moist.
What’s The Best Way to Serve Them?
Besides classic dipping, turn Buffalo tenders into:
– Wraps with lettuce, tomato, and ranch
– Salads with blue cheese crumbles and spicy ranch
– Loaded sandwiches with pickles and slaw
Buffalo chicken tenders take something familiar and turn it into a meal that feels special on any night. You control every detail: how crisp, how spicy, and how you serve them. Next time you crave something bold, skip the takeout menu and whip up a batch at home—the heat, crunch, and flavor are always worth it.
Buffalo Chicken Tenders
Buffalo chicken tenders are crispy on the outside and juicy on the inside. They are coated in a tangy Buffalo sauce. The sauce packs just the right amount of heat.
Ingredients
- 1 teaspoon salt
- 2 cups panko breadcrumbs
- 2-4 tablespoons olive oil
- 1/2 teaspoon paprika or cayenne pepper
- 3/4 cup Frank's Red Hot Sauce
- 1/2 teaspoon black pepper
- 2 tablespoons Frank's RedHot sauce
- 3 large eggs
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1 teaspoon onion powder
- 1.5 pounds chicken tenderloins
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter
- 1 teaspoon salt
- ranch or blue cheese dressing, for dipping
- 1 teaspoon garlic powder
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!