Buffalo Chicken Tenders

Buffalo chicken tenders bring bold, spicy flavor and irresistible crunch to your kitchen. This recipe delivers juicy, golden tenders wrapped in a zesty Buffalo sauce—perfect for game nights, family dinners, or anytime you crave a little heat. Let’s dive into every detail, from ingredient selection to serving ideas, so you can master the art of homemade Buffalo chicken tenders.

Why Buffalo Chicken Tenders Stand Out

A great Buffalo chicken tender isn’t just a vessel for hot sauce. By blending crispy breading, moist chicken, and tangy sauce, you get flavor and texture in every bite. These tenders go beyond simple appetizers—they’re weekend comfort food, a crowd-pleasing party snack, and an easy weeknight dinner. You can pair them with dips, tuck them into wraps, or pile them atop salads for extra zest. The crispy finish and fiery coating satisfy cravings every time.

Choosing the Right Ingredients

Quality ingredients build better tenders. Let’s walk through the basics and a few simple swaps:

Chicken Tenderloins or Breast Strips: Tenderloins are naturally juicy and tender, but strips of boneless chicken breast work just as well. Slice breasts to match the thickness of classic tenders if needed.
Breading Components: All-purpose flour, panko breadcrumbs, and cornstarch team up for a super-crisp coating. Panko’s airy crunch feels light but delivers big flavor.
Seasonings: Balanced seasoning—like garlic powder, onion powder, paprika, and black pepper—elevates the breading. Salt brings everything together.
Eggs + Hot Sauce: The egg acts as a glue, while a splash of your favorite cayenne pepper sauce (like Frank’s RedHot) in the egg mixture starts building Buffalo heat early.
Buffalo Sauce: For classic Buffalo flavor, mix melted unsalted butter with your preferred hot sauce. This combo creates that signature tangy, spicy glaze.
Oil for Cooking: High-heat oils like canola or avocado work for frying. Olive oil suits baking or air fryer methods.
Dips and Sides: Ranch or blue cheese dressing mellow out the spice. Snap carrots and celery sticks are ideal for crunch.

Ingredient Table

Ingredient	Amount	Purpose
Chicken tenderloins	2 lbs	Main protein
All-purpose flour	1 cup	Initial breading
Cornstarch	1/4 cup	Extra crunch
Garlic powder	2 tsp	Flavor (chicken, flour)
Onion powder	1 tsp	Flavor (chicken, flour)
Paprika	1 tsp	Color and flavor
Salt	1.5 tsp	Overall seasoning
Black pepper	1 tsp	Spice and aroma
Eggs	2 large	Binding agent
Frank’s RedHot sauce	3/4 cup (divided)	Buffalo flavor
Unsalted butter	4 tbsp (melted)	Buffalo sauce richness
Panko breadcrumbs	2 cups	Crisp coating
Canola/avocado/olive oil	As needed	Frying or spraying
Ranch/blue cheese	For serving	Dipping sauce
Celery and carrot sticks	Optional	Sides

Step-by-Step: Making Buffalo Chicken Tenders

1. Preparation

Begin by prepping your station. Set out three shallow bowls. In one, combine flour, cornstarch, and half the seasonings. In another, beat eggs with 1/4 cup hot sauce. In the third, add panko breadcrumbs mixed with the remaining seasonings.

Pat chicken strips dry. This step helps the breading adhere, reducing sogginess. You can marinate the chicken in buttermilk and hot sauce for 30 minutes if you want extra tenderness, though it’s optional.

2. Breading the Chicken

Coat each piece of chicken in the flour, shaking off the excess. Dip it into the egg-hot sauce mixture, then roll it through the seasoned panko crumbs. Press gently for even coverage.

Tip: Let the breaded tenders rest on a rack for 10-20 minutes. This gives the coating time to set, lowering the risk of it slipping off while cooking.

3. Cooking: Fry, Bake, or Air Fry

You have several cooking options. Here’s how each works:

Deep Frying: Heat oil to 350°F in a deep skillet. Fry tenders in batches, turning once, until golden (about 3-4 minutes per side). Drain on a wire rack.
Oven Baking: Preheat the oven to 425°F. Set breaded tenders on a wire rack over a baking sheet, mist lightly with oil, and bake 14-18 minutes, flipping halfway, until crisp and cooked through.
Air Fryer: Preheat to 400°F. Spray both sides of the tenders with oil and cook in a single layer for about 10-12 minutes, turning halfway, until golden and cooked through.

The goal in each method is a consistent, golden crust with a safe internal temperature of 165°F.

4. Preparing the Buffalo Sauce

In a small saucepan, melt butter and whisk in 1/2 cup hot sauce over low heat. Stir until combined and glossy. For extra kick, add a pinch of cayenne or a splash of vinegar.

5. Saucing the Tenders

While the chicken is still hot, toss the cooked tenders in the Buffalo sauce until coated. A large mixing bowl makes this step easy. Keep an extra brush handy for a thick, even layer.

6. Serving Suggestions

Buffalo chicken tenders are best served immediately. Arrange them on a platter with cups of ranch or blue cheese. Pile on celery and carrot sticks for a cool contrast.

To turn them into a meal:

Slice and tuck into wraps with lettuce, tomato, and cheddar.
Top a salad of crisp greens, cherry tomatoes, and diced cucumber for a spicy protein boost.
Stuff into toasted rolls for homemade Buffalo chicken sandwiches.

Tips for Success

These pointers will lead to crispier, juicier chicken and smoother prep:

Don’t Crowd the Pan: Whether frying or air frying, work in batches to avoid steaming.
Let Rest Before Cooking: Pause for 10-20 minutes after breading for sturdy crusts.
Customize the Spice: Use mild or extra-hot sauce to suit your preference. You can blend sauces for a unique heat profile.
Super Crunch: Double-dip the chicken (flour > egg > panko > egg > panko again) for an ultra-thick crust.
Healthier Swaps: Bake or air fry instead of deep frying, and use whole wheat panko for extra fiber.
Gluten-Free Adaptation: Use gluten-free flour blends and gluten-free panko crumbs.

Variations

Buffalo is classic, but this method welcomes creativity. Try these spins:

Honey Buffalo: Add a tablespoon of honey to the sauce for sweet heat.
BBQ Chicken Tenders: Swap Buffalo sauce with a smoky BBQ or chipotle sauce.
Lemon Pepper Crunch: Toss cooked tenders in melted butter, lemon zest, and cracked pepper instead of Buffalo sauce.

Mix up the seasonings in your breading, or add finely grated parmesan for a richer finish.

Storing and Reheating

Buffalo chicken tenders make great leftovers if stored properly:

Refrigerate: Cool fully, then store in an airtight container for up to 4 days.
Freeze (Uncooked): Arrange breaded, uncooked tenders in a single layer on a sheet pan and freeze. Once solid, transfer to a freezer bag for up to 2 months. Bake from frozen at 375°F for about 20-25 minutes, then sauce.
Freeze (Cooked): Let tenders cool, then freeze flat. To reheat, bake at 400°F for 10-12 minutes or air fry at 375°F for 4-5 minutes. Coat with fresh Buffalo sauce after reheating.

Troubleshooting and FAQ

Why is my breading falling off?
Chicken should be dry before breading. Resting after breading helps, too. Avoid moving tenders too much while cooking.

How do I keep them crispy after saucing?
Toss quickly and serve at once. For long waits, serve sauce on the side for dipping.

Can I make these ahead?
Bread the chicken up to a day ahead and refrigerate. Cook and sauce just before serving.

What goes best with Buffalo tenders?
Classic sides: crisp celery and carrots, potato wedges, coleslaw, or even mac and cheese.

Once you try homemade Buffalo chicken tenders, takeout versions won’t compare. With a deeply savory crust, spicy sauce, and plenty of serving options, this dish fits any occasion. Whether frying or air frying, these tenders bring restaurant quality to your table—no reservations required.

Buffalo Chicken Tenders
Jump to Recipe