Buffalo Chicken Tenders
Buffalo chicken tenders bring together crispy coating and bold, spicy flavor in every bite. Whether you’re planning an easy weeknight dinner, feeding a game day crowd, or looking for the ideal appetizer for a casual gathering, these spicy tenders fit right into any menu. With a tender chicken interior wrapped in a crunchy, golden jacket and then tossed in vibrant buffalo sauce, each piece delivers on flavor and texture.
Let’s walk through all you need to know about making perfect Buffalo chicken tenders at home—from ingredient selection to storing leftovers—so you get incredible results every time you cook.
Why Make Buffalo Chicken Tenders at Home?
Store-bought or restaurant versions often fall short on either flavor or freshness. Making buffalo tenders in your own kitchen means you control the spice level, choose the quality of the chicken, and get that perfect balance between heat and tang. You can opt for a fried, baked, or air-fried approach—tailoring to your mood or dietary preferences.
Home-cooked tenders also open a door for extra creativity—try different sauces, breading blends, or serving styles. You’ll elevate your comfort food game and please any crowd.
Ingredients: Key Components for Bold Flavor
You only need a short list of accessible ingredients to create the layered flavor and texture buffalo tenders are famous for. Here’s what you’ll need:
Chicken
– 1 ½ pounds chicken tenderloins (or chicken breasts cut into strips)
Breading and Seasonings
– 1 cup all-purpose flour
– ½ cup cornstarch (for extra crunch)
– 1 cup panko breadcrumbs
– 2 large eggs
– ¼ cup hot sauce (like Frank’s RedHot)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon smoked or sweet paprika
– 1 teaspoon kosher salt
– ½ teaspoon ground black pepper
Buffalo Sauce
– ½ cup hot sauce
– ¼ cup unsalted butter
– ½ teaspoon garlic powder (optional)
For Cooking
– ½ cup olive oil (or neutral oil for frying/baking)
– Nonstick spray (if baking or air-frying)
To Serve
– Ranch or blue cheese dressing
– Carrot and celery sticks
Step-by-Step: How to Make Buffalo Chicken Tenders
1. Prep the Chicken
Trim away any visible fat or sinew. Pat each tenderloin dry with a paper towel for best breading adhesion. If you’re using chicken breast, slice the pieces into strips about 1 inch wide.
Tip: For extra juicy tenders, marinate the chicken in buttermilk mixed with a splash of hot sauce for 30 minutes (or overnight if you have time).
2. Create the Breading Stations
Set up three shallow bowls:
- Bowl 1: Combine flour, cornstarch, half of the garlic powder, half of the paprika, and a sprinkle of salt and pepper.
- Bowl 2: Beat eggs with hot sauce until fully blended.
- Bowl 3: Panko breadcrumbs mixed with the remaining spices.
This setup makes the dredging process faster and leads to a crispier crust.
3. Dredge the Tenders
Work with one piece at a time:
– Dredge chicken in the seasoned flour mixture, shaking off excess.
– Dip in the egg and hot sauce blend so every side is coated.
– Press into the panko mix until fully covered.
Move each coated tender onto a tray or wire rack.
Pro Tip: To ensure crispiness, let the breaded tenders rest for about 15 minutes. This helps the coating adhere firmly during cooking.
4. Cook the Chicken
You can fry, bake, or use an air fryer—choose based on equipment and preference.
To Fry:
– Heat oil in a large skillet over medium-high heat until shimmering (about 350°F).
– Fry tenders in batches, 2-3 minutes per side, until deep golden and cooked through.
– Drain on a wire rack set over a baking sheet.
To Bake:
– Preheat oven to 425°F. Line a baking sheet with parchment paper, then add a wire rack on top.
– Arrange tenders on the rack, spray lightly with oil.
– Bake 12-15 minutes, flipping halfway, until cooked through and golden.
To Air Fry:
– Preheat air fryer to 400°F.
– Arrange a single layer of tenders in the basket, spray lightly with oil.
– Air fry 10-12 minutes, flipping halfway, until crisp and fully cooked.
Check for doneness with a thermometer: internal temp should reach 165°F.
5. Make the Buffalo Sauce
While the tenders cook, melt butter in a saucepan over low heat. Stir in the hot sauce and garlic powder until the mixture is smooth and glossy. Adjust the ratio of butter to hot sauce to suit your tolerance for heat and richness.
6. Toss and Serve
Transfer the hot, crispy tenders into a large mixing bowl. Pour over the warm buffalo sauce and toss quickly to coat every surface.
Plate your tenders right away. Pair with bowls of ranch or blue cheese dressing for dipping and raw vegetables for a cooling crunch.
Tips and Tricks for Foolproof Buffalo Tenders
- Resting the breaded tenders before cooking helps ensure the coating sticks and fries up crispy.
- Don’t overcrowd the pan or air fryer. Work in small batches for the best texture.
- For less mess, toss tenders in sauce just before serving.
- Experiment with your breading: try mixing in dried herbs, grated Parmesan, or cayenne for added flavor.
Flavor Variations and Serving Ideas
Buffalo tenders are versatile. Here are some ideas for serving and adapting:
- Wrap in warm tortillas with lettuce, tomato, and dressing for a spicy chicken wrap.
- Top a fresh salad with chopped buffalo tenders for a hearty meal.
- Serve as sliders in small buns with crunchy slaw.
- Swap out classic Buffalo sauce for sweet Asian chili sauce, honey-mustard, or even garlic-Parmesan for completely different flavor profiles.
If you love texture, finish your tenders with a sprinkle of chopped fresh parsley or a squeeze of lime to brighten things up.
Troubleshooting and FAQs
Why aren’t my chicken tenders crispy?
– Make sure the oil is hot enough before frying.
– For baking or air frying, don’t skip the oil spray—it’s key to a golden crust.
Are they spicy?
– Yes, but you can tone down the heat by using a milder hot sauce or adding a bit more butter to the sauce.
Can I make these ahead?
– Yes. Prepare and bread the tenders the night before, then cook just before serving for freshest results.
Storage and Reheating
- To Refrigerate: Cool tenders completely, then store in an airtight container up to 4 days.
- To Freeze: Lay cooked (unsauced) tenders on a baking sheet. Freeze until solid, then transfer to a freezer bag. Store up to 2 months.
- To Reheat: Heat in a 400°F oven or 375°F air fryer until crisp and hot, about 8-10 minutes if refrigerated, 15 minutes from frozen. Toss in Buffalo sauce right after reheating.
Nutrition
Buffalo chicken tenders provide a well-balanced bite of protein and carbs. Baked or air-fried versions offer lower fat than fried, making them a lighter party food or meal. Pairing with vegetables and using homemade sauce means you can control the sodium and spice.
| Serving Size | Calories | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|---|
| 3 Tenders | 330 | 27 | 16 | 15 |
(Nutrition values approximate, will vary by preparation method.)
This homemade Buffalo chicken tenders recipe lets you bring a classic American flavor combo straight into your kitchen, hot and fresh. Simple steps and easy customization mean you can keep this dish on repeat with new twists every time. Crisp, spicy, saucy—and paired with a creamy dip—these tenders deliver on every front.
All that’s left is to grab some napkins and dive in.
Buffalo Chicken Tenders
Buffalo chicken tenders are crispy on the outside. They are juicy on the inside. The tenders are coated in a tangy Buffalo sauce that packs just the right amount of heat.
Ingredients
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2-4 tablespoons olive oil
- 3 large eggs
- 1 teaspoon garlic powder
- 1/4 cup unsalted butter
- 1/2 teaspoon black pepper
- 2 tablespoons Frank's RedHot sauce
- 3/4 cup Frank's Red Hot Sauce
- 1 teaspoon salt
- 1.5 pounds chicken tenderloins
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika or cayenne pepper
- 1 teaspoon onion powder
- 1/4 cup cornstarch
- 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!