How to Make Buffalo Chicken Tenders

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Buffalo chicken tenders are that golden, crispy finger food that perfectly marries spicy flavor and satisfying crunch. You’ll find them served up at sports bars and casual gatherings, but making them at home is easy—and gives you full control over spice, texture, and sides. Here’s a deep dive into the world of homemade Buffalo chicken tenders, from choosing the right ingredients to serving, storing, and enjoying every bite.

What Makes Buffalo Chicken Tenders Special

A Buffalo chicken tender typically starts with juicy chicken strips, coated in a seasoned breading, fried or baked until crisp, then tossed in a signature spicy Buffalo sauce. What sets this dish apart is the interplay of texture and flavor: tender chicken, a shatteringly crisp crust, and sauce that balances heat with tang.

Key highlights:
– Crunchy Texture: Achieved using the right breading technique, usually a mix of flour, cornstarch, and panko.
– Buffalo Flavor: A savory blend of hot sauce and melted butter infuses the tenders with fiery, tangy notes.
– Versatility: Serve them as appetizers, game night snacks, or tucked into sandwiches and wraps.

Essential Ingredients for Buffalo Chicken Tenders

Choosing quality ingredients lays the foundation for this dish. Here’s what you’ll need—and why each component matters.

Main Ingredients

Optional Add-Ons

• Buttermilk (for marinating)
• Fresh herbs (chopped parsley for garnish)
• Celery and carrot sticks (crunchy sides)

Step-by-Step Method: From Prep to Plate

There’s an undeniable joy in preparing Buffalo chicken tenders from scratch. Here’s the process broken down with clear steps and tips for getting everything just right.

1. Prep the Chicken

Start with boneless, skinless chicken tenderloins. Trim off any stringy bits or excess fat. For extra tender and flavorful results, marinate the chicken in buttermilk and hot sauce for at least 30 minutes. This keeps the meat moist, while allowing the flavors to penetrate.

2. Set Up the Breading Station

Choose three shallow bowls or wide plates. Here’s how to line them up:

• Bowl 1: Mix all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
• Bowl 2: Beat the eggs, then whisk in a few tablespoons of hot sauce for added flavor.
• Bowl 3: Panko breadcrumbs for the final coat.

Dredge each tenderloin:
1. First, into the seasoned flour, shaking off excess.
2. Then, dip into the egg-hot sauce mixture, ensuring a full, even coat.
3. Finally, roll in panko breadcrumbs, pressing lightly to adhere.

3. Cook the Tenders

You can fry, bake, or air fry chicken tenders. Each method creates a crispy, golden crust while keeping the inside juicy.

For Pan Frying:
– Pour oil (1/2 inch deep) into a nonstick skillet. Heat over medium-high until shimmering.
– Add tenders in batches, spacing them apart. Fry 3–4 minutes per side, or until golden brown and the internal temperature reaches 165°F.
– Drain on a rack or paper towels.

For Baking:
– Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and spray with oil.
– Arrange breaded tenders on the rack, giving space between each one.
– Mist with oil or nonstick spray.
– Bake 12–15 minutes, flipping halfway, until crispy and cooked through.

For Air Frying:
– Preheat air fryer to 400°F (200°C).
– Arrange tenders in a single layer, not touching.
– Air fry for 10–12 minutes, turning once, until crisp and tender inside.

4. Make the Buffalo Sauce

In a small saucepan over low heat, melt butter. Whisk in your hot sauce of choice and a pinch of garlic powder. Stir until smooth and silky. If you like things extra bold, add a splash more hot sauce.

5. Toss and Serve

Transfer cooked tenders to a large mixing bowl. Pour warm Buffalo sauce over, tossing until well-coated. Work quickly, so the crust stays crunchy and doesn’t soak up too much liquid.

Serve right away alongside ranch or blue cheese dressing. Pair with celery and carrot sticks for a classic Buffalo experience.

Pro Tips for Perfect Buffalo Chicken Tenders

It all comes down to technique. Here are some tested pointers that guarantee the best results:

• Double Dip: Repeat the flour and egg dip for a thicker, pep-in-your-step crust.
• Rest Before Cooking: After dredging, place breaded chicken on a tray, uncovered, for 15–20 minutes. This helps the coating stay put when cooking.
• Use a Thermometer: Ensuring the tenders reach 165°F internally guarantees juiciness and safety.
• Sauce While Hot: Toss tenders as soon as they leave the oven or skillet. The heat helps the sauce cling without making the breading soggy.
• Tailor the Heat: Adjust the hot sauce-to-butter ratio in the Buffalo sauce to suit your spice tolerance.

Serving Suggestions and Variations

These tenders shine as a standalone, dipped into a tangy, cooling sauce. But there’s plenty of room for creativity:

• Pile onto a toasted bun with lettuce and tomato for a Buffalo chicken sandwich.
• Slice and arrange over a crisp salad with blue cheese crumbles.
• Wrap in a tortilla with slaw and extra sauce for easy game-day eats.
• Offer a platter with different sauces—BBQ, honey mustard, sweet chili—for a fun variety.

Storing, Reheating, and Freezing

Buffalo chicken tenders are best enjoyed fresh, but leftovers are easy to manage.

To Store:
Place cooled tenders in an airtight container. Refrigerate for up to 4 days.

To Reheat:
For a crispy finish, use an air fryer (400°F for 4–5 minutes) or oven (425°F for 10 minutes, flipping halfway). Avoid microwaving, as it softens the crust.

To Freeze:
Lay cooked tenders on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze up to 2 months. Reheat from frozen as above; coat with fresh Buffalo sauce after reheating to keep the crust crunchy.

Frequently Asked Questions

Can I make these gluten-free?

Yes. Use a gluten-free flour blend and gluten-free panko or crushed cornflakes for breading.

How spicy are Buffalo chicken tenders?

It depends on your chosen hot sauce and how much butter you use. Frank’s RedHot is mild-to-medium, but you can use cayenne-based sauces for more kick or tone it down by adding more butter.

What goes best with Buffalo chicken tenders?

Classic sides include carrot and celery sticks, fries, coleslaw, or macaroni salad. Don’t forget extra dipping sauces: ranch, blue cheese, or even honey mustard.

Can I prepare these ahead of time?

You can bread the tenders a few hours before cooking—just cover and refrigerate. Cooked tenders are best tossed in sauce and served immediately for maximum crunch.

There’s a reason Buffalo chicken tenders remain a crowd favorite. When you make them at home, you create the perfect balance of crispy coating, tender meat, and bold, spicy flavor. Versatile enough for a party platter, a weeknight treat, or a sandwich upgrade, these tenders can do it all. Dive in, get messy, and let each bite remind you why Buffalo sauce is an everlasting classic.

Buffalo Chicken Tenders

⭐⭐⭐⭐⭐

4.7 from 10 votes

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Course: Main Course / Cuisine: American

Prep Time 10 minutes

Cooking Time 15 minutes

Servings 4 servings

Calories 628 cal

Buffalo chicken tenders are crispy on the outside. They stay juicy on the inside. Each piece is coated in a tangy Buffalo sauce that packs just the right amount of heat.

Ingredients

• 1.5 pounds chicken tenderloins
• 3 large eggs
• 3/4 cup Frank's Red Hot Sauce
• 1 teaspoon onion powder
• ranch or blue cheese dressing, for dipping
• 1 teaspoon salt
• 2 cups panko breadcrumbs
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons Frank's RedHot sauce
• 2-4 tablespoons olive oil
• 1/2 teaspoon paprika or cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 cup unsalted butter
• 1 teaspoon garlic powder

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. Make the sauce: While the chicken is baking, warm the Buffalo sauce, butter, and garlic powder in a small saucepan until smooth.
8. 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.
9. Serve the crispy Buffalo chicken tenders immediately with ranch or blue cheese dressing for dipping. Enjoy!