Crispy, spicy, and just messy enough to make you feel alive, these buffalo chicken tenders are everything. With juicy chicken, a fiery hot sauce glaze, and a side of something creamy, they’re comfort food with a little kick.
Perfect for game day, random Tuesdays, or whenever you want something snacky that makes the kitchen smell like a dream and your fingers delightfully saucy.
I’ll be honest with you. Sometimes I just want dinner to taste like a happy accident from a pub menu—spicy, crunchy, borderline chaotic. These buffalo chicken tenders hit that craving right on the nose. They’ve got this perfect balance: crispy on the outside, juicy inside, and absolutely coated in buttery, garlicky hot sauce. You can serve them with ranch if you’re so inclined, or blue cheese if you’re into the funky stuff. Either way, you’re in for a good time. They’re easy enough for a weeknight but totally party-plate approved.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Buffalo Chicken Tenders Recipe
There’s no ceremony here, just good ol’ spicy comfort with a crispy coat. If you’re a sauce-lover, we’ve found your new favorite thing.
- Crunchy outside, juicy inside: That panko crust does a heck of a job giving you that golden crackle.
- Buffalo bliss: Frank’s RedHot, butter, and a little garlic? It’s practically a flavor mic drop.
- Better-than-takeout level: Honestly, these tenders beat pub food, and your couch is comfier.
- Totally dip-worthy: That ranch or blue cheese pairing does something magical here.
- Meal or party snack? Yes: They fit right in at game night or on a Tuesday where cereal just won’t cut it.
- Easy to scale: Double the batch and freeze half if you’re a smart cookie (or just like future-you).
Ingredient Notes
There’s nothing wild going on ingredient-wise—just a few pantry regulars and a couple indulgent touches. Let’s break it down.
- Chicken tenderloins: They’re already the perfect size, no slicing required. Pat them dry for super crispiness.
- Garlic powder, onion powder, salt, pepper: The outfielders of the spice game. Reliable and necessary.
- All-purpose flour and cornstarch: Makes the base layer super light and crispy. Cornstarch brings the crunch.
- Paprika or cayenne: Go cayenne for fire, paprika for a gentler touch. Or mix both like a rebel.
- Eggs + hot sauce: Creates a spicy glue that makes breadcrumbs stick like a charm.
- Panko breadcrumbs: The real MVP of crunch. Don’t use regular breadcrumbs unless you want sadness.
- Frank’s RedHot sauce: There are others, but let’s not kid ourselves. This one is Buffalo sauce.
- Butter: Cuts the heat, adds richness, and helps the sauce hug the tenders.
- Olive oil: Just enough to crisp the tenders before baking. Add more as needed—your pan will tell you.
- Ranch or blue cheese dressing: Not optional in spirit, but technically optional in practice (if you like living on the edge).
How To Make This Buffalo Chicken Tenders Recipe
Alright, let’s get greasy—in a good way. You’ll need three bowls, one pan, and maybe an apron if you go all in on the dredging.
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Prep the tray: Set your oven to 425°F. Line a sheet pan with parchment, top with a wire rack, then spray it with oil. It’s your crispy launch pad.
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Season the chicken: Take your chicken tenders, pat them dry with paper towels (trust me, moisture = soggy), then season with garlic powder, salt, and black pepper. That’s your flavor base.
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Set up the breading station: You need three shallow bowls. In the first, mix flour, cornstarch, more garlic powder, onion powder, paprika (or cayenne), salt, and pepper. In the second, beat the eggs with 2 tablespoons of Frank’s RedHot. In the last, dump in the panko.
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Dredge like a boss: First, coat the chicken in the seasoned flour (shake the extra off), then dip in the spicy egg wash, and finally press into the panko. Lay them gently on a plate. It’s okay if your fingers get clumpy—battle scars.
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Pan crisp those tendies: Heat 2 tablespoons oil in a large skillet over medium-high heat. Work in batches and don’t overcrowd. Sizzle each piece 3 to 4 minutes per side until golden and crispy. Add more oil between batches if the pan looks dry.
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Oven finish: Transfer all the browned tenders onto the rack-lined baking sheet. Slide into the oven and bake for 10 to 12 minutes. You’re looking for 165°F in the thickest part.
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Sauce time: While they bake, stir Frank’s, butter, and garlic powder in a saucepan over low heat until smooth. Smell that? That’s the scent of greatness.
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Toss and serve: After baking, dump the tenders in a big bowl and pour the hot sauce over them. Toss gently so everyone gets coated. Serve immediately with something cool and creamy.
Storage Options
Look, these are best hot and fresh, but life happens. The good news? Leftovers hold up surprisingly well with a little care.
Pop any extras in an airtight container and stash them in the fridge for up to 3 days. The crust will soften a bit, but reheating in the oven (400°F for 8 to 10 minutes) brings some of that crunch back. Air fryer? Even better. Microwave? Sure, but they’ll be a little chewy and sad. Not tragic, just not ideal.
And yes, you can freeze them! After baking (but before saucing), lay cooled tenders on a tray and freeze until solid. Then transfer to a freezer bag. Reheat straight from frozen at 400°F for about 15–18 minutes, then toss in warm Buffalo sauce before serving. If you’re into meal prep things, this is one of those gems—like easy stir-fries with lasting crunch.
Variations and Substitutions
Want to riff on the classic buffalo vibe? I got you. Here are some fun twists and swaps if you’re feeling bold.
- Boneless thighs instead of tenders: They’re juicier and more flavorful, just slice into strips first. A bit more work, but worth it.
- Different hot sauces: Frank’s is classic, but you can branch out. Try Valentina or a smoky chipotle variant for a twist.
- Gluten-free version: Swap the flour with a gluten-free blend and use gluten-free panko (yep, it exists).
- No-heat option: Skip the cayenne and use sweet paprika. And maybe go extra buttery in the sauce. It still slaps.
- Oven-only method: Skip skillet frying altogether and just bake. You’ll want to spray the breaded tenders lightly with oil to help them crisp.
What to Serve with Buffalo Chicken Tenders
Pairing matters, especially when your main dish is this bold and saucy. Here’s what I like to serve on the side when my hands aren’t covered in wing sauce.
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A crisp, simple slaw with vinegar dressing brings something cool and tangy. That contrast cuts the heat and makes your plate feel balanced. It’s also an excuse to sneak in veggies.
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If I’m really going for it, thick-cut fries or even tater tots are the move. Throw some seasoned salt on there, serve with extra ranch, and now we’re just having a moment.
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Celery and carrot sticks may feel like filler, but after your fourth spicy tender, they’ll save you. Bonus if you dip them in leftover dressing, or even—hear me out—peanut butter. Wild, but try it.
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A tall, cold drink is necessary. I like sparkling water with lemon or a chilled beer if that’s your scene. Something bubbly cools the tongue and keeps the vibe going.
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For dessert? Something fruity and low-effort. These strawberry pie bars are simple and bright, and I fully endorse eating them with your fingers.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I air fry these chicken tenders instead of pan-frying?
Yes, and honestly, it’s a great call if you love skip-the-oil cooking. After breading, pop them in a preheated air fryer at 400°F for about 10 to 12 minutes, flipping once halfway through. Just make sure you spray them lightly with oil so the panko crisps up. Then toss in sauce immediately, same as the regular version.
What’s the best way to keep the breading from falling off?
The secret is dry chicken and a firm press into the panko. Pat the chicken dry before starting, and don’t skip that seasoned flour layer—it helps everything stick. Also, let the breaded tenders rest on a plate for 10–15 minutes before frying. It gives the coating time to set up properly.
How spicy are these Buffalo chicken tenders?
They’ve got a solid kick, but not fire-breathing-level. Frank’s is tangy with manageable heat. If you want less burn, use sweet paprika instead of cayenne and add extra butter to the sauce. More heat? Toss in extra hot sauce or a few dashes of cayenne directly into the egg mixture or the sauce.
Can I make these ahead for a party?
Absolutely. I’d prep and bread the tenders up to a day ahead and store them on a parchment-lined tray in the fridge (covered loosely). When it’s party time, fry and bake as normal, then toss in warm sauce just before serving. That way, they stay crisp and saucy without getting soggy in the fridge.
Buffalo Chicken Tenders
Ingredients
Chicken Tenders
- 1.5 pounds (680 g) chicken tenderloins or boneless chicken breast/thighs cut into strips
- 1 tsp garlic powder divided, plus more for sauce
- 1 tsp onion powder
- 1.5 tsp kosher salt divided
- 1 tsp black pepper
Breading Station
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 tsp paprika or 1/2 tsp cayenne for extra spice
- 2 large eggs
- 2 tbsp (30 ml) Frank's RedHot sauce to mix with eggs
- 2 cups (100 g) panko breadcrumbs
- 4 tbsp (60 ml) olive oil or as needed for pan frying
Buffalo Sauce
- 1/2 cup (120 ml) Frank's RedHot sauce
- 3 tbsp (42 g) unsalted butter
- 1/2 tsp (0.5 tsp) garlic powder
To Serve
- ranch or blue cheese dressing for dipping
- celery and carrot sticks optional, for serving
Equipment
- Sheet Pan with Wire Rack
- Three Shallow Bowls
- Large skillet
- Saucepan
- Mixing bowls
Instructions
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment and set a wire rack on top. Spray the rack lightly with oil.
- Pat chicken tenders dry with paper towels. Season on both sides with 1/2 tsp garlic powder, 1 tsp kosher salt, and black pepper.
- Set up a breading station: In the first bowl, combine the flour, cornstarch, remaining garlic powder, onion powder, paprika or cayenne, and 1/2 tsp salt. In the second bowl, beat eggs with 2 tbsp Frank's RedHot. In the third, add panko breadcrumbs.
- Dredge each chicken piece in the flour mixture (shake excess), then dip in the spicy egg wash, and finally coat in panko, pressing crumbs on well. Set on a plate and allow to rest for 10-15 minutes so the coating sets.
- Heat 2 tbsp olive oil in a large skillet over medium-high. Working in batches, pan-fry the tenders 3-4 minutes per side, until golden and crispy. Add additional oil between batches as needed. Transfer browned tenders to the prepared rack.
- Bake the tenders on the rack for 10-12 minutes, until fully cooked and internal temperature reaches 165°F (74°C).
- While tenders bake, make the Buffalo sauce: In a small saucepan, combine 1/2 cup Frank's, butter, and 1/2 tsp garlic powder. Melt over low heat until smooth, stirring frequently.
- As soon as the tenders come out of the oven, transfer to a large bowl, pour the hot Buffalo sauce over, and toss gently to coat.
- Serve immediately with ranch or blue cheese for dipping, plus celery and carrot sticks if desired.
Notes
For freezer meal: Bake, cool, and freeze tenders before saucing. Reheat from frozen and toss in warm Buffalo sauce.
For a gluten-free version, substitute gluten-free flour and GF panko.
For oven-only: Skip skillet step, lay tenders on rack, spray with oil, and bake 18–22 min, flipping once.
