Buffalo Chicken Tenders
Crispy, spicy, and saucy enough to make you feel alive, these buffalo chicken tenders are everything. With juicy chicken, a fiery hot sauce glaze, and a creamy dip on the side, they are comfort food with a serious kick and serious crunch!
4
servings
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
Make-ahead tip: Bread the tenders up to a day in advance and refrigerate, then fry and bake fresh when ready to serve.
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.
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.
Nutrition
Calories: 420kcal | Carbohydrates: 28g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 1550mg | Potassium: 450mg | Fiber: 1g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg