Buffalo Chicken Tenders Recipe

I have no patience for fancy plating on a weeknight, and these Buffalo chicken tenders are my kind of chaos: spicy, crunchy, a little saucy, and wildly addictive. They’re basically the love child of game-day wings and a crispy chicken tender you can eat with your hands, and they make every small victory — like getting the laundry done — feel worth celebrating.

My husband will tell anyone who’ll listen that these are the reason he married me (he says it while wearing a grease-stained shirt), and our kid eats them like little drumsticks — no forks, no napkins, just ferocious focus. This was the recipe we leaned on when I was exhausted and needed dinner to be both easy and satisfying; it’s become a staple because it’s forgiving, fast, and you can crank the heat up or down depending on who’s at the table.

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I’m messy in the kitchen and proud of it. I learned early on that shaking chicken in a paper bag with crumbs is way more fun than dredging with three bowls (but three bowls is neater). Once I accidentally used hot sauce meant for wing sauce as a marinade and the tenders were nuclear — my kid cried, my husband applauded, and I swore off “marinating” in the hot sauce jar. The secret hack that stuck: a quick bake to set the crust, then a hot skillet sear for color and extra crunch. Also, if you forget breadcrumbs, crushed cornflakes are a legit stand-in — crunch factor intact.

Shopping Tips

– Protein: Buy chicken tenders if you can (they cook fast and are already shaped right), otherwise thin-sliced chicken breast works great; avoid thick-cut pieces unless you plan to pound them thin.
– Dairy: If your recipe calls for buttermilk or yogurt for a dip or marinade, pick the full-fat version for flavor; low-fat can go thin and won’t cling as well.
– Crunch Extras: Panko gives the crispiest texture; plain breadcrumbs work in a pinch, and crushed cornflakes add nostalgic crunch.
– Spices: Get a good smoked paprika and garlic powder — they make the coating taste deeper and more “restaurant” without extra work.
– Fats & Oils: Use a neutral oil with a high smoke point for frying or searing (canola, vegetable, or avocado); butter in the sauce adds flavor but mix with oil so it doesn’t burn.

Prep Ahead Ideas

– Coat the tenders and store them on a tray covered in the fridge for up to 24 hours — this helps the coating adhere and speeds up weeknight cooking.
– Mix the Buffalo sauce ahead and keep in a jar in the fridge; warm gently before tossing with hot tenders.
– Chop any dipping veg (carrots, celery) and stash in an airtight container with water to keep them crisp; makes assembly fast when you get home.
– Use shallow airtight containers or reheatable trays so you can simply pull and roast or pan-fry straight from the fridge.

✔Time-Saving Tricks

– Bake first, then broil for 1–2 minutes to finish — you get crisp edges without babysitting the pan.
– Use pre-shredded or pre-made sauce if you’re in a real rush; toss tenders in a warmed jar of sauce instead of whisking in a bowl.
– Line your baking sheet with foil or parchment so cleanup is basically a flick of the wrist.
– Don’t skip resting briefly after cooking — it lets juices redistribute and keeps the chicken tender, not tough.

✔Common Mistakes

– Dredging wet coating into greasy breadcrumbs: do a light shake to remove excess wetness before breading; otherwise the crumbs clump and get soggy.
– Overcrowding the pan or sheet pan: I did this once and ended up steaming everything — no crunch. Give them space so hot air circulates.
– Using straight butter in the hot pan for the sauce: it burns. Mix butter with oil or finish the sauce off the heat.
– Tossing tenders in sauce when they’re not hot enough — the sauce won’t cling well. Make sure they’re hot from the oven or pan when you toss.

What to Serve It With

– Classic sides: carrot and celery sticks with ranch or blue cheese dressing.
– Easy starch: crispy fries or a simple baked potato to soak up sauce.
– Bright salad: buttery romaine or mixed greens with a lemon vinaigrette to cut through the heat.
– Party idea: buffalo chicken sliders on soft rolls — pile on extra sauce and thin-sliced pickles.

✔Tips & Mistakes

– Use a thermometer if you forget timing: chicken should reach 165°F (guest-safe and juicy).
– Don’t drown tenders in sauce if you want crispness — toss lightly and serve extra on the side.
– If the sauce is too thin, simmer five minutes to reduce and concentrate flavor.
– If it’s too hot, add a tablespoon of honey or a splash of vinegar to balance.

✔Storage Tips

Leftovers live fine in an airtight container in the fridge for 3–4 days. Reheat in a hot skillet or under the broiler to revive crispness — microwave will make them floppy, so only use that if you’re desperate. Cold tenders are not shameful; they make a killer sandwich for breakfast or a protein-packed snack. If you plan to freeze, flash-freeze on a tray then toss into a freezer bag for up to 2 months; reheat from frozen in the oven until hot and crisp.

✔Variations and Substitutions

– Cauliflower: bread and cook the same way for a vegetarian “wing” option that actually holds up to Buffalo sauce.
– Honey swap: if you want sweet-spicy, stir a spoonful of honey into the Buffalo sauce; for less sweetness, skip it.
– Gluten-free: use gluten-free panko or crushed rice cereal as the breading.
– Dairy-free: use vegan butter or oil in the sauce and swap ranch for a dairy-free yogurt dip — still tangy and delicious.
– Low-heat: mix the buffalo sauce 50/50 with melted butter and a mild BBQ sauce to tone it down for kids.

Frequently Asked Questions

Buffalo Chicken Tenders Recipe

Crispy, juicy chicken tenders tossed in buttery Buffalo sauce for the perfect game day bite. Serve with celery and your favorite ranch or blue cheese.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb chicken tenders
• ▢ 1.25 tsp kosher salt
• ▢ 0.75 tsp black pepper
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 1 tsp smoked paprika
• ▢ 0.25 tsp cayenne pepper
• ▢ 1 cup all-purpose flour
• ▢ 0.25 cup cornstarch
• ▢ 0.5 tsp baking powder
• ▢ 0.5 cup buttermilk
• ▢ 0.67 cup hot sauce classic Buffalo-style
• ▢ 4 tbsp unsalted butter, melted
• ▢ 1.5 tsp honey
• ▢ 2.5 cup vegetable oil for frying
• ▢ 1 tbsp fresh parsley, minced for garnish

Instructions

Preparation Steps

• Pat chicken dry. Season all over with a generous pinch of salt and pepper.
• Stir buttermilk with a spoonful of the hot sauce in a bowl. Add chicken and let stand 10 minutes.
• Combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, and remaining salt and pepper in a shallow dish.
• Heat oil in a deep skillet to 350°F over medium-high heat.
• Lift chicken from buttermilk, letting excess drip. Dredge in flour mixture, pressing to coat. Rest coated pieces 5 minutes on a rack.
• Fry tenders in batches until golden and 165°F in the center, about 5–6 minutes. Drain on a rack.
• Warm butter in a small saucepan. Whisk in remaining hot sauce and honey; simmer 1 minute.
• Toss hot tenders with the Buffalo sauce. Sprinkle with parsley and serve immediately.

Notes

For extra-crispy crust, double-dredge: dip coated tenders back into buttermilk, then into the flour mix again. Prefer baking? Spray coated tenders with oil and bake at 425°F on a rack for 16–18 minutes, flipping once.

Leftovers reheat well in a 375°F oven for 8–10 minutes to restore crunch.

This recipe is an original creation inspired by classic Buffalo Chicken Tenders Recipe flavors. All ingredient ratios and instructions are independently developed.