Buffalo chicken tenders hit that perfect spot between comfort food and game day favorite. They’re crunchy on the outside, juicy on the inside, and coated in a tangy, buttery hot sauce that keeps you reaching for one more. You don’t need a deep fryer or a restaurant kitchen to pull these off.
With a few pantry staples and a simple method, you’ll have a platter of crowd-pleasers in under an hour. Serve them with ranch or blue cheese, some celery sticks, and you’re set.
Why This Recipe Works
- Double coating for extra crunch: A seasoned flour dredge followed by an egg wash and another dip in flour makes a light, crisp crust that actually clings to the chicken.
- Buttery hot sauce finish: Tossing the tenders in a warm mix of hot sauce and butter gives you that classic Buffalo flavor without soggy breading.
- High heat cooking: Baking or air-frying at a high temperature crisps the coating fast while keeping the meat tender.
- Balanced seasoning: Garlic powder, onion powder, paprika, and a touch of brown sugar round out the heat so the sauce tastes bold, not harsh.
- Versatile method: Works with baking, air frying, or shallow frying depending on your setup and preference.
Shopping List
- 1.5–2 pounds chicken tenders (or chicken breasts cut into strips)
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked or sweet paprika
- 1 teaspoon baking powder (for extra crispness)
- 2 large eggs
- 2 tablespoons milk or water
- 2 tablespoons cornstarch (optional, boosts crunch)
- 3 tablespoons neutral oil (for baking) or cooking spray
- 1/2 cup hot sauce (like Frank’s RedHot)
- 4 tablespoons unsalted butter
- 1 tablespoon honey or brown sugar
- 1 teaspoon Worcestershire sauce (optional)
- Blue cheese or ranch dressing, for serving
- Celery and carrot sticks, for serving
How to Make It
- Prep the oven or air fryer: Heat the oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top.
Lightly oil or spray the rack. For an air fryer, preheat to 390°F (200°C).
- Pat the chicken dry: Use paper towels to remove excess moisture. Dry chicken means better browning and crispier coating.
- Mix the dry dredge: In a shallow bowl, combine flour, cornstarch (if using), baking powder, salt, pepper, garlic powder, onion powder, and paprika.
- Make the egg wash: In a second bowl, whisk eggs with milk or water until smooth.
- Dredge the chicken: Coat the tenders in the dry mixture, shake off the extra, dip in egg wash, then return to the dry mix for a second coat. Press lightly so the coating adheres.
- Arrange and oil: Place coated tenders on the prepared rack (or air fryer basket).
Drizzle or spray with oil. A light oil coating helps the crust crisp and turn golden.
- Cook until crisp and cooked through: Bake 15–20 minutes, flipping once, until the internal temperature hits 165°F (74°C) and the edges are golden. Air fry 10–14 minutes, flipping halfway as needed.
- Make the Buffalo sauce: In a small saucepan, melt butter over low heat. Stir in hot sauce, honey or brown sugar, and Worcestershire.
Warm just until smooth and glossy. Taste and adjust heat or sweetness.
- Toss and serve: Transfer cooked tenders to a large bowl. Pour over the warm Buffalo sauce and toss gently to coat.
Serve hot with blue cheese or ranch, plus celery and carrots.
- Optional final crisp: If you want extra crunch, toss the tenders lightly in sauce, then return to the oven or air fryer for 2–3 minutes, and finish with a quick extra drizzle of sauce before serving.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
- Reheat: For best texture, reheat on a wire rack in a 400°F (205°C) oven or 375°F (190°C) air fryer for 6–10 minutes until hot and crisp. Avoid microwaving if you can—it makes the coating soft.
- Freeze: Freeze cooked, unsauced tenders on a sheet pan until firm, then bag for up to 2 months. Reheat from frozen at 400°F (205°C) for 15–20 minutes, then toss in warm Buffalo sauce.
- Sauce smart: If you plan for leftovers, keep some tenders unsauced and toss after reheating to maintain crunch.
Why This is Good for You
- Lean protein: Chicken tenders are a solid source of protein, which supports muscle recovery and keeps you fuller longer.
- Controlled ingredients: Baking or air frying uses less oil than deep frying, keeping calories and saturated fat in check.
- Customizable heat: You control the spice level and sodium by picking your hot sauce and adjusting the seasoning.
- Balance the plate: Add crunchy veggies and a yogurt-based ranch to round out the meal with fiber and probiotics.
Common Mistakes to Avoid
- Skipping the double coat: One dip in flour won’t hold up to the sauce.
The egg wash and second coat create a sturdy crust.
- Overcrowding the pan: Crowded tenders steam instead of crisp. Give them space on the rack or cook in batches.
- Cold sauce on hot chicken: A cold sauce cools the crust and makes it soggy. Keep the sauce warm and glossy.
- Undersalting the dredge: The sauce is bold, but the crust still needs seasoning.
Taste a pinch of the flour mix to check salt levels.
- Pouring sauce too early: Let the tenders rest for 1–2 minutes before tossing. This helps the crust set and prevents it from slipping off.
Recipe Variations
- Grilled Buffalo Tenders: Skip the coating. Marinate strips in a bit of oil, salt, garlic powder, and paprika.
Grill until cooked through, then toss in sauce for a lighter take.
- Gluten-Free: Use a 1:1 gluten-free flour blend and swap cornstarch with potato starch for a crisp, light crust.
- Extra Hot: Add cayenne or a splash of hotter sauce (like habanero) to the Buffalo mix. Start small—heat builds fast.
- Honey Buffalo: Double the honey or brown sugar in the sauce for a sweet-heat glaze that’s great for kids or milder palates.
- Parmesan Buffalo: After tossing in sauce, sprinkle with grated Parmesan and a touch of parsley for a tangy, savory finish.
- Buttermilk Brined: Soak the chicken in buttermilk with salt and hot sauce for 1–8 hours. The result is extra juicy and flavorful.
- Lemon-Pepper Buffalo: Add lemon zest and cracked pepper to the dredge, then finish the sauce with a squeeze of fresh lemon.
FAQ
Can I use chicken breasts instead of tenders?
Yes. Slice boneless, skinless chicken breasts into 1-inch wide strips.
Keep them uniform so they cook at the same rate, and follow the same coating and cooking steps.
What hot sauce works best for Buffalo sauce?
A mild, tangy cayenne pepper sauce like Frank’s RedHot is classic. It’s balanced and blends well with butter. If you want more heat, mix in a teaspoon of your favorite hotter sauce.
How do I make them less spicy?
Use a milder hot sauce and increase the butter and honey slightly.
You can also serve the sauce on the side and let everyone dip to taste.
Can I shallow fry instead of baking?
Absolutely. Heat about 1/2 inch of oil in a skillet to 350°F (175°C). Fry tenders 3–4 minutes per side until golden and cooked through.
Drain on a rack, then toss in sauce.
Why is my coating falling off?
Usually it’s moisture or rushed steps. Pat the chicken dry, don’t skip the egg wash, press the second coat on gently, and let coated tenders rest 5 minutes before cooking. Use a rack so the bottom stays dry.
What dip goes best with Buffalo chicken tenders?
Classic blue cheese dressing and ranch are both great.
For a lighter option, try a Greek yogurt ranch or a creamy garlic sauce.
Can I make them ahead for a party?
Yes. Cook the tenders and cool completely. Reheat on a rack until crisp, then toss in warm sauce right before serving.
Keep a little extra hot sauce on the side for drizzling.
In Conclusion
Buffalo chicken tenders are simple, fast, and always a hit. With a solid double-coating method and a warm, buttery hot sauce, you get restaurant-level crunch and flavor at home. Keep a few variations in your back pocket, pair with a cool dip, and you’ve got an easy weeknight dinner or game day snack that never disappoints.