These Buffalo Chicken Tenders offer a fiery and flavorful twist on classic chicken tenders—crispy, oven-baked strips coated in a spicy panko crust and finished with a robust buffalo sauce. Ideal for game nights, family dinners, or casual gatherings.
Why You’ll Love This Recipe
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Bold flavor in every bite: A spicy, tangy buffalo coating packs delicious heat.
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Healthier option: Baked instead of fried—crispy, yet lighter.
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Crowd-pleaser: A game-day favorite that pairs perfectly with ranch or blue cheese.
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Layered crunch: Dual breading and panko give an irresistible crispy texture.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken Tenders
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1½ pounds chicken tenderloins
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1 tsp garlic powder
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1 tsp salt
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½ tsp black pepper
For the Breading
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½ cup all-purpose flour
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¼ cup cornstarch
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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½ tsp black pepper
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½ tsp paprika or cayenne pepper
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3 large eggs
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2 tbsp Frank’s RedHot sauce
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2 cups panko breadcrumbs
For the Buffalo Sauce
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¾ cup Frank’s Red Hot Sauce
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¼ cup unsalted butter
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1 tsp garlic powder
Extras
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2–4 tbsp olive oil (for brushing)
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Ranch or blue cheese dressing, for dipping
directions
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Prep the oven and rack
Preheat to 425 °F (220 °C). Line a baking sheet with parchment paper and place a wire rack on top. Spray lightly with cooking spray. -
Season the chicken
Trim any fat or tendons from tenderloins, pat dry, and season with garlic powder, salt, and pepper. Set aside. -
Set up breading station
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Bowl 1: Mix flour, cornstarch, garlic powder, onion powder, salt, pepper, and paprika/cayenne.
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Bowl 2: Beat eggs with 2 tablespoons of hot sauce.
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Bowl 3: Place panko breadcrumbs.
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Bread the tenders
Dredge each strip in flour mixture, shake off excess. Dip into egg mixture, then press into panko until evenly coated. Place on prepared rack. Brush or spray the top of each tender with olive oil. -
Bake the tenders
Bake for 15 minutes. Flip, brush the other side with olive oil, and bake another 10–12 minutes, until crispy and cooked through. -
Make the buffalo sauce
While the tenders bake, combine hot sauce, butter, and garlic powder in a small saucepan. Heat over low, stirring until melted and smooth. -
Toss in sauce
Transfer baked tenders to a large bowl, pour buffalo sauce over, and toss to coat evenly. -
Serve
Arrange on a platter and serve with ranch or blue cheese dressing for dipping.
Servings and timing
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Servings: 4
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Prep time: 10 minutes
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Cook time: 25–30 minutes
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Total time: ~40 minutes
Variations
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Extra heat: Add ½ tsp cayenne to the buffalo sauce.
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Smoky flavor: Use smoked paprika instead of cayenne.
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Low-carb version: Swap panko for crushed pork rinds.
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Air-fryer method: Air-fry at 400 °F for 12–15 minutes, flipping halfway.
storage/reheating
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Storage: Cool to room temperature and store in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat in a 375 °F (190 °C) oven for 8–10 minutes or in an air-fryer for 4–6 minutes to regain crispiness. Avoid microwaving as it makes the coating soggy.
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Sauce: Store buffalo sauce separately in the refrigerator for up to 1 week; reheat gently before tossing.
FAQs
1. Can I fry these instead of baking?
Yes. Deep‑fry at 350 °F (175 °C) for about 3–4 minutes per side until crispy and cooked through.
2. Why is cornstarch used alongside flour?
Cornstarch helps create a lighter and crispier coating compared to flour alone.
3. Can I use another hot sauce?
Yes—substitute with your favorite brand, but flavor will vary.
4. Are these gluten-free?
Not as written. Use GF flour blend and gluten-free panko to make them gluten-free.
5. How do I keep the breading from falling off?
Pat chicken dry before seasoning, and press panko firmly into the egg layer.
6. Can I make these spicy without the buffalo sauce?
Mix cayenne or chili powder into the breading for heat, then toss in mild sauce.
7. Can I prep them ahead of time?
Yes—bread and place on the rack, refrigerate covered up to 4 hours, then bake before serving.
8. What sides go best with it?
Serve with celery sticks, carrot sticks, fries, or a crisp salad.
9. Is it safe to eat leftovers cold?
Cold leftovers are safe but lose crispiness; reheat for best texture.
10. Can I freeze leftovers?
Yes—freeze in a single layer on a baking sheet, then store in freezer bags. Reheat from frozen at 375 °F for 12–15 minutes.
Conclusion
These Buffalo Chicken Tenders deliver crunchy texture, bold flavor, and an addictive heat that makes them a perfect choice for gatherings or family meals. With crispy baked coating and classic buffalo sauce, they’re a delicious, crowd-pleasing dish that’s easy to make and impossible to resist. Serve with your favorite dips and enjoy!
[tasty-recipe id=”19248″]