Name: Buffalo Chicken Tenders Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1 cup buttermilk; 1 teaspoon hot sauce; 2 large eggs, beaten; 2 cups flour; 2 1/2 teaspoons salt; 3/4 teaspoon pepper; 1/8 teaspoon paprika; 1/8 teaspoon garlic powder; 1/8 teaspoon baking powder; Canola oil for frying (enough for 3 inches deep in dutch oven); 2/3 cup Frank’s Red Hot pepper sauce; 1 stick unsalted butter (1/2 cup or 113g); 1 tablespoon white vinegar; 1/4 teaspoon Worcestershire sauce

Jump to Recipe

If you’re craving a dish that combines crispy, tender chicken with a fiery, tangy punch, look no further than these irresistibly good Buffalo Chicken Tenders. This recipe perfectly balances the crispy golden coating with a rich, buttery buffalo wing sauce that clings to each bite, delivering that classic flavor explosion everyone loves. Whether you’re serving them up for a party or enjoying a cozy night in, Buffalo Chicken Tenders never fail to impress and satisfy those spicy food cravings.

Buffalo Chicken Tenders Recipe - Recipe Image

Ingredients You’ll Need

The beauty of making Buffalo Chicken Tenders at home lies in the simplicity and accessibility of the ingredients. Each component plays a vital role—from tenderizing the chicken to creating that perfect crispy crust, and finally bringing everything together with a luscious, spicy sauce bursting with flavor.

4 boneless skinless chicken breasts: Cut into tenders for easy dipping and serving, ensuring juicy, tender bites every time.
1 cup buttermilk: Adds acidity and moisture, which tenderizes the chicken and helps the coating stick better.
1 teaspoon hot sauce: Infuses the chicken with an early hint of spice for deeper flavor layers.
2 large eggs, beaten: Creates a sticky layer to hold the flour and spices in place while frying.
2 cups flour: Forms the base of the crispy coating that gives each tender its satisfying crunch.
2 1/2 teaspoons salt: Brings out the savory flavors and balances the heat.
3/4 teaspoon pepper: Adds a mild zing that complements the spicy buffalo sauce.
1/8 teaspoon paprika: Offers a subtle smoky color and flavor boost to the coating.
1/8 teaspoon garlic powder: Adds warmth and depth to the seasoning mix.
1/8 teaspoon baking powder: Helps create an extra light and crispy crust.
Canola oil: Perfect for frying due to its high smoke point, resulting in golden, crispy tenders.
2/3 cup Frank’s RedHot pepper sauce: The star of the buffalo wing sauce, delivering authentic heat and tang.
1 stick unsalted butter: Smooths and enriches the sauce with creamy goodness.
1 tablespoon white vinegar: Adds sharpness that brightens the sauce and balances flavors.
1/4 teaspoon Worcestershire sauce: Brings umami depth for a complex, savory finish to the buffalo wing sauce.

How to Make Buffalo Chicken Tenders

Step 1: Prepare the Chicken

Start by cutting your chicken breasts into four equal tenders each. This size ensures quick, even cooking and easy dipping later on. Then, soak the tenders in a mixture of buttermilk and hot sauce for 30 minutes. This soak not only tenderizes the chicken but also starts infusing that irresistible buffalo flavor right into the meat.

Step 2: Set Up Your Dredging Stations

In one shallow bowl, whisk your beaten eggs. In another, combine the flour with salt, pepper, paprika, garlic powder, and baking powder. These spice-infused flours create a coating that’s crispy, flavorful, and perfectly seasoned. The baking powder is a subtle secret weapon for extra crunch.

Step 3: Coat the Chicken

To get the signature double coating, dip each chicken tender first into the flour mixture, then into the beaten eggs, and back into the flour again. This method ensures a thick, crispy crust that holds up well during frying and smothers the flavors beautifully.

Step 4: Fry the Tenders

Heat canola oil in a Dutch oven or deep fryer to 350 degrees Fahrenheit, maintaining about three inches of oil depth for proper frying. Fry the tenders in small batches for 5 to 7 minutes until they turn a gorgeous golden brown and develop a satisfying crunch. Avoid overcrowding the pot so the temperature stays consistent and cooks the chicken evenly.

Step 5: Prepare the Buffalo Wing Sauce

While the tenders fry, whisk together Frank’s RedHot pepper sauce, unsalted butter, white vinegar, and Worcestershire sauce in a small saucepan. Bring the mixture to a boil over medium heat, then reduce slightly while whisking to create a velvety, tangy sauce ready to coat your crispy chicken.

Step 6: Coat and Serve

Once you’ve drained the fried chicken tenders on paper towels, dunk each piece into the warm buffalo wing sauce. Make sure every tender is generously coated so you get that signature spicy and buttery kick in every bite. Serve immediately for the best experience.

How to Serve Buffalo Chicken Tenders

Garnishes

Fresh garnishes make your Buffalo Chicken Tenders pop with color and freshness. Consider sprinkling chopped green onions, freshly chopped parsley, or cooling celery sticks to balance the heat. A side of creamy blue cheese or ranch dressing is a classic pairing that invites dipping and adds richness.

Side Dishes

Buffalo Chicken Tenders are fabulous with both classic and inventive side dishes. Crisp fries, sweet potato wedges, or crunchy coleslaw create textural contrasts that complement the tenders’ crispy exterior. For something lighter, a simple mixed green salad with a tangy vinaigrette can be a refreshing foil to the spicy wings.

Creative Ways to Present

For a fun party twist, serve the Buffalo Chicken Tenders skewered or arranged on a platter for easy grabbing. You can even create mini sliders using soft buns, lettuce, and extra buffalo sauce. Another crowd-pleaser is to pile tenders atop a bed of fries and drizzle more buffalo sauce and cheese for a messy, delicious “Buffalo chicken fry” dish.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which can be rare!), place them in an airtight container and refrigerate for up to 3 days. The crispy coating will soften somewhat, but the flavors remain fantastic, making them great for a quick snack or lunch.

Freezing

To freeze Buffalo Chicken Tenders, allow them to cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer tenders to a freezer-safe bag or container. They keep well for up to 2 months and are perfect for whipping up when cravings hit unexpectedly.

Reheating

To reheat and maintain as much crispiness as possible, pop the tenders in a preheated oven at 375 degrees Fahrenheit for about 10-15 minutes. Avoid microwaving if you want to keep that crunchy texture intact. You can always brush a little extra buffalo sauce on top after reheating for that fresh-from-the-fryer flavor.

FAQs

Can I bake Buffalo Chicken Tenders instead of frying?

Absolutely! Baking is a healthier alternative and still delicious. Coat as directed, place on a lined baking sheet, and bake at 400 degrees Fahrenheit for 20-25 minutes, flipping halfway through to ensure even crispness.

How spicy are Buffalo Chicken Tenders?

The heat level depends on the amount of hot sauce used both in the marinade and the buffalo wing sauce. You can adjust the spice to your liking by choosing milder or hotter sauces or reducing the quantity of hot sauce in the recipe.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This homemade buttermilk substitute works great for tenderizing and flavor.

Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs will add extra juiciness and flavor, though the texture will be a bit different. Cut them into strips similar in size to tenders for even cooking.

What dips go well with Buffalo Chicken Tenders?

Classic ranch and blue cheese dressings are the most popular dips, offering a creamy coolness that balances the heat. You can also try honey mustard or a simple garlic aioli for some tasty variety.

Final Thoughts

Buffalo Chicken Tenders are one of those magical dishes that bring people together with their bold, comforting flavors and crunchy, satisfying texture. Whether you’re making them for game day, a casual dinner, or a fun snack, this recipe is sure to become a beloved staple in your kitchen. Go ahead and treat yourself—you deserve every spicy, buttery bite of these fantastic tenders!

Buffalo Chicken Tenders Recipe

★★★★★

4.7 from 10 reviews

Author: anna
Total Time: 55 minutes
Yield: 16 chicken tenders (serves 4-6) 1x
Diet: Halal

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Description

This Buffalo Chicken Tenders recipe features tender, juicy chicken breasts soaked in buttermilk and hot sauce, coated in a seasoned flour mixture, fried to golden perfection, and tossed in a classic spicy Buffalo wing sauce. Perfect as a flavorful appetizer or main dish, these tenders deliver a satisfying crunch and rich, tangy sauce with every bite.

Instructions

Prepare the chicken: Cut each chicken breast into four tender strips. Place the chicken tenders in a bowl with the buttermilk and 1 teaspoon hot sauce, and soak for 30 minutes to tenderize and infuse flavor.
Set up dredging stations: In one bowl beat 2 large eggs. In a separate bowl, combine 2 cups flour, 2 1/2 teaspoons salt, 3/4 teaspoon pepper, 1/8 teaspoon paprika, 1/8 teaspoon garlic powder, and 1/8 teaspoon baking powder.
Coat the chicken: Working with one piece at a time, dip chicken tenders from the buttermilk bath into the flour mixture, then into the beaten eggs, and back into the flour mixture again. Shake off excess flour and place on a baking sheet. Repeat with all tenders to ensure a crispy coating.
Heat the oil: In a dutch oven, heat canola oil about 3 inches deep to 350°F (175°C) over medium-high heat, ready for frying the chicken.
Fry the chicken: Fry the chicken tenders in small batches to avoid overcrowding. Cook each batch for 5-7 minutes or until golden brown and cooked through, turning if necessary for even browning. Remove and drain on paper towels.
Make the buffalo wing sauce: In a small saucepan, combine 2/3 cup Frank’s Red Hot pepper sauce, 1 stick unsalted butter, 1 tablespoon white vinegar, and 1/4 teaspoon Worcestershire sauce. Bring to a boil over medium heat while whisking continuously until the butter has melted and the sauce is smooth.
Toss and serve: Immediately dip or toss the fried chicken tenders into the prepared buffalo sauce, coating them evenly. Serve hot for best flavor and texture.

Notes

Buttermilk soak tenderizes the chicken and helps the coating stick better.
Adjust the amount of hot sauce in both marinade and sauce for desired spice level.
Use a thermometer to ensure oil temperature stays at 350°F for crispy, non-greasy tenders.
Drain fried tenders on paper towels to remove excess oil.
Serve with blue cheese or ranch dressing and celery sticks for a classic pairing.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: Appetizer, Main Dish
Method: Frying
Cuisine: American