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Buffalo Chicken Tenders

Buffalo Chicken Tenders

These Buffalo Chicken Tenders are crispy on the outside, juicy on the inside, and coated in a buttery homemade Buffalo sauce for the perfect balance of heat and flavor. Whether fried, baked, or air-fried, they're an easy crowd-pleasing recipe that's perfect for game day, family dinners, parties, or a satisfying weeknight meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 525
Ingredients Method Notes

Ingredients
  

  • For the Chicken Tenders
  • 1½ pounds chicken tenders or chicken breasts cut into strips
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • For the Breading
  • 1½ cups all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper optional
  • For Frying
  • 3 –4 cups vegetable oil
  • For the Buffalo Sauce
  • ½ cup Frank's RedHot Original Hot Sauce
  • ¼ cup unsalted butter
  • 1 tablespoon honey optional
  • ½ teaspoon garlic powder
  • For Serving
  • Ranch dressing or blue cheese dressing
  • Celery sticks
  • Carrot sticks
  • Lemon wedges

Method
 

  1. Step 1: Marinate the Chicken
  2. In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and paprika.
  3. Add the chicken tenders and coat well.
  4. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  5. Step 2: Prepare the Breading
  6. In a shallow bowl, mix together the flour, panko breadcrumbs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
  7. Step 3: Bread the Chicken
  8. Remove the chicken from the buttermilk, allowing the excess to drip off.
  9. Coat each chicken tender thoroughly in the breading mixture, pressing gently so the coating sticks.
  10. Place the breaded tenders on a tray and let them rest for 5–10 minutes.
  11. Step 4: Fry the Chicken
  12. Heat the vegetable oil to 350°F (175°C).
  13. Fry the chicken tenders in batches for 4–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  14. Transfer to a wire rack or paper towel-lined plate.
  15. Step 5: Make the Buffalo Sauce
  16. Melt the butter in a small saucepan over low heat.
  17. Stir in the hot sauce, honey (if using), and garlic powder.
  18. Mix until smooth and fully combined.
  19. Step 6: Toss and Serve
  20. Place the cooked chicken tenders into a large bowl.
  21. Pour the Buffalo sauce over the tenders.
  22. Toss until evenly coated.
  23. Serve immediately with ranch or blue cheese dressing, celery sticks, carrot sticks, and lemon wedges.

Notes

  • Marinating in buttermilk keeps the chicken extra tender and juicy.
  • Panko breadcrumbs provide the crispiest coating.
  • Fry in batches to maintain the oil temperature.
  • Let the breaded chicken rest before frying for better coating adhesion.
  • Toss the tenders in Buffalo sauce just before serving to keep them crispy.
  • Adjust the amount of hot sauce or butter to make the sauce milder or spicier.