Buffalo Chicken Tenders

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Buffalo Chicken Tenders are the answer when you crave something spicy, crispy, and satisfying. These golden strips are packed with bold flavor, plenty of crunch, and all the punch of classic Buffalo sauce. Whether it’s game night, a quick family dinner, or a snack for friends, this dish fits the occasion.

Why Buffalo Chicken Tenders Hit the Spot

Buffalo chicken tenders bring together everything people love about a great appetizer or main course. The coating stays shatter-crisp, while the chicken remains juicy. Each bite delivers a sharp tang from the hot sauce and buttery richness, balanced by a cool dipping sauce. The tenders are endlessly versatile—pile them onto a platter, enjoy them in a sandwich, or toss over a salad for a hearty meal.

The Key Elements

• Crunch: Panko breadcrumbs and a double-layered breading lock in the crispness.
• Bold Buffalo Flavor: Hot sauce and butter make the signature glaze that delivers heat, tang, and a creamy finish.
• Customizable Heat: Use more or less hot sauce to tweak the spice level to your liking.
• Family-Friendly: Serve milder versions and let everyone dip as they please.

Ingredients Breakdown

A few common pantry staples and some fresh chicken turn into an irresistible dish. Here’s what you’ll need and why each ingredient matters:

You can substitute traditional breadcrumbs if needed, but panko makes a real difference in texture.

Step-by-Step: Making Buffalo Chicken Tenders

There’s a bit of technique, but the process is straightforward. Here’s a detailed guide from prep to plate.

1. Prep the Chicken

• Rinse and thoroughly pat dry the chicken tenders or sliced breasts.
• If you want maximum juiciness and flavor, marinate them for up to 1 hour in a mix of buttermilk and a splash of hot sauce.

2. Set Up the Breading Station

Organize three shallow bowls or plates:
1. Combine all-purpose flour, cornstarch, garlic powder, paprika, salt, and pepper in the first bowl.
2. Whisk eggs with a tablespoon or two of hot sauce in the second.
3. Add panko breadcrumbs to the third.

3. Bread the Tenders

• Dredge each piece of chicken in seasoned flour, tapping off any excess.
• Dip in the egg and hot sauce mixture, coating fully.
• Roll in panko breadcrumbs, pressing gently for full coverage.

Arrange the breaded tenders on a rack or a plate. Let them rest for about 15 minutes; this helps the coating stick during cooking.

4. Fry for Maximum Crunch

You can shallow-fry or bake these tenders. Frying delivers extra crunch and a golden crust, but oven-baking is lighter.

For shallow frying:

• Heat about half an inch of olive oil or neutral oil in a large skillet over medium-high.
• When the oil shimmers, add chicken in batches. Don’t overcrowd.
• Fry 2–3 minutes per side, until golden brown and cooked through.
• Remove to a wire rack or paper towels to drain.

For baking:

• Place breaded tenders on a parchment-lined baking sheet with a wire rack.
• Spray lightly with oil.
• Bake at 425°F (220°C) for 12–15 minutes, turning halfway, until crisp and golden.

Air fryer option: Spray with oil and cook at 400°F for 9–11 minutes, flipping once.

5. Make the Buffalo Sauce

In a small saucepan, melt unsalted butter over low heat. Stir in plenty of hot sauce, adjusting to your taste, plus a pinch of garlic powder. Whisk until combined and slightly thickened. The sauce should coat the back of a spoon.

6. Coat the Tenders

Transfer cooked chicken to a large mixing bowl. Pour the warm sauce over. Toss gently until every piece gleams with Buffalo flavor. Serve immediately for best texture.

Tips for Perfect Buffalo Chicken Tenders

• Rest the breaded chicken for 15 minutes before cooking to keep the coating intact.
• Use a meat thermometer: The center of the chicken should hit 165°F.
• Double-dip the breading for an ultra-thick, extra-crispy crust.
• Serve hot: Toss with sauce right before serving to preserve crunch.
• Try different sauces: Swap traditional Buffalo for BBQ, honey mustard, or even sweet chili for variety.

Serving Suggestions

Buffalo chicken tenders aren’t just a snack—make them the centerpiece of a meal or party spread. Here’s how:

• With Dips: Offer ranch and blue cheese dressings for classic flavor.
• Sandwich Style: Stuff tenders into soft rolls along with lettuce and tomato.
• Wraps: Roll them in a tortilla with crisp veggies and dressing.
• Salads: Slice over greens and drizzle with extra Buffalo sauce.
• Party Platter: Add carrot and celery sticks for cool crunch.

Lay out a platter, scatter with fresh herbs like chives or parsley, and set out bowls of dressing and veggies. This keeps the heat in check and adds color to your table.

Storing and Reheating

Buffalo chicken tenders make excellent leftovers—if you have any! Here’s how to keep them crisp and flavorful:

• To Store: Cool completely, then refrigerate in an airtight container for up to four days.
• To Freeze: Arrange on a baking sheet to freeze individually, then transfer to a freezer bag. Keep up to three months. Reheat from frozen in the oven or air fryer at 375°F until hot and crisp.
• To Reheat: Air fryer gives the best results—4–5 minutes at 375°F. Or bake at 400°F for 10 minutes, turning once.

Avoid microwaving: This will soften the breading and can make the tenders soggy.

Common Questions

Can I use chicken thighs?
Yes. Thighs are even more tender and juicy, though you may need to trim and slice them thin.

Is there a gluten-free option?
Swap wheat flour and panko for certified gluten-free alternatives. Rice flour and gluten-free panko work well here.

How spicy is Buffalo sauce?
You control the heat. Start with less hot sauce and taste; add more if you like it fiery.

Buffalo chicken tenders are a true crowd-pleaser—easy to make, nearly foolproof, and endlessly adaptable. With a crisp, seasoned crust and tangy, buttery sauce, there’s every reason to try these at home. Serve them fresh, hot, and with plenty of cool dressing on the side for dipping. Whatever the occasion, you’ll see the plate emptied in no time.