Buffalo Chicken Tenders
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These crunchy, crispy Buffalo Chicken Tenders will be a hit at your next party! Make a huge batch to share with a crowd!
You should also try my Buffalo Chicken Dip or my Buffalo Chicken Sliders. For a game day spread, add Buffalo Chicken Taquitos to the lineup for something crunchy.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Buffalo Chicken Tenders are just the thing for your next gathering or to pull out during Game Day.
These are pretty easy to make (but messy)! We marinate chicken tenders, coat them, and fry them in oil. Then we toss the crispy chicken tenders in buffalo sauce and serve them up with blue cheese dip or homemade ranch.
I recommend prepping ahead and having your tenders marinated and breaded and ready to go so you can cook as many as you’d like to make at one time. This method also works for chicken wings if you prefer.
I regularly make 4 batches of these for big crowds, and just cook a new batch as needed, then toss in the spicy buffalo sauce and send platters out to feed my whole family and friends and whoever else is in my living room..
If you just love chicken tenders, try my regular version – Breaded Chicken Tenders, that are coated in flour, egg and panko bread crumbs and pan fried, air fried, deep fried or baked.
Why you’ll love this
Skipping the frozen section and making your own anything is always going to be a winner. This is an easy recipe to adapt, so if you like things super spicy, you can bump up the hot sauce component, or add some cayenne and burn your mouth like a crazy person if you want to. You do you.
For an amazing weeknight dinner, and try my Bang Bang Chicken, too!
What to serve with Buffalo Chicken Tenders
You’ll want to include some Ranch dip, Blue Cheese Dip, carrot sticks, celery sticks on the side.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
Pretty standard ingredients, but let’s discuss:
- Chicken. I use chicken tenderloins, or boneless skinless chicken breasts sliced into strips. You can also use chicken wings if you prefer.
- Buttermilk. This is part of the marinade and will flavor your chicken from inside, while making sure it’s also juicy and tender.
- Buffalo Sauce. We use this in the marinade, as well as after cooking. Sometimes called Buffalo Wing Sauce, I like the sauce made by Frank’s. If you want Homemade Buffalo Sauce, you’ll need a mixture of hot sauce, butter, vinegar, and Worcestershire sauce.
- Flour and Cornstarch. The mixture of these all purpose flour and cornstarch ensures a crunchy coating on your buffalo tenders.
- Seasonings: Salt, Pepper, Onion Powder, Garlic Powder
- Oil. For cooking. Choose vegetable or peanut oil.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpChicken Marinade. In a large bowl, whisk together the buttermilk and buffalo sauce. Season the chicken with salt and pepper and add to the bowl, covering each piece with the buttermilk/buffalo mixture. Cover and marinate in the fridge for 4 hours (up to 48 hours).
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Coating the chicken. Line a baking sheet with parchment paper, set a metal rack on top and spray with olive oil spray, or cooking spray. In a shallow bowl, whisk the eggs and water together. In a separate bowl, combine the flour, corn starch, salt, pepper, onion and garlic powders. Dip chicken tenders into egg mixture, then dip into flour mixture and coat evenly.
Repeat so you are double coating each piece of chicken. Set on the sheet pan (on the wire rack) in a single layer.
Allow to sit at room temperature for 20 minutes.
Cooking the chicken. Heat oil to 350°F in a cast iron skillet or deep pan, preheat oven to 350°F.
- Cook chicken in batches (don’t overcrowd the pan). Add chicken strips to pan and cook for 5-6 minutes, Chicken should be crispy, golden brown and should have an internal temperature of 165 degrees F when tested with an instant read digital thermometer.
- Drain on a paper towel, and repeat with remaining chicken.
Make them Buffalo. Mix the melted butter, hot sauce and brown sugar together. Add the cooked chicken tenders into the sauce mixture and coat evenly. Serve with blue cheese dip or dressing or ranch dressing, and some carrots/celery on the side.
Alternate Cooking Methods
Oven Baked Buffalo Chicken Tenders
You can also bake these in the oven – just spray with oil, then bake the chicken tenders in the oven at 425 degrees F for 10 minutes, then flip and bake an additional 8-10 minutes until chicken is fully cooked.
Air Fryer Chicken Tenders
Preheat the air fryer to 400 degrees F, spray the air fryer basket with oil and add the breaded tenders in a single layer. Spray the tenders with oil evenly. Air fry for 10 minutes, flipping halfway through, adding more oil spray as necessary.
Kylee’s Notes
What to do with leftovers
Store leftover buffalo chicken strips in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer.
Freezing instructions
You can freeze this recipe. Cook the tenders but stop before tossing them in the sauce. Thaw, and reheat in an oven or air fryer then toss in Buffalo Sauce.
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
FAQs
While it does have a heat component, I would describe it as more tangy or zesty and spicy vs hot. You can change the intensity of the spiciness by using more or less buffalo sauce.
It’s named after the place where it was invented. A small restaurant (called Anchor Bar) in Buffalo, New York. The original sauce was butter, hot sauce and cayenne pepper.
More recipes to love
- Baked Coconut Shrimp. These easy baked coconut shrimp are the perfect appetizer or light dinner. Crispy, crunchy and with a dipping sauce, this one is a winner!
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- Ham & Pineapple Cheese Ball. Easy and fast to mix up, and place in the fridge for later. A great make ahead appetizer, this Ham & Pineapple Cheese Ball is sure to please the majority of guests!
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Buffalo Chicken Tenders
Equipment
- Paper Towels
Ingredients
For the marinade
- 2 cups buttermilk or plain yogurt
- ½ cup buffalo sauce
Chicken
- 3 lb chicken tenders or boneless skinless chicken breasts sliced into strips
For the breading
- 3 large eggs
- 1 tablespoon water
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
For cooking
- oil
For serving
- ½ cup butter
- ½ cup buffalo sauce
- 1 teaspoon brown sugar
Instructions
Chicken Marinade
- In a large bowl, whisk together 2 cups buttermilk and ½ cup buffalo sauce.
- Season 3 lb chicken tenders with salt and pepper and add to the bowl, covering each piece with the buttermilk/buffalo mixture.
- Cover and marinate in the fridge for 4 hours (up to 48 hours)
Coating the chicken
- Line a baking sheet with parchment paper, set a metal rack on top and spray with olive oil or cooking spray.
- Whisk together 3 large eggs and 1 tablespoon water.
- Combine the 2 cups all-purpose flour, ½ cup cornstarch, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon onion powder and1 teaspoon garlic powder in a shallow dish.
- Dip chicken tenders into egg mixture, then dip into flour mixture and coat evenly.
- Repeat so you are double coating each chicken tender.
- Allow to sit at room temperature for 20 minutes.
Cooking the chicken
- Heat oil to 350°F in a cast iron skillet or deep pan, preheat oven to 350°F.
- Cook chicken in batches (don’t overcrowd the pan). Add chicken strips to pan and cook for 5-6 minutes, Chicken should be crispy, golden brown and should have an internal temperature of 165°F when tested with an instant read thermometer.
- Drain on paper towels.
- Repeat with remaining chicken.
Make them Buffalo
- Mix the melted ½ cup butter, ½ cup buffalo sauce and 1 teaspoon brown sugar together.
- Add the cooked chicken tenders into the sauce mixture and coat evenly.
- Serve with blue cheese or ranch dressing, and some carrots/celery on the side.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I’ve made a few of your recipes and they are great! Quick question – do you dry the tenders off before you dip in the egg or just go straight in with the marinade still in?