Crispy crunchy fried chicken strips tickled with cayenne pepper and dunked in a homemade spicy sauce, you really can’t beat a good ole buffalo chicken tenders recipe.
Why this recipe works
Buffalo chicken tenders – what’s a good chicken strip without a bit of saucy love? A nice crunchy coating over tender juicy chicken dunked in finger-licking buffalo sauce. Yeah, it just makes sense.
Buffalo sauce is the perfect middle ground for those who enjoy a decent tingle on the tongue. There’s a reason our buffalo chicken dip is so popular. It’s not the spiciest sauce you’ll bring to your mouth, but the flavor is what keeps you coming back again and again. The fried breading on these buffalo chicken strips has plenty of dips and grooves for the sauce to find a home in. I’m hungry just talking about them!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BREADING – The breading begins with a classic flour dredge followed by a dip in buttermilk, hot sauce, and egg. Lastly, the crispy panko breadcrumbs spiced with cayenne pepper, garlic salt, and pepper help the chicken fry up to a beautiful golden brown while adding a welcome crunch.
CHICKEN – You can easily substitute the tenderloins with boneless skinless chicken breast, just slice the breasts into strips to resemble tenders.
BUFFALO SAUCE – Hot sauce + butter = buffalo sauce. I recommend using Frank’s Red Hot as the hot sauce of choice, but you can substitute with your favorite brand.
How to Make Buffalo Chicken Tenders
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- To one of the breading trays, add bread crumbs, garlic salt, cayenne pepper, and black pepper. Whisk or stir to combine.
- To another breading tray, add buttermilk, egg, and 2 tablespoons of the hot sauce. Whisk to combine.
- To a gallon zipper bag, add the flour. Place chicken tenderloins into the bag and seal. Shake the bag to coat all the tenderloins evenly.
- Working with one at a time, dip a floured tenderloin into the buttermilk mixture. Turn to coat completely.
- Place coated tenderloin into the breadcrumb mixture and turn to coat. Gently press both sides to adhere the crumbs. Place on a tray to rest while you coat all the other pieces.
- Add enough cooking oil to the skillet to come about an inch up the sides of the pan. Heat over medium-high until temperature reaches 350 F.
EXPERT TIP – It’s important to maintain the temperature of the oil while frying. The temperature will fluctuate as you add and remove the chicken tenders. If the oil temperature is too low, the chicken will absorb more oil and you may end up with soggy tenders. Your best bet is to attach a thermometer with a clip to the pan. - When oil is ready, add tenderloins, one at a time, to the skillet, being careful not to crowd. You may need to work in batches.
- Cook for 3-4 minutes per side, turning once or twice. They should be nicely browned. Remove to a paper towel lined plate to drain.
To Make the Buffalo Sauce
- To make the buffalo sauce, add the remaining hot sauce and butter to a saucepan. Heat over medium-high, just long enough for the butter to melt. Turn off the heat.
- One at a time, place cooked tenderloins in the buffalo sauce, turn to coat, and remove.
- Use any remaining buffalo sauce for dipping!
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the air fryer or a 350F oven until warmed through to help them regain their crispiness. Don’t forget to save any leftover buffalo sauce to help revive the reheated chicken tenders.
Chicken is considered safe to consume when it reaches an internal temperature of 165F on an instant read thermometer inserted into the thickest portion of the meat.
Serving Suggestions
Serve your buffalo chicken tenders with ranch, blue cheese, or extra buffalo sauce on the side for dunking. Pair with french fries, coleslaw, celery, carrots, or really whatever you have an itch for. They’re even delicious sliced and served over a leafy salad.
Buffalo chicken tenders are best enjoyed right away while they are crunchy and fresh, before they have time to absorb too much of the sauce.
More Related Recipes
- Buffalo Chicken Pasta
- Buffalo Chicken Casserole
- Air Fryer Chicken Tenders
- Crispy Baked Chicken Wings
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Buffalo Chicken Tenders
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup panko breadcrumbs
- 2 teaspoons garlic salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- ¼ cup buttermilk
- 1 large egg
- ¾ cup hot sauce divided
- ½ cup all purpose flour
- 1 pound chicken tenderloins
- oil for frying
- 2 ½ Tablespoons butter
Things You’ll Need
- Large heavy bottomed skillet with deep sides
Before You Begin
- It’s important to maintain the temperature of the oil while frying. The temperature will fluctuate as you add and remove the chicken tenders. If the oil temperature is too low, the chicken will absorb more oil and you may end up with soggy tenders. Your best bet is to attach a thermometer with a clip to the pan.
- You can substitute the tenderloins with boneless skinless chicken breast, just slice the breasts into strips to resemble tenders.
- I recommend using Frank’s Red Hot as the hot sauce of choice, but you can substitute with your favorite brand.
Instructions
- To one of the breading trays, add bread crumbs, garlic salt, cayenne pepper, and black pepper. Whisk or stir to combine.
- To another breading tray, add buttermilk, egg, and 2 tablespoons of the hot sauce. Whisk to combine.
- To a gallon zipper bag, add the flour. Place chicken tenderloins into the bag and seal. Shake the bag to coat all the tenderloins evenly.
- Working with one at a time, dip a floured tenderloin into the buttermilk mixture. Turn to coat completely.
- Place coated tenderloin into the breadcrumb mixture and turn to coat. Gently press both sides to adhere the crumbs. Place on a tray to rest while you coat all the other pieces.
- Add enough cooking oil to the skillet to come about an inch up the sides of the pan. Heat over medium-high until temperature reaches 350 F.
- When oil is ready, add tenderloins, one at a time, to the skillet, being careful not to crowd. You may need to work in batches.
- Cook for 3-4 minutes per side, turning once or twice. They should be nicely browned. Remove to a paper towel lined plate to drain.
- To make the buffalo sauce, add the remaining hot sauce and butter to a saucepan. Heat over medium-high, just long enough for the butter to melt. Turn off heat.
- One at a time, place cooked tenderloins in the buffalo sauce, turn to coat, and remove.
- The remaining sauce can be used for dipping if you like.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the air fryer or a 350F oven until warmed through to help them regain their crispiness. Don’t forget to save any leftover buffalo sauce to help revive the reheated chicken tenders.
Nutrition
Chef Antoine Davis
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Richard Richardson says
can I use a deep fryer
Amanda Davis says
Absolutely!