Juicy, golden, and perfectly spicy, these Crispy Buffalo Chicken Tenders are everything you crave in a comfort food. Coated in a crunchy panko crust and drizzled with tangy buffalo sauce, they’re ideal for parties, game day gatherings, or a satisfying weeknight dinner.
Why You’ll Love This Recipe
These chicken tenders deliver on every level—flavor, texture, and ease of preparation. Marinated in seasoned buttermilk for maximum juiciness, then fried to crispy perfection and tossed in a buttery buffalo sauce, they strike the perfect balance between spicy, savory, and satisfying. Serve them as an appetizer, game day snack, or main dish and they’ll disappear in minutes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the coating:
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon cayenne pepper (optional for extra heat)
For frying and sauce:
- Vegetable oil, for frying
- 1/3 cup buffalo hot sauce
- 2 tablespoons melted butter
Directions
- In a bowl, whisk together buttermilk, garlic powder, paprika, salt, and pepper. Add the chicken tenders, ensuring they are well coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with cayenne pepper (if using).
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Remove chicken from marinade. Dredge each piece in flour, dip into the egg, and coat with the panko mixture.
- Fry the tenders in batches for 4–5 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
- In a small bowl, mix buffalo sauce with melted butter. Drizzle over the chicken tenders or serve as a dipping sauce on the side.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes (plus marinating time)
Cook time: 15 minutes
Total time: 1 hour (including marination)
Variations
- Baked version: Bake breaded tenders at 425°F (220°C) for 20–25 minutes, turning halfway through, for a healthier alternative.
- Air fryer option: Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Different sauces: Swap buffalo sauce with BBQ, honey mustard, or garlic parmesan for different flavor profiles.
- Gluten-free: Use gluten-free flour and breadcrumbs for a celiac-friendly version.
- Milder heat: Reduce or skip the cayenne and use a mild buffalo sauce.
Storage/Reheating
Store leftover tenders in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a preheated oven at 375°F (190°C) for 10–12 minutes to retain crispiness. Avoid microwaving as it may result in soggy breading. You can also reheat in an air fryer at 350°F (175°C) for 5–6 minutes.
FAQs
Can I use chicken breasts instead of tenders?
Yes, slice boneless, skinless chicken breasts into strips to mimic tenders.
What kind of buffalo sauce should I use?
Frank’s RedHot is a classic choice, but any quality buffalo-style sauce will work.
Can I skip the marinating step?
Marinating enhances flavor and tenderness, but you can skip it if short on time. Just season the chicken directly.
How do I prevent the breading from falling off?
Press the panko firmly onto the tenders and let them rest for a few minutes before frying to help the coating adhere.
Can I double this recipe?
Absolutely. Just fry in batches to avoid overcrowding the pan, which can lower oil temperature and affect crispiness.
Are these tenders very spicy?
They have a medium level of heat. Adjust the cayenne or choose a mild buffalo sauce to reduce spiciness.
What oil is best for frying?
Use neutral oils with high smoke points, such as vegetable, canola, or peanut oil.
Can I make these in advance?
You can bread the tenders and refrigerate them for up to 4 hours before frying. Fry just before serving for best results.
What should I serve with buffalo chicken tenders?
They pair well with celery sticks, carrot sticks, ranch or blue cheese dressing, and fries or coleslaw.
Can I freeze the leftovers?
Yes, freeze cooked tenders on a baking sheet, then transfer to a freezer-safe bag. Reheat in the oven or air fryer from frozen.
Conclusion
Crispy Buffalo Chicken Tenders are a mouthwatering fusion of crunch and heat that never fails to impress. Whether you’re feeding a crowd or just satisfying your own craving, this recipe brings all the bold flavors and satisfying textures of restaurant-style tenders right to your kitchen. Serve them fresh and hot with your favorite dipping sauces for a guaranteed hit.
Print
Crispy Buffalo Chicken Tenders
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Description
Juicy chicken tenders marinated in seasoned buttermilk, coated in a crispy golden crust, and served with a tangy buffalo sauce. A spicy, crunchy favorite ideal for parties, game day, or weeknight meals.
Ingredients
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- 1/3 cup buffalo hot sauce
- 2 tablespoons melted butter
Instructions
- In a bowl, mix buttermilk with garlic powder, paprika, salt, and pepper. Add chicken tenders and marinate for 30 minutes to 2 hours.
- Prepare breading stations: one bowl with flour, one with beaten eggs, and one with panko mixed with cayenne pepper.
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Dredge each chicken tender in flour, dip in egg, then coat in panko breadcrumbs.
- Fry tenders in batches for 4–5 minutes until golden and cooked through. Drain on paper towels.
- Mix buffalo sauce with melted butter and drizzle over chicken tenders or serve as a dipping sauce.
Notes
- Adjust cayenne pepper to control the heat level.
- For a healthier version, bake the breaded tenders at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Serve with ranch or blue cheese dressing and celery sticks for a classic combo.
Nutrition
- Serving Size: 2-3 tenders
- Calories: 420
- Sugar: 1g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
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