Tangy Buffalo Chicken Tenders Recipe

Name: Buffalo Chicken Tenders
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 lbs chicken breast tenderloins; ⅔ cup all-purpose flour; ⅓ cup cornstarch; 1 teaspoon cayenne pepper; 2 teaspoons salt; 1 teaspoon black pepper; 3 large eggs; 2 cups panko breadcrumbs; 12 oz buffalo sauce; ¼ cup frying oil (divided); Celery and carrot sticks (optional side); Blue cheese or ranch dressing (optional side)

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Looking for a delicious and easy-to-make recipe that will satisfy your cravings? Look no further! Our buffalo chicken tenders recipe is the perfect combination of spicy and savory flavors that will leave you wanting more.

Chicken tenders are a popular dish loved by many, but adding a tangy buffalo sauce takes it to a whole new level. Whether you’re hosting a game night or simply looking for a tasty meal, this recipe is sure to be a hit. Plus, it’s incredibly simple to make, so even beginners in the kitchen can master it.

In this article, we will guide you through the step-by-step process of creating the best buffalo chicken tenders recipe. From seasoning the chicken to achieving the perfect crispy coating, we’ve got you covered. The result is a flavorful and tender chicken with a kick of heat. So, grab your apron and get ready to impress your friends and family with this delicious recipe.

Table of Contents hide

1 Why You’ll Love This Recipe

2 Buffalo Chicken Tenders Ingredients

3 How to Make Buffalo Chicken Tenders

4 Storage Instructions

5 Reheating Instructions

6 Serving Suggestions

7 FAQs

8 More Buffalo Chicken Recipes

9 Buffalo Chicken Tenders

Why You’ll Love This Recipe

More meat than wings. I love a good buffalo chicken wing, but with buffalo fingers you get more meat without the bones.

You control the spice level. It’s up to you how much buffalo spice you want to put on the buffalo strips.

Buffalo Chicken Tenders Ingredients

To make chicken tenders recipe, you will need the following ingredients (go to the recipe below for exact quantities and instructions):

Chicken breast tenderloins: If necessary, you can use boneless skinless chicken breasts or chicken thighs, cut into strips as a substitute.
All-purpose flour
Cornstarch: If necessary, you can use more flour instead of cornstarch, but the coating might not be as crispy without the cornstarch.
Cayenne pepper
Salt
Black pepper
Eggs
Panko breadcrumbs: If you want to add more flavor, you can use Italian seasoned panko breadcrumbs. If you don’t have panko breadcrumbs, you can make your own by toasting and crumbling bread.
Buffalo sauce: For this recipe, I used Buffalo Wild Wing’s Medium buffalo sauce because it has a nice, creamy, thick consistency. However, feel free to use your favorite buffalo sauce instead.
Frying oil: I used avocado oil, but you can also use other high smoke point oils like vegetable oil, canola oil, or grapeseed oil. It’s best to avoid butter, olive oil, and other low smoke point oils since they tend to burn at high temperatures.
Celery and carrot sticks, optional side
Blue cheese dressing or ranch dressing, optional side

How to Make Buffalo Chicken Tenders

Make the coating in a medium sized bowl by whisking together the flour, cornstarch, cayenne pepper, salt and pepper until combined.
Whisk the eggs well and place in a shallow dipping bowl.
Pour the panko bread crumbs in a second shallow bowl.
Place paper towel on a clean plate and set to the side.
Toss the chicken tenderloins in the flour mixture until fully coated. Dip each flour coated chicken tender in the egg mixture until covered and then press into the breadcrumbs to coat. Place the coated tender on the plate to the side.
Repeat with all remaining tenders until all are coated.
Place half of the oil in a large skillet and heat over medium to medium high heat until it shimmers.
Once hot, add in chicken tenders, careful not to overcrowd the pan, and fry for 3-5 minutes per side or until you have golden brown crispy chicken and internally at least 165 degrees Fahrenheit.
Remove from the oil and place on the paper towel to absorb any excess grease.
Continue frying the tenders in batches until they are all cooked, adding more oil as needed.
Dip each cooked tender in buffalo sauce to fully coat and serve warm.

Collage of Buffalo Chicken Tenders Recipe Steps

Storage Instructions

Leftover Buffalo Chicken Tenders can be stored in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 2-3 months. Please be aware that if the tenders are stored while coated with the buffalo sauce coating, they will lose their crispiness but they will still taste delicious.

Reheating Instructions

To reheat, you can place the buffalo chicken fingers on a sheet pan oiled with cooking spray in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes, or until they are heated through and crispy again. Alternatively, you can reheat them in a microwave on high for 1-2 minutes, but this will result in a less crispy texture.

Serving Suggestions

Crispy Buffalo Chicken Tenders are often served as a main dish either by themselves for dinner or in buffalo chicken wraps, but you can also serve them with a variety of sides to make a complete meal. Some popular sides to serve with buffalo tenders include:

Celery and carrot sticks (as mentioned in the recipe)
French fries or sweet potato fries
Homemade Coleslaw
Macaroni and cheese
Corn on the cob
Roasted vegetables, such as broccoli, zucchini, or asparagus
Salad with a tangy dressing, such as blue cheese or ranch
Garlic bread or breadsticks

FAQs

What dips should I serve with chicken tenders?

Buffalo Chicken Strips are also often served with some sort of creamy white dipping sauce, traditionally ranch or blue cheese but you could also use honey mustard, barbecue sauce or sriracha mayo.