These Buffalo chicken tenders are everything I love about classic Buffalo wings–crispy, saucy, and spicy–but easier to eat! I fry juicy chicken tenderloins until golden and toss them in buttery Buffalo sauce for that perfect balance of heat and flavor. My Buffalo chicken fingers are completely addictive! Serve them up for game day, movie night, or an easy weeknight dinner that always hits the spot.
Top Reader Review
Best chicken tender recipe ever!!!
Buffalo sauce is great too!
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Homemade Buffalo Chicken Fingers
Making Buffalo chicken fingers at home means no tiny wings to fight over; just big, meaty bites of juicy chicken with that craveable Buffalo flavor. The double dredge gives these fried chicken tenders their signature crunch, while the melted butter in the sauce adds richness and helps it cling beautifully to every strip.
I love that these can be fried for the crispiest results, or baked or air fried for an easier, lighter twist. They’re perfect with ranch or blue cheese dressing and a side of celery sticks. However you serve them, these Buffalo chicken strips are guaranteed crowd-pleasers.
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Rest the Chicken for Extra Crunch
When I tested this recipe, I discovered that letting the coated chicken tenders rest for 5-10 minutes before frying them makes all the difference. The flour has time to hydrate and stick, so the crust fries up ultra-crispy with no patchy breading or soggy spots. It’s a simple trick that makes these Buffalo fingers taste just like my favorite restaurant version, only better!
Buffalo Chicken Tenders Recipe
Equipment
- Deep Fry Oil Thermometer (optional)
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 large eggs
- 2 tablespoons water
- 2 pounds boneless, skinless chicken tenders (*)
- canola oil (for frying)
- 2 tablespoons unsalted butter (¼ stick)
- 1 cup Buffalo sauce
For Serving (optional):
- ranch dressing
- blue cheese crumbles
Instructions
- Set out two clean plates. Line one with paper towels. Set aside.
- In a shallow bowl, combine the flour, salt, onion powder and garlic powder. In a separate shallow bowl, whisk the eggs and water together.1½ cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon onion powder, ½ teaspoon garlic powder, 2 large eggs, 2 tablespoons water
- Dredge the chicken tenders in the flour, dip them into the egg mixture, then dip them in the flour again, being sure to coat them completely. Use a fork or your fingers to press the flour into the tenders. Set the tenders aside on a plate.2 pounds boneless, skinless chicken tenders
- Pour about 2 inches of oil into a large frying pan set over medium-high heat. The oil should be about 350°F.canola oil
- Once heated, fry the tenders, a few at a time, in the oil until golden brown and crispy, about 3-4 minutes per side. Transfer to the towel-lined plate. Set aside.
- Heat the butter and Buffalo sauce in a saucepan over medium heat.2 tablespoons unsalted butter, 1 cup Buffalo sauce
- Pour the sauce over the tenders and gently toss to coat.
- Serve the tenders with ranch or blue cheese dressing and blue cheese.ranch dressing, blue cheese crumbles
Notes
- To make these tenders even spicier, add ⅛ teaspoon of ground cayenne pepper to the flour with the other spices.
- Let the coated chicken rest for 5-10 minutes before frying. This helps the flour stick better and creates a crispier crust.
- Use a deep-frying thermometer to check the temperature of the oil. Maintain a temperature of 350°F throughout the frying process.
- Fry in small batches so the oil temperature stays steady and the tenders get evenly golden.
- The chicken tenders are cooked when they are 165°F internally.
- Place fried tenders on a wire rack (over paper towels) instead of directly on paper towels. This keeps them crispy instead of soggy.
- Adjust the butter in the Buffalo sauce to control spice and richness. More butter = milder, creamier flavor.
- Warm leftover tenders in a 375°F oven or air fryer for 6-8 minutes to restore crispiness.
- Nutritional information does not include optional ingredients.
- Baking Instructions: Line a baking sheet with parchment paper. Add the spices to breadcrumbs instead of flour. Dredge the chicken from the egg into the breadcrumbs and lightly spray the tenders with cooking spray. Bake at 400°F for 20-25 minutes, or until the chicken is 165°F internally. Toss with the sauce before serving.
- Air Fryer Instructions: Set your air fryer to 400°F. Follow the recipe and lightly spray the tenders with cooking spray. Cook the tenders for 10-15 minutes, or until the chicken is 165°F internally. Toss with the sauce before serving.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Buffalo Chicken Tenders Step by Step
Dredge the Chicken: Combine 1½ cups of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of onion powder, and ½ teaspoon of garlic powder in a shallow bowl. In another bowl, whisk together 2 eggs and 2 tablespoons of water. Working with one strip at a time, dredge 2 pounds of boneless, skinless chicken tenders first in flour, then the eggs, then back in the flour. Set them aside for about 5-10 minutes to let the breading set while you set up your frying station.
Fry the Chicken Tenders: Heat 2 inches of canola oil in a high-sided skillet set over medium-high heat until it reaches 350°F. Fry a few chicken tenders at a time for about 3-4 minutes per side, or until cooked through to 165°F. Don’t overcrowd the pan, or the oil temperature will drop and the tenders will turn out greasy. Once fried, transfer to a paper towel-lined plate or a wire rack set over paper towels to drain.
Make it Saucy: Heat 2 tablespoons of unsalted butter and 1 cup of Buffalo sauce in a saucepan over medium heat until melted and glossy. Toss this mixture all over the chicken fingers to evenly coat.
How to Store, Freeze, and Reheat
Store leftover Buffalo chicken strips in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating on a wire rack set in a baking sheet in a 375°F oven or air fryer for 6-8 minutes. Toss with freshly warmed sauce.
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