I know these easy buffalo chicken tenders are always going to be a hit on game day! Chicken tenders are breaded and deep fried to crispy perfection, then tossed in a spicy buffalo sauce. Served with plenty of ranch and blue cheese, these buffalo chicken strips are addictive and delightfully messy!
Everyone expects some classic buffalo wings on game day, but I like to surprise people just a little bit by frying up these buffalo chicken tenders instead. There’s simply more juicy chicken to love in every strip!
What’s in this Buffalo Chicken Strips Recipe?
- Chicken Tenders: Use boneless, skinless chicken tenders for this recipe.
- Flour: All-purpose flour is used to bread the chicken strips.
- Egg: This helps the seasoned flour stick to the chicken.
- Oil: Canola oil works best for deep-frying.
- Buffalo Sauce: Use your favorite bottle of buffalo sauce.
- Butter: Makes the sauce creamier and richer.
- Seasonings: A combo of onion powder, garlic powder, and salt seasons the flour breading.
Increase the Heat
To make these buffalo chicken tenders even spicier, add ⅛ teaspoon of ground cayenne pepper (or more) to the flour with the other spices.
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How to Store and Reheat
Store leftover buffalo chicken strips in an airtight container in the refrigerator for up to 3 days. To reheat, set a wire rack in a baking sheet, place the tenders on the rack, and bake in a 400°F oven for 15-20 minutes. Toss with warmed sauce.
How to Freeze
Freeze these buffalo chicken tenders in a single layer on a baking sheet for 1 hour, then transfer to an airtight container or Ziplock bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Notes and Tips
To get the crispiest breading on these buffalo tenders, first coat the chicken in flour, then egg, then a second dip in the flour. This ensures the flour really sticks when frying.
Top Reader Review
“Best chicken tender recipe ever! Buffalo sauce is great too!” – Leslie O.
Buffalo Chicken Tenders Recipe
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
Equipment
- Deep Fry Oil Thermometer Optional
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.
- Use a deep-frying thermometer to check the temperature of the oil.
- The chicken tenders are cooked when they are 165°F internally.
- Nutritional information does not include optional ingredients.
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. And set them aside.
Fry the Chicken Tenders: Heat 2 inches of canola oil in a frying pan over medium-high heat until it reaches 350°F. Fry a few chicken tenders at a time for about 3-4 minutes per side. Once fried, transfer to a paper towel lined plate to drain.
Make it Saucy: Heat 2 tablespoons of unsalted butter and 1 cup of buffalo sauce in a pan over medium heat. Toss this mixture all over the chicken tenders to evenly coat.
More Chicken Tender Recipes to Try!
Absolutely! 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.
You sure can! 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.
Best chicken tender recipe ever!!!
Buffalo sauce is great too!
I’m so happy to hear you love it, Leslie!