Buffalo Chicken Tenders Recipe

4.54 from 15 votes

These Buffalo chicken tenders are crispy, juicy, and coated in buttery Buffalo sauce for the perfect balance of heat and flavor. They’re easy to make, totally addictive, and perfect for game day or dinner!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Dinner

Cuisine: American

Servings: people

Calories: 638kcal

Author: Becky Hardin

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

Video

Notes

*If you can't find chicken tenders, you can cut chicken breasts into long, thin strips.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: For make-ahead convenience, fry the tenders and freeze them before tossing in Buffalo sauce. Reheat and sauce when ready to serve.

Storage: Store Buffalo chicken tenders in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition