This easy recipe for Buffalo Chicken Tenders comes together in just 30 minutes. Crispy, fried chicken tenders are coated with buffalo sauce for the perfect crunchy, spicy flavor. These tenders are perfect as an appetizer or as the main dish.
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This recipe for Buffalo Chicken Tenders is made the same way as my Pan-fried Chicken Tenders recipe, but finishes the chicken off with a coating of your favorite buffalo sauce.
All you need is 30 minutes, a handful of pantry staples and buffalo sauce. A little ranch or blue cheese dressing for dipping never hurts either!
This quick dish comes together quickly and leaves you with a delicious plate of spicy chicken strips.
The batter is easy to prepare with a couple of eggs and seasoned flour for dredging. Then all you need to do is give them a quick toss or brush over with the sauce.
Why This Recipe Works
This is a quick, 30-minute meal and the recipe is very simple to follow.
All you need is a handful of pantry staples and your favorite buffalo sauce.
Buffalo chicken is a very popular flavor so this recipe is sure to please everyone who loves this spicy combination.
Step-By-Step Instructions
Ingredients
- 1 pound chicken tenders
- 1 cup all purpose flour: you can use gluten free all purpose flour, if needed. You can also use panko or breadcrumbs.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1/2 cup buffalo sauce: I use Frank’s Red Hot, but you can use any brand you like.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Mix together the flour, salt, pepper, garlic powder, onion powder and paprika in a shallow dish or bowl and whisk the eggs in a second bowl.
Pat the chicken tenders dry with paper towels.
Create!
Coat each chicken strip in flour, then dip into the egg, let the excess drip off and dip back into the flour. Place the coated chicken strips on a plate.
Chef’s Tip: if you would rather use breadcrumbs or panko, after dipping the tenders in the egg, coat them in breadcrumbs or panko that has been added to a third shallow dish or bowl.
Heat oil on medium until hot and glistening. You need just enough oil to reach half the height of the tenders.
Once the oil is hot, add the tenders. Cook 4-5 minutes or until golden brown, flip and cook an additional 3-4 minutes or until the chicken is cooked through and no longer pink in the center.
Chicken is done cooking when the internal temperature reaches 165°F on a meat thermometer inserted into the center of the thickest portion.
Transfer the chicken tenders to a paper-towel lined plate and sprinkle with salt.
Present!
Brush the chicken tenders with the buffalo sauce immediately before serving.
Chef’s Tip: you want to wait to coat the chicken with the buffalo sauce until immediately before serving to prevent the breading from getting soggy.
Serve with a side of dipping sauce like ranch or blue cheese dressing, if desired.
Tips and Techniques
- Ensure the chicken is dry before breading. This will help the breading stick to the chicken better.
- If you’d rather bread the chicken with breadcrumbs or panko, after dipping them in the egg, add them to a shallow dish of breadcrumbs or panko to coat.
- Do not add the chicken strips to the oil until it is very hot, but not smoking. This will help your chicken to be very crispy and not soggy.
- Wait to coat the chicken tenders in the buffalo sauce until immediately before serving to prevent the breading from getting soggy.
- Store leftover chicken strips tightly covered in the refrigerator. Reheat in an oven or toaster oven to re-crisp the breading. Consume within 3-4 days.
FAQ’s
How Do You Keep The Breading On Chicken?
Pat the chicken dry before coating it in flour and then egg. You can either do another coating of flour or breadcrumbs.
Ensure that the oil it hot before adding the chicken. If the oil is not hot enough, the breading will soak it up before it can crisp, leaving you with soggy breading that can fall off.
What Do You Serve With Buffalo Chicken Tenders?
Buffalo chicken tenders pair well with a side of dipping sauce like ranch or blue cheese dressing.
For side dishes, try them with french fries, a side salad, or roasted broccoli.
More Buffalo Chicken Recipes
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Buffalo Chicken Tenders
Ingredients
- 1 cup all purpose flour (gluten free, if needed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 pound chicken tenders
- oil for frying (vegetable or canola oil is recommended)
- 1/2 cup buffalo sauce
Instructions
- Place the flour, salt, pepper, garlic powder, onion powder and paprika in a shallow dish or bowl and mix well. Whisk the eggs together in a second bowl.1 cup all purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 eggs
- Pat the chicken tenders dry with paper towels.1 pound chicken tenders
- Coat each chicken strip in flour, then dip into the egg, let the excess drip off and dip back into the flour. Place the coated chicken strips on a plate.
- Heat oil on medium until hot and glistening. You need just enough oil to reach half the height of the tenders.oil for frying
- Once the oil is hot, add the tenders. Cook 4-5 minutes or until golden brown, flip and cook an additional 3-4 minutes or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F on a meat thermometer inserted into the center of the thickest portion.
- Transfer the chicken tenders to a paper-towel lined plate and sprinkle with salt.
- Brush the chicken tenders with the buffalo sauce immediately before serving.1/2 cup buffalo sauce
- Serve with a side of dipping sauce like ranch or blue cheese dressing, if desired.
Notes
Tips and Techniques
- Ensure the chicken is dry before breading. This will help the breading stick to the chicken better.
- If you’d rather bread the chicken with breadcrumbs or panko, after dipping them in the egg, add them to a shallow dish of breadcrumbs or panko to coat.
- Do not add the chicken strips to the oil until it is very hot, but not smoking. This will help your chicken to be very crispy and not soggy.
- Wait to coat the chicken tenders in the buffalo sauce until immediately before serving to prevent the breading from getting soggy.
- Store leftover chicken strips tightly covered in the refrigerator. Reheat in an oven or toaster oven to re-crisp the breading. Consume within 3-4 days.
Jamie says
Wow! Another chicken recipe that looks absolutely delicious and very yummy! The texture and juiciness of this dish make it so enticing and tempting! I just love chicken dishes! It’s easy to make and cook!