Buffalo Chicken Tenders

5 from 6 votes

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.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Main Dish

Cuisine: American, Chicken

Servings: servings

Calories: 280kcal

Author: Lauren Harris

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.

** Nutritional information is an estimate and may vary. Nutritional information takes into account using all of the flour and egg. It does not take into account the oil since this will vary greatly.

Nutrition