Buffalo wings are great. But buffalo chicken tenders? Even better. All the spicy, buttery, tangy goodness, none of the messy bone-picking.
These tenders come out ultra-crispy (even baked, not fried). Toss them in classic Frank’s + butter sauce, then serve with ranch or blue cheese. Game day, dinner night, or just a hungry Tuesday—these deliver.
Ingredients
Serves 4.
- 1½ lbs (675g) chicken tenders (or boneless breasts cut into strips)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup buffalo sauce (like Frank’s RedHot)
- 4 tablespoons unsalted butter, melted
- Ranch or blue cheese dressing, for dipping
Step-by-Step Instructions
Step 1: Marinate (Quick Version)
- Toss chicken tenders in buttermilk. Let sit for 10 minutes (or up to 2 hours in the fridge).
Step 2: Coat and Crisp
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top.
- Mix flour, garlic powder, paprika, salt, and pepper in a shallow dish.
- Remove chicken from buttermilk, letting excess drip off. Dredge in flour mixture, pressing firmly.
- Place on the wire rack. Spray or brush lightly with oil.
- Bake for 15-18 minutes, flipping halfway, until golden and cooked through (internal temp 165°F).
Step 3: Sauce It Up
- Whisk buffalo sauce and melted butter together in a large bowl.
- Toss the hot chicken tenders in the sauce until fully coated.
Step 4: Serve Immediately
- Plate with ranch or blue cheese. Celery sticks optional but encouraged.
Summary
Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 28 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5-7 minutes to bring back the crisp. (Microwave will make them sad and soggy.)
Make ahead? Bread the tenders and refrigerate (uncooked) for up to 6 hours. Bake when ready.
