Description
Crispy and flavorful Buffalo Chicken Tenders coated in a spicy buffalo sauce, perfect as a game day snack or appetizer. These tenders can be baked or fried to your preference, served hot with ranch or blue cheese dressing.
Ingredients
Scale
Chicken and Breading
- 1 pound chicken tenders
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 large eggs
- 1 cup panko breadcrumbs
Sauce
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 2 tablespoons unsalted butter
Additional
- Cooking spray or oil for baking or frying
Instructions
- Prepare Oven or Oil: Preheat the oven to 400°F if baking, or heat oil in a skillet over medium-high heat if frying.
- Set Up Breading Station: Arrange three shallow bowls: one with flour mixed with salt, pepper, and garlic powder; one with beaten eggs; and one with panko breadcrumbs.
- Bread the Chicken: Dredge each chicken tender first in the seasoned flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Cook the Tenders: For baking, place tenders on a greased baking sheet and lightly spray with cooking spray. Bake for 20 to 25 minutes, flipping halfway through, until golden and cooked through. For frying, cook tenders in hot oil for 3 to 4 minutes per side until golden and crispy.
- Prepare Buffalo Sauce: In a small saucepan, melt the butter over low heat and stir in the hot sauce until smooth and combined.
- Toss Tenders in Sauce: Once cooked, toss the tenders in the buffalo sauce until fully coated.
- Serve: Serve the buffalo chicken tenders hot with ranch or blue cheese dressing on the side.
Notes
- For extra crispy baked tenders, place them on a wire rack set over the baking sheet.
- You can make these ahead and reheat in the oven or air fryer to maintain crispiness.
- Adjust the amount of hot sauce for more or less heat according to your preference.
- Use gluten-free flour and breadcrumbs to make a gluten-free version.
