Description
Crispy, juicy, and coated in a bold, tangy buffalo sauce, these Buffalo Chicken Tenders are a must-try! Whether baked, fried, or air-fried, they deliver the perfect balance of heat and crunch. Serve them with ranch or blue cheese dressing and a side of celery sticks for the ultimate game-day or weeknight meal!
Ingredients
- 1 lb chicken tenders
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 eggs
- 1 cup panko breadcrumbs
- ½ cup hot sauce (like Frank’s RedHot)
- 3 tablespoons butter, melted
- 1 tablespoon honey (optional, for a hint of sweetness)
- 1 teaspoon Worcestershire sauce
For Serving:
- Ranch or blue cheese dressing
- Celery and carrot sticks
Instructions
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Prepare the Breading: In a bowl, mix flour, salt, black pepper, garlic powder, and smoked paprika. In a separate bowl, beat the eggs. Place panko breadcrumbs in a third bowl.
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Coat the Chicken: Dredge each chicken tender in the flour mixture, dip in the egg, then coat with panko breadcrumbs.
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Cook the Tenders:
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Air Fryer: Preheat to 400°F (200°C). Spray tenders with cooking spray and air fry for 10-12 minutes, flipping halfway.
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Oven: Bake at 425°F (220°C) for 15-18 minutes, flipping halfway.
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Frying: Heat oil in a pan over medium heat. Fry tenders for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
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Make the Buffalo Sauce: In a small bowl, whisk together hot sauce, melted butter, honey, and Worcestershire sauce.
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Toss and Serve: Coat the crispy chicken tenders in buffalo sauce. Serve immediately with ranch or blue cheese dressing and fresh veggies.
Notes
- Adjust the spice level by using more or less hot sauce.
- For extra crispy tenders, double-coat in flour and panko.
- Use gluten-free breadcrumbs and flour for a gluten-free option.
- Try grilling the tenders instead for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baked, Fried, or Air-Fried
- Cuisine: American