Crispy, juicy buffalo chicken tenders are popular with kids and adults alike. This easy, delicious recipe has the same spicy, tangy marinade as classic buffalo wings, but it's made with boneless chicken tenders.
Crispy buffalo chicken tenders are a great appetizer to serve at Super Bowl parties, potlucks, kids' parties, or any time you're hosting a large group. The chicken gets its succulent, juicy texture from a buttermilk marinade. From there, it's battered in seasoned flour and eggs, then fried to beautiful golden brown perfection and tossed in a simple homemade buffalo sauce.
Anyone can make this easy buffalo chicken tenders recipe. The best part is that you can serve it with a side salad, some roasted potatoes or vegetables, or mac and cheese and make it into a full meal!
There isn't too much work involved in making these easy buffalo chicken tenders. Cut the chicken breasts into tenders, then place them in a large bow with the buttermilk and hot sauce. Let the chicken marinate for at least 30 minutes. The longer you leave them, the more tender and juicy the chicken will become.
Next up, beat the eggs in a medium-sized bowl. Grab another bowl and add the flour and spices, whisking them to combine. Dip each piece of chicken into the flour mixture, then into the egg mixture, then back into the flour mixture, then finally, lay the chicken on a baking sheet. Heat the oil in a Dutch oven over medium-high heat, then fry the tenders for 5 to 7 minutes. Work in batches, so you don't overcrowd the pot.
To make the buffalo sauce, combine all of the ingredients in a pot. Bring the sauce to a boil, making sure to whisk constantly. Finally, toss the chicken in the buffalo sauce and serve them right away.
Making homemade buffalo sauce couldn't be easier. All you need to do is combine all the ingredients in a small pot or saucepan, then heat the mixture until it comes to a boil, making sure to stir regularly.
Fresh, unfrozen chicken works best for this recipe.
The longer you marinate the chicken in the buttermilk, the more tender and flavorful it will be. However, half an hour will work if you're in a rush.
The oil should be about 350F. Use a candy thermometer to know when it's ready for frying.
Don't overcrowd the pot when you're frying the chicken. Working in batches will give you the crispiest, most perfectly cooked chicken.
For a healthier recipe, you can bake your buffalo chicken tenders instead of frying them. After coating them, bake them at 400F for 20 to 25 minutes, then remove them from the oven and toss them in the buffalo sauce.
Another way to make this buffalo chicken tenders recipe healthier is to skip the breading, and simply cook them and toss them in the buffalo sauce.
To make buffalo chicken tenders in an air fryer, cook them in an air fryer that's been preheated to 375F for 5 to 6 minutes on each side. Fry the tenders in a single layer to ensure they cook properly, then toss them in the sauce and serve.
This recipe is super easy to batch if you want to make enough buffalo chicken tenders to feed a large group. If you want to keep them warm and crispy while you're cooking up all the tenders, stash them in an oven preheated to 250F.
Transfer cooled leftover chicken tenders to an airtight container and refrigerate them for up to 3 days.
Slice the chicken breasts into four tenders each. Mix the buttermilk and hot sauce in a large bowl, then place the chicken in the bowl and let the pieces marinate for at least 30 minutes up to overnight.
Beat 2 eggs in a second bowl. In a third bowl, pour the flour and spices, then stir to combine.
Dip each piece of chicken into the flour mixture, then into the egg mixture, then back into the flour mixture, then finally, lay the chicken on a baking sheet.
Heat 3-inches of oil in a Dutch oven over medium-high heat.
Fry the chicken for 5 to 7 minutes, or until golden brown, working in batches.
To make the buffalo sauce, combine all of the ingredients in a pot. Bring the sauce to a boil, making sure to whisk constantly.
Toss the chicken in the sauce and serve hot.
Use a neutral-tasting oil with a high smoke point like vegetable, canola, grapeseed, or sunflower oil.