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.
Serves 4.
Step-by-Step Instructions
Marinate (Quick Version)
Toss chicken tenders in buttermilk. Let sit for 10 minutes (or up to 2 hours in the fridge).
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).
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.
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.
