Oh my gosh, are you ever just craving that perfect game-day snack or a ridiculously easy weeknight dinner that feels totally indulgent? If you said yes, then you are in exactly the right place! Forget everything you know about floppy, sad chicken strips because I finally nailed the technique for the absolute crispiest, easiest Buffalo Chicken Tenders you’ll ever drop on a plate.

Seriously, the secret is all in how that panko breading clings on! We get that incredible double-crunch texture, and then we toss them perfectly in a tangy sauce creation that’s balanced just right—not too sweet, not too burn-your-mouth hot. I spent way too many afternoons checking oil temperatures, trust me, but the result is 100% worth it. Get ready for the best batch of these tenders you’ve ever made!

Why You Will Make the Best Crispy Buffalo Chicken Tenders

I know everyone claims their recipe is the best, but you’re going to come back to this one again and again. I promise! Here’s what makes these tenders stand shoulders above the rest, honestly. If you love these crispy beauties, you’ll also need to check out my recipe for crispy chicken, bell pepper, and ranch burritos!

Unmatched Crunch Factor

We skip regular breadcrumbs entirely! Using hearty panko breadcrumbs ensures maximum crispiness that actually holds up against the wet sauce. It’s a game-changer for texture.
Perfect Buffalo Sauce Coating for Crispy Buffalo Chicken Tenders

The sauce isn’t just dumped on—we mix that tangy Buffalo wing sauce with melted butter. It creates a richer, smoother coating that clings beautifully without instantly softening that gorgeous crust we worked hard to create.
Quick Preparation Time

You can have these on the table in just 30 minutes total! That’s the beauty of tenders versus big chicken breasts. They cook fast and satisfy that craving immediately.

Essential Ingredients for Crispy Buffalo Chicken Tenders

Okay, to get that signature crunch texture, you can’t skimp on quality here, but these are all super basic things you probably have hanging out anyway! I swear, the magic is less about fancy ingredients and more about how you layer everything on. If you’re interested in other simple homemade condiments, check out my homemade ketchup recipe!

For the Chicken and Breading

First up, we handle the chicken. You’ll need about a pound and a half of boneless, skinless chicken breasts cut into nice, even strips. For the dredge, grab one cup of all-purpose flour, mixed with one teaspoon of salt, half a teaspoon of black pepper, and half a teaspoon of paprika—that tiny bit of paprika adds a lovely color, trust me! Then, you need two large eggs, beaten up nicely in a separate bowl, and the absolute star: one full cup of panko breadcrumbs.

For the Buffalo Coating and Frying

The sauce is simple but hits perfect heat levels because of the butter boost. You’ll need your half-cup measuring cup for the Buffalo wing sauce. And please, don’t forget the two tablespoons of unsalted butter, totally melted, to mix right into that sauce. Finally, for frying, you’ll need enough vegetable oil to cover at least an inch deep in your skillet. Hot oil equals crunchy chicken, so don’t be shy!

Step-by-Step Instructions to Make Crispy Buffalo Chicken Tenders

Alright, now that you have all your ingredients ready for action, it’s time to cook! This process moves fast once you get going, so set up your little assembly line before you even think about turning on the stove. If you love this style of crunchy coating, you might want to bookmark my recipe for the best general crispy fried chicken too!

Preparing the Breading Station

First things first, set up three shallow dishes. In the first one, mix your flour, salt, pepper, and paprika thoroughly. That’s your dry mix! In the second dish, just whisk up those two eggs until they are pale yellow and completely blended. Now, the final dish just gets loaded up with those beautiful panko breadcrumbs. Make sure you have your chicken strips ready to go—no soggy chicken allowed!

Coating the Tenders for Maximum Crispiness

Consistency is key here for that amazing crunch. Take one tender and dip it deep into the flour mixture first. Honestly, make sure you just give it a good shake to get off all the excess flour; we don’t want flour clumps! Next, dip that floured piece right into the egg wash, letting any extra drip off. The last step is the crucial one: dredge it through the panko! Press that breadcrumb coating onto the chicken gently but firmly so it sticks everywhere.

Frying the Crispy Buffalo Chicken Tenders

Time to heat things up! You need about an inch of vegetable oil in a deep skillet, and you want that beauty to hit exactly 350 degrees F. Carefully drop your coated tenders in—don’t crowd the pan, or the temperature will drop, and they’ll get greasy! Fry them for about three to four minutes on each side until they’re gorgeous golden brown and cooked all the way through (that means they hit 165 degrees F internally). When they’re done, pull them out and set them on a wire rack placed over paper towels to drain off that extra oil.

Saucing the Final Crispy Buffalo Chicken Tenders

This is the grand finale! While the chicken is still hot and steaming, melt your two tablespoons of butter and whisk it into your half-cup of Buffalo wing sauce in a small bowl. The butter really smooths things out. Immediately toss those piping hot, crispy tenders right into that sauce mixture until they are totally coated. Serve these beauties right away while they are at peak crispness!

Expert Tips for Perfect Crispy Buffalo Chicken Tenders

You know I love a good deep fry, but sometimes we need to keep things a little less messy, or maybe we just need to save on oil! I’ve tested this recipe using the oven, and honestly, the texture comes out fantastic—though it is slightly different than the fried version, obviously. If you’re trying to keep things lighter, these tips will help you conquer any alternative method. While you’re thinking about crispy snacks, check out my recipe for crispy nacho egg rolls!

Oven Baking Alternative for Crispy Buffalo Chicken Tenders

If you swap the frying pan for an oven sheet, listen closely! You need to preheat your oven to a nice hot 400 degrees F. Make sure you place those coated tenders on a wire rack that’s sitting right on top of a baking sheet. This lets the air circulate underneath so the bottom doesn’t get soggy! Bake them up for about 18 to 20 minutes total, but you absolutely must flip them halfway through. That ensures both sides get that nice golden-brown crunch before you toss them in the sauce.

Controlling Sauce Consistency

This might sound silly, but sauce consistency is huge for keeping your tenders crispy! You saw how we mixed the Buffalo sauce with melted butter, right? Well, if you like a super thin, light glaze, you can definitely pull back on the amount of sauce you use. If you prefer the tenders totally dripping and smothered—maybe for a potluck where they sit for a bit—use the full half-cup, or even a little more! It’s totally up to what texture you love coating your perfect tenders.

Serving Suggestions for Your Crispy Buffalo Chicken Tenders

These Crispy Buffalo Chicken Tenders are packed with flavor, so you need sides that offer a nice cooling contrast to that spice! My absolute favorite way to serve them is alongside a big bowl of creamy blue cheese dip, or if you’re feeling ranch over blue cheese, that works too. It just calms the heat down so you can keep eating!

For something fresh, skip the heavy fries and go for crisp celery and carrot sticks—it brings back that classic sports bar vibe. If you want to turn it into a full meal, these tenders pair wonderfully chopped up over a fresh salad. You should really try making my creamy ranch taco pasta salad on the side—it’s always a huge hit next to anything spicy. And don’t forget a side of my addicting easy dip recipe for dipping everything else on the table!

Storage and Reheating Crispy Buffalo Chicken Tenders

So, what happens if you actually have leftovers from this amazing batch of tenders? That’s a genuine problem because they are so addictive! You’ll want to store any extras right away. Pop them into an airtight container and keep them in the fridge. Honestly, these are best eaten within two days.

Now, a reality check: once you sauce fried chicken and then chill it, it’s never going to have that perfect, just-out-of-the-skillet crunch again. We can get it *close*, though! Do not, I repeat, do not try to microwave your sauced Buffalo Chicken Tenders. That just makes them sad and steamed, and we worked too hard for soggy chicken!

The best way to bring some life back into them—even with the sauce on—is the oven or, even better, the air fryer if you have one. Set your oven to about 375 degrees F. Place the tenders in a single layer on a wire rack set over a baking sheet, just like when you first cooked them. Hit them for about 5 to 7 minutes. The air fryer is even faster; just 3 minutes at 380 degrees F should bring back a decent little crispness to that coating. Enjoy the second batch!

Frequently Asked Questions About Crispy Buffalo Chicken Tenders

I always get so many questions when I post this recipe—it means you guys are excited to cook them! Here are some of the things I hear most often from people trying to make their own perfect batch of Buffalo chicken. Don’t be shy if you have specialized concerns; we’ve all been there!

Can I use chicken thighs instead of breasts for these tenders?

You absolutely can! If you use boneless, skinless thighs, you’ll get an even more tender and perhaps slightly richer bite since thigh meat has a little more fat. Just remember that thigh meat takes just a tiny bit longer to cook through compared to the breast strips, so check that internal temperature carefully before you pull them out! They still get delightfully crispy, though.

What is the best oil temperature for frying the chicken tenders?

This is seriously important for getting that golden, sealed crust without soaking up oil! You must keep your oil right around 350 degrees F. If the oil is too cold, the breading soaks up grease before it ever crisps up, and you’ll end up with soggy chicken. If it’s too hot, the outside burns before the center of your tender is safe to eat.

How do I make my Crispy Buffalo Chicken Tenders extra spicy?

If you like it scorching hot, you have two easy routes. First, when you make the flour mixture, whisk in about half a teaspoon of cayenne pepper—that kicks the heat up right at the source! Second, and this is usually the simplest way, just use a hotter brand of Buffalo wing sauce for your final coating, or mix in a little dash of your favorite hot sauce right into the butter/sauce mix. Enjoy the burn!

Estimated Nutritional Snapshot for Crispy Buffalo Chicken Tenders

Okay, let’s talk nutrition! Since we are deep-frying these beauties, they definitely pack a punch, but honestly, for a comfort food dinner, this isn’t too bad, especially when you consider how much protein you’re getting! Remember, these numbers are just an estimate based on the ingredients listed, and they can change a ton depending on how much you sauce them up. If you want to learn more about how sugar sneaks into unexpected places, you have to read my post about the surprising sugar content of fruits!

Serving Size: 4 Tenders
Calories: Approximately 350
Total Fat: Around 18g (But a good chunk of that is from the frying oil, naturally!)
Protein: A fantastic 28g per serving! Great for keeping you full.
Total Carbohydrates: Roughly 20g, mostly coming from the breading.

Share Your Crispy Buffalo Chicken Tenders Experience

I really hope you’ve enjoyed making this batch of tenders as much as I love eating them! Honestly, watching people react to that first crispy bite—it’s the best reward!

Now it’s your turn to show off your skills! I always love seeing how you guys customize things in your own kitchens. Did you use extra cayenne in the flour? Did you try the oven-baking trick? Leave me a comment below and let me know how they turned out!

And if you have a moment, please give the recipe a quick rating using the super-simple five-star system right on this page. Your feedback helps other cooks decide to make these next! If you have any specific questions about my technique or want to share a success story, you can always reach out directly through my contact page as well. Happy cooking, everyone!

Crispy Buffalo Chicken Tenders

Author: ferecipe.com
Total Time: 30 min
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

Make crunchy chicken tenders coated in classic Buffalo sauce.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts, cut into strips
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup Buffalo wing sauce
2 tablespoons unsalted butter, melted
Vegetable oil for frying

Instructions

Combine flour, salt, pepper, and paprika in a shallow dish.
Dip each chicken tender first into the flour mixture, shaking off excess.
Dip the floured tender into the beaten eggs.
Dredge the egg-coated tender thoroughly in the panko breadcrumbs, pressing lightly to adhere.
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350 degrees F.
Carefully place tenders in the hot oil, ensuring not to overcrowd the pan.
Fry for 3 to 4 minutes per side, until golden brown and cooked through (internal temperature reaches 165 degrees F).
Remove tenders from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
In a small bowl, whisk together the Buffalo sauce and melted butter.
Toss the hot, crispy tenders in the Buffalo sauce mixture until evenly coated.
Serve immediately.

Notes

For baking, place coated tenders on a wire rack over a baking sheet and bake at 400 degrees F for 18-20 minutes, flipping halfway through.
You can adjust the amount of Buffalo sauce based on your preference for coating thickness.

Prep Time: 15 min
Cook Time: 15 min
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 4 tenders
Calories: 350
Sugar: 3
Sodium: 550
Fat: 18
Saturated Fat: 4
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 20
Fiber: 1
Protein: 28
Cholesterol: 95

Keywords: buffalo chicken, chicken tenders, crispy chicken, fried chicken, easy dinner