If you’ve ever dreamt of irresistibly crispy, spicy chicken with a buttery, tangy kick, let me introduce you to my absolute favorite: the How to make Buffalo Chicken Tenders recipe. Each tender is a crave-worthy combination of juicy chicken strips, perfectly seasoned coating, and a glossy homemade buffalo sauce that clings to every craggy edge. From weeknight snacking to crowd-pleasing parties, this dish delivers big flavor with every bite, and I promise you’ll reach for seconds (and thirds) before you even realize it!

How to make Buffalo Chicken Tenders recipe - Recipe Image

Ingredients You’ll Need

The magic of the How to make Buffalo Chicken Tenders recipe comes from its simple, pantry-friendly ingredients—each one adding a vital note to the flavor symphony, whether it’s for bold taste, crunch, or that signature sauciness. Grab these, and you’re halfway to greatness!

Chicken tenders or chicken thighs: Both work beautifully; thighs add juiciness, but tenders are quick and easy.
Egg: Helps bind the buttermilk batter to the chicken for ultra-crispy results.
Buttermilk: Tenderizes the chicken and delivers subtle tanginess that sets the base flavor apart.
Lemon juice: Brightens the marinade and balances out the spicy sauce.
Garlic powder: Infuses both the batter and flour with savory depth—don’t skip it!
Paprika: Adds gentle warmth and beautiful color to every layer.
Salt: Essential for nailing the right level of seasoning in every bite.
All-purpose flour: The key to that thick, heavily craggy coating we all crave in a great chicken tender.
Unsalted butter: Blends with hot sauce for a rich, glossy buffalo sauce finish.
Garlic cloves: Sautéed in butter to add aromatic punch to your homemade buffalo sauce.
Honey: Rounds out the heat and acidity of the sauce with a touch of natural sweetness.
Frank’s RedHot Buffalo Sauce: Accept no substitutes—this is the signature flavor for classic heat!
Vegetable or grapeseed oil (for frying): Use a neutral oil with a high smoke point for even, crispy frying.

How to Make How to make Buffalo Chicken Tenders recipe

Step 1: Prep the Chicken

If you can’t get your hands on chicken tenders, don’t sweat it! Slice boneless, skinless chicken thighs into thin strips—they’ll be extra juicy and flavorful. Lay them out on a plate or tray so you’re ready for the next step. Having everything prepped ahead of time is one of my favorite little secrets for smooth, stress-free cooking.

Step 2: Make the Wet Batter & Marinate

In a large bowl, whisk together the egg, buttermilk, lemon juice, garlic powder, paprika, and salt until it’s perfectly smooth. Drop in your chicken strips and stir to make sure every piece gets coated. Cover the bowl and pop it in the fridge—at least 30 minutes does the trick, but if you have time, let it marinate overnight to let those flavors really sink in!

Step 3: Whip Up the Buffalo Sauce

While your chicken bathes in the marinade, melt unsalted butter in a small saucepan over medium heat. Add minced garlic, paprika, honey, and Frank’s RedHot Buffalo Sauce, whisking until everything melds into a smooth, glossy sauce. If you love it extra spicy, toss in a pinch of cayenne or chili flakes. If your sauce ever looks separated, don’t panic—a quick blitz with a hand blender will bring it right back together.

Step 4: Heat the Oil

Pour 2 to 3 inches of vegetable or grapeseed oil into a deep skillet or dutch oven, then heat to 350°F. If you have a countertop fryer, it’s even easier! A thermometer is your best friend here; frying at the right temperature guarantees a crunchy exterior and juicy interior every time.

Step 5: Make the Dry Batter

In a wide, shallow bowl, mix together the flour, garlic powder, paprika, and salt. This combo forms that signature craggy, crispy exterior. Press the mixture with the back of a spoon to break up any clumps—it helps everything stick evenly to your chicken pieces.

Step 6: Batter & Fry

Grab your marinated chicken (don’t wipe off the marinade!), and dredge each strip directly in the seasoned flour mixture. Press firmly on both sides so those ragged bits really cling—these are the best part once fried. Gently lay the chicken strips in your hot oil, working in small batches. Fry for about 3 to 4 minutes per side, flipping once, until golden brown and irresistibly crunchy. Drain on a paper towel–lined plate as you go.

Step 7: Sauce ‘Em Up

While the tenders are still hot, slide them into a big bowl and pour over your homemade buffalo sauce. Give everything a quick, friendly toss to coat every nook and cranny. Serve up immediately—especially with cooling ranch or blue cheese dressing for the ultimate bite.

How to Serve How to make Buffalo Chicken Tenders recipe

Garnishes

I love showering my tenders with chopped fresh parsley or chives for a pop of color. For extra crunch, a sprinkle of flaky sea salt just as they come out of the fryer does wonders. And don’t forget a side of crisp celery or carrot sticks for that classic Buffalo pairing!

Side Dishes

These tenders pair beautifully with classic sides: think creamy coleslaw, crispy fries, or a mountain of loaded potato wedges. For something lighter, a tangy green salad balances out the richness. And if you’re in the mood for a little indulgence, serve alongside mac and cheese—totally worth it.

Creative Ways to Present

The How to make Buffalo Chicken Tenders recipe isn’t just for platters! Slice them up and pile high in a wrap with lettuce and blue cheese, or stuff into sliders with a drizzle of extra buffalo sauce. For party snacks, serve them skewered with toothpicks and a trio of dipping sauces on the side.

Make Ahead and Storage

Storing Leftovers

Let any leftover tenders cool completely before transferring them to an airtight container. They’ll keep in the fridge for up to three days and are just as tempting the next day for lunch or a midnight snack.

Freezing

If you want to keep your tenders even longer, arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Then, transfer to a freezer-safe bag—they’ll be good for up to two months. When cravings hit, you’re just minutes away from spicy, crunchy chicken!

Reheating

To keep things crispy, reheat chilled or frozen tenders in the oven or air fryer. Bake at 400°F for 10–15 minutes, or until hot and crunchy again. Microwaving works in a pinch but may soften the coating—so the oven is definitely worth the extra couple minutes!

FAQs

Can I bake the chicken tenders instead of frying?

Absolutely! For a lighter take on the How to make Buffalo Chicken Tenders recipe, arrange the battered chicken strips on a baking rack set over a sheet pan, spray lightly with oil, and bake at 425°F for 18–22 minutes, flipping halfway. You’ll still get a good crunch!

What’s the best substitute for Frank’s RedHot Buffalo Sauce?

Frank’s is classic, but if you can’t find it, look for any mild vinegar-based cayenne hot sauce. Avoid overly sweet or smoky brands for the truest Buffalo flavor in your How to make Buffalo Chicken Tenders recipe.

Can I make this gluten-free?

Yes—just swap the all-purpose flour for your favorite gluten-free flour blend, and double-check that your hot sauce is gluten-free. Your How to make Buffalo Chicken Tenders recipe will still come out crispy and delicious!

How do I keep the coating from falling off?

Press the chicken well into your flour mixture and be sure not to overcrowd the pan while frying. Letting the battered tenders rest briefly before hitting the oil can help the coating set, leading to the best possible crunch.

How spicy is the finished dish?

With the honey balancing out the heat in the buffalo sauce, the How to make Buffalo Chicken Tenders recipe lands around a medium heat. Add extra hot sauce or cayenne for fire-lovers, or cut back for a milder finished bite.

Final Thoughts

There’s just something about homemade buffalo chicken that feels like celebrating, no matter the occasion. I hope you give the How to make Buffalo Chicken Tenders recipe a try—whether you’re cooking for friends, family, or just to treat yourself! Dive in, get a little messy, and enjoy every bold, saucy bite.

How to make Buffalo Chicken Tenders recipe

★★★★★

4.7 from 6 reviews

Author: Noah
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Learn how to make delicious Buffalo Chicken Tenders at home with this easy recipe. Juicy chicken strips are coated in a crispy batter, fried to perfection, and tossed in a tangy Buffalo sauce for the ultimate flavor explosion. Perfect for game day snacks or a fun family dinner!

Instructions

Prep the Chicken: Slice the chicken tenders or thighs into strips.
Make the Wet Batter: Whisk together egg, buttermilk, lemon juice, garlic powder, paprika, and salt. Marinate chicken in the mixture for at least 30 minutes.
Whip Up the Buffalo Sauce: Melt butter in a saucepan, add garlic, paprika, honey, and Frank’s. Simmer until smooth.
Heat the Oil: Heat frying oil to 350°F.
Make the Dry Batter: Mix flour, garlic powder, paprika, and salt in a bowl.
Batter & Fry: Coat marinated chicken in the dry mixture and fry until golden.
Sauce ‘Em Up: Toss fried tenders in buffalo sauce and serve hot with ranch.

Notes

For extra heat, add cayenne or chili flakes to the buffalo sauce.
Ensure the oil is at the right temperature for crispy tenders.
Use a hand blender if needed to smooth out the buffalo sauce.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Appetizer, Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 850mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 105mg

Keywords: Buffalo Chicken Tenders, Chicken Tenders Recipe, Buffalo Chicken Recipe