Buffalo Chicken Tenders - Easy Dinner Recipe

If you’re craving something crispy, saucy, and finger-lickin’ good, these Buffalo Chicken Tenders are about to become your new obsession. Forget boring chicken nuggets—this is the grown-up version, packed with crunch and smothered in fiery flavor. Think of it as comfort food with a little kick.

Here’s the deal: we’re talking juicy chicken strips, soaked in buttermilk, breaded to perfection, and then coated in homemade Buffalo Sauce For Chicken Tenders that clings to every crispy edge. None of that half-dipped nonsense here. IMO, the magic happens when the sauce soaks just enough into the breading without turning it soggy. That’s why I always go for a full dip. Trust me—halfway dunkers don’t know what they’re missing.

Now, if you’ve ever ordered Buffalo Chicken Fingers at a restaurant and thought, “Wow, these are addicting,” you’ll be shocked at how easy it is to whip up Breaded Buffalo Chicken Tenders at home. And FYI, if you’re making a big batch for game day, the trick to keeping them hot and crunchy is to stash them in the oven at 250°F on a cookie sheet. Just don’t pile them up—give those tenders room to breathe.

Trying to keep things a little lighter? No problem. You can swap out frying for Baked Buffalo Chicken Strips and still end up with ridiculously good flavor. That’s the beauty of Healthy Buffalo Chicken Tenders—all the taste, less of the guilt.

So whether you’re cooking up a weeknight Chicken Tenders Dinner, meal-prepping with a little heat, or showing off your kitchen skills (aka flexing your DIY mat cooking chops), these Chicken Tenders Buffalo style will hit the spot. Bold, crispy, saucy—what’s not to love?

Ready to dive in? Don’t forget the ranch or blue cheese for dipping. Unless, of course, you’re a rebel who eats their Buffalo Chicken Tenders straight-up. Respect.

Buffalo Chicken Tenders - Easy Dinner Recipe

Made with tender chicken soaked in buttermilk and coated in a perfectly crunchy layer, then tossed in zesty homemade buffalo sauce.

Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 13 minutes
Total Time: 53 minutes
Course: Main Course
Cuisine: American
Author: Aleda

Ingredients

Chicken & Coating:

• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 tsp hot sauce
• 2 large eggs, lightly beaten
• 2 cups all-purpose flour
• 2 1/2 tsp salt
• 3/4 tsp black pepper
• 1/8 tsp paprika
• 1/8 tsp garlic powder
• 1/8 tsp baking powder
• Canola oil, for frying

Buffalo Sauce:

• 2/3 cup Frank’s RedHot sauce
• 1 stick (1/2 cup) unsalted butter
• 1 tbsp white vinegar
• 1/4 tsp Worcestershire sauce

Instructions

1. Slice each chicken breast into four strips. Place them in a bowl and cover with buttermilk and hot sauce. Let them soak for 30 minutes to tenderize.
2. Set up a dredging station: one bowl with the beaten eggs, another bowl with flour, salt, pepper, paprika, garlic powder, and baking powder mixed together.
3. Coat each chicken strip first in the flour mixture, then dip in the eggs, and return it to the flour mixture for a double layer of crunch. Shake off any extra flour and arrange on a baking sheet. Repeat until all strips are coated.
4. Pour about 3 inches of canola oil into a Dutch oven and heat to 350°F over medium-high heat. Fry the chicken in batches for 5–7 minutes, until golden brown and crispy. Remove and drain on paper towels if needed.
5. For the buffalo sauce, combine Frank’s RedHot, butter, vinegar, and Worcestershire sauce in a small saucepan. Heat until it begins to boil, whisking constantly.
6. Toss the freshly fried chicken tenders in the warm buffalo sauce until evenly coated. Serve hot and enjoy immediately.

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