Crank up the oven and brace yourself—these buffalo chicken tenders don’t whisper, they roar. Coated in a golden, crispy crust that shatters on the first bite and drenched in fiery buffalo sauce, each tender hits you with a bold, unapologetic punch of flavor. They’re baked to perfection, but you’d swear they came straight out of a deep fryer. If you’re craving heat, crunch, and finger-licking satisfaction, this is your recipe.
Why This Recipe Works
- Oven-Baked, Not Boring
These tenders are baked at high heat for a crunchy texture without the mess (or guilt) of deep frying. A few key tricks give them that irresistible golden crunch. - Buffalo Sauce That Bites Back
The hot sauce coating is rich, tangy, buttery, and perfectly spicy—exactly what you want in every messy, saucy bite. - Crackling Coating with Layers of Flavor
A two-step breading process with panko and seasoned flour ensures a shattering crunch and deeply savory taste in every mouthful. - Ridiculously Juicy Chicken Inside
Thanks to a quick buttermilk soak and high-heat bake, the tenders stay tender and juicy with zero dry-out. - Perfect Game Day, Party, or Weeknight Fix
They’re fast, crowd-pleasing, and pair beautifully with ranch, blue cheese, or nothing at all—just spicy, saucy glory.
Ingredients
- 1 ½ pounds chicken tenders or boneless, skinless chicken breasts sliced into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- Cooking spray or olive oil spray
Buffalo Sauce:
- ½ cup hot sauce (Frank’s RedHot preferred)
- ¼ cup unsalted butter
- 1 tablespoon honey (optional, for balance)
Equipment Needed
- Rimmed baking sheet
- Wire rack
- Mixing bowls (3)
- Whisk and tongs
- Small saucepan
- Pastry brush (optional)
- Meat thermometer
Instructions
Step 1: Soak the Chicken in Buttermilk
In a bowl, combine the chicken tenders with buttermilk, garlic powder, onion powder, and smoked paprika. Mix to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 8 hours. This quick marinade not only tenderizes the chicken but infuses it with deep flavor and sets the stage for a spicy crust that sticks.
Tip: The longer the soak, the more flavorful and tender your chicken will be. If you’re short on time, even 30 minutes makes a difference.
Step 2: Preheat and Prep Your Pan
Preheat your oven to 425°F. Line a rimmed baking sheet with foil for easy cleanup and place a wire rack on top. Spray the rack generously with cooking spray. The rack elevates the chicken for even air circulation, giving you maximum crisp without flipping.
Step 3: Set Up a Breading Station
Grab three shallow bowls. In one, mix flour, salt, and black pepper. In the second, beat the eggs until smooth. In the third, add the panko breadcrumbs. Remove chicken from the buttermilk, letting excess drip off. Dredge each strip in flour, dip into egg, then coat thoroughly with panko, pressing it in to make sure the crumbs stick.
Tip: For the crispiest crust, press the panko firmly onto the chicken. Don’t be shy—you want a thick, crunchy coating that can hold its own against the buffalo sauce.
Step 4: Bake Until Golden and Crisp
Arrange the breaded tenders on the prepared rack, spacing them out for airflow. Lightly mist the tops with cooking spray to boost browning. Bake in the preheated oven for 18–22 minutes, or until the coating is deeply golden and the chicken reaches 165°F internally. No flipping required. The result? A golden crust that’s crisp without being greasy.
Step 5: Make the Buffalo Sauce
While the chicken bakes, combine hot sauce and butter in a small saucepan over medium heat. Stir until the butter melts and the sauce is smooth. Add honey for a hint of sweetness to tame the heat if you like. Remove from heat and keep warm.
Step 6: Sauce It Up and Serve
Once the chicken is out of the oven, you’ve got options. For full coverage, toss the tenders in a large bowl with the buffalo sauce until coated. For more control, use a pastry brush to paint the sauce on. Either way, serve immediately while they’re blazing hot and perfectly crisp.
Tip: Want to keep the coating ultra-crunchy? Serve the buffalo sauce on the side as a dip instead of coating the tenders. Best of both worlds.
Tips and Tricks
Use a Wire Rack for Crispness
Elevating the tenders on a rack means the air circulates all around the chicken. That bottom crust? Just as crisp as the top.
Don’t Skip the Buttermilk
It’s more than a marinade. The acidity in the buttermilk tenderizes the chicken while helping the flour and panko stick better during breading. It’s the secret weapon behind that tender, juicy interior.
Spice Level Control
Frank’s is the classic, but you can dial up or down the intensity with your sauce. Want hotter? Add a few dashes of cayenne. Want milder? Add more butter or a splash of ranch dressing.
Double-Breading Boost
For an extra-crispy crust, dip the chicken back into the egg and panko a second time before baking. It adds an extra-thick coating that’s ultra satisfying.
Reheating Without Losing Crunch
Reheat leftovers in a 375°F oven or air fryer for 5–7 minutes to bring back the crisp. Skip the microwave—it’ll soften the coating and lose that all-important texture.
Recipe Variations
Blue Cheese Buffalo Tenders
Add crumbled blue cheese into the hot buffalo sauce before coating the tenders. Serve with extra blue cheese on top. It’s bold, tangy, and extra rich.
Sweet Heat Honey Buffalo
Stir 2 tablespoons of honey into the buffalo sauce. The sweetness balances the heat and adds a sticky glaze that clings beautifully to the crust.
Ranch-Dusted Tenders
Sprinkle dry ranch seasoning over the panko before breading. It adds a herbaceous tang to every bite—great for kids and ranch lovers.
Spicy Garlic Buffalo
Add 1 teaspoon of garlic powder and a pinch of cayenne to the flour mixture for a flavorful base layer of heat. Then add minced garlic to the buffalo sauce for a garlicky kick.
Buffalo Chicken Tender Wraps
Slice tenders and stuff into warm tortillas with lettuce, tomato, and ranch or blue cheese dressing. A killer lunch or easy dinner idea.
Frequently Asked Questions
Can I make these tenders ahead of time?
Yes! You can prep and bread the chicken in advance and refrigerate it for up to 8 hours before baking. Just make sure to bring them closer to room temp before putting them in the oven to ensure even cooking. You can also freeze them raw (after breading) and bake directly from frozen—just add 5–7 extra minutes of cook time.
Can I use chicken thighs instead of breasts or tenders?
Absolutely. Boneless, skinless chicken thighs work well and stay juicy. Just cut them into strips similar in size to tenders for even cooking. They have a slightly richer flavor and are harder to overbake.
What’s the best dipping sauce for buffalo chicken tenders?
Classic ranch and blue cheese dressings are perfect counterpoints to the heat. You can also try garlic aioli, chipotle mayo, or a cool cucumber yogurt dip for something different.
Can I make them gluten-free?
Yes. Use gluten-free panko and flour. Many hot sauces are naturally gluten-free, but always check the label to be safe. The baking method remains the same.
Why didn’t my tenders turn crispy enough?
Two possible reasons: not enough oil spray on the breading or overcrowding the pan. Make sure the tenders are spaced out and sprayed well before baking. Also, always bake on a rack to allow air to circulate underneath.
Summary
These crispy baked buffalo chicken tenders are the real deal—fiery, juicy, and outrageously crunchy. They deliver all the satisfaction of fried wings with none of the splatter or mess. Whether you serve them for game night, dinner, or just a craving that won’t quit, one thing’s for sure: they’ll disappear fast.
Crispy Baked Buffalo Chicken Tenders in 30 Minutes
Course: Cooking4
servings35
minutes20
minutes300
kcalIngredients
1 ½ pounds chicken tenders
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon black pepper
2 large eggs
1 ½ cups panko breadcrumbs
Cooking spray
Buffalo Sauce:
½ cup hot sauce
¼ cup unsalted butter
1 tablespoon honey (optional)
Directions
- Soak chicken in buttermilk, garlic powder, onion powder, and paprika for 30 mins or up to 8 hrs.
- Preheat oven to 425°F. Line baking sheet with foil and place wire rack on top. Spray rack.
- Set up breading station with flour (salt, pepper), beaten eggs, and panko.
- Dredge chicken in flour, egg, and panko. Press crumbs in firmly.
- Place on rack, spray tops with oil, and bake for 18–22 minutes or until golden and 165°F inside.
- Meanwhile, melt hot sauce and butter in saucepan. Stir until smooth.
- Toss tenders in sauce or brush on before serving. Serve hot.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
