Crispy Buffalo Chicken Tenders Recipe: Crunchy Oven-Baked Method

Looking for a simple weeknight dinner? These Buffalo Chicken Tenders turn out crispy, golden and perfectly coated in a homemade sweet-and-spicy buffalo sauce that clings to every crunchy bite. Serve with ranch or blue cheese for dipping and enjoy.

If you enjoy hearty, flavorful chicken dishes, try my other recipes like Air Fryer Chicken Gyros, Roasted Mediterranean Chicken & Potatoes, or Creamy Chicken Garlic Parmesan Pasta.

Ingredients

• Chicken tenders or boneless chicken thighs (sliced into strips)
• Egg
• Juice of ½ lemon
• Garlic powder
• Honey
• Frying oil (neutral, high smoke point)
• Buttermilk
• Unsalted butter
• All-purpose flour
• Frank’s RedHot Buffalo Sauce (or your favorite hot sauce)
• Paprika
• Salt

See recipe card below for precise quantities.

Instructions

Prepare the wet mixture & marinate the chicken for at least 30 minutes.

Make the buffalo sauce.

1. Prep the chicken: If you can’t find tenders, slice boneless chicken thighs into thin strips and set aside.
2. Make the wet batter: Whisk the egg, buttermilk, lemon juice, garlic powder, paprika and salt until smooth. Add the chicken, cover and refrigerate for at least 30 minutes (or overnight for more flavor).
3. Make the buffalo sauce: In a small saucepan, melt butter and stir in minced garlic (or garlic powder), paprika, honey and buffalo sauce. Simmer until smooth and glossy. For more heat, add cayenne or chili flakes. If the sauce separates, briefly emulsify with a stick blender while warm.
4. Heat the oil: Pour 2–3 inches of oil (grapeseed, vegetable or other high smoke point oil) into a deep skillet and heat to about 350°F (175°C).
5. Make the dry batter: In a shallow bowl, combine all-purpose flour, garlic powder, paprika and salt.
6. Batter and fry: Remove chicken from the wet batter and dredge in the flour mixture, pressing the flour into the meat to create a craggy coating. Fry in small batches 3–4 minutes per side until golden and crispy. Drain on paper towels.
7. Toss in sauce: While still hot, toss the fried tenders in the buffalo sauce until evenly coated. Serve immediately with ranch or blue cheese for dipping.

Substitutions

• Chicken tenders or thighs → boneless chicken breasts or firm tofu for a vegetarian option.
• Buttermilk → regular milk + 1 tablespoon vinegar or lemon juice.
• Lemon juice → white or apple cider vinegar.
• Egg → omit or use a plant-based binder if preferred.
• All-purpose flour → gluten-free flour or a cornstarch/rice flour mix for extra crispiness.
• Garlic powder & paprika → onion powder, smoked paprika, cayenne or chili powder to vary flavor.
• Unsalted butter → vegan butter or a neutral oil in the sauce.
• Frank’s buffalo sauce → any favorite hot sauce, adjust honey to balance heat.
• Honey → maple syrup or agave nectar.
• Ranch → blue cheese dressing or a dairy-free dip.
• Frying oil → vegetable, canola, peanut or avocado oil—choose one with a high smoke point.

Equipment

• Mixing bowls and whisk
• Sharp knife and cutting board
• Measuring cups and spoons
• Deep fryer or large heavy-bottomed skillet
• Food thermometer (to check oil temperature)
• Hand blender (optional, to emulsify sauce)

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven until hot and crisp. For longer storage, freeze cooked but unsauced tenders in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in the oven or air fryer, then toss in warmed buffalo sauce before serving.

FAQs

Related

Looking for other easy recipes? Try these:

How to make Buffalo Chicken Tenders

These Buffalo Chicken Tenders are crispy, golden and tossed in a sweet-and-spicy sauce that clings to every crunchy bite. Dunk them in ranch and enjoy.

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings:6 servings

Course:Appetizer, Main Course

Cuisine:American

Ingredients
Equipment
Method

Ingredients

Wet Batter:

• 2 lbs chicken tenders or thighs, sliced into strips
• 1 egg
• 2 cups buttermilk
• Juice of ½ lemon
• 2 tablespoons garlic powder
• 1 tablespoon paprika
• 1 teaspoon salt

Dry Batter:

• 2 ¾ cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon salt

Buffalo Sauce:

• ⅓ cup unsalted butter
• 1 teaspoon garlic
• 1 teaspoon paprika
• 5 tablespoons honey
• ¾ cup Frank’s RedHot Buffalo Sauce

Equipment

• Deep fryer or large heavy-bottomed skillet
• Measuring cups and spoons
• Food thermometer (for oil)
• Mixing bowls and whisk

Method

Prep the Chicken:

1. Slice boneless thighs into strips if you don’t have tenders. Set aside.

Make the Wet Batter:

1. Whisk egg, buttermilk, lemon juice, garlic powder, paprika and salt until combined. Add chicken, cover and chill at least 30 minutes or overnight.

Whip Up the Buffalo Sauce:

1. Melt butter in a small saucepan, stir in garlic, paprika, honey and buffalo sauce. Simmer until smooth. Adjust heat with cayenne if desired.

Heat the Oil:

1. Heat 2–3 inches of oil in a deep skillet to about 350°F (175°C).

Make the Dry Batter:

1. Combine flour, garlic powder, paprika and salt in a shallow bowl.

Batter & Fry:

1. Remove chicken from the wet batter, dredge in the flour mix and press to adhere.
2. Fry in batches 3–4 minutes per side until golden and crispy. Drain on paper towels.

Sauce ‘Em Up:

1. Toss hot tenders in the buffalo sauce until evenly coated. Serve immediately with ranch or blue cheese.

Tried this recipe?
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Food safety

• Cook chicken to a minimum internal temperature of 165 °F (74 °C).
• Do not use the same utensils on cooked food that touched raw meat.
• Wash hands thoroughly after handling raw meat.
• Do not leave food at room temperature for extended periods.
• Never leave cooking food unattended.
• Use oils with a high smoke point to avoid harmful compounds.
• Ensure good ventilation when cooking on a gas stove.

Follow your local food-safety guidelines for additional details.