If you’ve never had Buffalo Chicken Tenders before, you’re going to be so happy you tried this recipe. They are crispy, juicy, and tossed in that bold buffalo sauce we all love. They are the perfect mix of crunchy coating and spicy, buttery sauce, and they are always a hit for game day, parties, or an easy dinner when everyone is hungry.
What makes this recipe so good is the double dredge breading and the quick buttermilk soak. It helps the coating stick, keeps the chicken tender, and gives you that restaurant-style crunch before you toss them in warm buffalo sauce. Serve with Homemade Ranch and they disappear fast.
If you love easy crowd pleasering appetizers, you should also try Fried Chicken Tenders, Chicken Wings, Mozzarella Sticks, and Jalapeño Poppers.
Why it works + Why we love it:
- Crunchy coating: Double dredging gives a thicker, crunchier coating that holds up to sauce.
- Game day: They are perfect for game day, parties, or an easy dinner with ranch.
- Tender chicken: Buttermilk keeps them tender. A quick soak helps the chicken stay juicy and flavorful.
- Perfectly coated: Double dredge prevents bare spots. Flour, egg, then flour creates a strong coating that stays crunchy.
Buffalo Chicken Tenders Ingredients
- Vegetable oil (¾ to 1 inch deep): Oil fries the tenders quickly and creates that crispy golden crust.
- Chicken breast, cut into strips (2 pounds): Chicken breast cooks quickly and is easy to cut into tender-sized strips.
- Buttermilk (1½ cups): Helps tenderize the chicken and adds flavor. It also helps the coating stick better.
- All-purpose flour (2 1/2 cups): The base of the crispy coating and helps create a thick breading.
- Garlic salt with parsley flakes (2 teaspoons): Seasons the coating and adds savory flavor throughout.
- Pepper (dash): Adds mild heat and balances the seasoning.
- Baking powder (¼ teaspoon): Helps the coating fry up slightly lighter and crispier.
- Eggs (3): Helps the flour coating stick and create a strong breading layer.
- Buffalo sauce: Adds the signature spicy, tangy flavor. Warming it helps it coat the tenders evenly.
How to Make Buffalo Chicken Tenders
PREP. Add chicken strips to a bowl of buttermilk. Let sit in buttermilk for about 20 minutes.
Heat oil on medium-high heat in a pan (about 350°F).
DREDGE. While oil is heating, mix flour, garlic salt, a dash of pepper, and baking powder in another bowl.
Add beaten eggs to a third bowl.
Take chicken strips out of the buttermilk bowl and then place into the flour mixture, shaking off any excess flour, then into the egg mix, and then back into the flour mix shaking off any excess flour and gently patting down the breading so that every piece sticks to the egg layer.
FRY. Fry chicken pieces in oil for 7-9 minutes on each side (or until golden brown). The internal temperature of the chicken should be 165°F.
Place on a paper towel-lined plate to drain excess oil.
SEASON. In a medium skillet, heat up buffalo sauce until warmed through. Lightly toss the tenders in the sauce and place onto a wire rack to let sauce drain.
SERVE. Serve warm with ranch.
Kristyn’s Recipe Tips
- Let excess buttermilk drip off before dredging so the coating does not get gummy.
- Keep the oil around 350°F so the tenders cook through without burning the coating.
- Fry in batches so the oil temperature stays steady and the chicken stays crisp.
- Toss lightly in warmed buffalo sauce, you want them coated, not soaked.
- For extra crisp tenders, let them rest on a wire rack for a minute before saucing.
Buffalo Chicken Tenders Recipe
Ingredients
- vegetable oil, ¾ – 1 inch deep in frying pan
- 2 pounds chicken breast, cut into strips
- 1½ cups buttermilk
- 2½ cups all-purpose flour
- 2 teaspoons garlic salt, with parsley flakes
- dash pepper
- ¼ teaspoon baking powder
- 3 eggs
- Buffalo sauce
Instructions
- Add chicken strips to a bowl of buttermilk. Let sit in buttermilk for about 20 minutes.
- Heat oil on medium-high heat in a pan (about 350°F).
- While oil is heating, mix flour, garlic salt, a dash of pepper, and baking powder in another bowl.
- Add beaten eggs to a third bowl.
- Take chicken strips out of the buttermilk bowl and then place into the flour mixture, shaking off any excess flour, then into the egg mix, and then back into the flour mix shaking off any excess flour and gently patting down the breading so that every piece sticks to the egg layer.
- Fry chicken pieces in oil for 7-9 minutes on each side (or until golden brown). The internal temperature of the chicken should be 165°F.
- Place on a paper towel-lined plate to drain excess oil.
- In a medium skillet, heat up buffalo sauce until warmed through. Lightly toss the tenders in the sauce and place onto a wire rack to let sauce drain.
- Serve warm with ranch.
Notes
- Let excess buttermilk drip off before dredging so the coating does not get gummy.
- Keep the oil around 350°F so the tenders cook through without burning the coating.
- Fry in batches so the oil temperature stays steady and the chicken stays crisp.
- Toss lightly in warmed buffalo sauce, you want them coated, not soaked.
- For extra crisp tenders, let them rest on a wire rack for a minute before saucing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Refrigerate leftover tenders in an airtight container for up to 3 days. Store sauce separately if possible to keep them crisp.
Reheat in the oven at 375°F for 10 to 12 minutes or air fry at 375°F for 5 to 7 minutes until hot and crispy, then toss with warmed sauce.
Freeze cooked, unsauced tenders on a baking sheet until firm, then transfer to a freezer bag for up to 2 months.
Thaw overnight in the refrigerator, reheat until crisp, then toss in warmed buffalo sauce.
