Buffalo Chicken Tenders Recipe
These Buffalo Chicken Tenders are crispy, spicy, and utterly delicious! Perfect for game day or family dinners, they're coated in panko and tossed in zesty buffalo sauce.
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk
- Cooking spray
- Meat Thermometer
Ingredients
- 1 pound chicken tenders tenderloins with tendons removed
- 1.5 cups panko breadcrumbs for that irresistible crunch
- 2 tablespoons unsalted butter
- cooking spray to help achieve a golden brown crust
- 1 large egg for binding the breadcrumbs to the chicken
- 3 tablespoons mayo adds moisture and flavor
- 2 tablespoons flour helps the coating stick better
- 1 teaspoon paprika for a hint of smokiness
- 1 packet ranch seasoning mix (1-ounce) flavor booster
- 4 tablespoons unsalted butter melted, for mixing into the buffalo sauce
- 0.5 cup hot sauce such as Franks Original Red Hot Sauce
- 1 to 2 tablespoons light brown sugar to balance the heat with a touch of sweetness
- 1 teaspoon garlic powder adds depth of flavor
- ranch dressing or blue cheese dressing for serving
Instructions
Buffalo Chicken Tenders Recipe: From Prep to Plate
- Preheat your oven to 400°F (200°C). This high temperature will help the tenders crisp up beautifully.
- In a mixing bowl, combine the mayonnaise, egg, flour, paprika, and ranch seasoning. Mix until smooth. Add the chicken tenders to the bowl, ensuring they are well-coated.
- In another bowl, melt the 2 tablespoons of unsalted butter and add the panko breadcrumbs. Stir until the breadcrumbs are fully coated in the butter.
- Take each coated chicken tender and dip it into the panko mixture, pressing gently to ensure an even coating. Place the tenders on a baking sheet lined with parchment paper.
- Spray the tops of the tenders lightly with cooking spray. Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through (internal temperature should reach 165°F).
- While the chicken is baking, mix the melted butter, hot sauce, light brown sugar, and garlic powder in a bowl. Adjust the heat level by adding more or less hot sauce according to your preference.
- Once the chicken tenders are done baking, remove them from the oven and toss them in the buffalo sauce until well coated.
- Serve your buffalo chicken tenders hot, accompanied by ranch or blue cheese dressing for dipping. Enjoy the crispy, spicy goodness!
Notes
- For extra crispy tenders, consider double-coating them by dipping in the egg mixture and then the panko twice.
- If you prefer a gluten-free option, substitute panko with gluten-free breadcrumbs.
- Experiment with different hot sauces to find your favorite flavor profile.
- Store leftover tenders in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Freeze uncooked, breaded tenders for up to 2 months and bake from frozen, adding extra cooking time.