Buffalo Chicken Tenders
I have a soft spot for anything that’s crunchy on the outside and saucy on the inside — and these buffalo chicken tenders hit that spot every time. Thin strips of chicken breast are breaded, deep-fried until golden, then tossed in tangy, spicy buffalo sauce. They’re ideal for game-day snacking, weeknight dinners when you want something fast and crowd-pleasing, or a saucy appetizer spread. If you like the flavor profile but want a different format, you might also enjoy my take on buffalo chicken sliders for an easy party sandwich.
Why you’ll love this dish
These tenders are a blend of simple pantry staples and big flavor. You get a crisp, well-seasoned crust from the flour and bread crumbs, juicy chicken when cut to the right thickness, and a bright finish from classic buffalo sauce. They’re fast to make and scaleable — double the recipe for a crowd, or keep it small for a weeknight family meal.
“Crispy outside, saucy inside — these became my go-to for weekend gatherings.” — A happy home cook
The recipe is great for feeding picky eaters (serve sauce on the side), for busy cooks who want a fast fry-and-serve protein, and for anyone chasing that perfect contrast of texture and heat. If you prefer a lower-oil finish, you can adapt these ideas to baked or air-fryer versions like this air-fryer chicken breast guide for tips on cooking chicken without deep frying.
The cooking process explained
Before you read the ingredient list, here’s the quick version: heat oil to frying temperature, cut breasts into uniform strips, set up an egg wash and a dry dredge, coat each piece thoroughly, fry until golden and the internal temperature reads 165°F (74°C), then toss in buffalo sauce. That’s it — simple staging and attention to oil temp deliver consistent results.
What you’ll need
- Boneless chicken breasts (cut into strips) — aim for even thickness so pieces cook uniformly.
- Buffalo sauce — store-bought or homemade, depending on how tangy/spicy you want it.
- All-purpose flour — for the first dry layer; seasoned lightly with salt and pepper.
- Bread crumbs — panko for extra crunch or regular for a denser crust.
- Eggs — beaten into an egg wash to make the coating stick.
- Neutral oil for frying — vegetable, canola, or peanut oil with a high smoke point.
Notes/substitutions: use buttermilk in place of beaten eggs for a tangier tender and a moister interior; swap panko for crushed cornflakes for a different crunch. For guidance on adjusting cook times and handling chicken breast thickness, see these practical air fryer chicken breast tips that also help with even cooking.
Step-by-step instructions
- Pour oil into a deep fryer or a large, heavy pot to a depth of 2–3 inches. Heat to 350–375°F (175–190°C). Use a candy or deep-fry thermometer to monitor temperature.
- Slice each chicken breast into even strips, about 1 to 1½ inches wide. Pat dry with paper towels to remove excess moisture.
- In one shallow bowl, beat the eggs until smooth. In another shallow bowl, combine flour and bread crumbs; season with ½ teaspoon salt and ¼ teaspoon black pepper (more to taste).
- Working one piece at a time, dip a chicken strip into the egg, letting excess drip off, then press into the flour/breadcrumb mixture until fully coated. Shake off loose crumbs.
- Carefully lower the coated strips into the hot oil in small batches. Don’t crowd the pot — frying too many at once drops the oil temperature and makes the coating soggy. Fry until deep golden, about 3–5 minutes per batch depending on thickness, flipping if needed. Use an instant-read thermometer to ensure the inside reaches 165°F (74°C).
- Transfer cooked tenders to a wire rack set over a baking sheet to drain and stay crisp. Immediately place the hot tenders in a bowl and toss with buffalo sauce until evenly coated. Serve hot.
Best ways to enjoy it
Serve these buffalo tenders with celery sticks and cool ranch or blue cheese dressing for a classic combo. They make a hearty platter alongside fries or sweet potato wedges, and they’re excellent tucked into a sandwich with shredded lettuce and a swipe of ranch. For a contrasting sweet-spicy pairing, try serving with a drizzle of honey or alongside a side inspired by hot honey chicken pairing ideas.
How to store & freeze
Cool any leftovers quickly and refrigerate in an airtight container for up to 3–4 days. To reheat and restore crunch: preheat your oven to 375°F (190°C) and bake on a wire rack for 8–10 minutes, or use an air fryer at 350°F (175°C) for 5–7 minutes. To freeze: flash-freeze single layers of cooked tenders on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F (190°C) until heated through.
Pro chef tips
- Uniform thickness is everything: pound very thick breasts slightly or cut them so pieces are similar in size for consistent cooking.
- Keep oil temperature steady between batches; let it come back up to 350–375°F before adding the next group.
- For extra adhesion, double-dredge: egg → flour mixture → egg → flour mixture. That creates a thicker, crunchier crust.
- Season the breading well. Plain flour can taste flat; add garlic powder, paprika, or a pinch of cayenne for more depth.
- If you love a peppery finish, try seasoning the chicken with freshly cracked black pepper before dredging — for inspiration, review these black pepper chicken seasoning notes.
Recipe variations
- Baked buffalo tenders: brush with oil and bake at 425°F (220°C) for 12–15 minutes, flipping halfway. Finish with sauce.
- Air-fryer option: spray with oil and air-fry at 400°F (200°C) for 8–10 minutes, flipping once, then toss in buffalo sauce.
- Spicy-sweet twist: mix hot honey into the buffalo sauce for a sticky glaze.
- Gluten-free: use rice flour and gluten-free panko or crushed cornflakes for the coating.
- Extra-crunch: add crushed potato chips or pretzels to the breadcrumb mix.
Common questions
Q: What oil temperature is best for frying these tenders?
A: Aim for 350–375°F (175–190°C). That range crisps the coating quickly and cooks the interior without over-browning. Use a thermometer for accuracy.
Q: Can I bake or air-fry these instead of deep-frying?
A: Yes. Baked or air-fried versions work well; they won’t be quite as deep-fried crispy but still delicious. Increase oven temp and use a wire rack to mimic frying results, or follow air-fryer timing from trusted guides.
Q: How do I prevent the breading from falling off during frying?
A: Pat chicken dry, don’t overcrowd the oil, and let the coating set briefly on a tray before frying. Also ensure the oil is hot enough; a cold oil won’t set the crust quickly and causes slippage.
Q: How long can cooked tenders stay at room temperature?
A: Per food safety guidelines, don’t leave cooked chicken out more than two hours (one hour if ambient temperature is above 90°F / 32°C). Refrigerate promptly.
Q: What’s the safest way to check doneness?
A: Use an instant-read thermometer — chicken is safe at 165°F (74°C). Cut into the thickest piece if you don’t have a thermometer; juices should run clear and the center should not be pink.
Buffalo Chicken Tenders
Ingredients
Method
- Pour oil into a deep fryer or a large, heavy pot to a depth of 2–3 inches. Heat to 350–375°F (175–190°C).
- Slice each chicken breast into even strips, about 1 to 1½ inches wide. Pat dry with paper towels.
- In one shallow bowl, beat the eggs until smooth. In another shallow bowl, combine flour and bread crumbs; season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Dip each chicken strip into the egg, letting excess drip off, then press into the flour/breadcrumb mixture until fully coated. Shake off loose crumbs.
- Carefully lower the coated strips into the hot oil in small batches. Fry until deep golden, about 3–5 minutes per batch, ensuring the internal temperature reaches 165°F (74°C).
- Transfer cooked tenders to a wire rack set over a baking sheet to drain and stay crisp. Toss with buffalo sauce until evenly coated and serve hot.
