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.