If you’re craving something crispy, tangy, and packed with fiery flavor, you’re going to absolutely love this Buffalo Chicken Tenders with Spicy Buffalo Sauce Recipe. It’s a personal favorite of mine that brings together juicy chicken tenders, a perfectly seasoned crunchy breading, and a luscious, spicy buffalo sauce that clings to every bite. This recipe hits all the right notes—comfort, heat, and satisfaction—making it an ideal dish for game day, casual dinners, or whenever you want to treat yourself to a little heat-packed indulgence.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients, each playing a vital role in delivering that crave-worthy balance of crispy texture and bold, spicy flavor. From the tender chicken to the crunchy panko breadcrumbs and the buttery, zesty buffalo sauce, every component is essential to create the magic.
- Chicken tenders or breast strips: The star protein that’s juicy and tender under that crispy coating.
- Buttermilk: Not only tenderizes the chicken but also adds a subtle tang to deepen the flavor.
- Spices (salt, pepper, garlic powder, paprika, onion powder, cayenne): These spices build layers of savory and spicy notes both in the marinade and breading.
- All-purpose flour and panko breadcrumbs: The flour helps the breading stick, while panko adds an unbeatable crunch.
- Vegetable oil for frying: Essential for that perfectly crispy exterior.
- Buffalo sauce ingredients (red hot sauce, butter, honey, garlic powder): The butter and honey mellow the heat and add a luscious coating, while the hot sauce delivers the kick.
- Accompaniments (ranch or blue cheese dressing, celery, carrot sticks, lemon wedges): Classic sides that cool and complement the spicy heat beautifully.
How to Make Buffalo Chicken Tenders with Spicy Buffalo Sauce Recipe
Step 1: Marinate the Chicken
Start by whisking together the buttermilk, salt, black pepper, garlic powder, and paprika in a large bowl. Add your chicken tenders and make sure they’re all soaked in this flavorful marinade. Pop the bowl into the fridge for at least 30 minutes—if you have more time, 4 hours is even better. This step locks in moisture and gives the chicken a gentle spice and tenderness that sets the foundation for everything that follows.
Step 2: Prepare the Breading
While the chicken marinates, mix your dry ingredients: flour, breadcrumbs, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a shallow dish. The blend of spices in your breading is what makes every bite pop with flavor and brings that gorgeous golden color when fried.
Step 3: Bread the Chicken
Remove the chicken tenders from the marinade, letting the excess drip off. Press each tender gently into the breading mixture, making sure every nook and cranny is coated with the seasoned crust. Place your breaded tenders on a dish and let them rest for 5 to 10 minutes—this little wait helps the coating set so it stays crisp when cooked.
Step 4: Fry the Chicken
Heat 3 to 4 cups of vegetable oil in a deep pan or pot until it reaches a steady 350 degrees Fahrenheit. Fry the tenders in batches so they cook evenly. Each side needs about 4 to 6 minutes until golden brown and perfectly crispy. The inside should register 165 degrees Fahrenheit to be safe and juicy. Once cooked, transfer the tenders to a wire rack to drain any excess oil, keeping them crisp and delicious.
Step 5: Make the Buffalo Sauce
While those tenders are frying, melt unsalted butter in a small saucepan over low heat. Stir in your red hot sauce, honey, and garlic powder, then bring it to a gentle boil while whisking until smooth and silky. The blend of heat, buttery richness, and slight sweetness is what makes this sauce irresistible.
Step 6: Toss and Serve
Drop your freshly fried chicken tenders into a large bowl and pour the spicy buffalo sauce all over them. Toss gently but thoroughly, making sure each tender is gleaming with that spicy, buttery sauce. Serve immediately with creamy ranch or blue cheese dressing and crisp celery and carrot sticks. Believe me, this finishing touch elevates the taste experience to a whole new level.
How to Serve Buffalo Chicken Tenders with Spicy Buffalo Sauce Recipe
Garnishes
Simple, fresh garnishes are key to balancing the boldness of these spicy tenders. Cool celery and carrot sticks bring refreshing crunch and a bit of natural sweetness, while lemon wedges add a bright citrus zing if you want to cut through the richness. Don’t forget the creamy ranch or blue cheese dressing for dipping—it’s practically a must-have to mellow the heat and add creaminess.
Side Dishes
This dish is a crowd-pleaser on its own but pairs wonderfully with crispy fries, a fresh garden salad, or even some buttery corn on the cob. For something lighter, opt for roasted veggies or a crisp coleslaw with a tangy dressing, which contrasts nicely with the spicy tenders and keeps the meal well-rounded.
Creative Ways to Present
Feel like mixing things up? Serve these buffalo chicken tenders as a loaded platter with small bowls of different dipping sauces—think honey mustard and chipotle mayo—to let guests customize their bites. You can also slice the tenders and use them as a spicy salad topper or tucked inside soft sandwich rolls with lettuce, tomato, and your favorite cheese for a fiery twist on a classic chicken sandwich.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they probably won’t last long), store the chicken tenders in an airtight container in the fridge for up to 3 days. Keep the buffalo sauce separate if possible to maintain crispness; otherwise, the tenders will soak up the sauce and become a bit soggy.
Freezing
To freeze, arrange cooked tenders on a baking sheet in a single layer and flash-freeze until solid. Then transfer to a freezer-safe bag or container. Frozen tenders are best consumed within a month for optimal flavor and texture. Reheat from frozen for delicious leftovers anytime you crave a spicy snack.
Reheating
For reheating, the oven or air fryer is your best friend to keep that prized crispiness. Heat the tenders at 350 degrees Fahrenheit for 10 to 15 minutes until warmed through. Avoid microwaving if you want to maintain the crunch, as it tends to make breading soggy.
FAQs
Can I use chicken breasts instead of tenders?
Absolutely! Just slice the chicken breasts into tender-sized strips, and treat them the same way as tenders. The marinade and breading will work just as well to keep the chicken juicy and flavorful.
Is it possible to bake instead of deep fry?
Yes, baking is an option if you want a lighter version. Bake in a preheated oven at 425 degrees Fahrenheit on a greased rack for about 20 minutes, flipping halfway through to crisp both sides. The tenders won’t be as crispy as frying, but still delicious.
How spicy is this Buffalo Chicken Tenders with Spicy Buffalo Sauce Recipe?
The spiciness is moderate with a nice kick, balanced out by the butter and honey in the sauce. If you prefer milder heat, feel free to reduce the cayenne in the breading or cut back slightly on the hot sauce.
What can I use if I don’t have buttermilk?
No buttermilk? No problem! Make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it thickens slightly, then use it as you would buttermilk.
Can this recipe be made gluten-free?
Definitely! Swap the all-purpose flour and breadcrumbs for gluten-free alternatives like almond flour and gluten-free panko breadcrumbs. The flavor and crunch will still shine through beautifully.
Final Thoughts
There’s something undeniably satisfying about a plate of crispy, saucy chicken tenders exploding with bold buffalo flavor, and this Buffalo Chicken Tenders with Spicy Buffalo Sauce Recipe delivers every time. I hope you give it a try soon because nothing beats making this comfort food classic at home, tailored to your perfect heat and flavor level. Get ready for a fun, tasty adventure that’s sure to become one of your go-to recipes for parties, family dinners, or whenever you need a delicious pick-me-up!
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Chicken Pot Pie Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy and spicy Buffalo Chicken Tenders marinated in buttermilk, coated with a flavorful seasoned breading, deep-fried to golden perfection, and tossed in a tangy homemade Buffalo sauce. Served with cool ranch or blue cheese dressing and fresh celery and carrot sticks for a classic game day or family-friendly appetizer or main dish.
Ingredients
For the Chicken Tenders:
- 1 1/2 lbs chicken tender (or chicken breast cut into strips)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Breading:
- 1 1/2 cups all-purpose flour
- 1 cup breadcrumbs (panko preferred for crunch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
For Frying:
- 3–4 cups vegetable oil (for deep frying)
For Buffalo Sauce:
- 1/2 cup red hot sauce (Frank’s RedHot)
- 1/4 cup unsalted butter
- 1 tablespoon honey (optional for slight sweetness)
- 1/2 teaspoon garlic powder
For Serving:
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
- Lemon wedges
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken tenders and stir to coat them evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor and tenderness.
- Prepare the Breading: In a shallow bowl, mix together the flour, breadcrumbs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until well blended. This seasoned breading will give the tenders a crunchy coating with a spicy kick.
- Bread the Chicken: Remove the chicken tenders from the buttermilk, allowing excess liquid to drip off. Press each piece into the breading mixture to coat thoroughly, ensuring the coating sticks well. Place the breaded tenders on a dish and let them rest for 5 to 10 minutes to help the coating adhere better.
- Fry the Chicken: Heat the vegetable oil in a deep pan or pot to 350°F (175°C). Fry the chicken tenders in batches to avoid overcrowding, cooking each side for 4 to 6 minutes until the exterior is golden brown and crisp. The internal temperature of the chicken should reach 165°F (74°C). Remove the tenders and place them on a wire rack to drain excess oil.
- Make the Buffalo Sauce: In a small saucepan over low heat, melt the unsalted butter. Stir in the red hot sauce, honey, and garlic powder. Bring the mixture to a gentle boil while stirring continuously until the sauce is smooth and well combined.
- Toss and Serve: Place the fried chicken tenders into a large bowl. Pour the prepared Buffalo sauce over them and toss until all pieces are evenly coated. Serve immediately with ranch or blue cheese dressing, celery sticks, carrot sticks, and lemon wedges on the side for a classic and flavorful meal.
Notes
- Marinating the chicken for longer than 30 minutes enhances tenderness and flavor.
- Using panko breadcrumbs adds extra crunch to the coating.
- Adjust the cayenne pepper and hot sauce quantity to suit your preferred spice level.
- Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F (74°C).
- Letting the breaded chicken rest before frying helps the coating adhere better and reduces falling off during frying.
- Serve immediately for the crispiest texture; leftovers can be reheated in an air fryer.
