Buffalo Chicken Tenders Spicy

• Chicken tenderloins: about a pound and a half choose firm tenderloins with minimal fat for best texture
• Garlic powder: earthy flavor that seeps into the chicken and sauce opt for fresh spice
• Salt: builds base seasoning in all components look for fine sea salt to evenly coat
• Black pepper: sharp bite and warmth pick freshly ground if possible
• All-purpose flour: classic breading base sift for extra crispiness
• Cornstarch: helps create that shatteringly crispy crust buy unbleached if available
• Onion powder: deepens the savory note in the breading high quality powder makes a difference
• Paprika or cayenne pepper: adds warmth and color Hungarian or Spanish varieties both great
• Large eggs: bindings and richness try to use fresher eggs for easier coating
• Franks RedHot sauce: tangy signature heat this is the key buffalo ingredient do not substitute
• Panko breadcrumbs: light and airy crumb for crunch try Japanese style for authentic texture
• Unsalted butter: forms the smooth and rich base for the Buffalo sauce go for real dairy for flavor
• Olive oil: for crisping chicken in the pan choose a light olive oil for higher smoke point
• Ranch or blue cheese dressing: classic cool and creamy dip serve your favorite brand or homemade

Step-by-Step Instructions

Prepare the Baking Sheet:

Line a baking sheet with parchment and top with a wire rack spray with cooking spray this keeps the chicken crispy as it bakes and avoids sticking

Prep the Chicken:

Take time to trim each tenderloin well slice away any visible fat or tendons then pat very dry with paper towels season all sides generously with garlic powder salt and pepper let it sit while prepping breading

Set up the Breading Station:

Arrange three shallow bowls one with a mix of flour cornstarch garlic powder onion powder salt pepper and paprika another with well beaten eggs plus Franks RedHot and the final with panko breadcrumbs this allows efficient breading with minimal mess

Bread the Chicken:

Dredge each strip first through the seasoned flour tap off excess then dunk through egg mixture coat completely and finish with a thorough roll in the panko press breadcrumbs firmly so they stick set each piece on a plate

Brown the Chicken:

In a large skillet pour enough olive oil to thinly coat the bottom heat to medium high when hot place chicken in batches do not overcrowd for the crispiest crust let each tender cook undisturbed for three to four minutes then flip and repeat on the other side transfer to the wire rack as you finish batches add extra oil if the pan dries out

Bake Until Done:

Once all tenders are browned and on the rack slide the pan into a preheated oven bake for ten to twelve minutes until internal temperature hits one hundred sixty five degrees Fahrenheit baking finishes cooking through without over drying

Make the Buffalo Sauce:

Combine Franks RedHot butter and a pinch of garlic powder in a small saucepan warm over medium low stir constantly until butter melts and mixture turns glossy hot keep warm until the chicken is ready

Sauce and Toss:

When the tenders come out of the oven work quickly transfer to a large bowl pour warm Buffalo sauce over the hot chicken toss well to fully coat serve immediately to lock in crispiness

Serve with Dip:

Plate the tenders hot with ramekins of ranch or blue cheese for the ultimate Buffalo experience

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I have a soft spot for panko breadcrumbs their airy crunch makes every tender feel extra special. There is nothing better than sharing these with family on a Friday movie night everyone reaches for the last piece.

Storage Tips

Store any leftover tenders in an airtight container in the fridge for up to three days to keep them crispy place a paper towel layer under and over the chicken. Reheat in a toaster oven or regular oven at three hundred seventy five degrees until hot and crisp again. Tenders can be frozen before saucing just thaw and bake to reheat.

Ingredient Substitutions

If out of panko use crushed crackers or seasoned breadcrumbs for a crunchy coating. Those wanting less heat can swap in sweet paprika for cayenne and reduce the Buffalo sauce in the egg wash. Dairy free folks can sub vegan butter for the Buffalo sauce.

Serving Suggestions

Serve these tenders as a main dish with celery and carrot sticks for that classic wing platter vibe. Slice and layer them onto salads for a spicy protein kick or serve alongside mac and cheese for a comfort food dinner. They also make a great filling for wraps with lettuce and tomatoes.

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Cultural Note About Buffalo Chicken

Buffalo chicken is rooted in the classic wings invented in Buffalo New York in the nineteen sixties. Tenders use the same sauce idea but skip the bones for easier eating. It is all about the tangy heat silky sauce and cool dip contrast which is why these remain so popular across America.

Recipe FAQs

→ How do I achieve extra crispy tenders?

Use panko breadcrumbs for maximum crunch and bake on a wire rack so air circulates evenly.

→ Can I make these tenders in an air fryer?

Yes, bread the chicken, spray lightly with olive oil, and air fry at 400°F for 10–12 minutes, flipping halfway.

→ How can I make the chicken more tender?

Marinate in buttermilk and Buffalo sauce before breading to enhance juiciness and tenderness.

→ What dipping sauces pair well?

Ranch and blue cheese dressings complement the spicy Buffalo flavor perfectly.

→ Is it possible to adjust the heat level?

Adjust cayenne or paprika in the breading and the amount of Buffalo sauce to suit your preference.

→ Can I prepare these ahead of time?

Bread the chicken and refrigerate before baking, or reheat leftovers in the oven for a crisp finish.