Buffalo Chicken Tenders Spicy (Print-Friendly Version)

Juicy tenders are coated, baked, then tossed in tangy Buffalo sauce for a flavorful, crunchy bite.

# What You’ll Need to Make This:

→ Chicken Tenders

01 - 680 g chicken tenderloins
02 - 1 teaspoon garlic powder
03 - 1 teaspoon salt
04 - 0.5 teaspoon freshly ground black pepper

→ Breading

05 - 65 g all-purpose flour
06 - 32 g cornstarch
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1 teaspoon salt
10 - 0.5 teaspoon freshly ground black pepper
11 - 0.5 teaspoon paprika or cayenne pepper
12 - 3 large eggs
13 - 2 tablespoons Frank’s RedHot sauce
14 - 120 g panko breadcrumbs

→ Buffalo Sauce

15 - 180 ml Frank’s RedHot sauce
16 - 60 g unsalted butter
17 - 1 teaspoon garlic powder

→ Extras

18 - 2–4 tablespoons olive oil
19 - ranch or blue cheese dressing, for serving

# How to Prepare:

01 - Preheat oven to 220°C. Line a baking sheet with parchment paper and set a wire rack on top. Lightly coat with cooking spray and reserve.
02 - Trim excess fat or tendons from chicken tenderloins. Pat dry and season with garlic powder, salt, and black pepper. Set aside.
03 - Set up three bowls: mix flour, cornstarch, garlic powder, onion powder, salt, black pepper, and paprika in the first. In the second, whisk eggs with 2 tablespoons hot sauce. Add panko breadcrumbs to the third.
04 - Coat each chicken strip in the seasoned flour mixture, shaking off excess. Dip into the egg mixture, then press into the panko breadcrumbs to ensure even coating. Place on a plate until all are prepared.
05 - Heat 2 tablespoons olive oil in a large skillet over medium-high. Sauté chicken in batches, without crowding. Cook undisturbed for 3–4 minutes per side, adding oil as needed. Transfer to prepared wire rack.
06 - Once all pieces are browned, bake in the oven for 10–12 minutes, or until chicken is fully cooked and internal temperature reaches 74°C.
07 - While chicken bakes, combine hot sauce, unsalted butter, and garlic powder in a saucepan. Warm over low heat, stirring until smooth and emulsified.
08 - Transfer baked chicken to a large bowl. Pour warm Buffalo sauce over and gently toss to evenly coat each tender.
09 - Arrange Buffalo chicken tenders on a platter and serve immediately with ranch or blue cheese dressing on the side.

# Extra Tips:

01 - For enhanced flavour and tenderness, marinate chicken in buttermilk mixed with Buffalo sauce for several hours prior to breading.
02 - Allow breaded chicken to rest for about 20 minutes before cooking to ensure optimal adhesion.
03 - For a lighter alternative, air fry breaded tenders at 200°C for 10–12 minutes, turning halfway through cooking.

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