Crispy Buffalo Chicken Tenders made with panko, garlic, butter, and hot sauce—easy, spicy, and totally addictive comfort food.

You ever have one of those days where dinner feels like a personal attack? Like, you’ve already answered too many emails, stepped on a Lego, and now the universe expects you to cook something? That was me. Except instead of spiraling, I looked in the fridge and saw a pack of chicken tenderloins. And, I kid you not, I heard Frank’s RedHot calling my name from the fridge door.

I wasn’t in the mood for anything fancy. I just wanted something spicy, crunchy, comforting—something that made me feel like I had my life together even though I was still wearing yesterday’s sweatshirt. So I did what any chaotic, semi-responsible adult would do: I made Buffalo Chicken Tenders. From scratch. With zero plan and very low expectations.

And somehow… they were amazing. Like, better-than-takeout amazing. Crispy outside, juicy inside, dripping with buttery Buffalo sauce and begging to be dunked in ranch. I ate them on the couch, legs curled under me, binge-watching a show I won’t admit to publicly. And for the first time all day? Everything felt kinda okay.

Why You’ll Love This Buffalo Chicken Tenders Recipe?

Let’s be honest: chicken tenders are the emotional support food we all need. And when they’re Buffalo-style? Forget it. That spicy-tangy-buttery coating does things to you. Good things. These Buffalo Chicken Tenders don’t require deep frying (because who has the energy?), and you get the same satisfying crunch thanks to a quick skillet sear and a hot oven finish.

What really makes these pop is the flavor that runs all the way through. We’re not just tossing plain chicken in sauce—we’re seasoning every layer. Garlic powder, hot sauce in the egg wash, panko for texture, butter in the sauce. It’s not fancy. It’s just smart.

Also, you can totally make them your own. Want them hotter? Add cayenne. Want them sweeter? Mix in a little honey. Want to eat them cold out of the fridge at midnight with a side of regret? I see you. No judgment.

Ingredient Notes:

This recipe is flexible in the best kind of way. And if you’re anything like me, you’re gonna tweak it based on what’s in your kitchen and what emotional state you’re in.

Chicken tenderloins – Pre-portioned and cook fast. If you only have chicken breasts, just slice them up. No panic.
Garlic powder, salt, black pepper – The baseline. They wake up the chicken. I eyeball this part every time.
Flour + cornstarch – Together, they create a light coating that actually crisps up. I forgot the cornstarch once and it still worked… kinda.
Eggs + hot sauce – This part makes the tenders sing. The hot sauce in the egg wash adds flavor to the breading. It’s subtle, but you’ll notice if it’s not there.
Panko breadcrumbs – Light, flaky, and essential. Regular breadcrumbs are fine, but the crunch won’t be as dramatic. And we like drama.
Frank’s RedHot, unsalted butter, garlic powder – This is your Buffalo sauce. It clings to the tenders like your favorite hoodie on laundry day.
Olive oil – Helps crisp the tenders in the skillet. You’ll probably need a little more than you think.
Dipping sauce – Ranch, blue cheese, both. No one’s judging.

How To Make Buffalo Chicken Tenders?

Step 1: Oven things first
Crank your oven to 425°F. Line a baking sheet with parchment and set a wire rack on top. If you don’t have one, it’s fine. Just flip the tenders halfway through and call it a day.

Step 2: Season the chicken
Trim the weird bits off your chicken (you know what I mean), pat them dry, and season with garlic powder, salt, and pepper. Nothing fancy—just trust the process.

Step 3: Breading station time
Three bowls:

Bowl 1: flour, cornstarch, garlic powder, onion powder, salt, pepper, paprika.
Bowl 2: eggs and a couple tablespoons of hot sauce.
Bowl 3: panko.

Dredge each piece in flour (shake it off), dunk it in egg, then coat with panko and press it on like your life depends on it. Lay them out on a plate like a spicy army of crispy potential.

Step 4: Skillet crisping
Heat olive oil in a pan over medium-high. Work in batches—don’t crowd the pan. Cook 3–4 minutes per side until golden and gorgeous. Add more oil if needed. This is not the time to be stingy.

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Step 5: Bake to finish
Transfer to the wire rack and bake for 10–12 minutes. They’ll crisp up even more and finish cooking through without drying out. If you’re fancy and have a meat thermometer, look for 165°F inside.

Step 6: Make that sauce
In a small saucepan, warm the butter, hot sauce, and garlic powder. Stir until smooth. It should smell like Buffalo wings and happiness.

Step 7: Toss and serve
As soon as the tenders come out of the oven, toss them in the sauce. Use a big bowl and your best judgment. Coat every inch. Then serve immediately with ranch, blue cheese, or—let’s be honest—both.

Storage Options:

I’ve maybe had leftovers once. I was sick. That’s the only reason.

Fridge: Store in an airtight container for up to 3 days. Reheat in the oven or air fryer. The microwave is okay but… soft city.
Freezer: Let them cool, then freeze on a tray. Transfer to a bag once solid. Reheat in a hot oven straight from frozen. Still great.

Variations and Substitutions:

Let’s just say I like to experiment. Some tweaks have been glorious. One was… weird. But we don’t talk about that one.

Honey Buffalo – Add a little honey to the sauce. Sweet-spicy perfection.
BBQ-Buffalo hybrid – Mix BBQ sauce with hot sauce. Smoky, tangy, amazing.
Air fryer version – Skip the skillet and oven. Spray with oil, air fry at 400°F for 12–15 minutes. Flip once. Easy.
Gluten-free – Use GF flour, GF panko, and double-check your hot sauce and ranch. Totally works.
Hotter version – Add cayenne to the flour mix or use extra hot sauce. Warning: they bite back.

What to Serve with Buffalo Chicken Tenders?

Crispy fries or tots – Because obviously.
Mac and cheese – The comfort food power couple.
Celery and carrots – Balance, baby.
Big green salad – To make yourself feel better about the amount of sauce you’re about to consume.
A cold beer, soda, or something fizzy – You’ll want it.

Frequently Asked Questions:

Are they really that spicy?
They’ve got a kick, but it’s manageable. Adjust the hot sauce to your taste. Or add honey to tone it down.

Do I need the wire rack?
Nope. It helps with crisping, but it’s not a dealbreaker.

What if I hate blue cheese?
That’s fair. Ranch is the move. Or go wild and dip in garlic aioli. I won’t stop you.

These Buffalo Chicken Tenders aren’t trying to be elegant. They’re not Instagram-perfect. But they are bold, spicy, comforting, and basically everything I want when the world feels overwhelming and I just want something crispy and hot to dip in ranch.

You’ll make them once. Then again next week. Then maybe for a friend who “doesn’t like spicy food” but suddenly won’t stop eating them.

So… what would you dip yours in? Any weird but amazing combos I need to try? Drop them in the comments or shoot me a message—I’m always down to talk tenders.

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Planning to try this recipe soon? Pin it for a quick find later!

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Planning to try this recipe soon? Pin it for a quick find later!

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