These baked Crispy Buffalo Chicken Tenders are crispy, crunchy, tender chicken strips in a delicious homemade Buffalo sauce. Great for game day, appetizer or a meal. Try serving them on a toasted brioche bun with lettuce and tomato.
I don’t know why I haven’t gotten this recipe up sooner. Well, yes I do. It’s because it has an ingredient in it that I rarely ever use and it comes in a box. So I’ve really been on the fence whether I should publish this or not. Navigating the food system in this country and what to feed our family is like a corn maze sometimes.
But I’ve decided to go ahead and publish this and let you all decide if it’s worth a place in your menu rotation. The good side is this chicken recipe is not fried and the less fried food we ingest, (ESPECIALLY) with canola or vegetable oils is a winner in my book. However, the downside is, it uses crushed cornflakes which are processed.
I haven’t made these often, but every time I made these buffalo chicken tenders for my kids and their friends they loved them! They don’t have that typical fried taste to them, instead, they have a sweet crunchy coating that pairs so well with the hotter Buffalo sauce.
Before we dive into the preparation, let’s take a closer look at the essential ingredients you’ll need to recreate this dish at home. Here’s what you’ll need to gather before you get started:
- Boneless, skinless chicken tenderloins
- Hot sauce (such as Frank’s Red Hot)
- Butter, melted
- Brown sugar
- Garlic powder
- Salt and pepper
These ingredients might seem simple, but the real magic is in their combination. The hot sauce, melted butter, sugar and garlic create a tangy and spicy base, while the cornflakes and spices provide the perfect amount of texture and flavor.
When combined with the crispy chicken tenders, you’ll have a delicious and easy-to-prepare dish that is perfect for game day, as an appetizer or straight up dinner.
Prep and Cooking:
To ensure that your baked buffalo chicken tenders turn out perfectly every time, it’s important to prepare your station.
For the chicken tenders:
- Start by preheating your oven to 400°F and lining a baking sheet with parchment paper.
- You will need 3 bowls for this, commonly known as the dredging station. One for the flour, the wet ingredients and the cornflake mixture.
- Rinse and pat dry the chicken tenders. It’s important they are dry. Remove the tendon from the chicken with a small paring knife.
- Dip each chicken tender into the flour, shaking off the excess, then into the wet mixture, then coat it in the cornflakes mixture until it’s fully covered.
- Once all of the tenders are arranged, place the sheet in the oven and bake for the recommended time.
For the Buffalo sauce:
- While the chicken is cooking, melt the butter, Franks Hot sauce, sugar and garlic powder in a small saucepan. Keep warm.
- When the chicken is fully cooked, dip each tender into the Buffalo sauce until fully coated.
Tips for Perfect Crispy Buffalo Chicken Tenders
- First, make sure your chicken tenders are evenly sized, so they cook at the same pace. You can achieve this by trimming any excess fat or using a meat mallet to pound them to a uniform thickness.
- When dipping the chicken tenders into the wet mixture, use one hand for dipping and the other for coating in the flour mixture. This helps prevent clumping and ensures a crisp, even coating.
- Do not crowd the chicken, leave a little space between each one to promote even cooking and browning.
Now that you have a perfect batch of baked buffalo chicken tenders, it’s time to think about how to serve them up.
- For a classic appetizer, serve your tenders with a side of celery sticks and blue cheese or Ranch dressing for dipping. The coolness of the celery and tanginess of the blue cheese perfectly balance out the spicy kick of the buffalo sauce.
- For a heartier meal, try making a buffalo chicken tender sandwich. Toast a bun, add a layer of ranch dressing, top it with lettuce, some red onion and the chicken tenders, and finish it off with a drizzle of extra buffalo sauce. Serve with a side of fries or coleslaw for a delicious lunch or dinner option.
- For a lunch idea, use your baked buffalo chicken tenders as a topping for a salad. Toss together some mixed greens, cherry tomatoes, and sliced cucumbers, then add the tenders on top. Drizzle with ranch dressing and extra buffalo sauce for a flavorful salad option that’s sure to impress.
CRISPY BAKED BUFFALO CHICKEN TENDERS
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Crispy, crunchy, tender chicken strips in a delicious Buffalo sauce. Great for game day, appetizer or a meal. Try serving them on a toasted brioche bun with lettuce and tomato.
- 1 lb. Chicken Tenderloins, tendon removed
- 3–4 Cups Cornflake cereal (before crushing)
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- Sea Salt and pepper to taste
- 1 Cup Flour
- 2 Large Eggs
- ¼ Cup Milk
For the Buffalo Sauce:
- 4 Tbsp. Butter
- ½ Cup Franks Original Hot Sauce
- 1 Tbsp. Brown Sugar
- 1 teaspoon Garlic powder
- Place the flour into a large bowl.
- Whisk the eggs and milk into another large bowl.
- Place the cornflakes, garlic powder, paprika, salt and pepper into a food processor. Pulse until the cereal breaks down, but not to the point of crumbs.
- Add this to a 3rd bowl.
- Dip each tenderloin first the in flour (shaking off excess), then into the egg and lastly into the cornflakes (this can get messy).
- Place onto the baking sheet.
- Bake on the center rack for 10 minutes. Turn the strips over and cook another 10 minutes.
- Using tongs, dip each tender into the warm buffalo sauce and place on a serving platter.
- Pour remaining sauce over the tenders if desired.