Looking for an easy weeknight meal? These Buffalo Chicken Tenders are crispy, golden, and tossed in a sweet ‘n spicy homemade buffalo sauce that clings to every crunchy bite. Dunk them in ranch and thank yourself later...
If you love delicious chicken recipes, you are also going to love my Air Fryer Chicken Gyros, Roasted Mediterranean Chicken & Potatoes & Creamy Chicken Garlic Parmesan Pasta!
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Ingredients
- Chicken Tenders Or Chicken Thighs
- Egg
- Lemon
- Garlic
- Honey
- Frying Oil
- Buttermilk
- Unsalted Butter
- All Purpose Flour
- Franks Buffalo Sauce
- Garlic Powder & Paprika
See recipe card for quantities.
Instructions & Video
Prepare the wet mixture & cover the chicken, let it marinate for at least 30 min!
Prepare the buffalo sauce!
Dip the chicken tenders in the dry mixture.
Deep fry till crispy & golden!
- Prep the Chicken:
Can’t find chicken tenders? No stress — just slice boneless chicken thighs into thin strips. Set aside. - Make the Wet Batter:
In a bowl, whisk together the egg, buttermilk, lemon juice, garlic powder, paprika, and salt until smooth. Add in the chicken strips, cover, and marinate in the fridge for at least 30 minutes (or overnight if you're ahead of the game). - Whip Up the Buffalo Sauce:
In a small saucepan, melt the butter. Stir in the garlic, paprika, honey, and Frank’s. Let it all simmer together until smooth and glossy. Want it extra spicy? Add a pinch of cayenne or chili flakes.
If the sauce looks separated, hit it with a hand blender (not a regular blender—hot liquids + airtight lid = danger zone). - Heat the Oil:
Bring 2–3 inches of frying oil (like grapeseed or vegetable oil) to 350°F in a deep skillet. I use a countertop fryer — I’ll link my fave in the equipment section! - Make the Dry Batter:
In a shallow bowl, mix the flour, garlic powder, paprika, and salt. - Batter & Fry:
Take the marinated chicken straight from the wet batter and toss it in the dry flour mix. Press it in so it gets that craggy, crispy texture when fried.
Fry in small batches, 3–4 minutes per side, until golden and crunchy. Drain on a paper towel-lined plate. - Sauce ‘Em Up:
Toss the fried tenders in your buffalo sauce while they’re still hot. Serve with ranch for dipping and watch them disappear.
Scroll all the way down for the full recipe card!
Substitutions
- Chicken Tenders or Thighs → Use boneless chicken breasts or tofu for a meatless option.
- Buttermilk → Substitute with regular milk + 1 tablespoon vinegar or lemon juice.
- Lemon → Use white vinegar or apple cider vinegar.
- Egg → You can leave it out!
- All-Purpose Flour → Swap with gluten-free flour or a mix of cornstarch and rice flour for extra crispiness.
- Garlic Powder & Paprika → Use onion powder, cayenne, chili powder, or smoked paprika for different flavor twists.
- Unsalted Butter → Use vegan butter or neutral oil.
- Franks Buffalo Sauce → Any hot sauce works—just adjust for heat and flavor.
- Honey → Maple syrup or agave nectar are great subs.
- Ranch → Try blue cheese dressing or a dairy-free ranch alternative.
- Frying Oil → Use vegetable, canola, peanut, or avocado oil—anything with a high smoke point.
Equipment
- Mixing Bowls, Whisk
- Sharp Knife & Cutting Board
- Measuring Cups & Spoons
- Deep Fryer or Large Heavy-Bottomed Skillet
- Food Thermometer (for oil temp)
- Hand Blender (optional, for emulsifying sauce)
Storage
Store any leftover buffalo chicken tenders in an airtight container in the fridge for up to 4 days. To reheat, bake at 375°F until hot and crispy. For longer storage, freeze the cooked (unsauced) tenders in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen in the oven or air fryer, then toss in freshly warmed buffalo sauce before serving.
Top tips
- Marinate for Max Flavor – Let the chicken sit in the buttermilk batter for at least 30 minutes (overnight is even better) to tenderize and infuse flavor.
- Press the Dredge In – When coating the chicken in flour, press firmly to create that signature crispy, craggy texture.
- Fry in Small Batches – Don’t overcrowd the pan; it drops the oil temp and leads to soggy tenders instead of crispy perfection.
FAQs
Absolutely! You can marinate the chicken up to a day in advance and even pre-bread the tenders—just lay them on a tray in a single layer and refrigerate for a few hours. Fry right before serving for the freshest crunch, or freeze the prepped, uncooked tenders for later.
This usually happens if the chicken is too wet or the oil isn’t hot enough. Make sure to let excess marinade drip off, press the flour coating firmly into the chicken, and fry in oil that’s at a steady 350°F for that perfect golden crust.
Yes! To bake, place the breaded tenders on a wire rack over a baking sheet, spray generously with oil, and bake at 425°F for 20–25 minutes, flipping halfway. For the air fryer, cook in a single layer at 400°F for 12–15 minutes, flipping once—still crispy, just a little lighter!
Related
Looking for other easy recipes like this? Try these:
How to make Buffalo Chicken Tenders recipe
Ingredients
Equipment
Method
- Can’t find chicken tenders? No stress — just slice boneless chicken thighs into thin strips. Set aside.
- In a bowl, whisk together the egg, buttermilk, lemon juice, garlic powder, paprika, and salt until smooth. Add in the chicken strips, cover, and marinate in the fridge for at least 30 minutes (or overnight if you're ahead of the game).
- In a small saucepan, melt the butter. Stir in the garlic, paprika, honey, and Frank’s. Let it all simmer together until smooth and glossy. Want it extra spicy? Add a pinch of cayenne or chili flakes.
- Bring 2–3 inches of frying oil (like grapeseed or vegetable oil) to 350°F in a deep skillet. I use a countertop fryer — I’ll link my fave in the equipment section!
- In a shallow bowl, mix the flour, garlic powder, paprika, and salt.
- Take the marinated chicken straight from the wet batter and toss it in the dry flour mix. Press it in so it gets that craggy, crispy texture when fried.
- Fry in small batches, 3–4 minutes per side, until golden and crunchy. Drain on a paper towel-lined plate.
- Toss the fried tenders in your buffalo sauce while they’re still hot. Serve with ranch for dipping and watch them disappear. (Watch Video Below!)
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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