These baked buffalo chicken tenders are crispy, spicy and packed with flavor. With a golden, crunchy coating and the perfect amount of heat, they offer all the satisfaction without the deep-fried mess.
Crispy chicken tenders is always a crowd-pleaser, and when it’s topped with buffalo sauce, you know everyone will be coming back for more. The combination of the crunchy exterior and the bold, tangy sauce is irresistible. But as much as we all love crispy chicken, frying it at home can be a hassle. It creates a mess, takes a lot of time, and isn’t the healthiest option. That’s where baked buffalo chicken tenders come in. This recipe delivers all the crispy goodness you crave, right from the oven—no deep frying needed.
Not only does this method make for easy cleanup, but it also makes the chicken healthier without sacrificing flavor and you still get that crispy, golden crunch that everyone loves. The buffalo sauce adds the perfect balance of spice and tang, giving these baked buffalo chicken tenders a kick that will have everyone reaching for seconds.
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Ingredients
- Chicken – Use chicken tenderloins for convenience, or slice boneless, skinless chicken breasts into even strips for uniform cooking.
- Sea Salt & Black Pepper – Sea salt or kosher salt enhances flavor. Freshly ground black pepper adds a bit more kick.
- All-Purpose Flour – Creates a light, crispy coating. For extra crunch, mix in a little cornstarch or swap for panko breadcrumbs.
- Garlic Powder – Adds a subtle, savory depth. Use fresh minced garlic for a stronger flavor.
- Oregano – Brings a hint of earthy flavor. Dried works best for coating, but fresh can be finely chopped and added.
- Eggs – Helps the coating stick. Let them come to room temperature for easier whisking.
- Milk – A splash keeps the egg mixture smooth. Any milk works, including dairy-free options.
- Hot Sauce – Adds spice to the coating. Choose your favorite brand based on heat preference.
- Buffalo Sauce – Store-bought works great, but this homemade buffalo sauce recipe lets you adjust spice and tanginess.
- Cooking Oil Spray – Helps crisp up the coating. Use a neutral oil like avocado or canola for even browning.
See recipe card for quantities.
Instructions
- Step 1: In a bowl, season the chicken tenderloins with sea salt and black pepper.
- Dredge each chicken tenderloin in the flour mixture, coating it thoroughly. Shake off any excess flour. Next, dip the chicken in the egg mixture, then dredge it again in the flour mixture to ensure it is well-coated.
- Step 3: Shake off any excess flour and place the chicken on the rack. Bake in the preheated oven for 10 minutes. After 10 minutes, flip the tenders and bake for an additional 10 minutes, or until they are crispy and cooked through (internal temperature of 165°F / 74°C).
- Step 4: Pour buffalo sauce onto a plate. Toss the baked chicken tenders in the buffalo sauce, coating both sides.
Hint: Dredge the chicken in the flour both before and after coating in the wet mixture. This makes the chicken extra cripsy.
Variations/ Substitutions
- Extra Crunch – Swap the flour for panko breadcrumbs or crushed cornflakes for a crispier texture.
- Gluten-Free Option – Use almond flour or a gluten-free flour blend in place of all-purpose flour.
- Milder Flavor – Reduce or omit the hot sauce in the egg mixture and choose a mild buffalo sauce or even BBQ sauce.
- Spicier Kick – Add a pinch of cayenne pepper to the flour mixture or use an extra-hot buffalo sauce.
- Dairy-Free – Use a plant-based milk alternative like almond or oat milk in the egg mixture.
- Different Sauce – Try BBQ, honey mustard, or teriyaki sauce instead of buffalo for a flavor twist.
Equipment
Using an oven-proof rack on the baking sheet allows air to circulate around the chicken, helping it crisp up evenly without needing a lot of oil. This simple trick prevents the tenders from getting soggy on the bottom, giving you that perfect crunch without the mess of deep frying.
Storage
Store leftover chicken tenders in an airtight container in the refrigerator for up to three days. To keep them crispy when reheating, bake them in a 375°F oven for about 10 minutes or air fry at 350°F for a few minutes until heated through. Avoid microwaving, as it can make the coating soggy.
Leftovers can also be frozen for up to 3 months. Make sure they are tightly wrapped before freezing.
Top Cooking Tips
- Cooking the chicken on an ovenproof rack helps it crisp up evenly.
- Coating the tenders in flour, then egg, then flour again creates a thicker, crunchier crust.
- A quick spritz of cooking spray before baking helps achieve a golden, crispy texture.
- Leave space between the tenders so they bake evenly and crisp up properly.
- Coat the tenders in buffalo sauce right before serving to keep them from getting soggy.
Serving Suggestions
These baked buffalo chicken tenders pair perfectly with a variety of sides, whether you're going for something fresh, crispy, or comforting. A classic house salad is a great way to balance out the heat with cool, crisp greens and a light dressing. If you're craving something heartier, boiled corn on the cob makes a simple, buttery side that complements the bold buffalo flavor.
For a crispy, satisfying side, try air-fried frozen french fries or sweet potato fries for a slightly sweeter contrast. If you love slaw, this Mexican cabbage slaw with lime dressing adds a zesty crunch that pairs well with the tenders. And of course, don’t forget a good dipping sauce—this creamy homemade garlic sauce is a perfect match for cooling down the heat while adding a rich, garlicky flavor.
FAQ
Yes! Substitute the all-purpose flour with a gluten-free flour blend or almond flour, and make sure your buffalo sauce is gluten-free.
Reheat in a 375 degrees F oven for about 10 minutes or in an air fryer at 350 degrees F for a few minutes until crispy. Avoid microwaving, as it can make the coating soft.
Ranch dressing, blue cheese, honey mustard, or a creamy homemade garlic sauce all pair perfectly with buffalo chicken tenders.
Cook them in a preheated air fryer at 375 degrees F for about 12-15 minutes, flipping halfway through, until crispy and cooked through.
Related
Looking for more chicken recipes? Try these:
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RECIPE
Baked Buffalo Chicken Tenders
Ingredients
- 16 ounces chicken tenderloins
- ¼ teaspoon ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 cup all purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon oregano
- 2 large eggs
- 1 teaspoon milk
- 1 tablespoon hot sauce
- ¼ cup buffalo sauce store bought or homemade
- cooking oil spray
Instructions
- Preheat the oven to 400°F. Grease a baking sheet and place a rack on top to allow the tenders to get crispy and cook evenly. In a bowl, season the chicken tenderloins with sea salt and black pepper.
- In a shallow bowl, combine flour, garlic powder, and oregano. In another shallow bowl, whisk together the eggs, milk, and hot sauce.
- Dredge each chicken tenderloin in the flour mixture, coating it thoroughly. Shake off any excess flour. Next, dip the chicken in the egg mixture, then dredge it again in the flour mixture to ensure it is well-coated. Shake off any excess flour and place the chicken on the rack. Repeat with the remaining chicken tenders.
- Spray the tenders lightly with cooking oil. Bake in the preheated oven for 10 minutes. After 10 minutes, flip the tenders and bake for an additional 10 minutes, or until they are crispy and cooked through (internal temperature of 165°F / 74°C). Remove from the oven.
- Pour buffalo sauce onto a plate. Toss the baked chicken tenders in the buffalo sauce, coating both sides.
Notes
- Store any leftover buffalo chicken tenders in an airtight container in the refrigerator for up to 3 days.
- For Extra Crispiness: Lightly spray the tenders with oil before baking to help them crisp up nicely. You can also broil them for an additional 2-3 minutes at the end of baking for extra crunch.
- Adjust Spice Level: If you prefer a milder flavor, reduce the amount of hot sauce in the egg mixture. For more heat, increase the amount of hot sauce or add a pinch of cayenne pepper.
- Use Panko for Extra Crunch: Swap the all-purpose flour for panko breadcrumbs to add an even crispier texture to the coating.
Nutrition
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