Baked Buffalo Chicken Tenders

Crispy baked buffalo chicken tenders with bold flavor and no frying! Easy, spicy, and perfect for any meal or snack.

Prep Time15

Cook Time20

Course: appetizer/ entree

Cuisine: American

Servings:

Calories: 282kcal

Cost: $8

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.

Store any leftover buffalo chicken tenders in an airtight container in the refrigerator for up to 3 days.

Tips and Variations

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.