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Crispy Buffalo Chicken Tenders

Crispy panko-breaded chicken tenders fried to golden perfection, then tossed in a tangy, buttery buffalo sauce that brings just the right amount of heat. These restaurant-quality tenders deliver satisfying crunch on the outside and juicy, tender chicken on the inside. Perfect for game day, weeknight dinners, or whenever you’re craving that classic buffalo wing flavor without the mess.

korean bbq wings recipe

Prep Time : 20 min

Cook Time : 20 min

Servings : 4

Prep Time :

20 min

Cook Time :

20 min

Servings :

4

Ingredients

For the Chicken

• 700g chicken breast tenderloins


• 120g all-purpose flour


• 3 large eggs


• 160g panko breadcrumbs — this one on Amazon


• 8g fine sea salt


• 4g garlic powder


• 3g smoked paprika


• 80ml vegetable oil

For the Buffalo Sauce 

•  90g unsalted butter


• 120ml hot sauce (Frank’s RedHot style) — this one on Amazon


• 15ml white vinegar


• 3g garlic powder

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Preheat and Prepare
     Preheat your oven to 200°C (400°F). Set a wire rack over a baking sheet and set aside.
  2. Set Up Breading Station
     Arrange three shallow dishes. In the first, combine 120g flour with 4g salt, 2g garlic powder, and 3g smoked paprika. In the second, beat 3 eggs until smooth. In the third, mix 160g panko breadcrumbs with the remaining 4g salt.
  3. Bread the Tenderloins
     Pat 700g chicken tenderloins dry with paper towels. Working one at a time, dredge each tenderloin in the seasoned flour, shaking off excess, then dip in beaten egg, and finally press into panko breadcrumbs to coat completely.
  4. Fry Until Golden
     Heat 80ml vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry the breaded tenders for 2 minutes per side until golden brown and crispy. Don’t overcrowd the pan.
  5. Finish in Oven
     Transfer the fried tenders to the prepared wire rack. Bake for 8-10 minutes until the internal temperature reaches 74°C (165°F) and the chicken is cooked through.
  6. Make Buffalo Sauce
     While chicken bakes, melt 90g butter in a small saucepan over medium heat. Whisk in 120ml hot sauce, 15ml white vinegar, and 3g garlic powder until smooth and well combined.
  7. Toss and Serve
     Place the hot cooked tenders in a large bowl. Pour the buffalo sauce over top and toss gently until each tender is evenly coated. Serve immediately for best texture.

*Notes : 

  • The two-stage cooking method (frying then baking) ensures the chicken cooks through completely without burning the breadcrumb coating.
  • Classic buffalo sauce is simply butter and hot sauce—don’t overcomplicate it; the magic is in the balance.
  • Adjust the hot sauce amount to control heat level: use 90ml for mild, 120ml for medium, or 150ml for extra spicy.
  • Serve immediately after tossing in sauce, as the coating will soften if the tenders sit too long; if serving later, keep sauce separate and toss just before eating.

Nutrition Facts 

( per serving )

Calories

~722 kcal

Protein

 61 g

Fat

26 g

Carbs

43 g

Calories

~722 kcal

Protein

 61 g

Fat

26 g

Carbs

43 g

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Crispy buffalo chicken tenders with tangy sauce on white plate

Crispy Buffalo Chicken Tenders

Crispy panko-breaded chicken tenders fried to golden perfection, then tossed in a tangy, buttery buffalo sauce that brings just the right amount of heat. These restaurant-quality tenders deliver satisfying crunch on the outside and juicy, tender chicken on the inside. Perfect for game day, weeknight dinners, or whenever you're craving that classic buffalo wing flavor without the mess.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 722
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 700 g chicken breast tenderloins
  • 120 g all-purpose flour
  • 3 large eggs
  • 160 g panko breadcrumbs
  • 8 g fine sea salt
  • 4 g garlic powder
  • 3 g smoked paprika
  • 80 ml vegetable oil
For the Buffalo Sauce
  • 90 g unsalted butter
  • 120 ml hot sauce Frank’s RedHot style
  • 15 ml white vinegar
  • 3 g garlic powder

Method
 

Preheat and Prepare
  1. Preheat your oven to 200°C (400°F). Set a wire rack over a baking sheet and set aside.
Set Up Breading Station
  1. Arrange three shallow dishes. In the first, combine 120g flour with 4g salt, 2g garlic powder, and 3g smoked paprika. In the second, beat 3 eggs until smooth. In the third, mix 160g panko breadcrumbs with the remaining 4g salt.
Bread the Tenderloins
  1. Pat 700g chicken tenderloins dry with paper towels. Working one at a time, dredge each tenderloin in the seasoned flour, shaking off excess, then dip in beaten egg, and finally press into panko breadcrumbs to coat completely.
Fry Until Golden
  1. Heat 80ml vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, fry the breaded tenders for 2 minutes per side until golden brown and crispy. Don't overcrowd the pan.
Finish in Oven
  1. Transfer the fried tenders to the prepared wire rack. Bake for 8-10 minutes until the internal temperature reaches 74°C (165°F) and the chicken is cooked through.
Make Buffalo Sauce
  1. While chicken bakes, melt 90g butter in a small saucepan over medium heat. Whisk in 120ml hot sauce, 15ml white vinegar, and 3g garlic powder until smooth and well combined.
Toss and Serve
  1. Place the hot cooked tenders in a large bowl. Pour the buffalo sauce over top and toss gently until each tender is evenly coated. Serve immediately for best texture.

Notes

  • The two-stage cooking method (frying then baking) ensures the chicken cooks through completely without burning the breadcrumb coating
  • Classic buffalo sauce is simply butter and hot sauce—don’t overcomplicate it; the magic is in the balance
  • Adjust the hot sauce amount to control heat level: use 90ml for mild, 120ml for medium, or 150ml for extra spicy
  • Serve immediately after tossing in sauce, as the coating will soften if the tenders sit too long; if serving later, keep sauce separate and toss just before eating