Make the best Crispy Buffalo Chicken Tenders with a sticky and spicy glaze seasoned with garlic, paprika, and parsley with plenty of crunch from crushed cornflakes and sweetness from honey.
There’s never a bad time to serve wings. And whether you prefer bone-in or boneless, teriyaki wings or buffalo, I have a feeling that you won’t say no to the crispiest chicken tenders bathed in sweet and spicy buffalo sauce.
This recipe can be as spicy as you like, but the texture is really the best part. The boneless chicken tenders stay juicy and moist on the inside, while cornflakes add the perfect amount of crunch to the outside. Everything is bound together in a sticky and smoky buffalo sauce for the perfect flavor-packed experience. All that’s missing is your favorite dipping sauce!
How to Make the Best Crispy Buffalo Chicken Tenders
Making these crispy wings is a simple matter of seasoning your chicken, roasting the wings and breading them in a cornflake crust before a second roasting for crispness. Finish everything off with a sticky-sweet honey coating and serve them up!
Here’s what you need to prepare these crispy wings today:
Chicken tenderloins. Choose organic whenever possible. If you don’t have chicken tenderloins, you can always use 2-3 medium chicken breasts. Simply slice the chicken breasts the long way into medium-thick strips.
Garlic powder. This adds a nice savory note to the buffalo sauce without having to mince any garlic cloves.
Smoked paprika. For a hint of smokiness to compliment the spicy buffalo sauce.
Dried parsley. this is a classic herb to pair with buffalo, it adds a nice note of freshness to the sauce.
Buffalo sauce. I recommend using hot buffalo sauce, but if you prefer less heat, you can use medium or mild.
Corn flakes. Crush your cornflakes by placing them in a zip-top bag and crushing them with something heavy until you have a fine texture, but not a powder.
All-purpose flour. I use Bob’s Red Mill organic flour. You can use gluten-free all-purpose flour to keep this recipe gluten-free.
Honey. You can substitute the honey with agave or maple syrup if that’s what you have on hand.
When you have all of your ingredients assembled, here’s how to put this recipe together:
In a large bowl, coat the chicken strips with 1 tsp of sea salt, black pepper, garlic powder, smoked paprika, + dried parsley, along with 2 Tbsps buffalo sauce. Toss everything together well to coat. Cover and chill in the refrigerator for at least 15 minutes to marinate.
Meanwhile, preheat the oven to 425°F and line a large baking sheet with parchment paper.
Remove the chicken from the refrigerator and let sit at room temperature for 5 or so minutes to temper a bit.
In a new large bowl, combine the crushed corn flakes, flour, and remaining seasonings.
Working with one piece of chicken at a time, dip each chicken tender into the cornflake mixture to coat on all sides. Place the chicken onto the prepared baking sheet. Repeat until all strips are coated.
In a small bowl, mix together the remaining buffalo sauce and honey until combined.
Lightly brush or spray the chicken with olive oil and bake them for 15 minutes.
Remove the chicken from the oven and pour the buffalo sauce and honey mixture over them. Bake for another 15 minutes or until golden brown and fully cooked through. The buffalo sauce should be mostly dry.
Remove from the oven, cool for 5 minutes, and sprinkle with dried parsley, if desired.
How to Serve Crispy Buffalo Wings
You can eat these spicy wings hot out of the oven dipped in your favorite creamy sauce. I like ranch, dairy-free blue cheese dressing, or my creamy avocado dressing. You can also top a fresh salad with crispy buffalo tenders or wrap them into a tortilla for a sandwich, stuff them into a taco shell or even chop them up and make a cheesy buffalo chicken pizza.
Make-Ahead Chicken Tenders
You can store baked buffalo chicken tenders in an airtight container in the fridge for up to three days. Or, if you want to plan ahead, you can assemble the buffalo sauce and crushed cornflake mixture up to two days ahead of time. Keep the buffalo sauce in an airtight container in the fridge and the corn flakes in an airtight container at room temperature. Then bread and bake the chicken tenders just before serving.
More Appetizer Recipes
If you’re into these sticky and spicy honey buffalo chicken tenders, you’ll love these other popular appetizer recipes:
If you choose to make these Crispy Buffalo chicken Tenders or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
2cupshot buffalo sauce + 2 Tbsps, divided!(Store-bought or Homemade!)
2-3cupsfinely crushed corn flakes
3Tbspsorganic all-purpose flour(I use Bob's Red Mill)
In a large bowl, add the chicken strips, 1 tsp of EACH: sea salt, black pepper, garlic powder, smoked paprika, + dried parsley, along with 2 Tbsps buffalo sauce, tossing everything together well to coat. Let chill in the refrigerator (covered) for at least 15 minutes to marinate.
Pre-heat the oven to 425 degrees Fahrenheit and prep a large baking sheet lined with parchment paper.
Remove chicken from the refrigerator and let sit at room temp. for 5 or so minutes.
In a separate large bowl, add the crushed corn flakes, flour, and remaining seasonings together and stir until well combined.
Now, take a piece of chicken, place it into the corn flake mixture, mixing it around and ensuring that it's fully coated, and then place it onto the prepared baking sheet. Repeat until all strips are coated.
In a small bowl, mix together remaining buffalo sauce and honey until combined. Set aside.
Lightly brush or spray tops of chicken with olive oil and bake them for 15 minutes before topping them with buffalo sauce mixture and bake for another 15 minutes or until golden brown and fully cooked through and buffalo sauce has "baked onto chicken".
Remove from oven, let cool for 5 minutes, and sprinkle with dried parsley, if desired.
To serve, enjoy chicken tenders with your favorite condiment or dipping sauce. Tenders can also be served in a salad, sandwich, taco, pizza, etc.
Tips & Tricks
STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3 days. Reheat in the oven for best results.MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to seal crushed corn flakes + seasoning mixture in a nicely sealed zip loc bag, kept at room temp. CHICKEN: If you don’t have chicken tenderloins, you can always use 2-3 medium chicken breasts, slicing them long-way into medium-thick strips.HONEY: You can always substitute honey with maple syrup or Agave.