Crispy Buffalo Chicken Tenders

Crispy Buffalo Chicken Tenders and forks on a plate.

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5 from 7 votes

Make these Crispy Buffalo Chicken Tenders for an easy spruce up to your weeknight or weekend meal.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer, Main Course

Keyword: appetizer, baked, buffalo, chicken, chicken tenders, classic, crisp, dairy-free, dinner, easy, food, gluten-free, healthy, herbs, homemade, indulge, recipe, savory, southern, spicy, traditional, weeknight meals

Servings: servings

Calories: 274kcal

Author: Shanika

Ingredients

CHICKEN TENDERS:

2 lbs. organic chicken breast, cut into strips (They should be cut length-wise; You can always use tenderloins, if desired.)
2 tsps sea salt, divided
2 tsps black pepper, divided
2 tsps smoked paprika, divided
2 tsps garlic powder, divided
2 tsps onion powder, divided
2 tsps dried parsley, divided
2 tsps dried thyme, divided
2 tsps dried oregano, divided
2 tsps dried basil, divided
¼ cup buffalo sauce, organic (You can use store-bought or homemade----See Post for info!)
2 large organic eggs, beaten
¼ cup Almond milk, unsweetened (You can use whole milk, if preferred)
½ cup organic all-purpose flour
2 cups organic cornflakes, crushed
1 cup breadcrumbs (You can make your own Seasoned Toasted Panko Bread Crumbs)

SAUCE:

2 cups buffalo sauce, organic
2 Tbsps unsalted butter
2 Tbsps raw honey, organic

US Customary - Metric

Instructions

TO MAKE THE CHICKEN TENDERS:

Pre-heat the oven to 400 degrees Fahrenheit and prep a large baking sheet lined with parchment paper and a wire rack (this helps both sides to crisp up nicely).
In a large bowl, add the chicken strips, buffalo sauce, and 1 teaspoon of EACH: sea salt, black pepper, garlic powder, smoked paprika, onion powder, thyme, oregano, basil, and dried parsley, along with Buffalo sauce, tossing everything together until well coated. Let it sit for 5-10 minutes so that everything marinates. NOTE: It's always best to marinate overnight in the fridge.
In the bowl of the beaten egg, add the milk and whisk together until combined.

TO MAKE THE BREADED COATING:

In a separate large bowl, add the crushed corn flakes, breadcrumbs, and remaining 1 teaspoon of seasonings together and stir until combined.
In a separate bowl, add the flour.
Now, dip one chicken strip (tender) into the flour followed by the egg mixture (shaking off any excess) and then add it into the breadcrumb coating mixture-----tossing it around until strip is well coated. Then lay the chicken strip (tender) side by side onto the baking sheet (about an inch apart). Repeat until all chicken tenders are coated.
Lightly brush or spray tops of chicken with olive oil or cooking spray and bake them for 30-35 minutes or until chicken has fully cooked through.

TO MAKE THE SAUCE:

In a large 12-inch skillet over medium-high heat, add the butter and let it melt. Next, add the buffalo sauce and honey, stirring until combined. Bring to a slight boil and reduce the heat to lower for a nice simmer. Add in the baked chicken tenders and toss them in the sauce until fully coated. Remove from heat.
To serve, enjoy chicken tenders with your favorite condiment or dipping sauce. Tenders can also be served atop a salad, sandwich, taco, pizza, etc.
Bon Appetit!

Notes

STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
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 store crushed corn flakes + seasoning mixture in a nicely sealed zip loc bag, kept at room temp.
CHICKEN: If you don’t have chicken breasts, you can always use chicken tenderloins which are already pre-cut into strips.
HONEY: You can always substitute honey with maple syrup or organic brown sugar.
HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
GLUTEN-FREE OPTION: To ensure that these chicken tenders are GF-friendly, ensure that you use GF breadcrumbs, flour, as well as GF-friendly buffalo sauce, if using store-bought.
EGG SUBSTITUTE: If you'd prefer not to use eggs for "egg wash", you can always substitute with dijon mustard or mayonnaise.
DAIRY-FREE OPTION: To make this recipe dairy-free, be sure to use plant-based milk for "batter" and vegan-friendly buffalo sauce. Also, sub butter with vegan butter for cooking sauce.

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