I’ll be honest—chicken tenders take me back to childhood. Growing up, they were a weekend staple in my house. But let’s be real, those frozen, pre-breaded tenders don’t hold a candle to homemade ones.
These Garlic Buffalo Chicken Tenders are what I call a flavor bomb—crispy, juicy, with just the right kick of heat. Plus, they’re made with fresh, real ingredients, none of that artificial nonsense.
Whether you’re making them for game day, a weeknight dinner, or just because you’re craving something spicy and satisfying, this recipe is a must-try.
Tips & Variations
- Gluten-Free Option: Use gluten-free panko and flour.
- Mild Version: Reduce the hot sauce or add more honey to balance the heat.
- Extra Crispy: Double-coat the tenders by dipping them back into buttermilk and breading again before cooking.
- Baking Hack: Placing the tenders on a wire rack prevents sogginess and makes them crispier.
Serving Suggestions
These tenders are best enjoyed fresh, served with ranch or blue cheese dressing and a side of crisp celery and carrot sticks. They also make a killer buffalo chicken sandwich—just slap them on a toasted bun with lettuce, tomato, and extra sauce.
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Crispy Garlic Buffalo Chicken Tenders
Juicy chicken tenders, marinated and breaded for ultimate crispiness, then coated in a garlicky buffalo sauce.
- Total Time: 0 hours
- Yield: 4 servings 1x
Ingredients
For the Chicken:
- 1 ½ lbs chicken tenders
- 1 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Breading:
- 1 ½ cups panko breadcrumbs
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
For the Buffalo Sauce:
- ⅓ cup hot sauce (Frank’s RedHot works great)
- 4 tbsp unsalted butter, melted
- 1 tbsp honey
- 2 cloves garlic, minced
- ½ tsp Worcestershire sauce
For Serving (Optional):
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions
Marinate the Chicken
In a large bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken tenders, making sure they’re fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for extra tenderness).
2. Prepare the Breading
In a shallow dish, mix the panko, flour, salt, and black pepper.
3. Coat the Chicken
Remove each tender from the buttermilk marinade, letting the excess drip off. Dredge in the breadcrumb mixture, pressing lightly so it sticks well.
4. Cook the Tenders
- Air Fryer Method: Preheat to 400°F. Lightly spray the basket with oil. Arrange tenders in a single layer and cook for 8-10 minutes, flipping halfway, until golden brown and crispy.
- Oven Method: Preheat to 425°F. Place tenders on a wire rack over a baking sheet and bake for 18-20 minutes, flipping halfway, until crispy and cooked through.
- Frying Method: Heat about ½ inch of oil in a skillet over medium heat. Fry each tender for 3-4 minutes per side until golden brown and cooked through.
5. Make the Buffalo Sauce
While the tenders cook, whisk together the hot sauce, melted butter, honey, minced garlic, and Worcestershire sauce in a small saucepan over low heat. Let it simmer for a minute to let the garlic infuse.
6. Toss & Serve
Toss the cooked chicken tenders in the buffalo sauce or serve the sauce on the side for dipping.
Notes
For best results, marinate the chicken for at least 30 minutes. Adjust the spice level by tweaking the hot sauce and honey ratio.
- Prep Time: 40 minutes (including marinating)
- Cook Time: 10 minutes (air fryer) / 20 minutes (oven) / 8 minutes (frying)
- Category: Dinner, Appetizer
- Method: Air Fryer, Oven, Skillet
- Cuisine: American
Nutrition
- Serving Size: About 3 tenders
- Calories: ~320 per serving
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg
