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These crispy buffalo chicken tenders bring both spicy heat and a shattering crunch to your table. I started making these when my weeknight dinners needed a real boost and now they never fail to disappear fast. Whether you bake up a batch for game day or just because the craving hits, they always satisfy that takeout craving while keeping things homemade.
The first time I made these tenders I used up all the stale cereal in the pantry for the breading and it turned out so well that now my friends gift me boxes of cornflakes to keep the tradition going
Ingredients
- Organic chicken breast or tenderloins cut into strips: look for meat that is springy pink and free of sticky residue
- Sea salt: brightens all flavors I use fine grain for even seasoning
- Black pepper: adds a gentle heat grind it fresh for real impact
- Smoked paprika: brings smoky depth try a Spanish variety for an extra punch
- Garlic powder: gives that savory backbone make sure it is fresh not stale
- Onion powder: boosts the umami taste
- Dried parsley thyme oregano and basil: lend herby fragrance and balance look for leaves that are still vibrant in color
- Buffalo sauce: for real zip choose organic or homemade if possible
- Eggs: help the breading stick
- Almond milk or whole milk: keeps the batter light choose unsweetened to avoid sweetness
- All-purpose flour: helps the coating adhere sift before using to avoid lumps
- Cornflakes crushed for crunch: use organic and check for no added sugar
- Breadcrumbs: choose panko for a lighter crisp or make your own for extra flavor
- Unsalted butter: melts into the sauce opt for sweet cream for best taste
- Raw honey: is the secret behind the sauce’s sweet heat pick a floral local honey if you can
Step-by-Step Instructions
- Preheat and prepare:
- Set your oven to four hundred degrees Fahrenheit and line a large baking sheet with parchment paper then top with a wire rack This way both sides of the tenders crisp evenly and nothing sticks
- Marinate the chicken:
- Toss chicken strips with half the sea salt black pepper smoked paprika garlic powder onion powder parsley thyme oregano and basil plus the buffalo sauce in a large bowl Massage the mix into every crevice and let it sit for at least five minutes for deep flavor Overnight in the fridge amps up the taste even more
- Mix the egg wash:
- In a separate bowl whisk eggs and milk together until frothy This mixture is key to catching the breading so blend until there are no egg streaks
- Make the breading:
- Combine crushed cornflakes breadcrumbs and all remaining dry seasonings in a fresh bowl Mix thoroughly with your hands to really distribute those flavors
- Coat the chicken:
- Set up a breading station with three bowls—flour egg wash breadcrumb mix Dip each strip first in flour tap off the extra then into egg wash coat well and finally into the cornflake breadcrumb mix Pat the crumbs on firmly for a robust crust Place each piece on the baking rack at least one inch apart so air can circulate
- Bake the tenders:
- Lightly mist the strips with olive oil spray and slide into the hot oven Bake for thirty to thirty five minutes turning once halfway through for golden crunch The chicken should read one hundred sixty five degrees Fahrenheit on a thermometer inside the thickest part when done
- Make the buffalo sauce:
- While chicken bakes melt butter in a wide skillet over medium heat Stir in buffalo sauce and honey Simmer gently for three to five minutes until the sauce thickens and looks glossy
- Coat and serve:
- Toss freshly baked tenders in the warm buffalo sauce until thoroughly coated Serve immediately with your favorite dip or lay atop salads sandwiches or pizzas for a spicy kick
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Hands down my favorite part is the cornflake crust It always gets the crunchiest finish and the spice mix burrows in deep I remember my cousin almost burning her tongue from excitement trying them hot out of the oven and now we wait together so nobody jumps early
Storage Tips
To keep leftovers fresh store tenders in a sealed container in the refrigerator for up to four days Reheat them in a hot oven or air fryer to revive their crispy shell Avoid microwaving unless you are okay with some lost crunch
Ingredient Substitutions
No chicken breasts Use tenderloins—they are just as juicy Need a gluten free option Choose gluten free flour and breadcrumbs out of the box or make your own Breadcrumbs can also be made from any day old gluten free bread if you decide to blitz and toast it Swap almond milk for oat or soy if needed Honey can be changed out for maple syrup or a sprinkle of brown sugar if that fits your pantry
Serving Suggestions
Buffalo chicken tenders love a creamy dip Ranch and blue cheese are classics but a simple yogurt tahini dip cuts the heat well too Slice the tenders for stuffing in tacos or use atop a spicy pizza My personal favorite is scattering them on crisp romaine bowls with extra buffalo drizzle
Cultural Notes
Buffalo chicken traces its roots to Buffalo New York where spicy tangy sauce became the go to for game day and late night fare Giving tenders a baked twist makes this American classic more at home in everyday kitchens
Recipe Questions & Answers
- → How do I ensure the chicken turns out crispy?
Baking on a wire rack lets hot air circulate, helping the coating crisp up without frying. Using crushed cornflakes and breadcrumbs supports crunch as well.
- → Can I make these gluten-free?
Yes, substitute gluten-free flour, breadcrumbs, and buffalo sauce to create a gluten-free version with the same texture and flavor.
- → What are good alternatives to eggs in the coating?
Dijon mustard or mayonnaise work well for binding the breading if you wish to avoid eggs in the preparation.
- → How spicy are these chicken tenders?
Spiciness depends on your buffalo sauce; opt for milder or add a bit of honey to temper the heat. Customize based on preference.
- → What can I serve alongside these chicken tenders?
Pair with classic celery, carrot sticks, a fresh green salad, or tuck inside a sandwich or wrap. They also match well with creamy dipping sauces.
- → Is there a way to make these dairy-free?
Absolutely! Use unsweetened plant milk and vegan butter in the sauce for a dairy-free twist without compromising on flavor.