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Buffalo chicken tenders have secured their place as a beloved comfort food across the United States, captivating taste buds with their spicy, tangy flavor and crispy texture. Whether served as an appetizer at a gathering, a main dish for a weeknight dinner, or a game day snack, these tenders offer a delicious blend of heat and crunch that is hard to resist. Traditionally deep-fried, Buffalo chicken tenders can be heavy and greasy, which is why the baked version has gained popularity among health-conscious food enthusiasts.

Crispy Baked Buffalo Chicken Tenders

Discover the ultimate comfort food with this crispy baked Buffalo chicken tenders recipe! Perfectly seasoned chicken strips are marinated for juicy flavor, then baked to achieve a satisfying crunch without the guilt of frying. This healthier twist on a classic favorite is easy to make and ideal for game day snacks, appetizers, or family dinners. Customize with your favorite sauces and dipping options for a deliciously satisfying meal that everyone will love!
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Ingredients
  

1 pound chicken breast tenders

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup all-purpose flour

1 cup panko breadcrumbs

½ cup buffalo sauce (plus extra for serving)

2 tablespoons melted butter

Fresh parsley or celery sticks for garnish (optional)

Instructions
 

Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken tenders, ensuring they are fully submerged, and marinate in the refrigerator for at least 1 hour (up to overnight for deeper flavor).

    Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

      Prepare the Breading Station: In three separate shallow dishes, set up your breading station: one with the flour, one with the remaining dried spices (garlic powder, onion powder, smoked paprika, salt, and pepper), and the last one with the panko breadcrumbs.

        Bread the Chicken: Remove the chicken tenders from the marinade, letting any excess buttermilk drip off. Dredge each tender first in the flour, making sure to shake off any excess. Then dip it into the spice mixture, followed by covering it completely with panko breadcrumbs. Place the breaded tenders on the prepared baking sheet.

          Spray and Bake: Lightly spray the tops of the chicken tenders with cooking oil to help them crisp up in the oven. Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F/75°C).

            Buffalo Coating: While the chicken is baking, combine the melted butter with the buffalo sauce in a small bowl. Once the tenders are out of the oven, brush or toss them with the buffalo sauce mixture until evenly coated.

              Serve: Serve immediately with extra buffalo sauce on the side, garnished with chopped parsley or celery sticks for a refreshing crunch.

                Prep Time: 10 minutes | Total Time: 1 hour 15 minutes | Servings: 4