If you are craving something crispy, spicy, and downright irresistible, look no further than this Buffalo Chicken Tenders with Spicy Butter Sauce Recipe. Imagine tender strips of chicken, marinated to juicy perfection, coated in a crunchy, flavorful breading, then fried until golden. Tossed in a zingy, buttery buffalo sauce with just the right kick of heat and a touch of sweetness, these tenders will quickly become your go-to comfort food. Whether you’re feeding a crowd or treating yourself, this recipe delivers bold flavors and textures that keep everyone coming back for more.
Ingredients You’ll Need
Getting started with this Buffalo Chicken Tenders with Spicy Butter Sauce Recipe is delightfully straightforward. Each ingredient plays an important role, whether it’s tenderizing the chicken or building that perfect crispy crust and lip-smacking sauce. Let’s break it down and see how these simple essentials come together to create a dish bursting with flavor and texture.
- Chicken Tenders (1 1/2 lbs): Choose fresh tenders or slice chicken breast into strips for a juicy, tender base.
- Buttermilk (1 cup): Helps tenderize the chicken while adding a subtle tang that enhances the flavor.
- Salt and Black Pepper (1 teaspoon each): Essential seasonings that build foundational taste.
- Garlic Powder, Paprika, Onion Powder, Cayenne Pepper (varied amounts): A blend that brings warmth, depth, and a little heat to both the chicken and the breading.
- All-Purpose Flour (1 1/2 cups): Forms the crispy base for the breading when combined with spices.
- Breadcrumbs (1 cup, preferably panko): Adds irresistible crunch to each tender.
- Vegetable Oil (3-4 cups): For deep frying; ensures even golden crispiness.
- Red Hot Sauce (1/2 cup): The heart of that iconic spicy buffalo flavor.
- Unsalted Butter (1/4 cup): Makes the sauce rich and silky, balancing out the heat.
- Honey (1 tablespoon): Adds a subtle touch of sweetness to mellow the buffalo heat.
- Ranch or Blue Cheese Dressing: Classic dips that cool down the spice and complement the dish perfectly.
- Celery and Carrot Sticks: Crisp, refreshing sides that add a nice crunch and contrast.
- Lemon Wedges: Optional, but great if you want a little bright citrus zing alongside.
How to Make Buffalo Chicken Tenders with Spicy Butter Sauce Recipe
Step 1: Marinate the Chicken
First things first, the magic begins by marinating your chicken tenders. Combine buttermilk with salt, black pepper, garlic powder, and paprika in a big bowl. Add your chicken pieces and stir gently to coat them well. This marinade not only tenderizes but also infuses the chicken with subtle layers of flavor. Cover and refrigerate for at least 30 minutes—you can go longer, up to 4 hours, for maximum juicy tenderness.
Step 2: Prepare the Breading
While your chicken is soaking up that buttermilk goodness, mix together your flour, panko breadcrumbs, salt, pepper, paprika, garlic powder, onion powder, and a touch of cayenne pepper in a shallow dish. This seasoning blend is crucial; it builds the foundation of that crunchy, flavorful crust that makes these tenders so addictive.
Step 3: Bread the Chicken
When it’s time to coat, take the chicken tenders out of the marinade letting excess drip off. Dredge each piece in your breading mixture, pressing lightly so the coating sticks well and forms that perfect crispy shell. Place them on a plate or tray and let them rest for 5-10 minutes—this step helps the breading set so it won’t fall off during frying.
Step 4: Fry the Chicken
Heat your vegetable oil in a deep pan or pot to 350°F (175°C). Fry the tenders in batches so the oil temperature stays steady. Cook each side for about 4-6 minutes until the crust is a gorgeous, golden brown and the internal temperature reaches a safe 165°F (74°C). Transfer the cooked tenders to a wire rack to drain any excess oil—this keeps them crispy and not greasy.
Step 5: Make the Buffalo Sauce
Now for that signature buffalo sauce. Melt the butter in a small saucepan on low heat, then stir in the red hot sauce, honey, and garlic powder. Bring the sauce just to a boil while stirring until everything is blended into a smooth, glossy mixture packed with bold flavor and a balanced kick.
Step 6: Toss and Serve
Place your golden fried chicken tenders into a large bowl and pour the spicy butter sauce over them. Toss gently but thoroughly so every tender is coated in that fantastic buffalo glaze. Serve immediately with ranch or blue cheese dressing alongside celery and carrots to make this Buffalo Chicken Tenders with Spicy Butter Sauce Recipe truly complete.
How to Serve Buffalo Chicken Tenders with Spicy Butter Sauce Recipe
Garnishes
Garnishing your tenders with crunchy celery and carrot sticks adds a fresh, crisp contrast to the spiced and buttery chicken. A few lemon wedges nearby let you add a zesty splash if you want to brighten up bites. And don’t skimp on ranch or blue cheese dressing; their creamy coolness is the perfect match to the fiery buffalo coating, giving you that classic flavor combo everyone loves.
Side Dishes
Buffalo chicken tenders shine brightest as the star of the meal, but pairing them with simple, complementary sides amps things up. Cool coleslaw adds a crunchy, creamy balance; baked potato wedges or fries keep the comfort-food vibe strong, while a green salad with vinaigrette offers a refreshing counterpoint. These sides allow the bold flavors of your Buffalo Chicken Tenders with Spicy Butter Sauce Recipe to really pop.
Creative Ways to Present
If you’re serving these tenders at a party or game day gathering, presentation matters! Arrange them artfully on a large platter lined with celery sticks, carrot sticks, and small dipping bowls of ranch, blue cheese, and extra buffalo sauce. For a fun twist, build buffalo chicken sliders or wraps by adding lettuce, tomatoes, and extra sauce. This recipe is so versatile, you can easily tailor the presentation to suit any occasion.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, place them in an airtight container once cooled and store in the refrigerator. They’ll stay fresh for up to 3 days. Keep the buffalo sauce separate if possible to avoid soggy breading.
Freezing
You can freeze cooked chicken tenders, but for best texture, freeze them un-sauced on a baking sheet first, then transfer to a freezer-safe bag. This prevents the coating from becoming mushy. Frozen tenders will keep well for about 1 month. Thaw overnight in the fridge before reheating.
Reheating
To reheat and recapture that crispiness, bake leftovers in a preheated oven at 375°F (190°C) on a wire rack set over a baking sheet for about 10 minutes. Reheat the buffalo sauce gently on the stove or microwave before tossing your warmed tenders back into it. Avoid microwaving tenders alone as it can make them soggy.
FAQs
Can I bake the chicken tenders instead of frying?
Absolutely! For a lighter version, bake your breaded tenders on a greased baking rack at 425°F (220°C) for 20-25 minutes, turning halfway. They won’t be quite as crispy as deep-fried, but still delicious and a bit healthier.
What can I substitute for buttermilk in the marinade?
If you don’t have buttermilk on hand, try mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. This homemade buttermilk alternative still tenderizes the chicken well.
How spicy is the Buffalo sauce?
The heat level is medium thanks to regular red hot sauce balanced with butter and honey. If you prefer milder, use less cayenne in the breading and choose a milder hot sauce. For extra heat, add more cayenne or try a hotter sauce.
Can I make this recipe gluten-free?
Yes! Use gluten-free flour and breadcrumbs, and ensure your hot sauce and other ingredients are gluten-free certified. It makes the dish accessible without sacrificing any flavor.
What is the best way to serve leftovers?
Besides reheating them as tenders, leftover Buffalo Chicken Tenders with Spicy Butter Sauce Recipe are fantastic chopped up and tossed into salads, wraps, or even tacos. This recipe is flexible, so get creative!
Final Thoughts
This Buffalo Chicken Tenders with Spicy Butter Sauce Recipe is a shining example of comfort food done right: crispy, juicy, full of bold heat, and so satisfying. It’s perfect for busy weeknights, weekend parties, or any time you want to impress with a homemade classic. I can’t wait for you to try it and watch it become a new favorite in your kitchen. Trust me, once you taste these tenders, you’ll be hooked!
Print
Buffalo Chicken Tenders with Spicy Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Buffalo Chicken Tenders recipe offers tender, crispy chicken strips coated in a flavorful breading and tossed in a spicy, tangy Buffalo sauce. Perfect as a party appetizer or a satisfying meal served with ranch or blue cheese dressing and fresh celery and carrot sticks.
Ingredients
For the Chicken Tenders:
- 1 1/2 lbs chicken tender (or chicken breast cut to strips)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Breading:
- 1 1/2 cups all-purpose flour
- 1 cup breadcrumbs (panko preferred for extra crunch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
For Frying:
- 3–4 cups vegetable oil (for deep frying)
For Buffalo Sauce:
- 1/2 cup red hot sauce (Frank’s RedHot)
- 1/4 cup unsalted butter
- 1 tablespoon honey (optional for sweetness)
- 1/2 teaspoon garlic powder
For Serving:
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
- Lemon wedges
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken tenders and stir to ensure they are fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours to let the flavors infuse and tenderize the chicken.
- Prepare the Breading: In a shallow bowl, mix together the all-purpose flour, breadcrumbs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Stir well to evenly distribute the seasonings.
- Bread the Chicken: Remove the chicken tenders from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the breading mixture, pressing lightly so the coating sticks well. Arrange the breaded tenders on a dish and let them rest for 5-10 minutes to help the breading adhere better.
- Fry the Chicken: Heat the vegetable oil in a deep pan or pot to 350°F (175°C). Fry the chicken tenders in batches, cooking each side for 4-6 minutes until golden brown and fully cooked with an internal temperature of 165°F (74°C). Drain the cooked tenders on a wire rack to remove excess oil.
- Make the Buffalo Sauce: In a small saucepan over low heat, melt the unsalted butter. Stir in the red hot sauce, honey (optional), and garlic powder. Bring the mixture to a gentle boil, stirring continuously until smooth and combined.
- Toss and Serve: Place the fried chicken tenders in a large bowl and pour the Buffalo sauce over them. Toss gently until all pieces are evenly coated. Serve immediately with ranch or blue cheese dressing, celery sticks, carrot sticks, and lemon wedges on the side.
Notes
- For juicier chicken, marinate for the full 4 hours if time allows.
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- The cayenne pepper in the breading is optional; omit if you prefer less heat.
- Use a thermometer when frying to ensure chicken is cooked safely and to prevent overcooking.
- Adjust the honey in the sauce according to your sweetness preference.
- Drain fried chicken on a wire rack rather than paper towels to keep the coating crisp.
