This recipe for Buffalo Chicken Tenders has been a staple in my kitchen for years and is the sort of dish that announces itself with scent and texture. I first developed this version on a rainy Saturday when a craving for spicy bar-style tenders met a pantry of basic ingredients. The result was a craveable balance of crisp exterior, juicy interior, and a tangy, buttery sauce that clings to every ridge of the breading. It became an instant crowd-pleaser: kids who usually shy from heat reached for seconds after a quick cooling bite, and adults argued over who would take the last tender.

What makes these tenders special is the buttermilk soak and the double-dredge technique. The soak breaks down muscle fibers and seasons the meat, while the two-step flour-egg-flour coating yields an extra-crispy crust that stays crunchy under sauce. The homemade buffalo sauce is straightforward but fundamental: high-quality hot sauce, real butter, a splash of white vinegar, and a dash of Worcestershire create the classic tangy, slightly smoky profile that defines buffalo flavor. I often make a double batch of sauce because it is dangerously good right off the stove.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts. Choose fresh or thawed breasts about 1 to 1 1/4 pounds each; cutting them into tenders gives even pieces that cook uniformly. I prefer breasts with a little bit of fat left for extra juiciness.
• Buttermilk & Hot Sauce: 1 cup buttermilk and 1 teaspoon hot sauce. Full-fat buttermilk helps tenderize and flavor the meat. If you cannot find buttermilk, use 1 cup milk plus 1 tablespoon lemon juice left to rest 10 minutes.
• Eggs: 2 large eggs, beaten. They act as the adhesive layer in the double-dredge, adding structure to the coating.
• Flour & Seasonings: 2 cups all-purpose flour, 2 1/2 teaspoons salt, 3/4 teaspoon black pepper, 1/8 teaspoon paprika, 1/8 teaspoon garlic powder, 1/8 teaspoon baking powder. The baking powder creates tiny bubbles in the crust for extra lift and crispness.
• Frying Fat: Canola oil for frying, enough to reach about 3 inches deep in a heavy pot. Neutral oil with a high smoke point yields the best color and texture.
• Buffalo Wing Sauce: 2/3 cup Frank's RedHot, 1 stick unsalted butter (1/2 cup), 1 tablespoon white vinegar, 1/4 teaspoon Worcestershire sauce. Use a high-quality hot sauce for authentic flavor; Frank's is classic, but use any preferred cayenne sauce and adjust heat to taste.

Instructions

Cut and Soak the Chicken: Trim each breast and cut into four uniform tenders. Place the pieces in a bowl with 1 cup buttermilk and 1 teaspoon hot sauce. Stir to coat, cover, and refrigerate for 30 minutes to 24 hours. The acid and enzymes in the buttermilk begin to break down proteins, giving a tender interior; longer soaks intensify flavor but do not exceed 24 hours to avoid mushiness. Set Up Breading Stations: In one shallow bowl whisk the 2 large eggs. In a second wide bowl whisk together 2 cups flour, 2 1/2 teaspoons salt, 3/4 teaspoon pepper, 1/8 teaspoon paprika, 1/8 teaspoon garlic powder, and 1/8 teaspoon baking powder. Use plates or sheet pans to keep breaded pieces orderly; cold surfaces help the coating adhere. Double Dredge for Extra Crisp: Working with one tender at a time, remove it from the buttermilk allowing excess to drip back. Dredge in the flour mixture thoroughly, then dip into the beaten eggs and immediately dredge again in the flour. Press the flour into the meat gently so the crust forms a firm layer. Place onto a baking sheet and let rest for 5 to 10 minutes; this brief rest helps the crust set and reduces fall-off during frying. Heat the Oil: Pour canola oil into a heavy Dutch oven to a depth of about 3 inches. Heat over medium-high until the oil reaches 350 degrees F on a deep-fry thermometer. Maintain 350 degrees during frying; temperature drop below 325 F will make the coating soggy, while hotter than 375 F risks burning before the interior is cooked. Fry in Batches: Fry the tenders in small batches so they have space and the oil temperature stays steady. Cook 5 to 7 minutes per batch, turning once, until golden brown and an instant-read thermometer inserted into the thickest piece shows 165 degrees F. Transfer to a wire rack set on a sheet pan to drain briefly; paper towels will absorb excess oil but a rack preserves crispness. Make the Buffalo Sauce: Combine 2/3 cup Frank's RedHot, 1 stick (1/2 cup) unsalted butter, 1 tablespoon white vinegar, and 1/4 teaspoon Worcestershire sauce in a small saucepan. Warm gently and whisk until butter is melted and sauce is glossy. Bring just to a simmer for 30 to 60 seconds while whisking—do not vigorously boil or the sauce may separate. Toss and Serve: Working quickly while both the tenders and sauce are warm, toss the fried tenders in the sauce until evenly coated. Serve immediately with celery, carrot sticks, and blue cheese or ranch dressing for dipping. The hot sauce adheres best when the crust is freshly fried and still slightly tacky.

Storage Tips

To store leftovers, cool the tenders to room temperature no longer than two hours, then place in an airtight container and refrigerate up to 3 days. If you plan to freeze, do not toss in sauce first. Flash-freeze on a sheet pan, then transfer to a sealed freezer bag and keep up to 3 months. Reheat from frozen in a 400 degrees F oven on a wire rack for 12 to 15 minutes until hot through; adding sauce after reheating keeps the crust crisper. Avoid microwaving unless you accept softened breading.

Ingredient Substitutions

Out of buttermilk? Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar and let rest 10 minutes. For a dairy-free version, use unsweetened soy or oat milk with 1 tablespoon vinegar and swap the butter in the sauce for a vegan butter alternative; note texture and flavor will shift slightly. To make it gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free flour blend and add a teaspoon of xanthan gum for structure. For less heat, use half the hot sauce in the marinade and less in the wing sauce, or mix the buffalo sauce with a bit of honey to mellow the heat.

Serving Suggestions

Serve with crisp celery and carrot sticks and bowls of blue cheese and ranch dressing for dipping. For a meal, pair the tenders with a wedge salad, coleslaw, or seasoned fries. For a party platter, arrange tenders on a large board with pickles, sliced radishes, and small bowls of extra sauce. Garnish with finely chopped chives or parsley to add a fresh pop of color and aroma.

Cultural Background

Buffalo sauce originates from Buffalo, New York, famously invented at the Anchor Bar in the 1960s. The original pairing of deep-fried chicken with a vinegar-forward cayenne sauce and butter created a trend that spread across America and evolved into countless variations. Turning wing sauce onto strips and tenders is a natural adaptation driven by convenience and portion control. These tenders are an American bar-food evolution that keeps the core elements of heat, acidity, and butter intact.

Seasonal Adaptations

In winter, serve with roasted root vegetables and a warm blue cheese fondue for dipping. In summer, make a lighter sauce with reduced butter and extra vinegar, and pair tenders with a crisp cucumber salad. For game day in cooler months, double the sauce and keep it warm in a small slow cooker so guests can refresh their plates. For holidays, swap traditional hot sauce for a smoky chipotle base and add a touch of maple syrup to the sauce for a sweet-spicy balance.

Meal Prep Tips

For batch cooking, cut and soak all chicken in buttermilk the night before. Bread and arrange on trays covered and refrigerated, then fry or bake on the day you plan to serve. Cooked, unsauced tenders freeze and reheat exceptionally well. Pack tenders separately from any dressings to keep textures optimal. Label containers with date and reheating instructions for simple grab-and-go lunches or post-work dinners.

Every time I make these, I learn a little something new about timing and heat management. The simplest change, like resting dredged pieces before frying, consistently elevates results. I hope you enjoy this version as much as my family and friends have—make it your own, and don\u2019t be afraid to tweak heat and seasonings to suit your table.