Let Me Tell You About These Buffalo Tenders…

So, funny story—the first time I made these Blazing Buffalo Chicken Tenders, I completely underestimated how much sauce I’d need. I mean, there I was, splatters of hot sauce everywhere (even in my hair, somehow?), and the whole kitchen smelling like a pub on wing night in Buffalo. They’re honestly a staple when the game’s on or someone’s just in the mood for something snacky but with a hefty punch. My brother once tried to eat a dozen and regretted his life choices; that’s kind of the energy these bring to the table. Also, I dare you not to lick your fingers.

Why You’ll Love This (if you even like chicken…)

I make this whenever that random craving for spicy stuff sneaks up (which is, if I’m honest, way too often). My family goes bonkers for these tenders because they’re crunchy but juicy—and smothered in that bright red, tangy Buffalo sauce you just can’t get out of your shirt if you spill, but it’s worth it every time. Oh, and here’s the best bit: they taste even better cold out of the fridge the next day. Or maybe that’s just me? The only “problem” is, making these got me over my fear of frying things at home. Used to think deep fat fryers were just for fancy kitchens; turns out, you can totally get by with a big saucepan. (It is a little terrifying when the oil bubbles up, though!)

What You’ll Need (And Some Honest Substitutions)

About 500g (or a generous pound) chicken tenders (or just slice up 2 big chicken breasts in a pinch)
1 cup plain flour—honestly any brand works, but my grandma swears by King Arthur, for what it’s worth
1/2 cup cornstarch (sometimes I just use all flour if I’m out, and, yeah, still good)
1 teaspoon each garlic powder and onion powder
1/2 teaspoon smoked paprika (regular paprika is totally fine if you don’t have the fancy stuff)
1 teaspoon salt, because the sauce is already salty, but chicken needs its help
1/2 teaspoon black pepper (I go heavier, but the kids complain, so do what you like)
2 large eggs
1/3 cup buttermilk (or just milk with a squeeze of lemon, which is what I use when the buttermilk carton is suspiciously lumpy)
Oil for frying (I just use vegetable oil but canola is okay, and I’ve even used sunflower and nobody noticed)
1/2 cup Frank’s RedHot sauce, or whatever hot sauce you secretly love best (Frank’s RedHot makes it classic, but Cholula has a different kick)
3 tablespoons unsalted butter (sometimes I use margarine, not gonna lie)
Optional: a pinch of cayenne for that “oops, too spicy” result I sometimes want

How I Do It—Just Roll With Me Here

Prep your stuff: Chicken gets a quick dab with kitchen paper; no one wants a soggy dredge. Sometimes I get lazy and just blot them on a kitchen towel instead (not my proudest moment, but it works).
Mix up the dredge: In a big-ish bowl, toss together the flour, cornstarch, spices, salt, and pepper. Don’t get hung up on lumps, it’ll all settle once the chicken’s in there.
Egg bath time! Beat eggs with buttermilk in another bowl. I usually add a dash of hot sauce here cause why not. Dunk the chicken pieces—try not to drop them in all at once or things get gunky, trust me—first in the eggy mix, then into the flour coating. Press the flour in so it sticks! At this stage, everything looks sort of like a science project but, honestly, that’s part of the fun.
Get oil hot: Fill a deep pan with about 2–3 inches of oil. Heat it to 350°F (180°C)—not an exact science; if you don’t have a thermometer, drop a pinch of coating in. It should fizz right away, and not just sit there staring at you.
Fry time: In batches (I always rush this and regret it), fry the tenders 3–4 min per side until golden and super crunchy. Don’t cram the pan (I’ve done it, and you just end up steaming them. Not great—trust me). Drain on a rack if you have one; otherwise, a plate covered with more kitchen paper works fine. This is where I always sneak a taste, and then end up burning my mouth, so…ya know, patience.
Buffalo Sauce: Melt butter in a small pot. Stir in Frank’s RedHot till smooth and glossy—smells a bit strong now, but it settles once it’s on the chicken. Add cayenne if you like it wild. Take off the heat. Taste it. (Don’t worry if it’s a bit too tangy; it calms down with the chicken.)
Toss together: Dump fried tenders in a giant bowl, pour on the Buffalo sauce, and toss/shake/flip until coated. At this point, the dog usually wanders into my kitchen to see if she’s getting any—it’s that mouthwatering.

Stuff I Learned the Hard Way (Notes)

If you skip the cornstarch, the coating is thicker—not necessarily worse, but you lose a bit of shatter-y crunch.
Using old hot sauce? The color is weird, but it still works (promise).
I thought breading twice was necessary—it’s actually not; once is plenty!
Sometimes I drizzle leftover sauce over plain rice, because waste not, want not.

The “What If I…” Experiment Section

Tried adding honey to the sauce once; was weirdly sweet. Not my favorite, but maybe you’d like it?
Chicken thighs instead of tenders: juicier, but a bit trickier to cut up neatly.
I swapped panko for flour one lazy Saturday. Crunchier, but didn’t hold the sauce as well. Live and learn!

Quick Chatter on Equipment

Look, a deep fryer makes life easier. But honestly, I survived years with just a heavy pot and a cheap thermometer (and plenty of spilled oil on the stove). You can even use a regular frying pan if you’re desperate—just don’t over-crowd or it gets messy quick.

Storing Leftovers (Scarce in My House, Honestly)

Supposedly, these keep 3 days in the fridge in a container. I wouldn’t really know—they rarely last past football night! If you do find yourself with leftovers, I think they taste even better cold the next day (but if that’s weird to you, a quick zap in the microwave works). Not quite as crisp but still very tasty.

This Is How We Serve ‘Em

My go-to: big plateful right out of the bowl, with blue cheese or ranch for dipping. If I’m feeling fancy, I’ll throw some celery sticks on the side, too (the crunchy kind, not the limp bits hiding in the veggie drawer). Sometimes we make a “Buffalo Tenders Salad”—the kids think it’s salad if there’s lettuce; I call it winning. Oh, and a cold cider on the side? Next-level.

If You’re Looking for Wisdom, Here’s Some Pro Tips

Once tried to rush the oil temp and just got a pile of sad, greasy chicken. Actually, I find it works better if you’re patient—wait for the oil to be good and hot.
Dredge hands: keep one hand wet, one dry, or you’ll be wearing that batter for days.
If you toss the sauce on too soon (before draining), things get soggy fast. Not what you want—I’ve made that mistake, twice.

Hey, Real Questions I’ve Gotten (and Answers!)

Can I bake these instead of frying?: Yeah, you can—just they don’t get quite that crunchy. Oven at 425F, on a rack, spray with oil. Still tasty (but not what I reach for).
Will these make me sweat?: Depends how crazy you go with the hot sauce! Add more cayenne if you like living on the edge.
What’s the best hot sauce?: I like Frank’s RedHot for the classic flavor, but hey, Cholula or even that Trader Joe’s jalapeno number is fun. Serious Eats hot sauce taste test is wild to read.
How do I make them gluten-free?: Swap in a gluten-free flour blend and cornstarch (Bob’s Red Mill works for me). Super easy adjustment.
Can I freeze ’em?: I tried once; got kinda mushy when reheated to be honest. Maybe if you skip the sauce, freeze, then re-coat and bake? Not my favorite way, but I’ll admit I’m picky about leftovers.

Oh, btw, if you’re looking to deep-dive into chicken tender philosophy (and yes, apparently that’s a thing), check out the Kitchn’s guide—they do a pretty solid breakdown, though I’m stubborn and stick to my ways. Anyway, give these Blazing Buffalo Chicken Tenders a whirl and let me know if you burn your fingers and your taste buds (in the best way). Enjoy!

Blazing Buffalo Chicken Tenders