Deep Fried Buffalo Chicken Tenders

Name: Fried Buffalo Chicken Tenders
Prep time: 20 min
Cook time: 10 min
Ingredients: 4 large chicken breasts ((cut into strips)); 2 eggs; ½ cup milk; 2 cups all-purpose flour; 1 cup Panko bread crumbs; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon seasoned salt; 1 quart peanut oil ((for frying)); ½ cup of medium hot sauce ((such as Frank's or Texas Pete)); ½ cup 1 stick of butter; 2 teaspoons Worcestershire sauce

Everyone is going to love these homemade fried buffalo chicken tenders. They’re crunchy, slightly spicy, and tasty. Perfect for game day, a fun meal with the family, or when you’re just in the mood for something yummy, these tenders are simple to whip up and don’t take much time.

Like many deep-fried recipes, kids love them. Plus, adding buffalo sauce will surely be a hit if you have spice lovers. Just serve them with celery sticks and ranch or blue cheese dressing for a snack that will be gobbled up in no time!

Fried Buffalo Chicken Tenders

The best way to make buffalo chicken tenders at home: deep fried and tossed in homemade buffalo sauce.

Prep Time 20

Cook Time 10

Serving Size chicken tenders

Equipment

Deep fryer (or a large, heavy-bottomed pot)
Deep fry thermometer
Mixing Bowls
Whisk
Tongs or a slotted spoon
Deep fry basket
Paper Towels
saucepan

Ingredients

4 large chicken breasts (cut into strips)
2 eggs
½ cup milk
2 cups all-purpose flour
1 cup Panko bread crumbs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon seasoned salt
1 quart peanut oil (for frying)
½ cup of medium hot sauce (such as Frank's or Texas Pete)
½ cup 1 stick of butter
2 teaspoons Worcestershire sauce

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Instructions

Preheat the oil. Preheat your deep fryer to 365°F. If you don’t have a deep fryer, use a large, heavy-bottomed pot and fill it with enough peanut oil to submerge the chicken tenders fully.
Set up the breading station. Whisk the eggs and milk together in a medium bowl until fully combined. Mix the flour, panko bread crumbs, salt, pepper, and seasoned salt in a separate large bowl. This will be your breading mixture.
Bread the chicken. Dip each chicken strip into the egg and milk mixture, making sure it’s fully coated. Then, dredge the chicken in the flour and panko mixture, pressing gently to help the coating adhere. Work in small batches to prevent the chicken from sticking together.
Fry the chicken. Place the breaded chicken tenders in a single layer in the fryer basket and carefully lower them into the hot oil. Then, fry for 6-8 minutes until the tenders are golden brown and crispy. Next, remove the chicken from the oil and drain on a paper towel-lined plate. Allow the oil to return to 365°F between batches before frying the next round.
Make the buffalo sauce. In a medium saucepan, melt the butter over low heat. Once melted, stir in the hot and Worcestershire sauce until the mixture is fully combined. Remove from heat.
Toss the chicken in the sauce. Once all the chicken tenders are fried, place them in the saucepan with the buffalo sauce. Gently toss until all the tenders are evenly coated in the sauce.
Serve. Serve the buffalo chicken tenders immediately with your favorite dipping sauce and sides, like celery sticks, ranch, or blue cheese dressing.

Notes

Make sure all your chicken strips are the same size so you can cook them evenly. If they’re not, some might be overcooked or undercooked.

Before breading, dry off the chicken strips with a paper towel. This makes the coating stick better and prevents it from getting mushy.

Don’t forget to season the breading well! You want it to taste good in every bite. Adjust the spices like garlic powder, paprika, or cayenne to match your preference if you like it spicier.

Let the chicken sit for a bit after breading but before frying. This helps keep the breading on when you fry it and stops it from peeling off.

If you want to ramp up the taste, dust some dry spices (think smoked paprika, cayenne, or garlic powder) on the tenders right after they come out of the oil, but before you add any sauce, it’s a simple way to layer more flavor without competing with the buffalo sauce.

For extra crunchy tenders, double-dip them in the egg and then in the flour-panko mix before frying. This gives them a thicker, crunchier outside.

After frying, place the tenders on a paper towel to soak up any extra oil. This keeps them from getting oily and helps the breading stay crisp.

This recipe is my go-to whenever I want to spice up my mealtime. They come out crunchy on the outside and tender on the inside while smothered in a spicy, buttery sauce. They’re also easy to make with ingredients I usually have on hand—nothing too fancy, just good, honest food that never fails to satisfy. My secret? Keep the oil consistently at 365°F for that perfect crispy exterior while making sure the chicken stays tender and juicy.

Looking for something more traditional? Check out my deep-fried chicken wings recipe for a classic take.

plate on chicken tenders with fries in the background

I’m confident you’ll find it just as delicious.

Tips for the Best Deep Fried Buffalo Chicken Tenders

For softer and more flavorful chicken, soak the strips in buttermilk mixed with salt and pepper for at least 30 minutes before coating them. This step makes the chicken more tender and gives it a nice flavor boost.
After dredging the chicken in the flour-panko mixture, gently shake off any excess. Too much coating can make the tenders taste floury and cause uneven frying.
Use a thermometer to watch the oil temperature when frying in a pot. Keeping it at 365°F is key for getting them crispy. If the oil is too cold, the chicken will soak up too much oil and turn out greasy; if it’s too hot, the outside will burn before the inside is done.
Frying can be a bit of a hassle and might leave a lingering oil smell in your kitchen. If you can, try frying outside using a deep fryer. It’ll make cleaning up easier and keep your kitchen smelling better.
Fry the tenders a few at a time. Putting too many in the oil at once can lower the temperature, meaning they won’t get as crispy and might stick together. If you’re unsure about when your chicken is done, check out this helpful guide on how to determine if meat is cooked properly.
After frying, coat the tenders in the sauce while hot. This way, they soak up the flavor but stay crunchy.
To keep the chicken warm and crispy while you finish frying, put the cooked tenders on a baking sheet with a cooling rack and keep them in an oven set to 200°F. This keeps them warm and crispy without cooking them more.

Key Ingredients and Tools

Here’s everything you’ll need for this recipe and some info on why they matter for making awesome chicken tenders every time!

plate of chicken breasts, bowl with eggs and milk, large bowl with flour, Panko, and seasoning

Chicken breasts: Go for boneless, skinless ones since they’re easy to cut into strips. Make sure to slice them evenly so they cook together nicely. Use chicken tenders or thighs; remember to tweak the cooking time.
Peanut oil: It’s great for frying because it can handle high heat, helping your chicken cook without charring. If you’re out of peanut oil, vegetable or canola oil are good backups.
Panko breadcrumbs: These give you a crunchier, airier coating than the usual breadcrumbs, making your tenders extra crispy. Look for panko in the Asian section at the store. Regular breadcrumbs are an alternative, though the texture might not be as crunchy.
Deep-fry thermometer: This is crucial for monitoring your oil temperature. You want it steady at 365°F to get those tenders perfectly golden and crispy. It’s a must-have if you’re using a pot to fry.
Frank’s RedHot sauce: It’s the go-to for classic buffalo sauce thanks to its perfect mix of spicy and tangy. Feel free to swap it with another hot sauce like Texas Pete if you’re after a different taste.
Worcestershire sauce: A little of this goes a long way in adding a rich, savory kick to your buffalo sauce. You’ll find it in the condiment aisle. If it’s unavailable, try soy sauce or skip it altogether, which might slightly alter the flavor depth.

These are the key things to help you turn out good and fantastic chicken tenders!

Serving Suggestions

Serve these chicken tenders with celery sticks, carrot sticks, ranch or blue cheese dressing, and a side of coleslaw for a complete meal.

For a classic combo, serve them with a batch of deep-fried french fries – they make the perfect crispy side to these buffalo chicken tenders.

Troubleshooting and Help

What if I don’t have a deep-fry thermometer?

No worries! You can test the oil by dropping in a small piece of bread or a tiny bit of the breading. The oil is ready if it sizzles and starts to brown in about 10 seconds. Keep an eye on the color of the chicken while frying so it doesn’t get too dark too quickly.

How do I prevent the breading from falling off?

To help the breading stick, pat the chicken dry before breading and let the breaded chicken rest for a few minutes before frying. Also, avoid overcrowding the fryer, which can knock the breading off.

Can I make the breading gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Make sure the hot sauce and any seasonings you use are gluten-free.

How can I make the buffalo sauce milder or spicier?

If you like a milder sauce, reduce the hot sauce and increase the butter. For more heat, add extra hot sauce or a pinch of cayenne pepper to kick things up a notch.

Can I bake these instead of frying them?

Absolutely! You can bake them at 400°F on a greased baking sheet for about 20-25 minutes, flipping halfway through. They won’t be as crispy as frying, but they’ll still be delicious. You can even use an air fryer for a crispier result.

Can I make these ahead of time?

You can prep the chicken by breading it ahead of time and storing it in the fridge for up to an hour before frying. Once fried, they’re best served fresh, but you can reheat them in an oven or air fryer if you need to.

Can I serve these buffalo chicken tenders at a party?

Absolutely! These tenders are a great choice for parties because they’re easy to make in batches, and you can keep them warm in the oven until you’re ready to serve. If you love the idea of crispy, spicy chicken but want to take it to the next level, try my fried buffalo chicken sandwich. It’s the same great flavor but in sandwich form, perfect for lunch or dinner!

Storage Instructions

To store leftovers, let them cool completely before placing them in an airtight container. You can store them in the refrigerator for up to 3 days.

For reheating, an oven or air fryer is the best way to maintain crispiness. Reheat at 375°F for 10-12 minutes or until heated through. Avoid microwaving, as it will make the tenders soggy.

Freezing is not recommended for this recipe, as the crispy coating will lose its texture after being frozen and reheated. If you need to freeze them, freeze the cooked tenders on a baking sheet in a single layer, then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month.

Reheat them directly from frozen in an oven or air fryer at 375°F until heated through and crispy again, about 15-20 minutes. However, the texture won’t be as crispy as when freshly made.

This dish is a simple, popular recipe you can easily make at home with basic ingredients and just a few steps. Perfect for game day, family dinners, or a casual weekend meal, everyone will love them. They also go well with any preferred sides or dips, allowing you to customize the meal. So try out this recipe, and you’ll end up with a homemade take on a beloved classic for everyone! You’ll be happy you tried!

Deep Fried Buffalo Chicken Tenders