Spicy Buffalo Chicken Tenders

Why You’ll Love This Recipe

I love this recipe because the buttermilk brine packs the chicken with flavor and keeps it tender. The double-fry method gives me that extra-crispy coating I look for, and the homemade buffalo sauce balances heat, butteriness, and sweetness perfectly. It feels like restaurant-quality comfort food made right at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the buttermilk brine

• 2 pounds chicken breasts cut into tenders

• 1/2 gallon buttermilk

• 10 ounces hot sauce

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon smoked paprika

• 1 tablespoon ranch seasoning

• 2 tablespoons Tony’s Bold seasoning

For the flour breading

• 2 cups all-purpose flour

• 1/2 cup cornstarch

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon smoked paprika

• 1 tablespoon ranch seasoning

• 2 tablespoons Tony’s Bold seasoning

For frying

• Cooking oil, vegetable or peanut oil

For the spicy buffalo sauce

• 1/2 stick unsalted butter

• 10–12 ounces hot sauce

• 1/2 cup honey

• 2 tablespoons Worcestershire sauce

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon smoked paprika

• 1 tablespoon ranch seasoning

• 1 tablespoon Tony’s Bold seasoning

Directions

I start by whisking together all the buttermilk brine ingredients in a large bowl. I submerge the chicken tenders, cover the bowl, and refrigerate them for at least 4 hours, though I prefer letting them sit overnight for maximum flavor.

When I’m ready to cook, I mix all the flour breading ingredients in a large bowl. I remove the chicken from the brine, let the excess drip off, and coat each tender thoroughly in the flour mixture. I place the breaded tenders on a wire rack and let them rest for about 10 minutes so the coating sticks well.

I heat the oil to 325°F and fry the tenders in batches for 4–5 minutes until lightly golden. I remove them and let them rest while I increase the oil temperature to 375°F. I fry them a second time for 2–3 minutes to get that crispy, golden finish I love.

To make the buffalo sauce, I melt the butter in a saucepan over medium heat. I add the hot sauce, honey, Worcestershire sauce, and seasonings, whisk everything together, and let it simmer for about 10–12 minutes. I remove it from the heat and let it cool slightly.

I toss the hot, crispy chicken tenders in the buffalo sauce or serve the sauce on the side for dipping.

Servings and Timing

I usually get about 6 servings from this recipe. The active cooking time is around 45 minutes, with total time ranging from about 5 hours to 24 hours depending on how long I brine the chicken.

Variations

I sometimes swap honey for brown sugar when I want a deeper sweetness. If I want extra heat, I add cayenne pepper to the flour breading or sauce. I also like serving these tenders plain and letting everyone dip into different sauces for variety.

Storage/Reheating

I store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer to bring back the crispiness. I warm the sauce separately and toss or dip just before serving.

FAQs

Can I bake these chicken tenders instead of frying?

I can bake them, but I notice they won’t be as crispy as the fried version unless I use a wire rack and high heat.

Why do I fry the chicken twice?

I double fry to ensure the chicken cooks through while still getting an extra-crispy exterior.

Can I make the sauce less spicy?

I reduce the amount of hot sauce and add a bit more honey when I want a milder flavor.

Do I have to marinate the chicken overnight?

I don’t have to, but longer brining gives me more flavorful and tender chicken.

What should I serve with buffalo chicken tenders?

I like pairing them with fries, coleslaw, or simple veggies and ranch or blue cheese dressing.

Conclusion

I keep coming back to these spicy buffalo chicken tenders because they deliver big flavor and satisfying crunch every time. With a little patience and a good brine, I end up with a homemade meal that feels indulgent and totally worth it.