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Buffalo Chicken Tenders made with a classic buttermilk soaked extra crispy chicken tender dredged in homemade buffalo sauce.

Made with the base of my Super Crispy Chicken Tenders and coated in homemade buffalo dipping sauce and ranch dressing, these buffalo tenders are addicting!

Buffalo Chicken Strips were my go-to order when I was in high school. We’d all go out to eat together, and I felt more like an adult ordering them because they weren’t like regular chicken tenders.

Truthfully, most people I know now don’t coat their chicken strips. They dip regular chicken strips into buffalo sauce and then in ranch dressing so that all of the strips aren’t getting soggy while eating.

But the best part of buffalo strips is when the sauce soaks into the coating a tiny bit, making it both crispy and juicy, so a full dip is highly recommended here. If you have any time between cooking these and serving them, I do not recommend coating them until you are ready to serve them, though.

Chicken Tenders for a Crowd:

Don’t forget if you are making these in a big batch and need to keep them crispy, or if you’re making them with any more than 5 minutes before serving, you can keep them warm and crisp in an oven heated to 250 degrees. Keep a cookie sheet and add the chicken tenders in a single layer, not crowded, to the pan as you finish cooking them.

We use a super crispy coating on the chicken tenders here because it gives the buffalo sauce more edges to adhere to. The recipe is easy but tastes like the best restaurant chicken tenders you’ve ever had.

Buffalo Wing Sauce Recipe

• 2/3 cup Franks Red Hot pepper sauce
• 1 stick unsalted butter
• 1 tablespoon white vinegar
• ¼ teaspoon Worcestershire sauce

In a saucepan, whisk all the ingredients to a boil. Once boiling and incorporated, turn off the heat.

Ranch Dressing Recipe:

• 1 cup mayonnaise
• ½ cup sour cream
• 1 teaspoon dried chives
• 1 teaspoon dried parsley
• 1 teaspoon dried dill weed
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ⅛ teaspoon kosher salt

Mix all the ingredients and store in a covered bowl in the refrigerator for at least an hour before serving.

How to Bake Chicken Tenders

After the buttermilk marinade, add the spices to breadcrumbs instead of flour. Dredge the chicken in the breadcrumbs, then add to a baking sheet. Bake at 400 degrees for 20-25 minutes. Toss with the sauce ingredients just before serving.

Looking for some more fun fried chicken and sides?

Tools Used:
Deep Fryer: Easy to keep the temperature on point and fun to use!
Accent Seasoning: The x-factor in the original KFC copycat recipe (this is MSG, I did not use it in my recipe, so use it at your discretion).
Pigtail Flipper: I love this tool for frying. Thanks to it, I can drop and pick up pieces without removing any breading.