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Buffalo Chicken Tenders are crispy, juicy, and packed with bold buffalo flavor. I’ve swapped the usual breadcrumb coating for crushed cornflakes, which bake up golden and extra crunchy around the edges. The chicken gets a quick buttermilk soak to keep it tender and flavorful. They’re finished with a brown butter buffalo sauce made with Frank’s RedHot and honey. Browning the butter gives the sauce a rich, nutty flavor, while the honey takes the edge off the heat without making it too sweet. They’re perfect for game day, an easy dinner, or any casual get-together where you want something everyone will happily grab.
Brown the Butter for a Deeper Flavor
Buffalo sauce is usually made with melted butter and hot sauce, and there’s nothing wrong with that classic combination. But browning the butter first makes a surprisingly big difference. Letting it cook for 3-4 minutes toasts the milk solids and gives the butter a deeper, nuttier flavor before the hot sauce even goes in. I tested the sauces side by side, and the brown butter version won every time. It tastes richer and more rounded, and the extra step only takes a few minutes. If you want to learn exactly how to get that perfect golden color, check out how to make browned butter.
The cornflake coating is just as important to the final result. Crushed cornflakes have an uneven texture, with some larger pieces mixed in with smaller crumbs. That gives the chicken plenty of craggy edges and crispy little ridges as it bakes. You want the finished tenders to look deeply golden and textured rather than pale and smooth.
Put all of that together, and you get juicy buttermilk chicken, an incredibly crunchy cornflake coating, and a buttery buffalo sauce with just the right amount of heat. It is the kind of chicken tender that feels a little more special than your average weeknight version.
Cornflakes vs. Breadcrumbs
I originally made these tenders with just a traditional breadcrumb coating. The flavor was good, but there was one major problem. As soon as the buffalo sauce hit the chicken, the coating started losing its crunch. By the time I served them, the crispy texture I wanted was already fading.
That is what led me to start playing around with cornflakes. Once crushed, cornflakes give you a combination of larger pieces and smaller crumbs instead of one consistent texture. Those uneven pieces of cornfalkes create extra crispy edges and hold up much better underneath a drizzle of buffalo sauce. I also add a cup of panko for a little more structure while still letting the cornflakes be the star. If you like experimenting with different coatings, our everything bagel chicken strips are another fun example of how much a coating can change a chicken tender.
The biggest lesson from all that testing is simple. Do not turn the cornflakes into powder. Leave some larger pieces in the mixture. Those bigger flakes are what give the coating all of its amazing texture.
Tips for Tenders That Stay Crispy
- Give the chicken plenty of room on the baking sheet. I learned this the hard way after overcrowding one of my test batches. The tenders in the middle steamed instead of getting properly crispy because the hot air could not circulate. Leave at least half an inch between each tender, and use a wire rack over the baking sheet if you have one. It allows air to move underneath the chicken too.
- Skip the temptation to toss the tenders directly in the buffalo sauce. I tested that method, and the coating became soft surprisingly quickly. Drizzling the sauce over the top gives you the buffalo flavor you want without sacrificing that crispy crust. You can always add more sauce as you go.
Buffalo Chicken Tenders
Ingredients
- 2 lbs. chicken tenderloins
For the Marinade
- 2 cups buttermilk
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
For the Cornflake Coating
- 5 cups cornflakes crushed
- 1 cup panko breadcrumbs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
For the Brown Butter Buffalo Sauce
- 6 tbsp unsalted butter
- ⅓ cup Frank’s RedHot
- 1 tbsp honey
- 1 tsp Worcestershire sauce
- 1 tsp fresh lemon juice
- pinch of cayenne optional
Instructions
- In a large bowl, whisk together the buttermilk, salt, garlic powder, onion powder, paprika, and pepper. Add the chicken tenderloins and marinate for 4 hours or overnight. This is for optimal flavor and texture, but it is still great if you are short on time and can only marinate for a few minutes.2 cups buttermilk, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ½ tsp black pepper, 2 lbs. chicken tenderloins
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top if available.
- In a shallow bowl, combine the crushed cornflakes, panko, smoked paprika, garlic powder, salt, and pepper.5 cups cornflakes, 1 cup panko breadcrumbs, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper
- Remove the chicken from the marinade, letting any excess drip off. Press each tender firmly into the cornflake mixture until completely coated.
- Arrange on the prepared baking sheet and lightly spray with cooking spray.
- Bake for 18–22 minutes, flipping halfway through, until golden brown, crispy, and cooked through.
- While the chicken bakes, melt the butter in a small saucepan. Continue cooking until it turns golden brown and smells nutty, about 3–4 minutes.6 tbsp unsalted butter
- Remove from the heat and whisk in the hot sauce, honey, Worcestershire sauce, lemon juice, and cayenne if using.⅓ cup Frank’s RedHot, 1 tbsp honey, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, pinch of cayenne
- Arrange the crispy tenders on a platter and drizzle generously with the brown butter buffalo sauce. Do not toss them in the sauce so the coating stays crunchy. Garnish with chives and serve immediately.
Becky’s Tips
- The buttermilk marinade is a big part of what keeps the chicken tender and juicy. If you have the time, marinate the chicken overnight, but even a quick 15-minute soak is better than skipping the marinade altogether.
- The cornflake coating should have texture. Crush the cornflakes into a combination of coarse crumbs and small pieces, rather than processing them into a fine powder.
- Do not overcrowd the baking sheet. Leave plenty of room between each tender so hot air can circulate and the coating can crisp properly.
- As tempting as it is, do not toss the crispy tenders in the buffalo sauce. Drizzle the sauce over the top instead to protect that crunch, then serve extra sauce alongside.
- Frank’s RedHot gives these tenders a nice amount of heat, but it is easy to adjust. Skip the cayenne for a milder version, especially if you are serving kids, or add more if you want extra spice.
- Store leftover tenders in an airtight container in the refrigerator for up to 4 days, and reheat them in the oven or air fryer to bring the crispiness back.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Buffalo Chicken Tenders Step by Step
Gather all the ingredients together.
Marinate the chicken: In a large bowl, whisk together 2 cups buttermilk, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and ½ tsp black pepper. Add 2 lbs. chicken tenderloins, cover, and refrigerate for 4 hours up to overnight for the best flavor and texture. If you are in a hurry, even 15-20 minutes will help. At the tail end of the marinading time, heat the oven to 425°F. Line a baking sheet with parchment paper and add a wire rack if you have one. This helps air circulate around the chicken while it bakes.
Build the coating: In a shallow bowl, stir together 5 cups crushed cornflakes, 1 cup panko breadcrumbs, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and ½ tsp black pepper. Keep the mixture fairly coarse with some larger cornflake pieces instead of crushing everything into fine crumbs.
Coat the chicken: Remove each tender from the marinade and let the excess drip off. Press it firmly into the cornflake mixture, making sure every side is completely coated.
Arrange the coated chicken: Place the coated tenders on the prepared baking sheet with space between each piece. Lightly spray them with cooking spray.
Bake the chicken: Bake for 18-22 minutes, flipping halfway through, until golden and crispy, and the chicken reaches 165°F in the thickest part.
Brown the butter: While the chicken is baking, melt 6 tbsp butter in a small saucepan over medium heat. Cook for 3-4 minutes, swirling occasionally, until the butter turns golden brown and smells nutty and toasted. Keep a close eye on it toward the end because brown butter can burn quickly.
Finish the sauce: Take the butter off the heat and whisk in ⅓ cup Frank’s RedHot, 1 tbsp honey, 1 tsp Worcestershire sauce, 1 tsp lemon juice, and a pinch of cayenne if desired. Stir until the sauce is glossy and slightly thickened.
Serve: Transfer the crispy tenders to a platter and drizzle generously with the brown butter buffalo sauce, or just serve it on the side for dipping. Do not toss them in the sauce, since that will soften the coating. Garnish with chives and serve immediately.
Storage & Freezing Instructions
Keep leftover tenders in an airtight container in the refrigerator for up to 4 days. Store any extra buffalo sauce separately so the chicken does not sit in liquid and lose its crunch.
Freezer
Freeze the baked, unsauced tenders in a single layer on a tray until frozen solid. Transfer them to a freezer bag or airtight container and freeze for up to 2 months. For the best texture, thaw them overnight in the refrigerator before reheating.
Reheating
Reheat the tenders in a 400°F oven or air fryer for about 8-10 minutes, or until hot and crispy. The microwave will work when you are in a hurry, but the coating will be much softer.
Make Ahead
You can marinate the chicken overnight, prepare the cornflake coating a day ahead, and refrigerate or store the prepared ingredients separately until you are ready to cook. The buffalo sauce can also be made ahead and gently warmed on the stovetop before serving. This makes it easy to break the recipe into a few smaller prep steps when you are cooking for a crowd.
Serving Suggestions
For the classic buffalo chicken setup, serve these tenders with ranch or blue cheese dressing, celery, and carrot sticks. Homemade ranch dressing takes just a few minutes to make and is so much better than bottled ranch when you have a little extra time.
For a bigger game day meal, serve the tenders with a plate of homemade onion rings. Crispy chicken plus crispy onion rings is pretty much the perfect combination for a casual spread.
For something a little lighter, chop up leftover tenders and add them to a cobb salad. The spicy buffalo chicken is such a good match for the cool greens and creamy dressing, and it makes a salad feel much more exciting.
Leftovers are also perfect for lunch. Wrap the chicken in a tortilla with homemade caesar salad for a crunchy buffalo chicken caesar wrap that is great for packing up the next day.
More Crispy Baked Chicken Recipes You’ll Love
- Air Fryer Panko Chicken Tenders: These crispy chicken tenders skip the deep fryer too, but the air fryer gets them golden and crunchy even faster.
- Cheddar Bacon Ranch Chicken Tenders: Swap the buffalo sauce for cheddar, bacon, and ranch with this crowd-friendly version that is especially good for picky eaters.
- Baked Chicken Wings: Want that same crispy baked texture in wing form? These wings are made for game day and do not require any frying.
