Buffalo Chicken Tenders
Buffalo Chicken Tenders swap the usual breadcrumb coating for crushed cornflakes, baking up crispy and golden while the chicken stays juicy thanks to a quick buttermilk soak. A brown butter buffalo sauce with Frank's RedHot and honey finishes them off, rich and nutty with just enough sweetness to balance the heat.
Servings: 4 servings
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.
Notes
- 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
Serving: 1serving | Calories: 696kcal | Carbohydrates: 53g | Protein: 57g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 2554mg | Potassium: 1163mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1912IU | Vitamin C: 11mg | Calcium: 194mg | Iron: 12mg