Baked Buffalo Chicken Tenders Recipe: Crispy, Juicy, and Oven-Baked Perfection

Looking for the perfect game-day snack or weeknight dinner that brings the heat and stays healthy? These baked buffalo chicken tenders hit all the right notes spicy, crispy, and baked instead of fried. Whether you’re cooking for picky eaters or craving something bold and flavorful, this recipe is your go-to. In this article, you’ll learn how to make the crispiest buffalo chicken tenders right in your oven, how long to bake them, and how to keep them tender and juicy. If you love spicy comfort food, you’re in for a treat. Let’s dive in and fire up your oven!

Table of Contents

Table of Contents

Why Baked Buffalo Chicken Tenders Are a Game-Changer

Where This Recipe Comes From

Growing up, Sundays meant football, family, and something buffalo-sauced. But instead of wings, my grandma baked the chicken mess-free and much crispier than you’d expect. I remember standing by the oven, waiting for the spicy smell to fill the kitchen. It wasn’t just about food; it was about tradition, noise, and warmth. That’s what this baked buffalo chicken tenders recipe is all about. It’s my way of sharing that feeling with you comfort on a baking sheet.

If you love bold flavor but want to skip the frying, this recipe balances heat and crunch with less mess. Just like my popular honey mustard baked chicken tenders, it’s easy enough for a weeknight, special enough for guests.

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What Makes Baked Better Than Fried?

Why bake buffalo chicken tenders when you could fry them? Simple: baking keeps it lighter without losing the crunch. With the right breading (hello, panko), you get a crispy texture while skipping the oil splatter. Plus, you’ll cut down on calories without sacrificing that restaurant-style bite.

You also get more consistent cooking and juicy results when you bake at the right temperature something we’ll break down later. I also use the same method in my crispy oven-baked chicken tenders and trust me, they vanish fast.

If you’ve ever had tough, dry chicken tenders, this recipe will change your mind. Follow the steps, and you’ll get juicy insides, crispy coating, and that buffalo flavor that makes everyone reach for seconds. Ready for Part 2?

How to Make Baked Buffalo Chicken Tenders at Home

Ingredients You Need for Success

To make perfect baked buffalo chicken tenders, you don’t need a deep fryer just smart seasoning, bold buffalo sauce, and a few pantry staples. Here’s what you’ll need:

• Chicken tenders (or chicken breasts sliced into strips)
• Buffalo sauce (store-bought or homemade)
• Panko breadcrumbs (for extra crunch)
• Flour
• Eggs
• Garlic powder, paprika, salt, pepper
• Cooking spray or olive oil (for crisping in the oven)

The trick is layering flavor at every step season the flour, spice the breadcrumb mix, and don’t forget to dunk the baked tenders in warm buffalo sauce before serving. It’s the same flavor-building idea I use in my healthy baked chicken tenderloins, and it makes a huge difference.

Step-by-Step for Juicy, Crispy Results

1. Prep the station: Set up three bowls one with seasoned flour, one with beaten eggs, one with panko breadcrumbs mixed with garlic powder and paprika.
2. Bread the tenders: Dredge each tender in flour, dip in egg, then coat in panko. Press lightly so the crumbs stick well.
3. Bake them right: Line a baking sheet with parchment, spray lightly with oil, and place tenders without crowding. Bake at 400°F for 20–22 minutes, flipping halfway. This gives a crisp outer layer and locks in moisture.
4. Buffalo it up: Toss hot tenders in warmed buffalo sauce just before serving. Want a spicier twist? Add a pinch of cayenne or serve with a drizzle of ranch.

Tips to Keep Chicken Tenders Juicy and Crispy

The Secret to Moist Chicken Every Time

Dry chicken tenders are the ultimate letdown but they’re easy to avoid. The biggest key? Don’t overbake. At 400°F, tenders need only about 20 minutes. Any longer and you risk drying them out. Use a meat thermometer to check for 165°F internal temperature, then take them out immediately.

Another trick? Let the breaded chicken rest for 10 minutes before baking. It helps the coating stick better and creates a moisture barrier. I use this same method in my creamy garlic chicken with spinach and it always comes out tender and flavorful.

If you want extra juicy results, consider marinating the chicken in a little buttermilk before breading. It adds subtle tang and keeps the inside moist while the outside gets crispy.

How to Get a Crispy Crust Without Frying

Crispy without frying? Absolutely doable.

Start with panko breadcrumbs they’re larger and crunchier than regular ones. Toasting them briefly in a dry pan before breading can add even more golden texture. When baking, always use a wire rack on your baking sheet so air circulates under the tenders. No soggy bottoms here.

Also, never skip the oil spray. A quick mist of olive oil or cooking spray helps the coating crisp up evenly in the oven. If you’re going for max crunch, add a little grated parmesan to the breadcrumbs. I use this combo in my easy chicken alfredo bake, and it’s always a hit.

Finally, don’t drown the tenders in buffalo sauce until the last minute. Keep them crispy out of the oven, then toss in warm sauce right before serving.

Serving and Storing Baked Buffalo Chicken Tenders

What to Serve with Buffalo Chicken Tenders

Buffalo chicken tenders are bold and spicy, so they shine best with creamy, cool, or starchy sides. You can’t go wrong with classic ranch or blue cheese dip, but if you want to level up your plate, try these:

• Crisp celery and carrot sticks for crunch
• Buttery mashed potatoes or mac and cheese
• A fresh salad with ranch or avocado dressing
• Soft dinner rolls or sliders for game-day-style sandwiches

For a balanced dinner, I love pairing them with something creamy like honey garlic chicken bites or even a cozy slow cooker honey garlic chicken if you’re cooking for a crowd.

Looking for a lower-carb option? Wrap the tenders in lettuce or serve them on a veggie-loaded plate. You get all the heat without the heaviness.

How to Store and Reheat Leftovers

Let’s face it buffalo chicken tenders rarely last long. But if you do have leftovers, here’s how to store them without sacrificing that crispy magic:

1. Cool completely before storing to avoid soggy breading.
2. Place in an airtight container with a paper towel at the bottom to absorb moisture.
3. Store in the fridge for up to 3 days.

To reheat:

• Skip the microwave! It makes the coating rubbery.
• Instead, bake at 375°F for 10 minutes, or pop them in the air fryer for 5–6 minutes. This restores the crispy texture without overcooking.

Want to meal prep? Bread and freeze raw tenders on a tray, then transfer to a zip bag. Bake from frozen at 400°F for 25–28 minutes.

For more easy, freezer-friendly meals, try my creamy garlic chicken skillet or chicken and sweet potato soup they reheat beautifully.

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Conclusion

Baked buffalo chicken tenders are the ultimate solution when you want bold flavor without the grease. They’re spicy, crispy, juicy and oven-ready in under 30 minutes. Whether you’re feeding a crowd or just spicing up a weeknight, these tenders deliver big time. Stick with the tips here, and you’ll never go back to deep-frying again. Want more spicy comfort food? Explore recipes like crispy oven-baked chicken tenders or easy chicken alfredo bake for your next meal plan.