These Buffalo chicken tenders are so easy to make and are perfect as an appetizer for parties or even a weeknight dinner.

My husband and boys absolutely love buffalo wings as well as my Baked Honey Chipotle Chicken Wings, but I am not really a fan. It's not that I don't like the sauces - I just don't really like dark meat chicken and I REALLY dislike eating chicken skin.

These Buffalo-style chicken tenders are a great compromise in our family.  They are made from the chicken breast that I prefer (and my family DOES love my copycat Chick Fil'A chicken nuggets, which uses white meat) and the Buffalo sauce that they also enjoy.

These would be great both as an appetizer, a finger food for your next party, or even just a weeknight dinner (it would be perfect served with my Wedge Salad with Homemade Blue Cheese Dressing!).  If you have a deep-fat fryer, feel free to use that instead of frying them in a skillet on the stove!

Anyway, to make these Buffalo Style Chicken Tenders, you will need:

• 2 1/2 lbs chicken tenderloins (or boneless skinless chicken breasts, cut in to strips)
• 2 1/4 cups Flour
• 1/4 cup Cornstarch
• 2 tsp Salt
• 1 tsp Pepper
• 2 tsp Chili Powder
• 2 tsp Paprika
• 1 cup Milk
• 1/2 cup Water
• 1 Egg
• Vegetable Oil (for frying)
• 1 cup Hot Sauce
• 1/2 cup melted butter or margarine
• 1/4 cup Italian Dressing

Making them is easy!

Simply combine the flour, cornstarch, salt, pepper, chili powder and paprika in a large zippered freezer bag. Shake to mix.

Whisk the milk, egg and water together in a bowl.

In small batches, add the chicken to the bag, shake to coat. Dip in the egg wash and return to the bag of flour for a 2nd coating. Repeat until all the chicken is coated.

Fry the chicken in a heavy skillet with vegetable oil (or your deep fat fryer, if you have one, on the "chicken setting"), about 3 minutes per side.

Combine butter (or margarine), hot sauce and dressing in a large bowl.

Place each piece of cooked chicken in the sauce and toss to coat

Serve with celery and blue cheese or ranch dressing and enjoy!

Scroll down for the complete directions!

Buffalo Chicken Tenders

These Buffalo chicken tenders are so easy to make and are perfect as an appetizer for parties or even a weeknight dinner.

Print Pin

Course: Appetizer, Main Course

Cuisine: American

Keyword: buffalo chicken tenders

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8

Ingredients 

1x2x3x

• 2 1/2 lbs chicken tenderloins or boneless skinless chicken breasts, cut in to strips
• 2 1/4 cups Flour
• 1/4 cup Cornstarch
• 2 tsp Salt
• 1 tsp Pepper
• 2 tsp Chili Powder
• 2 tsp Paprika
• 1 cup Milk
• 1/2 cup Water
• 1 Egg

For Frying The Tenders

• Vegetable Oil

For the Sauce

• 1 cup Hot Sauce
• 1/2 cup melted butter or margarine
• 1/4 cup Italian Dressing

Optional

• Ranch Dressing for dipping
• celery sticks

Instructions

• Combine the flour, cornstarch, salt, pepper, chili powder and paprika in a large zippered bag and shake well to mix.
• In a separate bowl, whisk together the milk, water.
• Fill a heavy skillet with oil to about 1″ and heat to about 310F. If using a deep-fat fryer, set it to 325F.
• Place a few chicken pieces in the bag with the flour mixture and shake to coat. Place coated pieces on a baking sheet lined with parchment paper. Repeat with the remaining chicken.
• Dip each coated piece of the chicken in the egg wash, shake off the excess egg and return it to the bag of flour, shaking to coat again.
• Cook in hot oil until golden brown (about 3 minutes per side).
• Drain on paper towels.
• Combine margarine, hot sauce and dressing in a large bowl.
• Place each cooked chicken tender in the sauce and toss to coat.
• Serve with celery and blue cheese or ranch dressing.