Buffalo Chicken Tenders
Buffalo Chicken Tenders
5 from 1 vote
Prep: 10 minutes
Cook: 10 minutes
Total Time 20 minutes
Servings: 4
Mouth-watering flavour of our Buffalo Chicken Tenders. Perfectly coated and fried to a golden crisp, these tenders are drenched in a tangy Buffalo sauce that packs a punch.

Nutrition: per serving



  • 500 g Chicken Tenders
  • 100 g Plain Flour
  • 2 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt To taste
  • Black Pepper To taste
  • 2 Eggs
  • 100 g Breadcrumbs

Buffalo Sauce

  • 50 g Butter
  • 100 ml Hot Sauce Adjust to your preferred spiciness
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp White Vinegar
  • Cayenne Pepper Optional


  • Combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and pepper in a bowl.
  • In a separate bowl, beat the eggs.
  • Take each chicken tender, first dip it into the seasoned flour mixture, then into the beaten eggs, and finally, coat it evenly with breadcrumbs.
  • In a deep frying pan, heat vegetable oil over medium-high heat, ensuring there’s enough oil to fully submerge the chicken tenders.
  • Gently place the coated chicken tenders into the hot oil. Fry until they achieve a golden brown colour and are fully cooked, which should take approximately 5-7 minutes. Ensure the chicken reaches an internal temperature of 75°C.
  • While the chicken is frying, make the Buffalo sauce. In a small saucepan, melt the butter over low heat. Add the hot sauce, Worcestershire sauce, white wine vinegar, and cayenne pepper (if using). Stir until thoroughly combined and heated. Remove from heat.
  • After cooking, remove the chicken tenders from the oil and allow them to drain on a paper towel to remove excess oil.
  • Transfer the fried chicken tenders to a large bowl and pour the Buffalo sauce over them. Toss the chicken tenders until they are thoroughly coated in the sauce.
  • Serve immediately with your preferred dipping sauce or alongside celery sticks and carrot sticks for a classic Buffalo chicken tender experience.

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