Crispy Garlic Buffalo Chicken Tenders

Ingredients

Ingredient notes & substitutions

Chicken breasts:

Cut into even 1-inch strips so they cook through at the same rate; chicken tenderloins work great too and need less trimming.

Buttermilk:

Tenderizes the chicken and adds tang; no buttermilk on hand, sub 1 cup milk plus a tablespoon of vinegar or lemon juice, stirred and rested 5 minutes.

Cornstarch:

This is what gives the coating its shatter-crisp texture, don't skip it or swap it out for more flour.

Buffalo sauce:

A classic cayenne pepper hot sauce works best here; Frank's RedHot is the go-to if you want that traditional tang.

Butter and garlic:

Sautéing the garlic in butter before adding the sauce mellows its bite and gives the glaze a rounder, richer flavor than sauce alone.

Honey:

Balances the vinegar heat of the buffalo sauce; swap in maple syrup for a slightly deeper, less floral sweetness.

Method

1. 1

   Combine the chicken, buttermilk and egg in a bowl and marinate at least 30 minutes.

   
2. 2

   Mix the flour, cornstarch, salt, paprika, black pepper and garlic powder in another bowl.

3. 3

   Lift the chicken from the marinade and press firmly into the flour mixture to create a craggy, textured coating.

4. 4

   Heat oil over medium heat and fry the tenders until deep golden and crispy. Drain.

5. 5

   Melt the butter in a pan and sauté the garlic until fragrant. Stir in the buffalo sauce and honey.

6. 6

   Toss the fried tenders in the glaze until fully coated and serve immediately.

7. 7

   serve ASAP fully coated and serve immediately.

   

Variations to try

• Bake instead of fry: coat the tenders, spray with oil, and bake at 425°F for 18-20 minutes, flipping halfway, for a lighter version.
• Turn up the heat by adding a pinch of cayenne or a dash of extra hot sauce straight into the glaze.
• Make it a wrap by tucking the glazed tenders into a flour tortilla with lettuce, ranch, and shredded carrot.
• Go dairy-free by subbing plant-based buttermilk (milk plus vinegar) and using olive oil instead of butter for the glaze.

Storage & make-ahead

Leftover tenders are best eaten fresh, but you can store them in an airtight container in the fridge for up to 3 days. Reheat in a 400°F oven or air fryer for 5-8 minutes to bring back the crunch — the microwave will make the crust go soggy. If you want to prep ahead, fry the tenders plain, refrigerate, then toss in a freshly made glaze right before serving so the coating doesn't lose its crispness.

Frequently asked questions

Can I make these ahead for a party?

Yes — fry the tenders up to a day ahead and store them uncoated in the fridge, then reheat in a hot oven or air fryer until crisp before tossing in a freshly made glaze right before serving.

Why does the recipe use both flour and cornstarch?

The cornstarch is key to getting that shattering, craggy crust; flour alone gives a softer, more bread-like coating that won't crisp up the same way.

My glaze isn't sticking well to the chicken — what went wrong?

Make sure you toss the tenders in the glaze while they're still hot straight out of the fryer, and press the flour mixture on firmly during dredging so there's enough texture for the sauce to cling to.

Is there a way to make this less spicy?

Cut the buffalo sauce with an extra tablespoon of butter or honey to mellow the heat, or use a mild buffalo sauce variety instead of a classic cayenne-based one.