Hot, spicy, crispy Buffalo chicken tenders are simply the best munchies ever for game day, snack time, or casual meals.

Tender boneless chicken tenders are coated with a super-crunchy breading and baked with Buffalo sauce and bold spices.

Impress your guests or wow the family with this delicious chicken tenders in oven recipe that everyone will devour with pleasure!

Crispy buffalo chicken tenders on a platter with carrot sticks, and one chicken tender is being dipped into dressing

Crispy and Spicy Favorite!

  • Chicken tenders come in easy and economical family packs, ready for seasoning and breading for ultimate convenience.
  • Busy cooks and parents love how mess free these boneless tenders are to pick up and enjoy. It’s a homemade and healthier version of chicken nuggets!
  • Corn flakes combined with Panko bread crumbs make these chicken extra crispy and satisfying! Who doesn’t love a crunchy snack?
  • No deep fat fryer needed here. You can feel good about feeding your family this grease-free snack, and they’ll never guess it’s baked, not fried!
Crispy buffalo chicken tenders baked on a wire rack, before the buffalo sauce has been applied

Ingredients & Variations

Chicken tenders – Use fresh, pre-cut tenders. You can also cut boneless and skinless chicken breasts into strips and use them instead. If you don’t mind the bones, chicken wings can also be a substitute in this versatile recipe.

Spices and seasonings – For the wild at heart, Franks Red Hot Original Seasoning combined with homemade Buffalo sauce will satisfy those cravings. For tamer taste buds, try lemon pepper seasoning, or honey garlic in place of the Frank’s.

Variations – This crispy and delicious coating can be used to enhance other meats and cuts. Try it to make breaded pork chops, fried chicken, or breaded hamburger steaks!

Crispy buffalo chicken tenders piled in a dish.

How to Make Buffalo Chicken Tenders

You’ll need three bowls for this easy and fun recipe, plus a baking sheet with a rack.

  1. While the oven is preheating, crush cornflakes in a zip bag, then transfer to a large bowl and mix with Panko crumbs.
  2. Mix dry seasonings with the flour in a second bowl, and toss tenders in the mixture to lightly coat.
  3. Then dredge in a bowl with the egg and milk mixture, and finally in the crumbs. Press each tender to ensure a thick coating that will adhere.
  4. Place on a rack over a baking sheet and bake (per recipe below).
  5. Remove from oven and dip in homemade Buffalo sauce
  6. Place under broiler for 5 minutes per side.

To Cook in the Air Fryer:

  1. Place breaded tenders in the basket of a preheated 350°F Air Fryer. Do not crowd.
  2. Cook 5-6 minutes per side.
  3. Serve hot with more Buffalo sauce, ranch, blue cheese dressing or your favorite dips.

Tips For Success!

  • Pat the tenders dry with a paper towel before coating in flour.
  • Press and squeeze each tender after breading to make sure it sticks.
Crispy buffalo chicken tenders piled together, one with a bite taken out of it.

Serving Buffalo Chicken Tenders

Buffalo chicken tenders will disappear fast, so make a big batch and serve them with an array of other snacks and dips! Try cheesy quesadilla sauce, or this chunky Buffalo sausage dip. Serve with a side of disco fries, or present them on a platter with chips and dip, veggies and dip, along with firecracker shrimp.


Leftovers will store 3-4 days in the refrigerator or 3-4 months in the freezer. To reheat, thaw first, then place in a preheated 350°F oven for 10 minutes Give them a spritz of oil if necessary to help the coating re-crisp.

Other Delish Chicken Appetizers

Have you tried this Crispy Buffalo Chicken Tenders recipe? Leave a comment and rating below!

Close up of crispy buffalo chicken tenders on a platter with carrot sticks, and one chicken tender dipped into dressing
5 from 8 votes↑ Click stars to rate now!
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Crispy Buffalo Chicken Tenders Recipe

Baked Buffalo chicken tenders make a quick and easy dinner or game day snack.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 Servings


  • 12-15 chicken tenders strips
  • 1 cup panko bread crumbs
  • 6 cups Corn Flakes cereal
  • 2 large eggs
  • ½ cup milk
  • ¾ cup all-purpose flour
  • 1 ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon paprika
  • 1-2 tablespoons Frank's Red Hot Original Seasoning
  • 1 ½ cups Buffalo Sauce


  • Preheat oven to 425˚F.
  • On a large baking sheet, place a wire rack. Spray the rack with cooking oil and set aside.
  • Add the corn flakes cereal to a large zippered bag. Use a rolling pin to crush the Corn Flakes cereal into small pieces.
  • In a large mixing bowl, combine the Corn Flakes and Panko bread crumbs.
  • In a medium mixing bowl, whisk together the eggs and milk. Set aside.
  • In a separate medium mixing bowl, combine flour, salt, garlic powder, pepper, ginger, paprika and the Frank's Red Hot Original Seasoning.
  • Add chicken tenders, one at a time, to flour mixture and toss until evenly coated.
  • Remove from flour, gently shaking to remove excess flour, then dip into egg/milk mixture. Allow the excess mixture drip off.
  • Add chicken tender to Corn Flake/Panko mixture and toss to coat. Press the mixture on the chicken*
  • Place chicken tender on prepared baking rack and sheet. Repeat until all chicken tenders are breaded.
  • Place in oven and bake for 20 minutes.
  • Remove from oven. Using tongs, dip each tender into the Buffalo Sauce, coating evenly. Gently shake off the extra sauce and return to baking rack. Continue for remaining tenders.
  • Turn oven to Broil, and place the pan back in the oven on the middle rack. Cook for 5 minutes. Flip each tender and cook 5 minutes more.
  • Serve immediately with a side of ranch or blue cheese and some veggies.


  • Once the breading has been applied, squeeze each chicken tender to make sure each tender is heavily coated with no bare spots.
5 from 8 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1g | Calories: 138kcal | Carbohydrates: 17g | Protein: 11g | Fat: 2g | Cholesterol: 48mg | Sodium: 1160mg | Potassium: 202mg | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3.5mg | Calcium: 24mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Crispy buffalo chicken tenders piled together, one with a bite taken out of it, with a title.
Crispy buffalo chicken tenders, one dipped into dressing, with a title.
Crispy buffalo chicken tenders on a platter, one dipped into dressing, and baked chicken tenders on a rack before the buffalo sauce is applied, under the title.

Recipe adapted from Baked Honey Garlic Chicken Tenders.


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About the author

Sandra is no stranger to insanity. As a mother of 5, wife, obsessed traveler and foodie, she takes on life one bite at a time. Through the years, she’s discovered ways to make life and dinner time easier while maintaining great taste. Blending her pre and post kids’ world into one, A Dash of Sanity is where Sandra shares fantastic recipes and travel tips with a family-conscious budget in mind. So if you’re looking for a sweet dessert, easy dinner recipe, or travel advice, Sandra hopes A Dash of Sanity provides you with an idea, a laugh, encouragement, or just a break from the everyday madness.
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  1. Help! I am wanting to make this TONIGHT! Step 13 says ‘place chicken back into oven and turn oven to….’ To what?? Thank you!

    1. Hi Kasey, sorry we missed your comment. Hopefully these turned out delicious for you! To get that crispy coating, you will want to turn the oven up to broil but pay careful attention to the tenders so they don’t burn!

      1. They turned out perfectly, thank you! Very delicious! My husband and I figured out that is was broil, sorry for freaking out! haha All of your recipes are absolutely wonderful, and I find it so rare that I love multiple recipes from the same person so thank you!! (:

  2. 5 stars
    These Baked Buffalo Chicken Tenders were everything and more than you said. They were very crunchy and really delicious! I will make these again and again. I did use an egg substitute and 1% milk to cut down on the fat, since my hubby is a heart patient. But these tasted just as good as any of the fried chicken tenders I’ve had anywhere. Thanks.

    1. 5 stars
      I used the crunchy coating mix again tonight, only for fish fillets. And instead of the flour/egg/corn flake mixture, I first coated the fish with a mixture of tangy mayo, Parmesan cheese, dried dill and lemon pepper. Then coated them with the corn flake mixture. Placed them on a baking dish lined with foil and sprayed with Pam. And baked them on the bottom shelf of the oven at 350° F for 25 minutes. My husband said these were “really” good. Thanks again for the coating recipe. It’s a winner.

        1. 5 stars
          As you can see, I love the crunchy topping on chicken and fish. But the other night I sprinkled the crunchy topping on my mac ‘n cheese before I baked. It was delicious! Thanks again for a great recipe.