Crispy Baked Buffalo Chicken Tenders

Ingredients

• 60 g (1 cup)panko breadcrumbs
• 2.5 g (1/2 teaspoon)kosher salt
• 57 g (1/4 cup)butter
• 60 ml (1/4 cup)hot sauce, such as Frank's RedHot or Cholula
• 1 small clove, mincedgarlic
• 1egg
• 40 g (1/3 cup)plain flour
• 454 g (1 pound)chicken breast tenders
• 28 g (1/4 cup)blue cheese, crumbled
• 1 small clove, mincedgarlic
• 120 ml (1/2 cup)soured cream
• As neededmilk, for thinning
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C.

2. 2

   Toast the panko

   Spread the panko in one layer on a rimmed baking tray and bake for 3–5 minutes, until lightly browned. Transfer it straight away to a shallow plate so it stops cooking, then stir in the kosher salt.

3. 3

   Prepare the tray

   Set an oven-safe cooling rack inside the rimmed baking tray and spray or brush it with oil to help prevent sticking. If you do not have an oven-safe rack, line the tray with baking parchment.

4. 4

   Raise the heat

   Increase the oven temperature to 220°C.

5. 5

   Mix the sauce

   Melt the butter in a small saucepan and pour it into a bowl. Whisk in the hot sauce to cool the butter.

6. 6

   Whisk the egg

   Whisk the egg and minced garlic in a shallow bowl. Add the butter and hot-sauce mixture and whisk to combine.

7. 7

   Set out the flour

   Spread the flour on a shallow plate for coating the chicken.

8. 8

   Coat the tenders

   Pat the tenders dry with kitchen paper. Coat one in flour and shake off the excess, then dip it in the egg mixture and let the extra drip away. Press it into the toasted panko so the crumbs adhere, then place it on the prepared tray. Repeat with the remaining tenders.

9. 9

   Bake the chicken

   Bake at 220°C for 15–18 minutes, until the coating is crisp and the chicken is cooked through but still juicy.

10. 10

    Serve the tenders

    Serve the tenders with the simple blue cheese dip.

11. 11

    Make the dip

    Put the blue cheese, garlic and soured cream in a medium bowl. Use the back of a fork to mash the cheese into the cream until the flavours come together, then stir. Add milk a teaspoon at a time until the dip reaches your preferred consistency, then season to taste with salt and freshly ground black pepper.

What are Buffalo chicken tenders?

Buffalo chicken takes its name from Buffalo, New York, and is known for the combination of hot sauce and butter. These tenders bring that flavour to breaded chicken, with a blue cheese dip alongside.

Toasting the panko first helps it brown in the oven, while baking keeps the preparation straightforward for a party spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 287 calories, 20g protein, 13g carbs, 16g fat.

The chicken supplies most of the protein, while the panko and flour contribute carbohydrates. Butter, soured cream and blue cheese account for much of the fat; serve with carrot and celery sticks or a salad to add vegetables to the plate.

Why toast the panko?

Early browning: the crumbs get a brief 3–5-minute bake before coating the chicken, giving them a head start towards a crisp, golden finish.

Stop the cooking: transfer them to a plate as soon as they are lightly browned, then stir in the measured kosher salt.

How to coat the chicken

Dry surface: pat the tenders with kitchen paper so the coating has a better chance to cling.

Three stages: flour first, then the egg and hot-sauce mixture, then panko. Let excess egg mixture drip away and press the crumbs gently onto each tender.

What to look for while baking

Rack or parchment: an oiled oven-safe rack lets air circulate around the tenders; parchment is the stated alternative if you do not have one.

Doneness: bake at 220°C for 15–18 minutes. The coating should be crisp and the chicken cooked through while remaining juicy.

Making the blue cheese dip

Mash the crumbled blue cheese into the soured cream with the back of a fork, then stir to bring the flavours together.

Adjust the texture gradually: add milk a teaspoon at a time, stopping when the dip is as thick or loose as you like. Season with salt and freshly ground black pepper.

Serving the tenders

The recipe pairs the tenders with blue cheese dip; cold, crunchy carrot and celery sticks also make a good accompaniment. Set out the dip for dunking while the coating is still crisp.

For a more substantial plate, serve with a simple green salad or extra vegetable sticks.

Recipe notes & tips

• Spread the panko in a single layer so it browns evenly during its short toast.
• Move the toasted crumbs off the hot tray promptly to prevent them from browning further.
• Prepare the oiled rack or parchment-lined tray before starting the coating step.
• Use one hand for the flour and panko and the other for the egg mixture to help keep your fingers cleaner.
• Add the milk to the dip a teaspoon at a time so it does not become too thin.
• Serve the carrot and celery sticks cold for a crisp contrast to the hot tenders.

Variations

• Adjust the heat: use more or less hot sauce in the butter mixture to suit your preference.
• Choose another hot sauce: swap in a different favourite while keeping the same stated amount.
• Change the dip texture: add milk gradually for a thinner dip or leave it out for a thicker one.
• Add fresh crunch: serve with extra carrot and celery sticks alongside the tenders.
• Use a rack: bake the coated tenders on an oiled oven-safe rack if you have one, or use the parchment-lined tray option.

Common mistakes to avoid

• Leaving panko on the hot tray: it can keep cooking; transfer it to a shallow plate straight after toasting.
• Skipping the flour: the egg mixture may not adhere as well; coat each tender in flour first and shake off the excess.
• Using wet chicken: moisture can interfere with the coating; pat the tenders dry before dredging.
• Adding too much milk at once: the dip can become runny; thin it a teaspoon at a time.
• Overbaking the tenders: the chicken can lose its juiciness; check within the stated 15–18-minute baking time.

How to store

Refrigerate leftover tenders and dip in separate covered containers for up to 3 days. Reheat the tenders in an oven until hot to help bring back some crispness; serve the dip cold.

Frequently asked questions