Buffalo Chicken Tenders

Crispy Buffalo Chicken Tenders: A Spicy, Crunchy Delight

There’s something magical about the combination of spicy, crispy, and tender—especially when it comes to chicken. These Buffalo Chicken Tenders are a game-changer, delivering that perfect crunch with a bold, buttery kick of hot sauce in every bite. I first made these for a game-day gathering, and within minutes, the platter was wiped clean. Friends begged for the recipe, and now it’s a staple in my kitchen. Whether you’re feeding a crowd or just craving something irresistibly delicious, these tenders never disappoint.

Why You’ll Love This Recipe

Perfectly crispy without deep-frying – Oven-baked (or air-fried) to golden perfection, with a crunchy coating that stays put.
Bold, addictive flavor – A buttery hot sauce infusion ensures every bite is packed with just the right amount of heat.
Easy to make ahead – Great for meal prep or parties; they reheat beautifully.
Kid-approved (and picky-eater approved!) – Even the most hesitant eaters can’t resist the crispy, cheesy coating.
Versatile serving options – Perfect as an appetizer, game-day snack, or main dish with your favorite sides.

The Picky Eater Who Couldn’t Resist

My nephew, a self-proclaimed “plain chicken only” enthusiast, surprised everyone when he devoured three of these tenders in one sitting. His mom (my very skeptical sister) asked for the recipe immediately, convinced it was the Cheez-It crust that won him over. Now, it’s the only way she makes chicken tenders at home.

What Makes It Special

Cheez-It crackers – Crushed into the coating for an extra-cheesy, spicy crunch.
Panko breadcrumbs – Lighter and crispier than traditional breadcrumbs.
Parmesan cheese – Adds a savory, umami depth to the crust.
Buttery hot sauce blend – Infuses the coating with that classic Buffalo flavor.
Mayonnaise binder – Helps the breading stick and keeps the chicken juicy.

Making It Happen

Start by preheating your oven to 400°F (200°C) and setting a wire rack on a baking sheet (this ensures even crispiness). If you don’t have a rack, just grease the sheet well.

Next, crush 2 cups of Hot & Spicy Cheez-Its—either in a zip-top bag with a rolling pin or a quick pulse in the food processor (just don’t overdo it; you want texture, not dust!). Mix them with panko, Parmesan, garlic powder, and salt for a flavor-packed coating.

In a small bowl, whisk together melted butter and hot sauce, then pour it into the crumb mixture. Stir until everything is evenly coated—this is where the magic happens!

Pat your chicken tenders dry (this helps the coating stick), then brush each one with a thin layer of mayonnaise (or Greek yogurt for a lighter option). Press the tenders firmly into the crumbs, making sure they’re fully coated.

Arrange them on the rack or baking sheet and bake for 20–25 minutes, until golden and crispy, with an internal temperature of 165°F (74°C). Serve with cooling ranch or blue cheese dressing—and watch them disappear.

You Must Know

Dry the chicken well – Moisture is the enemy of crispiness!
Press the coating firmly – This prevents it from falling off after baking.
Use a wire rack – Elevating the tenders helps them crisp evenly on all sides.
Air fryer option – For extra crunch, air fry at 400°F (200°C) for 12 minutes per side.
Leftovers reheat beautifully – Keep that crunch by reheating in the oven or air fryer.

Serving Ideas

Classic pairing – Celery sticks, carrot sticks, and extra Buffalo sauce for dipping.
As a main dish – Serve with a crisp green salad and garlic mashed potatoes.
Game-day spread – Pair with loaded nachos, wings, and cold beer (or a crisp lager).

Make It Different

Gluten-free – Swap Cheez-Its for gluten-free crackers and panko for gluten-free breadcrumbs.
Milder heat – Use regular Cheez-Its and reduce the hot sauce.
Extra spicy – Add cayenne pepper or a dash of Frank’s RedHot to the coating.
Dairy-free – Skip the Parmesan or use a dairy-free alternative.

Storage & Reheating Tips

Fridge – Store in an airtight container for up to 3 days.
Freezer – Freeze unbaked, breaded tenders on a tray, then transfer to a bag. Bake from frozen, adding 5–10 extra minutes.
Reheating – Warm in a 350°F (175°C) oven or air fryer for 5–7 minutes to restore crispiness.

Success Tips

Even coating – Work in batches if needed to avoid clumping.
Don’t overcrowd – Whether baking or air frying, space ensures crispiness.
Check doneness – Use a meat thermometer to avoid overcooking.

Frequently Asked Questions

Can I use regular Cheez-Its?
Absolutely! If you prefer less heat, original Cheez-Its work fine—just adjust the hot sauce to taste.

Can I make these ahead?
Yes! Bread the tenders and refrigerate for up to 24 hours before baking.

Why mayonnaise?
It helps the coating adhere and keeps the chicken juicy. Greek yogurt works too!

Can I fry these instead?
Yes! Pan-fry in 350°F (175°C) oil for 3–4 minutes per side until golden.

What’s the best hot sauce?
Frank’s RedHot is classic, but any cayenne-based sauce works.