Buffalo Chicken Tenders

Bold, spicy, and perfectly crunchy with a delicate interior, these Buffalo Chicken Tenders are perfect for a quick meal or hearty appetizer!

Course Appetizer, Entree

Cuisine American

Keyword buffalo chicken fingers, buffalo chicken tenders

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 589kcal

Preheat oven to 400 degrees. Place a wire cooling rack on a baking sheet and spray it with nonstick cooking spray. If you don't have a rack just place them on a baking sheet sprayed with nonstick cooking spray.
Place cheez it in a ziplock freezer bag and smash the crackers up (you want about 2 cups crushed). You can also place them in a food processor and pulse them several times, (Careful not to over-process them)
Place the cheez it, parmesan cheese, panko breadcrumbs, garlic powder and salt.
In a small bowl add the melted butter and hot sauce and mix until combined.
Pour the butter mixture into the breading and mix until combined.
Pat the tender dry with paper towels
Brush a layer of mayonnaise over the chicken tenders, be sure to coat evenly then place the tender into the bread crumbs and press firmly to make sure the coating sticks.
Place the breaded tenders onto the rack on the baking sheet.
Bake for 20-25 minutes or until the internal temperature reaches 165 degrees.
Serve them with ranch, blue cheese or buffalo sauce.

You can substitute mayonnaise for Greek yogurt.
This recipe can easily be halved but the leftovers are delicious and heat up well.
I use larger chicken tenders; if yours are super small you'll have to adjust the cooking time.
Air Fryer: Place a single layer of breaded chicken into the basket of a preheated air fryer. Spray the tops with nonstick cooking spray. Fry for 12 minutes at 400 degrees, flip them spray the tops, and fry for another 12 minutes