Hot Honey Buffalo Chicken Tenders
These Hot Honey Buffalo Chicken Tenders are baked, not fried, with a crunchy cornflake crust and bold sweet-heat flavor.
Servings: 2
Equipment
- Cooling rack
- Cooking spray
Ingredients
Wet Marinade:
- 1 1/4 pound chicken tenders
- ¾ cup buttermilk
- 2 eggs
- 2 tablespoons buffalo sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon black pepper
Dry Dredge:
- 1 cup flour
- 4 cups corn flakes crushed
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- cooking spray
- ⅓ cup honey
- 3 tablespoons buffalo sauce
Buttermilk Ranch:
- 1/4 cup mayo
- 2 tablespoons sour cream
- 2 tablespoons buttermilk
- 1 tablespoons lemon juice
- 1 garlic clove grated
- dash of buffalo sauce
- 1 tablespoons finely chopped parsley
- 1 tablespoon finely chopped chives
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- To a large bowl or ziploc bag, add the buttermilk, eggs, buffalo sauce, kosher salt, garlic powder, onion powder, dried oregano, ground paprika, ground cayenne and black pepper. Whisk the mixture to break up the egg and combine then add the chicken.
- Close the bag and shake it around, making sure the chicken is fully coated in everything. If you're using a bowl, just mix everything together. Transfer to the fridge to marinate for at least an hour, ideally four hours. Meanwhile, prepare the dry dredge.
- In a large ziplock or bowl, mix the flour, crushed cornflakes, salt, onion powder, garlic powder, paprika, oregano, cayenne pepper, and black pepper until combined. Set aside until ready to dredge.
- Once the chicken is done marinating, preheat the oven to 400℉ and prep your dredge station. Set up a baking sheet with parchment or aluminum foil and a baking rack. The parchment or foil will help with easy cleanup.
- One at a time, remove each tender from the wet marinade to the dry dredge and coat the tender in the mixture. If using ziploc bag to dredge, you can do 3 at a time by shaking the tenders in the bag. Once the tenders are coated, remove them from the bag and place them on the prepared baking sheet. Repeat until all the tenders are coated.
- Using cooking spray, spray tenders all over, making sure to get all sides. Then, bake for 20 minutes.
- Allow tenders to cool slightly. In a measuring cup, add the honey and 3 tablespoons of buffalo sauce. Stir to combine.
- Add the tenders to a serving plate and pour the hot honey all over them. Serve the hot honey buffalo tenders with buttermilk ranch.
Buttermilk Ranch
- In a medium jar or small bowl, stir all of the ingredients together until well combined. Chill in the refrigerator until ready to use.
- Serve chilled with hot honey buffalo chicken tenders.
Notes
Quick Tips
Crush the cornflakes finely but not powdery. Small flakes cling better while still creating texture once baked. Use a wire rack if possible. Elevating the chicken allows hot air to circulate, helping the coating stay crisp. Don’t skip the cooking spray. A thorough spray is key to browning and crunch without frying. Make ahead for a crowd. Bake the tenders in advance, then reheat at 375°F until hot before tossing with sauce. Swap the heat level. Adjust the cayenne or buffalo sauce to taste for milder or spicier tenders.Storage & Make Ahead
Make ahead: Marinate the chicken up to 24 hours in advance. The cornflake dredge can be mixed and stored airtight at room temperature for up to 2 days. Storage: Store cooked tenders in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible. Reheat: Reheat at 375°F in the oven until hot and crisp. Avoid microwaving.