Baked Buffalo chicken tenders no breading means chicken strips in the oven, buffalo sauce, non-crumb coated. These tenders are lower carb and eschew the crispy outer, preserving the meat’s softness but delivering a serious spicy punch. They work great for gluten-free eaters or for those looking for a lighter meal. The meat of the post discusses simple methods, sauce suggestions, and tips for optimal flavor and texture.
About the Dish
Baked buffalo chicken tenders with no breading them out as a simpler, lighter solution to the traditional fried version. This dish replaces heavy breading and deep frying with baking, making it a savvy choice for anyone looking to keep it lean without sacrificing the bold flavor buffalo chicken is known for.
A Healthier Alternative
Not frying every chicken tender sure saves calories and oil! It’s the same juicy, tender chicken, but with less fat and no greasy aftertaste. A lot of Angelenos and other city folk are on the hunt for something to eat that complements their busy schedules or pushes them towards health-conscious objectives. Oven-baked tenders are perfect for meal prep or weeknight table favorites. They fit just right for anyone looking to eat healthy in a meal, but desire something tasty and fulfilling.
No Breading, No Problem
Eliminating breading accomplishes more than just lighten the dish. It makes these tenders a great option for the low-carb and gluten-free diets so prevalent in health-minded circles. Gluten-free folks or celiacs can dive into this one without any ingredient substitutions or cross-contamination jitters. Keto and paleo eaters will find this dish works for their diets. The chicken gets a bit crispy on the outside but remains juicy inside, due to the oven’s dry heat. Skipping breadcrumbs means you get the full flavor of the buffalo sauce and the meat, not just a crunchy coating.
Spicy Buffalo Sauce as the Star
What really makes these tenders stand out is the buffalo sauce. Its combination of hot sauce, melted butter, and a hint of vinegar adds a spicy, tangy punch. This flavor is assertive, but not aggressive. The sauce sticks to the chicken, no flour or crumbs necessary, so every single piece is coated. We get creative with the heat – adding more or less hot sauce, or folding in a touch of honey or brown sugar. Regardless of the tweaks, the buffalo sauce is what grounds this dish in its origin and lends it a nostalgic comfort-food essence.
Versatility and Everyday Appeal
So many places this dish works. Enjoy it as a game night snack or party appetizer, or even as an easy main meal accompanied by a side of crunchy celery and carrots! P.A. Deli can package up your leftovers for lunch or cut the tenders over salad for a protein boost! Because it’s not breaded, warming it up doesn’t make the coating soggy, which makes it that much more convenient. I LOVE to serve it with old school ranch or blue cheese for dipping, but it’s just as tasty au naturel.
Ingredients
For Baked Buffalo Chicken Tenders with NO breading, our ingredient list is simple and omits the flour or breadcrumb coating. The emphasis remains on lean chicken, a zesty hot sauce and some basic pantry ingredients. These ingredients keep the recipe humble, yet still provide taste and satisfy that textural craving.
- 1 pound (450 grams) raw chicken tenders
-
1/2 cup buffalo wing sauce (like Franks RedHot or other favorite brand)
-
1 tbsp (15 ml) olive oil, or nonstick cooking spray
- 1/2 teaspoon (2 grams) kosher salt
- 1/4 teaspoon (1 gram) ground black pepper
Optional seasonings for added flavor:
- 1/2 teaspoon (1 gram) garlic powder
- 1/2 teaspoon (1 gram) smoked paprika or sweet paprika
- 1/2 teaspoon (1 gram) onion powder
With chicken tenders as his protein of choice. They are thin strips of breast meat, typically pre-cut and sold at most grocery stores. If tenders aren’t around, boneless, skinless chicken breasts cut in strips work just as well. Chicken tenders are quick and cook evenly. The deliciously mild taste of chicken allows the flow of buffalo sauce and spices to pop.
Buffalo wing sauce is the secret to this dish’s signature taste. Frank’s RedHot is the go-to in the U.S., but any brand of prepared buffalo sauce that strikes a happy medium between heat and tang will suffice. Certain sauces are more vinegary, others richer. If you desire more control over spice, you can mix your own from hot sauce and melted butter in equal parts, but a bottled sauce keeps things simple and consistent.
Olive oil or nonstick spray prevents the chicken from adhering to the baking sheet. Olive oil brings a little flavor and helps the chicken stay moist while baking. Opt for a neutral or light olive oil so as not to overwhelm the buffalo sauce. For a lighter touch, a quick spray of cooking spray is okay, particularly if you’re utilizing a nonstick pan or parchment paper.
Salt and pepper on any chicken, it’s a must. They serve to emphasize the other tastes, particularly in such a basic recipe as this. You can absolutely adjust these quantities to taste, but a little bit goes a long way with the potent flavors in buffalo sauce.
Optional spices such as garlic powder, smoked paprika or onion powder allow you to personalize the tenders. Garlic powder delivers a savory punch, with paprika for warmth and a touch of color. Onion powder gives it some dimension. These are spices that are found in most American kitchens and can be used either alone or in combination. They won’t overwhelm the buffalo sauce, but provide dimensions to the finished product. If you want more heat or smokiness, add more paprika or a pinch of cayenne!
How to Make Baked Buffalo Chicken Tenders
No breading Baked Buffalo Chicken Tenders is an easy, no-fuss method to get a dose of bold flavor and lean protein.
These steps concentrate on prepping the oven, coating the chicken, and baking for that perfect crisp and juicy texture. This way keeps the prep simple and the cleanup fast, which is great for busy weeknights or meal planning.
-
Heat oven to 425 degrees Fahrenheit (218 degrees Celsius). This temperature is hot enough to assist the tenders to brown at the edges and seal in moisture. It’s better to allow the oven to pre-heat so that the chicken cooks more evenly. A good oven thermometer can assist if your oven heats hot or cold.
-
Lightly coat a baking sheet with parchment paper or foil. This keeps the chicken from sticking and cleanup a breeze! Parchment works best for even browning, but foil can assist if you prefer crispier edges. Spread the tenders out on the lined sheet with room in between. Don’t crowd the pan or they’ll steam instead of roast. Use two pans if you have a big batch.
-
Coat chicken tenders in buffalo sauce and seasonings. Add the chicken tenders to a large bowl. Drizzle the buffalo sauce over the tenders, ensuring every piece gets coated thoroughly. Throw in salt, pepper, garlic powder or other spices if you want more depth. Toss the chicken good—tongs or hands work best—to ensure the sauce and seasonings adhere to every side. If you like it spicier, include additional hot sauce or a pinch of cayenne.
-
Place the seasoned tenders on the prepared baking sheet. Spread the chicken out in a single layer, not touching, so that air can circulate around each piece. This allows the tenders to bake more evenly and get those crisp edges. For added flavor, brush on a bit more buffalo sauce before baking.
-
Bake the tenders in the preheated oven for 15-20 minutes. Bake until the chicken is cooked and reaches an internal temp of 165°F (74°C). Half way through baking, turn tenders over to assist both sides in cooking evenly. If you’re craving more char, broil them for 2–3 mins at the end—but keep an eye on them so they don’t scorch.
-
Let the chicken rest for 3–5 minutes before serving. Resting allows the juices to settle, so the chicken remains moist. Serve immediately, or serve with carrot sticks, celery, or a side salad for a light meal.
Common Pitfalls and Solutions
Baking up breading-free buffalo chicken tenders can be easy, but there are some common pitfalls that can sabotage your success. Here are the most common problems and some real-world solutions.
Overcooking Leads to Dry and Tough Tenders
If tenders turn out dry, it’s typically from keeping them in the oven too long. Chicken, in particular the lean tenderloin cut, cooks quickly. Once it passes the safe temperature, it dries out fast and gets leathery. A meat thermometer is the simplest way to keep things just right. Take the chicken out of the oven once it reaches 165°F (74°C) at its thickest. Don’t fall back on guesswork or the appearance of the exterior. Most ovens don’t heat evenly, and chicken can appear done before it’s cooked through. For optimal results, test tenders at the minimum cook time and monitor closely.
Prevent Sticking with Proper Pan Prep
If chicken sticks to the baking sheet, it messes up the presentation but can leave some delicious bits. To prevent this, be sure to grease your baking sheet with a neutral oil or choose to use nonstick spray. Another great option: lay down a sheet of parchment paper, which allows tenders to lift off with ease and simplifies clean-up. Here in Los Angeles, where most kitchens bake with blazing hot ovens or convection settings, parchment withstands the brief baking time this recipe demands. Just be sure it’s cut to fit your pan and doesn’t overhang, as this will burn.
Common Pitfalls and Solutions at a Glance
-
Overcooking: .* Thermometer, check early, low heat.
- Sticking:
- Grease pan or use parchment.
- Uneven cooking:
- Give each piece space—don’t crowd the pan.
-
Lack of flavor: .* Toss tenders good in buffalo sauce and season each side.
-
Burning sauce: .* Add the majority of the buffalo sauce towards the end, not the beginning.
- Soggy results:
- Pat tenders dry before coating with sauce.
Addressing Uneven Cooking
Tenders that are touching or overlapping on the pan won’t cook identically. The congested ones might steam instead of bake, resulting in inconsistent texture and flavor. Space the pieces apart so heat circulates around all sides. On a regular baking sheet, space each tender a bit apart. If you’re feeding a large crowd and have to bake more, utilize two pans or bake in shifts. This guarantees that each slice comes out succulent, not under- or over-cooked in areas.
Finishing Notes
Remember these problems are simple to solve with a little foresight and the proper equipment. Chicken tenders taste best when handled with respect.
Flavor Variations
Baked buffalo chicken tenders with no breading are easy, however the flavor is very interchangeable. Each of the options below provides an opportunity to spice up a traditional recipe. The concepts here feature easily accessible ingredients and appeal to a wide variety of palates.
Experiment with Different Hot Sauces
Hot sauce is the soul of buffalo chicken. Switching up the sauces can affect the spiciness and flavor. While some folks prefer Frank’s RedHot for its mild heat, you can sub in Cholula or Crystal for a tangy jolt. If you prefer it less spicy, try mixing your own half hot sauce, half tomato sauce. For those of you who prefer more heat, a few habaneros or a Tapatío brand does the trick. This allows you to select a sauce that fits your spicy and flavor preferences.
Choosing the perfect sauce makes the dish your own for your guests. If creating tenders for a group, reserve a few bottles on the side. That way, everyone can season with a little more heat if they need to. Nice for families or parties. You can even sprinkle with a few drops of smoked hot sauce for an extra enhanced flavor.
Add a Touch of Honey or Maple Syrup
A little sweetness offsets the spice. In LA, honey and maple syrup are widely available and both pair nicely with buffalo sauce. Stir in 1 to 2 teaspoons of honey or pure maple syrup to your sauce before coating the chicken. This tiny adjustment highlights a deeper flavor and season those looking for a softer bite.
Feel free to use local Cali honey if you want to keep it fresh. Maple syrup is another solid choice, particularly for those looking for less processed sugar. This sweet and spicy combo is a hit at summer cookouts or the perfect game day munchies.
Incorporate Ranch Seasoning or Dry Herbs
Ranch and dry herbs add a fresh flavor to buffalo tenders. Sprinkle in a tablespoon of ranch seasoning mix, or a combination of simple dry herbs, such as parsley, dill and chives. These herbs add a fresh note and are excellent for those who desire to break from the traditional spicy kick. You can add garlic powder or smoked paprika for more depth.
It’s simple. Simply add the seasonings to the sauce prior to combining with chicken. Others enjoy a touch of lemon zest for an extra zing. These additions make the tenders less tangy and more earthy, complementing side dishes such as roasted potatoes or celery sticks.
Try Marinating the Chicken in Buffalo Sauce Overnight
Marinating makes that flavor permeate deep into the meat. Marinate the chicken in a zip-top bag with buffalo sauce and refrigerate it overnight. This is an easy step but it adds a ton of flavor!
Longer marinating works well for meal prep.
It also helps keep the chicken moist.
You get bold flavor in every bite.
Dipping Sauces
They are the dipping sauces that make baked buffalo chicken tenders taste, no breading required! A solid sauce enhances the taste and lends a level of richness that is perfect for a dinner at home or casual get-together. LA kitchens mix some old time favorites with lighter modern twists, so there’s a sauce for every mood and diet.
Ranch and Blue Cheese
Ranch is a standard in the majority of American households and pairs great with the heat from buffalo. The creaminess cools things and the herbs add a fresh note that is never overwhelming. Blue cheese provides a bolder, tangier bite–the sharpness holds its own to spicy chicken. Both of these dressings have a knack for making every bite velvety and decadent, and they’re perfect for most who desire an all-around classic flavor.
While ranch is accessible and never disappoints, blue cheese is the go-to for those who like a little more personality in their sauce. In LA, you’ll get them both, at a sports bar or your friends at dinner. If you’re going to buy bottled dressings, seek out the ones with real buttermilk or blue cheese chunks for the most flavor and texture.
Honey Mustard
Honey mustard is a standout for sweet-lovers with a taste for heat. The combo of honey and mustard seeds gives a dip that’s tangy but not overwhelming, so it won’t mask the buffalo flavor. This sauce is great for family-style meals and is a safe bet for picky eaters.
For something homemade, a simple honey mustard mixes equal parts honey and yellow mustard, and a dash of salt. This results in a thick, glossy dip that imparts a gorgeous golden hue to any plate. It’s a sauce you can customize—more honey for sweetness or a splash of vinegar for extra punch. Most local delis in LA have house-made honey mustard, which can add a fresh, small-batch vibe to your meal.
Baked buffalo chicken tenders with honey mustard on the side keeps things easy. It’s great for dipping finger foods, and it’s delicious warm or chilled. No elaborate steps, just pour and dip.
Other Dipping Sauce Ideas
- Garlic aioli
- Cilantro-lime yogurt dip
- Sriracha mayo
- Barbecue sauce
- Avocado crema
- Sweet chili sauce
- Spicy ketchup
- Herbed Greek yogurt
These choices provide balance, from creamy to tangy to sweet or sharp. Each one does the trick for a different mood or crowd. Some, like avocado crema and herbed yogurt, provide a fresh, California-style spin. Other, like barbecue or sweet chili, bring a touch of smokiness or spice for the more adventurous taster.
Yogurt-Based Dips
A yogurt dip is a lighter option that still feels indulgent. Greek yogurt combined with chopped dill, parsley and a squeeze of lemon makes a cool, tangy dipping sauce. This dip is lower in fat that most creamy dressings, which can be a bonus for calorie counters. The yogurt slices through the heat of the buffalo and adds a fresh, uncomplicated finish.
These dips are quick to throw together. They keep well in the fridge and go with fresh veggies too.
Bright, fresh, and easy to make.
Dietary Adaptations
Baked buffalo chicken tenders without breading can accommodate a plethora of diets. So do a lot of people in LA and across the globe who simply want food that serves their health or lifestyle. Everything from high-salt sauces and dairy dips to the chicken itself can be swapped out to make this dish fit just about anyone. The table at the end lists each option and who it’s best suited for.
Low-Sodium Choices
Some buffalo sauces are crazy salty, which isn’t great if you have to watch your sodium. Experiment with low-sodium buffalo sauce like you’ll find at many LA local stores and health markets. Seek out brands <140mg/servion! You can improvise your own by blending hot sauce with a little vinegar and a splash of olive oil, omitting excess salt. These swaps don’t mess with the bold flavor, so you still get the traditional tang & heat.
Dairy-Free Dipping Sauces
A lot of us can’t do dairy, but that doesn’t mean you’re missing out on flavor. Skip ranch or blue cheese dressing and instead opt for dips like avocado-lime, lemon tahini, or a simple combination of vegan mayo and herbs. Another great choice is a cashew dip, made by blending soaked cashews, garlic, lemon, and water till creamy. These options still chill the heat and maintain the creamy factor, ideal for someone with lactose intolerance or a vegan lifestyle. Most of these dips are made with readily available ingredients in southern California, particularly in larger urban areas with multicultural markets.
If you prefer a zesty dip, combine plain unsweetened coconut yogurt with some garlic and dill.
Leaner Cuts and Plant-Based Swaps
Chicken tenders are typically made with breast meat, which is already fairly lean. For even less fat, remove all visible fat and trim each piece liberally. For those who want a plant-based option, tofu strips or store-bought plant-based chicken work well. Press the tofu to dry it out, then toss in buffalo sauce and bake just as you would chicken. A few brands even offer breadless, vegan chicken strips that can go straight in the oven! These swaps allow vegetarians and vegans to get the same fiery flavor without the meat.
If you prefer a local fruit-based alternative, jackfruit is abundant here in LA and takes a buffalo bath swimmingly.
Dietary Adaptation Table
| Adaptation | Suitable For | Main Swap or Addition |
|---|---|---|
| Low-Sodium Buffalo Sauce | Low-salt diets | Use low-sodium or homemade sauce |
| Dairy-Free Dip | Lactose-free, vegan | Avocado, tahini, cashew, coconut yogurt |
| Lean Chicken | Low-fat diets | Trimmed chicken breast |
| Plant-Based Protein | Vegetarian, vegan | Tofu, jackfruit, vegan “chicken” |
Meal Prep Tips
Planning ahead makes baked buffalo chicken tenders without breading a no-brainer. It can save you time, reduce stress during crazy weeks, and keep meals more nutritious. By prioritizing optimal storage, proper reheating, and intelligent sauce management, Meal Prep Tips ensures your tenders don’t lose their taste or consistency.
Cook in Bulk and Store in Airtight Containers
One of the easiest ways to have protein on hand for lunches or dinners during the week is to cook a batch at once. Don’t forget to let those tenders cool to room temperature before packing to avoid that nasty soggy condensation! Select glass or BPA-free plastic containers that have tight-fitting lids to seal out air and moisture. This helps ensure that the chicken stays fresh and prevents the pungent buffalo smell from permeating other foods in your fridge. Out here in L.A., where things get crazy and we’re always ordering in, prepping your own chicken tenders equates to less wing night back-out.
Reheat in the Oven or Air Fryer to Maintain Crispiness
Microwaving gets these tenders warm quickly but almost always results in a soggy or rubbery consistency. To reheat, an oven or air fryer is best. Bake: Preheat oven to 400°F(204°C), then arrange tenders on a baking tray and warm for approximately 8 minutes. In an air fryer, 375 F (190 C) for 3-5 minutes does the trick. Both of these options assist in reviving that outside crispiness without desiccating the meat. This step comes in handy if you’re prepping for family lunches or group meals, where texture and taste count.
For an extra punch of flavor, brush on a bit more buffalo sauce before reheating. This keeps every bite bold and helps it from drying out the chicken.
Portion Out Dipping Sauces in Small Containers
When you’re grabbing sauce to make lunches for work or school, it’s easier. Choose mini leak-proof containers, most grocery stores here in LA have sauce/dressing multi-packs. Ranch or blue cheese are classic for buff chicken, but greek yogurt mixed with herbs or a mild Caesar dip pair well if you’re looking to switch it up. Keep sauces refrigerated until serving — this maintains flavor and food safety.
For the meal variety lovers out there, make sure to prep 2-3 different dips in advance. Store them back-to-back with the tenders for quick, customizable meals.
Freeze Cooked Tenders for Up to a Month for Future Use
Freezing is convenient if you want to save time for more than a few days in advance. Arrange the cooked tenders in a single layer on a baking sheet, freeze until firm and then move to a reusable freezer bag. That way, they won’t lump together and you can just grab what you need. Label the bag with the date so you know how long they’ve been frozen.
When ready to use, defrost overnight in the fridge for optimal results. Just reheat as usual in the oven or air fryer to revive that fresh-cooked taste and bite! Don’t refreeze after reheating, it changes the texture and flavor.
Nutritional Benefits
Baked buffalo chicken tenders sans breading, a savvy selection for those who want to eat well but enjoy bold flavors. These tenders deliver a serious nutritional advantage — they’re super high in protein, lower in carbs than the breaded versions, and have fewer calories as well! The combination of lean chicken and natural spices contributes some additional nutrition to every bite.
High Protein Source
Chicken tenders from skinless chicken breast are our top pick for protein. Only one serving, around 4 ounces (113 grams), can pack in as many as 26 grams of protein. This can help satisfy you longer, aid muscle repair and stabilize energy levels throughout the day.
Protein is key for lots of grown-ups, whether you’re hitting the gym, maintaining your weight or just trying to keep up! Consuming additional lean protein could promote metabolism and muscle health into aging.
Lower Calorie and Carb Content
No breading, these tenders bypass the additional calories and carbohydrates associated with flour or breadcrumbs. Baked plain buffalo chicken tenders, for example, can contain as little as 150–180 calories and only 2–3 grams of carbs per serving, depending on sauce and preparation. This appeals to any carb counters out there, whether that’s folks reducing for blood sugar reasons or to shed pounds.
By eliminating the breading, you pass on added fats sometimes employed in frying. This keeps the dish lighter and easier to squeeze into calorie goals. A lot of readers like this if they’re seeking easy, healthy substitutions that don’t sacrifice flavor.
Nutritional Comparison Table
Here’s a quick comparison of no-breading baked buffalo chicken tenders versus breaded and fried. Serving size shown is 4 ounces (113 grams):
| Nutrient | Baked, No Breading | Breaded & Fried |
|---|---|---|
| Calories | 170 | 310 |
| Protein (g) | 26 | 19 |
| Carbs (g) | 3 | 24 |
| Fat (g) | 3.5 | 16 |
| Sodium (mg) | 470 | 650 |
These numbers are estimates and may adjust depending on specific ingredients or sauces. Even so, the distinction is obvious. The baked one is more airy and packed with protein in every bite.
Added Nutrients from Spices and Sauces
Natural spices such as garlic powder, paprika and black pepper add more than taste. These seasonings are packed with antioxidants and minerals that can aid in overall health. For instance, paprika contains vitamin A, and garlic powder may provide heart health benefits.
Buffalo sauce, typically made with hot sauce and a touch of butter, contributes some vitamin C from the peppers. Now, it’s not a huge source, but every little bit counts. Making your own sauce at home gives you the opportunity to use less salt and select higher quality ingredients, another benefit. No-sugar hot sauces or organic spices would make this dish work for even more healthy eating plans.
Innovative Serving Ideas
Whipped up baked buffalo chicken tenders without breading, these babies offer so much more than a simple main. With their robust taste and lean profile, they’re an adaptable option for a lot of dishes. With no breading, they slot into leaner fare and seem comfortable nestled among fresh veggies and well-balanced plates in trendy LA kitchen.
Serve atop a fresh salad for a light and flavorful meal
A buffalo chicken tender salad combines fresh, crisp greens with spicy juicy protein in every bite. Mixed greens, arugula or baby spinach provide a subtle base that allows the chicken to shine. Throw in some sliced cucumber, some grape tomatoes, thin red onion slices and perhaps a few crumbles of blue cheese or feta. Drizzle with a simple vinaigrette or ranch dressing to balance out the flavors. This way the salad remains light, but the tenders add substance. If meal prepping, pack the chicken and greens separately to preserve crispness until serving.
Use as a filling for wraps or sandwiches with veggies
Buffalo chicken tenders pack a punch when wrapped in a soft flour tortilla or tucked into a hearty sandwich roll. Top with shredded lettuce, sliced avocado and a dollop of greek yogurt or ranch for some coolness. For a complex bite, add some thin-sliced carrot or celery for crunch. Chicken remains juicy and wrap or sandwich is so easy to pack for lunch or a quick dinner. If you fancy more heat, drizzle with extra buffalo sauce before rolling up.
Tenders can be chopped and mixed with diced tomatoes, red onion and a bit of cilantro and then stuffed into pita pockets. That provides a new texture and keeps it fresh.
Pair with roasted vegetables or sweet potato fries for a balanced plate
Roasted broccoli, cauliflower, or brussels sprouts are solid competitors alongside buffalo chicken. Their mild flavors offset the sauce’s heat and roasting brings out a touch of sweetness. Sweet potato fries or wedges, baked until crisp, do a great job at soaking up any additional buffalo sauce. This pairing serves up a dinner that’s both comforting and satisfying, perfect for those family night dinners or laid-back social days.
For a zippier contrast, give some quick-pickled onions or slaw a whirl on the side. These bring brightness and a pop of tang that cut through the richness of the chicken.
Create a buffalo chicken bowl with rice, beans, and avocado
Pile buffalo chicken tenders on top of a bowl of warm rice, black beans and sliced avocado for a hearty lunch or dinner. Decorate with corn, tomatoes and a splash of lime. This bowl style meal is super easy to customize which makes it both family-friendly and meal prep friendly. The rice and beans provide a mild base, allowing the buffalo flavor to shine. Avocado adds creaminess, balancing out the spice.
Bowls are great for crazy nights or easy lunches. We allow all the table construct their own with toppings they prefer.
Conclusion
Baked buffalo chicken tenders no breading have got a lot going for them. They deliver everything that big, spicy flavor, with no crumbs and no extra steps. These tenders cook quick, go great on salads, in wraps or just dipped in plain yogurt or ranch! You get all the heat and tang, but the meal remains light. For all you quick-prep, big-flavor lovers out there, these tenders deliver. Feel free to switch up sauces or add a squeeze of lime for a twist. These tenders are great for weeknight meals, parties, or prepping meals. Experiment with fresh dips, sides or toppings that match your mojo. Show off your own mix/topping ideas to this buffalo-loving community!
Frequently Asked Questions
Are baked buffalo chicken tenders healthy?
Yep, BAKED buffalo chicken tenders, no breading, less fat and calories than fried. Baking cuts down on oil, so they’re a lighter, protein-packed meal.
Can I make buffalo chicken tenders ahead of time?
Yep, make ahead, bake them up. Keep in an airtight container in the fridge for up to 3 days. Warm up in the oven for maximum crispy goodness.
What type of chicken is best for this recipe?
Chicken breast tenders or sliced chicken breasts work best. They are fast cooking & remain tender. Opt for skinless, boneless chicken.
How spicy are these baked buffalo chicken tenders?
That is as spicy as your buffalo sauce. For less heat, go with a mild sauce. For extra spice, use a hot or extra hot variety, or sprinkle with chili flakes.
Can I freeze cooked buffalo chicken tenders?
Yes. Cool tenders completely, then freeze in a sealed container for up to 2 months. Reheat in the oven to maintain crispness.
What side dishes go well with buffalo chicken tenders?
Accompany with veggies such as carrot sticks, celery OR a green salad. Rice, potato wedges or roasted veggies pair well with the bold flavors.
Are these tenders gluten-free?
No breading, so they’re naturally gluten-free! ALWAYS check your buffalo sauce and seasonings to be sure they’re gluten-free.
