Crispy Panko Buffalo Chicken Tenders: Restaurant-Quality at Home!
Craving that perfect blend of crispy crunch and fiery buffalo flavor? Look no further! These Panko Buffalo Chicken Tenders deliver an explosion of taste and texture that rivals your favorite restaurant version, but made right in your own kitchen. Forget soggy, bland chicken – we’re talking golden-brown, juicy perfection with a spicy kick that will leave you wanting more.
This recipe is surprisingly easy to follow, even for beginner cooks. The secret lies in the double dredge and the use of panko breadcrumbs, which create an incredibly crispy coating that clings to the chicken beautifully. We’ll also guide you through making a homemade buffalo sauce that’s customizable to your preferred level of heat. Get ready to impress your family and friends with these irresistible chicken tenders!
Why Panko Makes All the Difference
Panko breadcrumbs are Japanese-style breadcrumbs that are larger and flakier than traditional breadcrumbs. This unique texture creates a lighter, crispier coating because it allows for more air circulation during cooking. Panko also absorbs less oil, resulting in a less greasy and more satisfying crunch.
What You’ll Need: Ingredients for Panko Buffalo Chicken Tenders
Here’s a comprehensive list of everything you’ll need to create these amazing chicken tenders:
* **Chicken:**
* 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips
* **Marinade:**
* 1 cup buttermilk
* 1 tablespoon hot sauce (such as Frank’s RedHot)
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* **Dredging Station:**
* 1 cup all-purpose flour
* 1 teaspoon paprika
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon cayenne pepper (optional, for extra heat)
* Salt and pepper to taste
* 2 large eggs, beaten
* 2 cups panko breadcrumbs
* **Buffalo Sauce:**
* 1/2 cup hot sauce (such as Frank’s RedHot)
* 1/4 cup unsalted butter, melted
* 1 tablespoon white vinegar
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* Pinch of salt
* **Optional for Serving:**
* Blue cheese dressing or ranch dressing
* Celery sticks
* Carrot sticks
Step-by-Step Instructions: Making Your Own Crispy Buffalo Chicken Tenders
Follow these detailed instructions for perfect panko buffalo chicken tenders every time:
**1. Prepare the Chicken:**
* Cut the chicken breasts into 1-inch thick strips. Aim for even sizes so they cook uniformly.
**2. Marinate the Chicken:**
* In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper.
* Add the chicken strips to the buttermilk mixture, ensuring they are fully submerged. This helps tenderize the chicken and adds flavor.
* Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be.
**3. Set Up the Dredging Station:**
* In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well.
* In another shallow dish, beat the eggs.
* In a third shallow dish, place the panko breadcrumbs.
**4. Dredge the Chicken:**
* Remove a chicken strip from the buttermilk marinade, letting any excess drip off.
* Dredge the chicken strip in the flour mixture, ensuring it is fully coated. Shake off any excess flour.
* Dip the floured chicken strip into the beaten eggs, making sure it’s completely covered.
* Finally, dredge the chicken strip in the panko breadcrumbs, pressing gently to adhere. Make sure the entire surface is coated with panko.
* Place the breaded chicken strip on a baking sheet lined with parchment paper. Repeat the dredging process with the remaining chicken strips.
**5. Cook the Chicken (Choose Your Method):**
* **Baking (Healthier Option):**
* Preheat oven to 400°F (200°C).
* Spray the breaded chicken tenders with cooking spray. This helps them brown evenly.
* Bake for 15-20 minutes, or until the chicken is cooked through and the panko coating is golden brown. Flip the tenders halfway through for even cooking.
* **Air Frying (Quick and Crispy):**
* Preheat your air fryer to 375°F (190°C).
* Place the breaded chicken tenders in the air fryer basket in a single layer, being careful not to overcrowd them. You may need to cook in batches.
* Air fry for 8-10 minutes, or until the chicken is cooked through and the panko coating is golden brown. Flip the tenders halfway through for even cooking.
* **Pan Frying (Classic Method):**
* Heat about 1/4 inch of oil in a large skillet over medium heat. You can use vegetable oil, canola oil, or peanut oil.
* Carefully place the breaded chicken tenders in the hot oil, being careful not to overcrowd the pan. You may need to cook in batches.
* Cook for 3-4 minutes per side, or until the chicken is cooked through and the panko coating is golden brown.
* Remove the chicken tenders from the skillet and place them on a wire rack lined with paper towels to drain excess oil.
**6. Make the Buffalo Sauce:**
* While the chicken is cooking, prepare the buffalo sauce.
* In a small saucepan, combine the hot sauce, melted butter, white vinegar, garlic powder, cayenne pepper (if using), and salt.
* Heat over low heat, stirring until the butter is fully melted and the sauce is smooth.
* Remove from heat.
**7. Toss with Buffalo Sauce:**
* Once the chicken tenders are cooked, place them in a large bowl.
* Pour the buffalo sauce over the chicken tenders and toss gently to coat evenly.
**8. Serve Immediately:**
* Serve the panko buffalo chicken tenders immediately with blue cheese dressing or ranch dressing, celery sticks, and carrot sticks.
Tips for the Best Panko Buffalo Chicken Tenders
* **Don’t skip the marinade:** The buttermilk marinade is crucial for tenderizing the chicken and adding flavor.
* **Use fresh panko breadcrumbs:** Fresh panko breadcrumbs will give you the best, crispiest coating. If your panko is stale, it won’t crisp up as well.
* **Don’t overcrowd the pan or air fryer:** Overcrowding will lower the temperature and result in soggy chicken. Cook in batches if necessary.
* **Use a meat thermometer:** The internal temperature of the chicken should reach 165°F (74°C) to ensure it’s cooked through.
* **Adjust the heat:** Customize the buffalo sauce to your preferred level of spiciness by adjusting the amount of hot sauce and cayenne pepper.
* **Make ahead:** You can bread the chicken tenders ahead of time and store them in the refrigerator for up to 24 hours before cooking. This is a great way to save time.
Variations on Panko Buffalo Chicken Tenders
* **Honey Buffalo Chicken Tenders:** Add 1-2 tablespoons of honey to the buffalo sauce for a touch of sweetness.
* **Garlic Parmesan Buffalo Chicken Tenders:** Add 1/4 cup of grated Parmesan cheese to the panko breadcrumbs and 1 teaspoon of garlic powder to the buffalo sauce.
* **Lemon Pepper Buffalo Chicken Tenders:** Add 1 tablespoon of lemon pepper seasoning to the flour mixture.
* **Spicy Ranch Buffalo Chicken Tenders:** Use ranch seasoning instead of the paprika, garlic powder, and onion powder in the flour mixture, and add a packet of ranch dressing mix to the buffalo sauce.
* **Baked Buffalo Chicken Tenders with a Twist:** Instead of baking plain, lay the breaded tenders on a baking sheet covered with a thin layer of buffalo sauce before baking. This allows the sauce to bake into the panko.
Serving Suggestions
These panko buffalo chicken tenders are incredibly versatile and can be served in a variety of ways:
* **Appetizer:** Serve them as a party appetizer with blue cheese dressing or ranch dressing, celery sticks, and carrot sticks.
* **Main Course:** Serve them as a main course with a side of french fries, coleslaw, or a salad.
* **Sandwiches:** Use them to make buffalo chicken sandwiches or sliders.
* **Salads:** Top a salad with buffalo chicken tenders for a spicy and flavorful meal.
* **Wraps:** Wrap them in tortillas with lettuce, tomato, and your favorite dressing.
Storing Leftovers
* Store leftover panko buffalo chicken tenders in an airtight container in the refrigerator for up to 3 days.
* To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a few minutes.
* Reheating in the microwave is not recommended, as it will make the chicken soggy.
Nutritional Information (Approximate, per serving)
* Calories: 400-500
* Protein: 40-50g
* Fat: 20-30g
* Carbohydrates: 20-30g
*Note: Nutritional information may vary based on specific ingredients and cooking methods.*
Conclusion: Your New Go-To Chicken Recipe
These Crispy Panko Buffalo Chicken Tenders are a guaranteed crowd-pleaser. The combination of the crispy panko coating, juicy chicken, and spicy buffalo sauce is simply irresistible. Whether you’re looking for a delicious appetizer, a quick and easy weeknight dinner, or a fun party snack, this recipe is sure to become a new favorite. So, gather your ingredients, follow these simple steps, and get ready to enjoy the best buffalo chicken tenders you’ve ever tasted! Enjoy!