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Dipping a panko breaded chicken tender into a white sauce

Baked Chicken Tenders with Buffalo Blue Cheese Sauce

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These crisp, golden baked buffalo chicken tenders deliver deep-fried crunch straight from the oven or air fryer. Marinated in buttermilk and hot sauce, coated in toasted panko, and paired with a cool, creamy buffalo blue cheese dip, they offer big pub-style flavor with zero fuss.
Course Dinner Ideas
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 515
Author Janette

Ingredients

For the marinade:

  • ⅔ cup (156 ml) buttermilk or ⅔ cup whole milk + 2 tsp clear vinegar or lemon juice
  • 2 tablespoons buffalo hot sauce
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound (453 grams) chicken tenders about 8

For the Buffalo Blue Cheese Sauce: (Yields ¾ cup/175 ml)

  • ½ cup/3 ounces (70 grams) blue cheese crumbles
  • ⅓ cup (78 ml) buttermilk or ⅓ cup whole milk + a splash of clear vinegar
  • ¼ cup (110 grams) mayonnaise
  • 1 teaspoon white wine or clear vinegar
  • 1 ½ tablespoon buffalo hot sauce
  • Salt to taste

For the breading:

  • ¼ cup (30 grams) cup all-purpose/plain flour
  • 1 egg beaten
  • 1 cup (85 grams) panko breadcrumbs
  • ½ teaspoon dried basil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Salt
  • Ground black pepper
  • Cooking spray

Instructions

Marinate the Chicken:

  • In a large bowl, whisk together the buttermilk, hot sauce, and salt. Add the chicken tenders. Cover with a lid or plastic wrap and refrigerate for at least 1 hour (and up to 8 hours max; avoid going past 24 hours, as the acidity will start to break down the meat and turn it mushy).
    • Remove the chicken from the fridge 30 minutes before cooking so it comes to room temperature and cooks evenly.
  • Add the chicken tenders to a bowl with a lid or ziptop bag and cover well with the buttermilk marinade. Refrigerate for at least 1 hour.

Make the Buffalo Blue Cheese Sauce:

  • In a small bowl, combine the blue cheese crumbles with the buttermilk. Use a fork to mash them together until relatively smooth (leave a few chunks if you like texture).
  • Whisk in the mayonnaise, vinegar, hot sauce, and a pinch of salt until smooth. You can also use a hand blender to make it fully smooth. Taste and add salt if needed. Cover and store in the refrigerator until ready to serve.

Prepare and Cook the Chicken:

  • Preheat the oven to 425°F (220°C) with the rack set in the middle. Set a wire rack inside a large baking sheet.

Set up 3 Shallow Breading Dishes:

  • Dish 1: Flour mixed with a pinch of salt and pepper.
    Dish 2: Beaten egg mixed with a pinch of salt.
    Dish 3: Panko breadcrumbs mixed with the dried basil, a pinch of salt and pepper.
  • Remove the chicken tenders from the marinade and pat dry. Dredge in the flour (shake off excess), dip into the beaten egg (allow excess to run off), then press into the panko mixture until well coated.
  • Place onto the prepared wire rack and repeat with the remaining tenders. Spray both sides of each piece generously with cooking spray.

Oven Method:

  • Bake for 20–25 minutes until golden brown and crispy.

Air Fryer Method:

  • Cook in a single layer at 400°F (200°C) for 10–12 minutes, flipping halfway through.
  • Doneness: Check that the thickest part reaches 165°F (74°C) on a meat thermometer.

Video

Nutrition

Serving: 1 | Calories: 515kcal | Carbohydrates: 23g | Protein: 36g | Fat: 30g | Sodium: 1299mg | Fiber: 1g