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Hot Honey Buffalo Chicken Tenders are oven-baked, crispy, and coated in a sweet-spicy glaze that hits every note. They’re simple to prep, no frying required, and such a crowd-pleaser. Serve them alongside my famous salted honey parker house rolls for an easy game-day spread.
My favorite key ingredient for extra juicy chicken is buttermilk! I love that I can prep these ahead with a buttermilk marinade and bake them up whenever I’m ready. We love a good crunch over here, and the cornflake crust does just that, but without deep frying. But the best part is the drizzle of hot honey buffalo sauce that is sticky, sweet, and spicy in the best ways. This recipe is so easy to pull off for casual gatherings or weeknight cooking. Pair them with my creamy baked macaroni and cheese and sweet tea for the perfect cozy menu.
Ingredients You’ll Need for Hot Honey Buffalo Chicken Tenders
Chicken tenders – Tenderloins cook quickly and stay juicy, making them ideal for baking instead of frying.
Buttermilk – The buttermilk marinade tenderizes the chicken and helps the coating stick evenly.
Cornflakes – Crushed cornflakes create a crisp, crunchy crust that bakes up golden in the oven.
Buffalo sauce – Used in both the marinade and the glaze, it brings tangy heat that balances the sweetness.
Honey – Honey softens the spice and gives the finished tenders a glossy, sticky coating.
For the rest of the ingredients, please refer to the recipe index card below!
Quick Tips for the Best Hot Honey Buffalo Chicken Tenders
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.
Make Ahead & Storage
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.
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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.
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.
