Wings have become a game-day staple because they’re the perfect shareable, no-fork-needed, flavor-packed snack. They’re easy to eat while watching the game, and they pair perfectly with beer, dips and trash talk. Their crispy, saucy, spicy goodness makes them a must-have at any football party.
But what’s the most popular wing flavor today? While Buffalo still reigns, garlic parmesan, honey BBQ and lemon pepper are fan favorites and some snack enthusiasts swear by Nashville hot or Korean gochujang wings.
But as much I love Buffalo wings, I must admit that when I was scrolling on social media the other day another Buffalo chicken variation caught my eye—extra crispy, extra saucy Buffalo chicken tenders from cookbook author and one of my favorite food creators Diane Morrisey (@dianemorrisey). (NOTE: You can preorder her cookbook here.)
Related: The Genius Trick for Making Buffalo Chicken Dip 10x Better
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And as always, Daine found a few different ways to level up a classic recipe. Here, she makes her own Buffalo sauce, adds some spicy-sweet hot honey to the mix, and creates a guaranteed-to-be-crispy coating by combining panko and ground-up cornflakes. Genius!
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How to Make Buffalo Chicken Tenders
Start by pouring the buttermilk into a bowl and stirring in hot sauce, paprika, salt and pepper. Add the chicken and stir, making sure to coat all tenders. Marinate the chicken for an hour.
In a large bowl, stir the cornflake crumbs, panko, onion powder, garlic powder and cayenne. Roll each piece of chicken in the crumbs, coating evenly. Place on the baking sheet in a single layer. Coat the tops of the tenders with cooking spray.
Related: The Korean Way to Make Chicken Wings 10x Better
How to Make Your Own Buffalo Sauce
In a small pot over medium heat, melt the butter and hot sauce. When smooth, add the honey, cayenne and salt and stir to combine well. Keep it warm until it's time to coat the chicken.
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