Panko Buffalo Chicken Tenders with Blue Cheese Dip


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5 from 1 vote

Panko Buffalo Chicken Tenders with Blue Cheese Dip

These juicy and flavorful boneless baked Buffalo tenders are the perfect alternative to traditional wings. The secret to their crispiness is a buttery spiced coating of panko. Serve them with additional hot sauce so guests can turn up the heat according to their taste!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer
Servings: 24 tenders


Blue Cheese Dip

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2/3 cup blue cheese crumbled
  • 1/2 tsp kosher salt
  • 1/8 tsp black pepper

Buffalo Chicken Tenders

  • 1/2 teaspoons cayenne pepper
  • 1 1/2 cups mayonnaise
  • 1/3 cup hot sauce such as Crystal or Frank's
  • 3 lbs chicken tenders trimmed

Panko Coating

  • 1/2 tsp cayenne pepper
  • 5 TB unsalted butter
  • 1/4 tsp black pepper
  • 1 tbsp kosher salt
  • 1/3 cup barbecue spice seasoning available in spice aisle of supermarket
  • 5 cups panko bread crumbs
  • 1 tbsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 5 TB unsalted butter


To Make Blue Cheese Dip

  • Whisk all ingredients together and store, refrigerated for up to 3 days prior to use.

To Make Chicken Tenders

  • Whisk together mayonnaise, hot sauce, and cayenne pepper in a large bowl. Add chicken and marinate at least 15 minutes or overnight (refrigerated). Toss together panko, salt, pepper, and BBQ seasoning in a large bowl. Melt butter in a large skillet and toss in panko, stirring frequently, until toasted. Remove to a shallow pan and cool.
  • When ready to cook, arrange 2 baking racks on foil lined cookie sheets and preheat oven to 400 degrees. Coat each tender in panko, place on rack (leaving space between tenders), and cook in oven for 12-15 minutes or until cooked through. Repeat with 2nd batch of tenders on same baking sheets. Serve warm with additional hot sauce and blue cheese dip.


To speed game-day prep: make the Blue Cheese dip up to 3 days before, marinate the chicken tenders overnight and prepare the spiced-toasted panko breadcrumbs the day before.Coat the tenders in panko just before baking. These are easy to prepare with little to no heat as well. Simply leave the cayenne pepper and hot sauce out of preparation instructions. You can also prepare these as buffalo chicken nuggets. Just cut the tenders into thirds and bake for a few minutes less.

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