Crispy Buffalo Chicken Tenders with Ranch Crema

By Sprig Originals ✓ · cooked up in Sprig

Buttermilk-soaked chicken tenders get a toasted panko crust that crisps up in the oven or air fryer — no deep-frying, no splatter. They're tossed while hot in a two-ingredient buffalo sauce (hot sauce plus melted butter, the only ratio that matters) and served with a cool ranch crema spiked with lime and cilantro for dipping. Weeknight fast, game-day loud.

Ingredients

• 1.5 lb chicken tenders (about 10-12), or chicken breasts cut into 1-inch strips
• 1 cup buttermilk
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tbsp hot sauce

• 2 cups panko breadcrumbs
• 3 tbsp neutral oil, such as canola
• 1/2 cup all-purpose flour
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1 large egg

• 1/2 cup cayenne pepper hot sauce, such as Frank's RedHot
• 4 tbsp unsalted butter

• 1/2 cup Mexican crema or sour cream
• 1/4 cup mayonnaise
• 2 tbsp buttermilk
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• 1 tbsp chopped chives or scallion greens
• 1/2 tsp garlic powder
• 1/4 tsp dried dill
• kosher salt, to taste

• 2 stalks celery, cut into sticks
• 1 lime, cut into wedges

Instructions

1. In a bowl or zip-top bag, whisk the buttermilk with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 tablespoon hot sauce. Add the chicken tenders, turn to coat, and refrigerate at least 20 minutes (or up to 12 hours).
2. Make the ranch crema: whisk the crema, mayonnaise, 2 tablespoons buttermilk, lime juice, cilantro, chives, garlic powder, and dill together in a small bowl. Season with salt to taste, then chill until serving — it thickens and gets more flavorful as it sits.
3. Toast the panko: heat the 3 tablespoons oil in a large skillet over medium heat, add the panko, and stir constantly for 4-6 minutes until evenly golden brown. Scrape onto a plate or shallow dish to cool. This is the step that gives baked tenders real fried-food color and crunch.
4. Set up a breading station: in one shallow dish, whisk the flour with smoked paprika, onion powder, black pepper, and 1/2 teaspoon salt. In a second dish, beat the egg with 2 tablespoons of the marinade. Keep the toasted panko in a third dish.
5. Lift a tender from the buttermilk, letting excess drip off. Press it into the seasoned flour, dip in the egg, then press firmly into the toasted panko on both sides so the crumbs stick. Set on a rack or tray and repeat with the rest.
6. To bake: heat the oven to 425°F with a wire rack set inside a rimmed baking sheet (or lightly oil the sheet directly). Arrange the tenders with space between them, mist or drizzle lightly with oil, and bake 16-20 minutes, flipping at the 10-minute mark if you're baking directly on the sheet, until the crust is deep golden and the thickest tender registers 165°F.
7. To air-fry: heat the air fryer to 400°F. Working in batches so nothing overlaps, spray the tenders lightly with oil and cook 10-12 minutes, flipping halfway, until golden and 165°F inside. Hold finished batches on a rack in a 200°F oven.
8. While the chicken cooks, make the buffalo sauce: melt the butter in a small saucepan over low heat, remove from the heat, and whisk in the 1/2 cup hot sauce until glossy and emulsified. Keep it warm but do not boil, or it will separate.
9. Pour the warm buffalo sauce into a large bowl. Add the hot tenders straight from the oven or air fryer and toss quickly, 15-20 seconds, just enough to coat — any longer and the crust starts to soften.
10. Pile the tenders on a platter, spoon some ranch crema into a bowl and drizzle a little more over the top. Serve immediately with celery sticks and lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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