Step 1

Preheat the oven to 425°F (220°). Line a baking sheet with parchment and place a wire rack on top. Spray with cooking spray and set aside.

Step 2

Make the chicken: Remove any visible fat or tendons from the chicken tenderloins, pat dry, and season with garlic powder, salt, and pepper. Set aside.

Step 3

Prepare three bowls for the breading station. In the first, mix the flour, cornstarch, garlic powder, onion powder, salt, pepper, and paprika. In the second, beat the eggs and 2 tablespoons of hot sauce until well combined. In the third, add the panko breadcrumbs.

Step 4

Dredge each chicken strip in the flour and shake off any excess. Then, dip in the egg, followed by the breadcrumbs. Press to adhere and place on a plate while you finish dipping the chicken.

Step 5

Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the chicken in batches, being careful not to overcrowd the pan. Cook undisturbed for 3-4 minutes, then flip and cook the other side. Add more oil as needed.

Step 6

Transfer the chicken to the wire rack on the baking sheet. When all the chicken is crispy, place the tray in the oven and bake for 10-12 minutes or until the chicken is cooked through (the internal temperature should reach 165°F).

Step 7

Make the sauce: While the chicken is baking, warm the Buffalo sauce, butter, and garlic powder in a small saucepan until smooth.

Step 8

As soon as the chicken tenders come out of the oven, transfer them to a large bowl. Pour the hot sauce over the top and toss gently until well-coated.

Step 9

Serve the crispy Buffalo chicken tenders immediately with ranch or blue cheese dressing for dipping. Enjoy!