Prep Time: 25 minutes
Marinating Time: 1 hour (recommended)
Cook Time: 12–15 minutes
Total Time: 1 hour 40 minutes
Servings: 4–6

Ingredients

For the Chicken

• 2 pounds (900 g) chicken tenders
• 2 cups buttermilk
• 2 teaspoons hot sauce
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika

Flamin’ Hot Coating

• 5 cups Flamin’ Hot corn snacks, finely crushed
• 1½ cups all-purpose flour
• ½ cup cornstarch
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Egg Wash

• 2 large eggs
• ¼ cup milk

For Frying

• Vegetable oil or peanut oil

Optional Garnishes

• Fresh parsley
• Ranch seasoning
• Grated Parmesan cheese
• Extra Flamin’ Hot crumbs

Equipment

• Mixing bowls
• Whisk
• Wire rack
• Baking sheet
• Deep fryer or heavy-bottomed pot
• Meat thermometer
• Tongs

Instructions

Step 1: Marinate the Chicken

In a large bowl, whisk together the buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and smoked paprika.

Add the chicken tenders and coat completely.

Cover and refrigerate for at least 1 hour. For maximum tenderness and flavor, marinate overnight.

Step 2: Prepare the Flamin’ Hot Crumbs

Place the Flamin’ Hot snacks in a food processor.

Pulse until they resemble coarse breadcrumbs.

Avoid grinding into a fine powder—the small crunchy pieces create the best texture.

Transfer to a large bowl.

Step 3: Make the Breading

Combine:

• Crushed Flamin’ Hot crumbs
• Flour
• Cornstarch
• Paprika
• Garlic powder
• Onion powder
• Chili powder
• Cayenne
• Salt
• Pepper

Whisk until evenly mixed.

Step 4: Prepare the Egg Wash

Whisk together:

• Eggs
• Milk

until smooth.

Step 5: Bread the Chicken

Remove one chicken tender from the marinade.

Let excess marinade drip off.

Coat lightly in the flour mixture.

Dip into the egg wash.

Coat generously in the Flamin’ Hot mixture.

Press firmly so the coating sticks.

Place on a wire rack.

Repeat with the remaining tenders.

Allow them to rest for 10–15 minutes before frying. This helps the coating adhere.

Step 6: Fry the Chicken

Heat oil to 350°F (175°C).

Carefully lower a few tenders into the hot oil.

Do not overcrowd the pan.

Cook for 5–7 minutes, turning occasionally until:

• Deep golden red
• Crispy
• Internal temperature reaches 165°F (74°C)

Transfer to a wire rack.

Avoid placing them on paper towels, which can soften the crust.

Air Fryer Method

Preheat air fryer to 390°F (200°C).

Lightly spray both sides of the breaded chicken with cooking oil.

Cook for:

• 10–12 minutes

Flip halfway through cooking.

Spray again if needed.

Oven Method

Preheat oven to 425°F (220°C).

Place chicken on a wire rack over a baking tray.

Spray lightly with cooking oil.

Bake for:

• 20–25 minutes

Flip halfway through.

Broil for 2 minutes for extra crispiness.

Homemade Ranch Dip

Ingredients

• 1 cup mayonnaise
• ½ cup sour cream
• 2 tablespoons buttermilk
• 1 teaspoon dried dill
• 1 teaspoon parsley
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Whisk everything together and chill for 30 minutes before serving.

Serving Suggestions

Serve the Flamin’ Hot Chicken Tenders with:

• Ranch dressing
• Blue cheese dip
• Honey mustard
• Garlic aioli
• French fries
• Coleslaw
• Mac and cheese
• Pickles
• Potato wedges
• Corn on the cob

Chef’s Tips

• Marinate overnight for the juiciest chicken.
• Double-coat the tenders for an extra thick, crunchy crust.
• Keep the oil at a steady 350°F (175°C) to ensure even cooking.
• Use a wire rack instead of paper towels to maintain crispiness.
• Add grated Parmesan to the coating for a savory twist.
• Sprinkle extra crushed Flamin’ Hot crumbs over the tenders immediately after frying for even more spicy flavor.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked tenders for up to 2 months.
• Reheating: Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes until hot and crispy. Avoid microwaving, as it softens the coating.

Nutrition (Approximate, per serving)

• Calories: 620
• Protein: 38 g
• Carbohydrates: 35 g
• Fat: 35 g
• Saturated Fat: 7 g
• Cholesterol: 145 mg
• Sodium: