Cornflakes create 40% crunchier coating than breadcrumbs because their sugar caramelizes at exactly 320°F during frying.
Buffalo Garlic Parmesan Chicken Tenders + Hot Honey
Get ready to indulge in these mouthwatering Buffalo Garlic Parmesan Chicken Tenders, drizzled with a touch of hot honey for that perfect sweet and spicy kick! Crispy on the outside and bursting with flavor, these high-protein delights are your new go-to for a satisfying meal that's sure to impress. Dive into this delicious combo and elevate your dinner game tonight!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
The Story
This recipe is pure American chaos theory at work—take Buffalo's 1964 bar snack invention by Teressa Bellissimo at Anchor Bar, marry it to Italy's ancient Parmigiano-Reggiano tradition, then kidnap cornflakes from Kellogg's 1890s Michigan breakfast empire and somehow create the most gloriously confused chicken tender that would make both Italian nonnas and Buffalo bartenders weep tears of confused pride.
Regional Twist
Down in Nashville's honky-tonk district, they swap the cornflakes for crushed Ritz crackers and spike the buffalo sauce with Tennessee whiskey, creating hot chicken tenders that'll knock you sideways.
📝 Ingredients
Shopping List
- ¼ cup (59 ml) buffalo sauce
- 1 ½ lbs (680 g) chicken tenders
- 1 ½ cups (355 ml) cornflakes
- 1 large egg
- fresh parsley (to taste)
- ¼ cup (59 ml) parmesan
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- garlic powder (to taste)
- hot honey (to taste)
- light butter (to taste)
- oat flour (to taste)
- onion powder (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Season the chicken tenders with salt, pepper, and garlic powder.
- 2
Dip the chicken tenders in oat flour, then in the egg, and finally coat with crushed cornflakes.
- 3
Place the coated chicken tenders in an air fryer and spray lightly with cooking spray.
- 4
Air fry at 400 degrees Fahrenheit for 12 to 15 minutes until crispy.
- 5
In a pot, combine light butter, buffalo sauce, minced garlic, and Parmesan. Stir until thickened.
- 6
Once the chicken tenders are cooked, dip them in the buffalo garlic Parmesan sauce.
- 7
Serve with a drizzle of hot honey and enjoy.
💡 Pro Tips
- ✓Crush cornflakes to 1/4-inch pieces maximum because smaller fragments create better adhesion while larger pieces fall off during air frying due to insufficient surface contact.technique1/4-inch pieces
- ✓Let coated tenders rest for 5 minutes before air frying so the egg proteins begin to set and create stronger bonds with the cornflake coating, reducing breading loss by up to 30%.timing5 minutes
- ✓Check internal temperature reaches exactly 165°F but remove immediately to prevent moisture loss - chicken breast continues cooking 5-8°F from residual heat.technique165°F
- ✓Heat buffalo sauce mixture to 180-190°F before tossing with tenders because this temperature range allows the butter to stay emulsified while the sauce penetrates the coating without making it soggy.timing180-190°F
- ✓Use a 3:1 ratio of cornflakes to oat flour in your breading station because oat flour's higher protein content (17%) creates better binding than all-purpose flour while cornflakes provide superior crunch.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Cornflakes create 40% crunchier coating than breadcrumbs because their sugar caramelizes at exactly 320°F during frying.
Buffalo Garlic Parmesan Chicken Tenders + Hot Honey
Get ready to indulge in these mouthwatering Buffalo Garlic Parmesan Chicken Tenders, drizzled with a touch of hot honey for that perfect sweet and spicy kick! Crispy on the outside and bursting with flavor, these high-protein delights are your new go-to for a satisfying meal that's sure to impress. Dive into this delicious combo and elevate your dinner game tonight!
The Story
This recipe is pure American chaos theory at work—take Buffalo's 1964 bar snack invention by Teressa Bellissimo at Anchor Bar, marry it to Italy's ancient Parmigiano-Reggiano tradition, then kidnap cornflakes from Kellogg's 1890s Michigan breakfast empire and somehow create the most gloriously confused chicken tender that would make both Italian nonnas and Buffalo bartenders weep tears of confused pride.
Regional Twist
Down in Nashville's honky-tonk district, they swap the cornflakes for crushed Ritz crackers and spike the buffalo sauce with Tennessee whiskey, creating hot chicken tenders that'll knock you sideways.
📝 Ingredients
Shopping List
- ¼ cup (59 ml) buffalo sauce
- 1 ½ lbs (680 g) chicken tenders
- 1 ½ cups (355 ml) cornflakes
- 1 large egg
- fresh parsley (to taste)
- ¼ cup (59 ml) parmesan
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- garlic powder (to taste)
- hot honey (to taste)
- light butter (to taste)
- oat flour (to taste)
- onion powder (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Season the chicken tenders with salt, pepper, and garlic powder.
- 2
Dip the chicken tenders in oat flour, then in the egg, and finally coat with crushed cornflakes.
- 3
Place the coated chicken tenders in an air fryer and spray lightly with cooking spray.
- 4
Air fry at 400 degrees Fahrenheit for 12 to 15 minutes until crispy.
- 5
In a pot, combine light butter, buffalo sauce, minced garlic, and Parmesan. Stir until thickened.
- 6
Once the chicken tenders are cooked, dip them in the buffalo garlic Parmesan sauce.
- 7
Serve with a drizzle of hot honey and enjoy.
💡 Pro Tips
- ✓Crush cornflakes to 1/4-inch pieces maximum because smaller fragments create better adhesion while larger pieces fall off during air frying due to insufficient surface contact.technique1/4-inch pieces
- ✓Let coated tenders rest for 5 minutes before air frying so the egg proteins begin to set and create stronger bonds with the cornflake coating, reducing breading loss by up to 30%.timing5 minutes
- ✓Check internal temperature reaches exactly 165°F but remove immediately to prevent moisture loss - chicken breast continues cooking 5-8°F from residual heat.technique165°F
- ✓Heat buffalo sauce mixture to 180-190°F before tossing with tenders because this temperature range allows the butter to stay emulsified while the sauce penetrates the coating without making it soggy.timing180-190°F
- ✓Use a 3:1 ratio of cornflakes to oat flour in your breading station because oat flour's higher protein content (17%) creates better binding than all-purpose flour while cornflakes provide superior crunch.ingredient3:1 ratio