First things first, preheat your oven to 400°F (200°C). While that’s heating up, grab your chicken tenders and pat them dry with a paper towel. You want to get rid of any excess moisture so that the coating sticks really well to the chicken.

In one shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. This is your dry coating. In a second shallow dish, beat the eggs with the milk to create an egg wash. Lastly, in a third dish, pour in the breadcrumbs (again, panko breadcrumbs work great here for extra crunch).

Now, the fun part—coating the chicken! Take each chicken tender and coat it first in the flour mixture, making sure it’s fully covered. Then dip it into the egg wash, and finally, coat it in the breadcrumbs. Place the coated tenders on a baking sheet lined with parchment paper or a silicone baking mat. This ensures that the tenders don’t stick and that they bake evenly.

Place the baking sheet in the preheated oven and bake the chicken tenders for about 20-25 minutes. You’ll want to flip them halfway through the cooking time to make sure they crisp up nicely on both sides. The tenders should be golden brown and crispy when they’re done, with an internal temperature of 165°F (74°C).

While the chicken is baking, it’s time to make the Buffalo sauce! In a small saucepan, combine the hot sauce, melted butter, vinegar, and Worcestershire sauce. Stir everything together and bring the mixture to a simmer. Let it cook for about 5 minutes, stirring occasionally to ensure everything blends together smoothly. The sauce should be nice and thick, but still pourable.

Once your chicken tenders are out of the oven and perfectly crispy, it’s time to coat them in that delicious Buffalo sauce. You can either pour the sauce directly over the tenders or, for a less messy option, place the tenders in a bowl, pour the sauce over them, and toss to coat. You want every bite to be loaded with that tangy, spicy sauce!