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Buffalo Chicken Tenders

Buffalo Chicken Tenders

Some people say “if you like it then you should have put a wing on it.” And, boy, oh boy, do we agree. Still, some people like to take it a little slower when it comes to love (and spice), and we get that too. So we created Buffalo Chicken Tenders—intentionally not burn-your-esophagus or burn-your-heart hot, but tender and mild. Like first love, sorta. (I mean, it’s not that much of a stretch since one of our first childhood loves really were chicken tenders…) So you and your kiddos alike can love every minute of it.

Buffalo Chicken Tenders


  • 1 cup Tapioca Starch
  • 2 lbs. Chicken tenders (4 breasts cut into tenders) 
  • 3 Eggs
  • 1 bag Grain Free Sea Salt Chips
  • ½ tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ½ tsp Paprika
  • ⅓ cup Siete Traditional Hot Sauce
  • ½ cup Butter


  1. Preheat oven to 400 degrees.
  2. In a food processor, pulse chips and seasonings (cayenne, onion powder, garlic powder, paprika) until chips are finely crumbed. 
  3. In a shallow dish, place tapioca starch. 
  4. In another shallow dish, beat egg and hot sauce. 
  5. In a third shallow dish, add seasoned chip crumbs. 
  6. Coat chicken tenders with starch; dip into the egg mixture, then coat with chip crumb mixture. 
  7. Place on cookie sheet. 
  8. Bake in preheated oven for 12-15 minutes. 
  9. In a small saucepot combine hot sauce and butter over low heat and whisk until well combined. 
  10. Drizzle buffalo sauce over finished chicken tenders and serve with celery and ranch or blue cheese dressing.

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