Buffalo Chicken: Tenders & Tacos Recipes

I have an on-going, and pretty much constant craving for buffalo wings. I’d alway thought that buffalo wing sauce was one of those fast food enigmas (like the McRib) that could never be replicated by average people. It’s turns out that wing sauce is based on a super simple recipe. Frank’s Hot Sauce and butter. That’s it! Once I knew that, I figured out how to modify it to my taste, which runs a little spicier than average.

For this recipe I’m using my basic buffalo sauce for wings, which works just as well on boneless/skinless chicken tenders for a super fast meal, anytime. You can even use pre-cooked chicken strips or rotisserie chicken. I like to mix in Greek yogurt in at the end instead of using a dipping sauce, so that it’s an all-in-one meal… It’s also great in tacos.

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Buffalo Chicken: Tenders & Tacos
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Category: Chicken, Dinner, Easy, ethnic cuisine, Fast!, Low carb, Lunch, Mexican, Mexican Food, recipe, recipe developer, Sonoran Corner, Spicy, Taste of Tucson: Sonoran Style Recipes, THE RECIPES


Buffalo Chicken: Tenders & Tacos


  • 1 pound boneless, skinless chicken tenders
  • 1/3 cup Frank's Hot Sauce
  • 1 tablespoon butter, melted
  • 1 teaspoon sambal oelek and/or 1 tablespoon sriracha
  • 1/4 cup Greek yogurt - optional
  • 1 tablespoon sesame seeds - optional
    For Tacos:
  • 6 corn or flour 6" tortillas or lettuce cups
  • 1 cup shredded lettuce
  • 1 medium tomato chopped
  • 1/2 cup Cotija cheese


  • Melt the butter in a large non-stick skillet over medium heat. Add the hot sauces and chicken strips and simmer, stirring occasionally, for 10-12 minutes or unti the chicken is fully cooked, checking to make sure it's no longer pink inside. Remove from heat and stir in Greek yogurt and sprinkle with sesame seeds, if using.
  • For tacos: serve in lettuce cups or warmed corn or flour tortillas, topped with shredded lettuce or cabbage, tomatoes and cotija cheese.