Description
This Buffalo Chicken Tenders recipe offers tender, crispy chicken strips coated in a flavorful breading and tossed in a spicy, tangy Buffalo sauce. Perfect as a party appetizer or a satisfying meal served with ranch or blue cheese dressing and fresh celery and carrot sticks.
Ingredients
Scale
For the Chicken Tenders:
- 1 1/2 lbs chicken tender (or chicken breast cut to strips)
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
For the Breading:
- 1 1/2 cups all-purpose flour
- 1 cup breadcrumbs (panko preferred for extra crunch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
For Frying:
- 3-4 cups vegetable oil (for deep frying)
For Buffalo Sauce:
- 1/2 cup red hot sauce (Frank’s RedHot)
- 1/4 cup unsalted butter
- 1 tablespoon honey (optional for sweetness)
- 1/2 teaspoon garlic powder
For Serving:
- Ranch or blue cheese dressing
- Celery sticks
- Carrot sticks
- Lemon wedges
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken tenders and stir to ensure they are fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours to let the flavors infuse and tenderize the chicken.
- Prepare the Breading: In a shallow bowl, mix together the all-purpose flour, breadcrumbs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Stir well to evenly distribute the seasonings.
- Bread the Chicken: Remove the chicken tenders from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the breading mixture, pressing lightly so the coating sticks well. Arrange the breaded tenders on a dish and let them rest for 5-10 minutes to help the breading adhere better.
- Fry the Chicken: Heat the vegetable oil in a deep pan or pot to 350°F (175°C). Fry the chicken tenders in batches, cooking each side for 4-6 minutes until golden brown and fully cooked with an internal temperature of 165°F (74°C). Drain the cooked tenders on a wire rack to remove excess oil.
- Make the Buffalo Sauce: In a small saucepan over low heat, melt the unsalted butter. Stir in the red hot sauce, honey (optional), and garlic powder. Bring the mixture to a gentle boil, stirring continuously until smooth and combined.
- Toss and Serve: Place the fried chicken tenders in a large bowl and pour the Buffalo sauce over them. Toss gently until all pieces are evenly coated. Serve immediately with ranch or blue cheese dressing, celery sticks, carrot sticks, and lemon wedges on the side.
Notes
- For juicier chicken, marinate for the full 4 hours if time allows.
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- The cayenne pepper in the breading is optional; omit if you prefer less heat.
- Use a thermometer when frying to ensure chicken is cooked safely and to prevent overcooking.
- Adjust the honey in the sauce according to your sweetness preference.
- Drain fried chicken on a wire rack rather than paper towels to keep the coating crisp.
