Description
This Buffalo Chicken Tenders recipe features tender, juicy chicken breasts soaked in buttermilk and hot sauce, coated in a seasoned flour mixture, fried to golden perfection, and tossed in a classic spicy Buffalo wing sauce. Perfect as a flavorful appetizer or main dish, these tenders deliver a satisfying crunch and rich, tangy sauce with every bite.
Ingredients
Scale
Chicken and Coating
- 4 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 2 large eggs, beaten
- 2 cups flour
- 2 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon baking powder
- Canola oil for frying (enough for 3 inches deep in dutch oven)
Buffalo Wing Sauce
- 2/3 cup Frank’s Red Hot pepper sauce
- 1 stick unsalted butter (1/2 cup or 113g)
- 1 tablespoon white vinegar
- 1/4 teaspoon Worcestershire sauce
Instructions
- Prepare the chicken: Cut each chicken breast into four tender strips. Place the chicken tenders in a bowl with the buttermilk and 1 teaspoon hot sauce, and soak for 30 minutes to tenderize and infuse flavor.
- Set up dredging stations: In one bowl beat 2 large eggs. In a separate bowl, combine 2 cups flour, 2 1/2 teaspoons salt, 3/4 teaspoon pepper, 1/8 teaspoon paprika, 1/8 teaspoon garlic powder, and 1/8 teaspoon baking powder.
- Coat the chicken: Working with one piece at a time, dip chicken tenders from the buttermilk bath into the flour mixture, then into the beaten eggs, and back into the flour mixture again. Shake off excess flour and place on a baking sheet. Repeat with all tenders to ensure a crispy coating.
- Heat the oil: In a dutch oven, heat canola oil about 3 inches deep to 350°F (175°C) over medium-high heat, ready for frying the chicken.
- Fry the chicken: Fry the chicken tenders in small batches to avoid overcrowding. Cook each batch for 5-7 minutes or until golden brown and cooked through, turning if necessary for even browning. Remove and drain on paper towels.
- Make the buffalo wing sauce: In a small saucepan, combine 2/3 cup Frank’s Red Hot pepper sauce, 1 stick unsalted butter, 1 tablespoon white vinegar, and 1/4 teaspoon Worcestershire sauce. Bring to a boil over medium heat while whisking continuously until the butter has melted and the sauce is smooth.
- Toss and serve: Immediately dip or toss the fried chicken tenders into the prepared buffalo sauce, coating them evenly. Serve hot for best flavor and texture.
Notes
- Buttermilk soak tenderizes the chicken and helps the coating stick better.
- Adjust the amount of hot sauce in both marinade and sauce for desired spice level.
- Use a thermometer to ensure oil temperature stays at 350°F for crispy, non-greasy tenders.
- Drain fried tenders on paper towels to remove excess oil.
- Serve with blue cheese or ranch dressing and celery sticks for a classic pairing.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 chicken tenders (approx. 150g)
- Calories: 279 kcal
- Sugar: 2 g
- Sodium: 928 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.02 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 117 mg
Keywords: Buffalo chicken tenders, fried chicken, buttermilk chicken, spicy chicken wings, appetizer, chicken strips
