Description
Crispy and spicy Buffalo Chicken Tenders marinated in buttermilk, coated with a flavorful seasoned breading, deep-fried to golden perfection, and tossed in a tangy homemade Buffalo sauce. Served with cool ranch or blue cheese dressing and fresh celery and carrot sticks for a classic game day or family-friendly appetizer or main dish.
Ingredients
Scale
For the Chicken Tenders:
- 1 1/2 lbs chicken tender (or chicken breast cut into 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 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 slight 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 buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken tenders and stir to coat them evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor and tenderness.
- Prepare the Breading: In a shallow bowl, mix together the flour, breadcrumbs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper until well blended. This seasoned breading will give the tenders a crunchy coating with a spicy kick.
- Bread the Chicken: Remove the chicken tenders from the buttermilk, allowing excess liquid to drip off. Press each piece into the breading mixture to coat thoroughly, ensuring the coating sticks well. Place the breaded tenders on a dish and let them rest for 5 to 10 minutes to help the coating 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 to avoid overcrowding, cooking each side for 4 to 6 minutes until the exterior is golden brown and crisp. The internal temperature of the chicken should reach 165°F (74°C). Remove the tenders and place them on a wire rack to drain excess oil.
- Make the Buffalo Sauce: In a small saucepan over low heat, melt the unsalted butter. Stir in the red hot sauce, honey, and garlic powder. Bring the mixture to a gentle boil while stirring continuously until the sauce is smooth and well combined.
- Toss and Serve: Place the fried chicken tenders into a large bowl. Pour the prepared Buffalo sauce over them and toss until all pieces are evenly coated. Serve immediately with ranch or blue cheese dressing, celery sticks, carrot sticks, and lemon wedges on the side for a classic and flavorful meal.
Notes
- Marinating the chicken for longer than 30 minutes enhances tenderness and flavor.
- Using panko breadcrumbs adds extra crunch to the coating.
- Adjust the cayenne pepper and hot sauce quantity to suit your preferred spice level.
- Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F (74°C).
- Letting the breaded chicken rest before frying helps the coating adhere better and reduces falling off during frying.
- Serve immediately for the crispiest texture; leftovers can be reheated in an air fryer.
