Buffalo Chicken Tenders
These buffalo chicken tenders are spicy, crispy, and full of flavor. Marinated in buttermilk, double-dredged for crunch, and tossed in a buttery homemade buffalo sauce, they are perfect for parties or weeknight dinners. Serve with my homemade ranch for the ultimate combo!
Ingredients
- 1.1 lbs chicken breast cut into tender-size strips
- 1 cup buttermilk
- ¼ cup buffalo sauce or hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red chili powder or cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- Oil for frying
Dredging
- 1 cup all-purpose flour
- ¼ cup cornstarch (cornflour)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Sauce
- ½ cup buffalo sauce or hot sauce
- 2 tablespoon butter unsalted
- 2 tablespoon honey
- 1 teaspoon lemon juice or white vinegar
Ranch Dressing
- ½ cup Greek yogurt
- 3-4 tablespoon buttermilk or whole milk
- 1 ½ tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a large mixing bowl, combine the buttermilk, buffalo or hot sauce, garlic powder, onion powder, red chili powder, salt, and black pepper.
- Add the chicken breast strips and mix well to ensure each piece is fully coated.
- Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This helps tenderize the chicken and infuse it with flavor.
- In another small bowl, make the ranch dressing by combining Greek yogurt, buttermilk, lemon juice, garlic powder, onion powder, dried parsley, salt and pepper. Mix and set aside in the fridge.
- In a shallow dish, mix together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir well to evenly distribute the spices.
- Remove the marinated chicken from the refrigerator. Shake off excess marinade but do not wipe it off completely.
- Dredge each strip in the flour mixture, pressing firmly so the coating sticks well and forms a craggy texture.
- For an extra crispy crust, dip the coated chicken back into the buttermilk marinade and then dredge it once more in the flour mixture.
- Pour oil into a deep frying pan or heavy-bottomed pot to a depth of about 2–3 inches (5–7 cm). Heat oil to 175°C (350°F).
- Carefully lower the chicken strips into the hot oil, working in batches to avoid overcrowding.
- Fry for 4–6 minutes per batch on medium-high heat, or until golden brown and cooked through. The internal temperature should reach 74°C (165°F).
- Transfer the fried chicken to a wire rack set over a baking tray to drain excess oil and keep the crust crisp. Avoid using paper towels, as they can make the coating soggy.
- In a small saucepan, combine the buffalo sauce, unsalted butter, honey, and lemon juice. Place over low heat and stir until the butter melts and the sauce is fully combined and smooth. Do not boil.
- Brush the warm buffalo sauce generously over the fried chicken tenders.
- Serve immediately while hot and crispy with the ranch dressing.
Video
Notes
- Dredged chicken tenders can be frozen before frying, just arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer bag once solid. You can also fry the tenders slightly ahead of time and reheat them in the oven or air fryer for the best texture. For maximum crispiness, brush on any sauces just before serving.
Nutrition
Calories: 446kcalCarbohydrates: 48gProtein: 35gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 104mgSodium: 2789mgPotassium: 711mgFiber: 2gSugar: 13gVitamin A: 732IUVitamin C: 5mgCalcium: 197mgIron: 3mg
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