Buffalo Chicken Tenders Recipe
Crispy, juicy chicken tenders tossed in buttery Buffalo sauce for the perfect game day bite. Serve with celery and your favorite ranch or blue cheese.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb chicken tenders
- 1.25 tsp kosher salt
- 0.75 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 1 cup all-purpose flour
- 0.25 cup cornstarch
- 0.5 tsp baking powder
- 0.5 cup buttermilk
- 0.67 cup hot sauce classic Buffalo-style
- 4 tbsp unsalted butter, melted
- 1.5 tsp honey
- 2.5 cup vegetable oil for frying
- 1 tbsp fresh parsley, minced for garnish
Instructions
Preparation Steps
- Pat chicken dry. Season all over with a generous pinch of salt and pepper.
- Stir buttermilk with a spoonful of the hot sauce in a bowl. Add chicken and let stand 10 minutes.
- Combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, and remaining salt and pepper in a shallow dish.
- Heat oil in a deep skillet to 350°F over medium-high heat.
- Lift chicken from buttermilk, letting excess drip. Dredge in flour mixture, pressing to coat. Rest coated pieces 5 minutes on a rack.
- Fry tenders in batches until golden and 165°F in the center, about 5–6 minutes. Drain on a rack.
- Warm butter in a small saucepan. Whisk in remaining hot sauce and honey; simmer 1 minute.
- Toss hot tenders with the Buffalo sauce. Sprinkle with parsley and serve immediately.
Notes
For extra-crispy crust, double-dredge: dip coated tenders back into buttermilk, then into the flour mix again. Prefer baking? Spray coated tenders with oil and bake at 425°F on a rack for 16–18 minutes, flipping once.
Leftovers reheat well in a 375°F oven for 8–10 minutes to restore crunch.
This recipe is an original creation inspired by classic Buffalo Chicken Tenders Recipe flavors. All ingredient ratios and instructions are independently developed.