Buffalo Chicken Tenders Recipe

Pat the chicken tenders dry with paper towels. Place them in a shallow dish or zip-top bag.

In a bowl, whisk together 1 cup buttermilk, 2 tablespoons hot sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour the marinade over the tenders, ensuring they're coated. Refrigerate and marinate for at least 30 minutes and up to 4 hours (longer makes them more tender and flavorful).

Set up a three-station breading area: (1) the marinated tenders in the dish, (2) a shallow bowl with 2 large eggs beaten, and (3) a wide plate/bowl with the dry mix.

In the bowl for the dry mix combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk to combine.

Remove tenders from the marinade, letting excess drip off. Dredge each tender first in the flour mixture, then dip into the beaten eggs, then back into the flour mixture, pressing the coating onto the meat to adhere. Place coated tenders on a wire rack while you finish breading the rest.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (approximately 1.5 cups for a 10-inch skillet) and heat over medium-high until it reaches 350°F (175°C) or a drop of batter sizzles and rises to the surface immediately.

Working in batches (do not overcrowd), carefully lower breaded tenders into the hot oil. Fry for about 3 to 4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack set over a baking sheet to drain and keep crisp. Repeat with remaining tenders.

If oil temperature drops too low, allow it to come back to 350°F before adding the next batch to ensure consistent crispiness.

While the last batch fries, prepare the Buffalo sauce. In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Stir in 1/2 cup hot sauce, 1 teaspoon honey (optional), 1/2 teaspoon white vinegar, and 1/8 teaspoon salt. Whisk until combined and warmed through, about 1 to 2 minutes. Do not boil. Taste and adjust heat or sweetness as desired.

Place the fried tenders in a large bowl. Pour the warm Buffalo sauce over the tenders and gently toss to coat each piece evenly. For a lighter coat, serve sauce on the side.

Transfer sauced tenders to a serving platter. Sprinkle 1/2 cup crumbled gorgonzola evenly over the hot tenders so it softens slightly. Scatter chopped chives or parsley on top for color.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, and 1/4 cup sour cream until smooth.

Stir in 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Adjust seasoning to taste. Chill for 10–15 minutes if time allows to let flavors meld.

Serve the ranch on the side for dipping the Buffalo chicken tenders.