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Buffalo Chicken Recipe

Name: Bud's at Silver Runs Buffalo Chicken Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless chicken tenders or chicken breast cut into strips; 1 cups buttermilk; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 2 large eggs; 1.5 cups vegetable oil (for frying) or neutral oil; 0.5 cups hot sauce (Frank's RedHot or similar); 2 tbs unsalted butter; 1 tsp honey or brown sugar (optional, to balance heat); 0.5 tsp Worcestershire sauce (optional); 4 Kaiser rolls; 2 tbs unsalted butter (for toasting rolls); 2 cups iceberg lettuce, shredded; 1 tomato, sliced; 0.25 cups red onion, thinly sliced; 0.5 cups ranch or blue cheese dressing; 0.25 cups blue cheese crumbles (optional); 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Bud's at Silver Run

Time45m

Serves4

Breaded chicken tenders tossed with hot sauce served on grilled Kaiser with LTO

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Ingredients

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Breaded Chicken Tenders

1 lb boneless chicken tenders or chicken breast cut into strips

1 cups Buttermilk

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

2 Large eggs

1 1/2 cups vegetable oil (for frying) or neutral oil

Buffalo Sauce

1/2 cups hot sauce (Frank's RedHot or similar)

2 tbs Unsalted butter

1 tsp honey or brown sugar (optional, to balance heat)

1/2 tsp Worcestershire sauce (optional)

Assembly & Sandwich

4 Kaiser rolls

2 tbs unsalted butter (for toasting rolls)

2 cups iceberg lettuce, shredded

1 tomato, sliced

1/4 cups Red onion, thinly sliced

1/2 cups ranch or blue cheese dressing

1/4 cups blue cheese crumbles (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Breaded Chicken Tenders

Marinate

Place the chicken tenders in a bowl and pour the buttermilk over them. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help the breading adhere.

Prep Breading Stations

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. In a second shallow dish beat the 2 eggs until blended. Remove tenders from buttermilk letting excess drip off.

Bread the Tenders

Dredge each tender first in the seasoned flour mixture, then dip in the beaten eggs, then return to the flour mixture for a final coating. Press the flour onto the surface to form an even crust. Place breaded tenders on a rack or tray while you heat the oil.

Fry

Heat 1–1.5 cups vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C) or until a small piece of bread sizzles and browns in about 45–60 seconds. Fry tenders in batches without crowding for 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel–lined plate or wire rack and lightly salt while hot.

Buffalo Sauce

Make the sauce while the last batch of tenders is frying. In a small saucepan over low heat melt 2 tbs butter. Whisk in 1/2 cup hot sauce, 1 tsp honey (if using), and 1/2 tsp Worcestershire (if using). Heat just until warmed and combined, do not boil. Taste and adjust heat/sweetness as desired.

Toss the hot fried tenders in the sauce: place drained tenders in a large bowl, pour the warm buffalo sauce over them and gently toss until evenly coated. Keep a few tenders sauceless if you want some milder pieces for guests.

Assembly & Sandwich

Toast Kaiser Rolls: Split the Kaiser rolls and spread a little butter on cut sides. Heat a grill pan or skillet over medium-high and toast cut sides 1–2 minutes until golden and crisp.

Prepare LTO (lettuce, tomato, onion): Season sliced tomato with a pinch of salt and pepper. Divide shredded lettuce, tomato slices, and red onion among the 4 rolls.

Build Sandwiches: Place 2–3 sauced buffalo chicken tenders on the bottom half of each toasted Kaiser. Spoon a little extra buffalo sauce from the bowl over the tenders if you like it saucier. Add a drizzle (about 1–2 tbs) of ranch or blue cheese dressing, sprinkle with blue cheese crumbles if using, then top with the roll lid.

Serve: Serve immediately while chicken is hot and crisp with extra dressing and napkins on the side.