Buffalo Tender Plate Recipe
All Plates served with French fries and Coleslaw
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Ingredients
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Buffalo Tenders
French Fries
Coleslaw
Method
Buffalo Tenders
- 1
Prepare the Chicken
In a bowl, combine the buttermilk, garlic powder, onion powder, salt, and black pepper. Add the chicken tenders, cover, and marinate in the refrigerator for at least 30 minutes.
- 2
Coat the Chicken
In a shallow dish, place the all-purpose flour. Remove chicken tenders from the marinade, shake off excess, and coat in flour.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the coated chicken tenders in batches for about 4-5 minutes on each side, or until golden brown and cooked through.
- 4
Toss in Buffalo Sauce
Once cooked, remove the chicken from the skillet and place it in a large bowl. Pour hot sauce over the chicken tenders and toss to coat evenly.
French Fries
- 5
Prepare the Potatoes
Wash and peel the potatoes, then cut them into thin strips for fries.
- 6
Fry the Potatoes
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until they are golden and crispy, about 5-7 minutes.
- 7
Season the Fries
Remove fries from the oil and drain on paper towels. While still hot, sprinkle with salt.
Coleslaw
- 8
Prepare the Vegetables
Thinly slice the green cabbage and grate the carrot.
- 9
Make the Dressing
In a large bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix until smooth.
- 10
Combine the Coleslaw
Add the sliced cabbage and grated carrot to the dressing and toss until fully coated. Refrigerate for at least 15 minutes before serving.
