Buffalo Tenders Recipe

Prep chicken

Pat the chicken tenders dry with paper towels. If using chicken breasts, cut into 1"-wide strips. Trim any excess fat so strips cook evenly.

Make wet mixture

In a shallow bowl or wide dish, whisk together the eggs and buttermilk until smooth. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Make dry coating

In another shallow bowl or large zip-top bag, combine the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, remaining 3/4 tsp kosher salt and 3/8 tsp black pepper. Mix well to distribute evenly.

Coat the tenders

One by one, dip each chicken piece into the egg-buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour mixture, pressing the coating onto the chicken so it adheres. For an extra-crispy double coating: after the first dredge, return the piece to the egg mixture and dredge again in the flour mixture.

Rest before frying

Place the coated tenders on a wire rack set over a baking sheet and let rest 10–15 minutes. This helps the coating set and reduces coating fallout in the oil.

Heat oil

Pour the oil into a heavy-bottomed pot or Dutch oven to a depth of about 2" (approximately 3–4 cups depending on vessel). Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and brown steadily but not burn.

Fry the tenders

Carefully add 3–4 tenders (do not overcrowd) and fry, turning as needed, until golden brown and cooked through, about 3–4 minutes per side depending on thickness. The internal temperature should read 165°F (74°C). Transfer fried tenders to a wire rack or paper towel-lined baking sheet to drain. Keep warm in a 200°F (95°C) oven if frying in batches.

Melt butter and combine

While the first batch fries (or immediately after frying all tenders), melt the butter in a small saucepan over low heat. Once melted, remove from direct heat and whisk in the hot sauce, honey (if using), white vinegar, Worcestershire sauce, garlic powder, and 1/4 tsp salt until smooth and emulsified. Taste and adjust seasoning or heat level as desired.

Toss tenders in sauce

Place the warm fried tenders in a large bowl. Pour the warm buffalo sauce over the tenders and gently toss to coat evenly. Work in batches if necessary so each piece is thoroughly sauced but not drenched.

Finish

Transfer sauced tenders to a serving platter. Sprinkle with chopped parsley if desired and serve immediately with celery sticks and blue cheese dressing or ranch for dipping.

Arrange the celery sticks beside the tenders and provide the dressing for dipping. Serve hot for best texture — buffalo sauce will make the coating slightly less crisp over time, so eat promptly.