Roadhouse Buffalo Wings Recipe
Chicken Tenders ranch or barbecue sauce
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Ingredients
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Chicken & Marinade
Breading
Frying Oil
Buffalo Sauce
Serving & Garnish
Method
Chicken & Marinade
- 1
Trim and marinate
Pat the chicken tenderloins dry with paper towels. In a medium bowl whisk together the buttermilk, 2 tablespoons hot sauce, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Submerge the chicken in the buttermilk mixture, cover, and refrigerate for at least 1 hour and up to 4 hours. This tenderizes and flavors the meat.
Breading
- 2
Prepare breading mix
In a shallow bowl or wide plate combine the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1/2 teaspoon baking powder, and 1 teaspoon kosher salt. Whisk until evenly distributed.
- 3
Dredge
Remove chicken from the buttermilk one piece at a time, letting excess drip back into the bowl. Dredge each tender thoroughly in the flour mixture, pressing gently so the coating adheres. Place breaded tenders on a wire rack (not touching) for 10 minutes to set the crust; this improves crispiness.
Frying
- 4
Heat oil
Pour 3–4 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading—if it sizzles and browns in about 45–60 seconds, the oil is ready.
- 5
Fry chicken
Working in batches so you don't crowd the pan, carefully lower 4–6 breaded tenders into the hot oil. Fry 3–4 minutes per side (about 6–8 minutes total) until golden-brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F while frying.
- 6
Drain
Use a slotted spoon or tongs to transfer cooked tenders to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep finished tenders warm in a 200°F (95°C) oven while frying remaining batches.
Buffalo Sauce
- 7
Make sauce
In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add 3/4 cup hot sauce, 1 tablespoon honey, 1 teaspoon apple cider vinegar, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon cayenne (if using), and 1/4 teaspoon kosher salt. Whisk until combined and warmed through but not boiling. Taste and adjust sweetness or heat to preference.
- 8
Toss chicken in sauce
Place hot, drained tenders in a large mixing bowl. Pour half to all of the warm buffalo sauce over the tenders depending on how saucy you want them. Toss gently but thoroughly to coat each piece. For a thicker glaze, return tossed tenders to the oven for 2–3 minutes at 200°F to set the sauce.