Buffalo Chicken Tenders Recipe

Trim and marinate

Pat the chicken tenderloins dry with paper towels and trim any excess fat. In a bowl large enough to hold the tenders, whisk together buttermilk, 2 tbsp hot sauce, 1 tsp salt and 1/2 tsp black pepper. Submerge the tenders in the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Prepare dry mix

In a shallow dish or bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Whisk to evenly distribute the spices.

Prepare wet mix

In a second shallow bowl, beat the 2 eggs with 1/4 cup milk until smooth.

Optional panko

If using panko for extra crunch, place the panko in a third shallow dish. You can combine panko with the flour mixture (use about half the flour) or use the panko as the final coating after the egg wash.

Dredge the tenders

Remove one chicken tender at a time from the buttermilk marinade, let excess drip off, then dredge in the seasoned flour mixture, dip in the egg wash, and press into panko (if using) or return to the flour for a double-coat. Place breaded tenders on a wire rack and let rest 5–10 minutes to help the coating adhere.

Heat oil

Pour vegetable oil into a deep skillet, Dutch oven or heavy saucepan to a depth of about 1 1/2 to 2 inches (about 3–4 cups depending on your pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown slowly.

Fry tenders

Fry the breaded tenders in batches without overcrowding, 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat to keep oil temperature near 325–350°F. Transfer cooked tenders to a wire rack set over a baking sheet or to paper towels for 1–2 minutes to drain.

Make the sauce

In a small saucepan over low heat, melt 4 tbsp unsalted butter. Stir in 1/2 cup hot sauce, 1 tsp honey (or brown sugar), 1/2 tsp white vinegar, 1/4 tsp garlic powder and 1/4 tsp salt. Whisk until smooth and warm but not boiling. Taste and adjust for heat or sweetness.

Toss the tenders

Place the fried tenders in a large mixing bowl. Pour the warm buffalo sauce over the tenders and gently toss until each piece is evenly coated. Work quickly so the breading stays crisp; a light coating is best. Alternatively, spoon sauce over individual tenders on a serving platter.

Arrange the sauced tenders on a platter. Garnish with chopped parsley if desired. Serve immediately with blue cheese or ranch dressing and celery sticks on the side.

Leftovers can be reheated in a 400°F (200°C) oven on a wire rack for 6–8 minutes to re-crisp. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.