Buffalo Chicken Tenders Crispy

These Buffalo Chicken Tenders are crunchy on the outside with juicy, flavorful chicken inside, all wrapped up in a sticky homemade buffalo sauce that adds just the right kick. They are my family’s go-to anytime we want a game day snack or a fast dinner that feels like restaurant food but is even better at home.

I first served these for a Friday movie night and was amazed how fast the platter disappeared. Everyone ended up fighting over the last piece – now they are a monthly must.

Ingredients

• Chicken tenders or boneless chicken thighs sliced into strips: These give you juicy tenders and are great for grabbing fresh or frozen
• Egg: Adds richness and helps the batter stick perfectly
• Buttermilk: Tenderizes the chicken and helps that signature crunch form
• Juice of half a lemon: Brightens the marinade and keeps things fresh
• Garlic powder: Essential for big flavor in both the batter and sauce
• Paprika: Gives a light smoky note and gorgeous color try for fresh for best results
• Salt: Crucial in both the batter and sauce to let every bite pop
• All-purpose flour: The base for the crunchier dry coating choose unbleached for best texture
• Unsalted butter: For the buffalo sauce adds silkiness and makes the sauce cling
• Garlic: Real garlic in the sauce brings punchy flavor
• Honey: A hint of sweetness balances the spice and gives a glossy finish
• Frank’s RedHot Buffalo Sauce: This is what gives the sauce its true buffalo character use original for best taste

Step-by-Step Instructions

Prep the Chicken:

If you do not have chicken tenders slice boneless thighs into strips about the width of your finger. Lay them out on a tray and pat dry with paper towels for the crispiest results.

Make the Wet Batter:

Crack an egg into a large mixing bowl and whisk well. Pour in buttermilk and squeeze in the juice of half a lemon. Add garlic powder paprika and salt then whisk again to make everything smooth. Add the chicken strips making sure they are fully coated then cover and let them marinate in the fridge for at least thirty minutes. For deeper flavor you can leave them overnight.

Whip Up the Buffalo Sauce:

Set a small saucepan over low heat and melt the butter until just liquid. Stir in minced garlic paprika honey and Frank’s RedHot Buffalo Sauce. Simmer together while stirring until the sauce is shiny and smooth. If you want more heat add a pinch of cayenne or chili flakes. If the sauce looks separated use a hand blender to bring it together but do not use a sealed blender with hot liquids.

Heat the Oil:

Fill a deep skillet or countertop fryer with two to three inches of grapeseed or vegetable oil. Heat the oil to three hundred and fifty degrees Fahrenheit using a thermometer for accuracy. This gives you the perfect crispy texture without burning the batter.

Make the Dry Batter:

In a shallow bowl combine all-purpose flour with garlic powder paprika and salt. Stir or sift together until well blended. This is your crispy coating so make sure the mix is even.

Batter and Fry:

Take one piece of marinated chicken at a time and toss it in the flour mixture. Press gently so the batter clings in craggy pieces. Gently lower chicken into the hot oil in batches. Fry each piece for about three to four minutes per side until deep golden brown. Use tongs to turn and then place on a paper towel-lined plate to drain.

Sauce Them Up:

While the tenders are still hot add them to a large bowl with your buffalo sauce. Toss until every piece is coated. Serve immediately with ranch dressing on the side – they are incredible hot and fresh.

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Using honey in the buffalo sauce is my trick for that beautiful shine and a mellow heat. I remember the first time my friend asked for the recipe after trying it at my kitchen table – the secret’s always in that saucy finish.

Storage Tips

After cooling store leftover tenders in an airtight container in the fridge. They will keep well for up to three days. To reheat and restore that crispness lay them on a wire rack over a baking sheet and warm in a hot oven for about ten minutes. You can also freeze cooked tenders in a single layer then transfer to a bag for up to two months.

Ingredient Substitutions

Instead of chicken tenders use boneless skinless breasts or even turkey strips. If you are dairy free substitute almond milk with a splash of vinegar for buttermilk and use olive oil vegan butter in the sauce. If you like extra spice try adding a bit of cayenne or chopped pickled jalapeño into the marinade.

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Serving Suggestions

These tenders are great for sharing as an appetizer with ranch or blue cheese dip. Pile them into a sandwich with crisp lettuce and extra buffalo sauce or serve over a simple green salad for lunch. We love layering in pickles and coleslaw for a southern style meal.

Cultural or Historical Context

Buffalo sauce was made famous in Buffalo New York where it was first tossed with fried chicken wings. Swapping in chicken tenders makes this recipe heartier and easier for dunking. It is a fun twist that brings the flavors of classic American bar food home without the need for bones or mess.

Frequently Asked Questions

→ How do I make the chicken extra crunchy?

For the crunchiest results, press the marinated chicken firmly into the seasoned flour, making sure it's well coated before frying in small batches.

→ Can I use chicken thighs instead of tenders?

Yes, boneless chicken thighs sliced into strips are a great substitute and stay juicy while frying.

→ What oil works best for frying?

Choose a neutral oil with a high smoke point, such as vegetable or grapeseed oil, for even frying and crispiness.

→ How do I adjust the spice level?

Increase the heat by adding cayenne or chili flakes to the buffalo sauce, or use a milder hot sauce if you prefer less spice.

→ What is the ideal dipping sauce?

Classic ranch or blue cheese dressing complements the spicy buffalo coating and adds a cool, creamy touch.