Buffalo Chicken Tenders are a classic favorite for a reason—they’re crispy, spicy, and incredibly satisfying. This recipe features tender chicken strips marinated in a tangy mixture of buttermilk and buffalo sauce, then breaded and fried until golden and crispy. Finished with a generous coating of buffalo sauce, these chicken tenders pack a punch of flavor with every bite. Serve them with your favorite dipping sauce, celery sticks, and a side of blue cheese dressing for the ultimate game day snack or a delicious main course.
Ingredients
For the Chicken Marinade:
- 3 boneless, skinless chicken breasts, sliced into thin strips
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups buttermilk
- ¼ cup buffalo sauce
For the Chicken Coatings:
- 4 cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 2 cups panko bread crumbs
- 2 large eggs, room temperature
- 1 teaspoon water
- 2 cups buffalo sauce
- Oil for frying (vegetable or canola oil are ideal choices)
Instructions
1. Marinate the Chicken:
- In a large bowl, combine the buttermilk, buffalo sauce, salt, and pepper. Add the chicken strips and mix well to ensure they are fully coated in the marinade.
- Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to develop and the chicken to tenderize.
2. Prepare the Coatings:
- In a shallow dish, mix together the all-purpose flour, cornstarch, and kosher salt.
- In a separate shallow dish, whisk the eggs with 1 teaspoon of water until well combined.
- In another bowl, pour in the panko breadcrumbs.
3. Coat the Chicken:
- Remove the chicken strips from the marinade, letting the excess drip off.
- Dredge each chicken strip in the flour mixture, making sure to coat evenly and shake off any excess.
- Dip the flour-coated chicken strip into the egg mixture, allowing the excess to drip off.
- Finally, roll the chicken strip in the panko bread crumbs, pressing gently to ensure the breadcrumbs adhere well.
- Repeat this process with all the chicken strips, placing them on a tray as they are coated.
4. Fry the Chicken:
- Heat oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Make sure there is enough oil to submerge the chicken strips completely.
- Cook the chicken strips in small portions, making sure not to fill the pan too much.
- Cook each batch for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Use a slotted spoon to remove the chicken from the oil and place them on a paper towel-lined plate to drain excess oil.
5. Toss in Buffalo Sauce:
- In a large bowl, gently toss the fried chicken tenders with the buffalo sauce until they are evenly coated.
6. Serve:
- Serve the buffalo chicken tenders hot with your favorite dipping sauces such as ranch or blue cheese, alongside celery sticks and carrot sticks.
Conclusion
These Crispy Buffalo Chicken Tenders are an absolute crowd-pleaser, perfect for any occasion. The spicy, crispy exterior combined with the juicy, tender chicken inside makes them irresistible. Whether you’re enjoying them as an appetizer, snack, or main dish, they’re sure to disappear quickly! Serve them up with a side of cooling blue cheese dressing or ranch, and enjoy this deliciously spicy treat. Happy cooking!
Crispy Buffalo Chicken Tenders
Ingredients
- 3 boneless skinless chicken breasts, sliced into thin strips
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups buttermilk
- ¼ cup buffalo sauce
- 4 cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 2 cups panko bread crumbs
- 2 large eggs room temperature
- 1 teaspoon water
- 2 cups buffalo sauce
- Oil for frying vegetable or canola oil are ideal choices
Instructions
Marinate the Chicken:
- In a large bowl, combine the buttermilk, buffalo sauce, salt, and pepper. Add the chicken strips and mix well to ensure they are fully coated in the marinade.
- Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to develop and the chicken to tenderize.
Prepare the Coatings:
- In a shallow dish, mix together the all-purpose flour, cornstarch, and kosher salt.
- In a separate shallow dish, whisk the eggs with 1 teaspoon of water until well combined.
- In another bowl, pour in the panko breadcrumbs.
Coat the Chicken:
- Remove the chicken strips from the marinade, letting the excess drip off.
- Dredge each chicken strip in the flour mixture, making sure to coat evenly and shake off any excess.
- Dip the flour-coated chicken strip into the egg mixture, allowing the excess to drip off.
- Finally, roll the chicken strip in the panko bread crumbs, pressing gently to ensure the breadcrumbs adhere well.
- Repeat this process with all the chicken strips, placing them on a tray as they are coated.
Fry the Chicken:
- Heat oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Make sure there is enough oil to submerge the chicken strips completely.
- Cook the chicken strips in small portions, making sure not to fill the pan too much.
- Cook each batch for about 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through.
- Use a slotted spoon to remove the chicken from the oil and place them on a paper towel-lined plate to drain excess oil.
Toss in Buffalo Sauce:
- In a large bowl, gently toss the fried chicken tenders with the buffalo sauce until they are evenly coated.
Serve:
- Serve the buffalo chicken tenders hot with your favorite dipping sauces such as ranch or blue cheese, alongside celery sticks and carrot sticks.