Description
This Crispy Buffalo Chicken Tenders recipe delivers perfectly golden, crunchy chicken coated in a tangy and spicy buffalo sauce. Ideal for a flavorful snack or appetizer, these tenders are double-dredged for extra crispiness and tossed in a buttery hot sauce for that classic buffalo kick.
Ingredients
Scale
For Frying
- Vegetable oil, for frying
- 1 1/2 lbs. chicken tenderloins
For Breading
- 1 1/3 cups all-purpose flour (divided)
- 2 tsp. kosher salt (divided)
- 1/2 tsp. pepper (divided)
- 1 Tbsp. garlic powder (divided)
- 1 1/2 tsp. onion powder
- 1 tsp. paprika
- 1 large egg
- 3 Tbsp. hot sauce (divided)
For Buffalo Sauce
- 1 stick unsalted butter
- 1/2 cup hot sauce (Franks is recommended)
- 1/4 tsp. garlic powder
Instructions
- Prepare the Breading Stations: Heat a few inches of vegetable oil in a deep-sided pan to 350 degrees F. Prepare three shallow rimmed plates: in the first plate, add 1/3 cup flour and sprinkle with a pinch of salt and pepper. In the second plate, whisk together the egg with 2 tablespoons of hot sauce. In the third plate, combine the remaining 1 cup flour with garlic powder, onion powder, paprika, pepper, salt, and drizzle with the remaining tablespoon of hot sauce; mix to create a clumpy texture for extra crispiness.
- Coat the Chicken: Dredge each chicken tenderloin first in the plain flour mixture, then dip into the egg and hot sauce mixture, and finally coat thoroughly with the spicy flour mixture. Place coated tenders on a plate and let them sit for 5 minutes to allow the coating to set while you prepare the sauce.
- Make the Buffalo Sauce: In a small saucepan over low heat, combine the unsalted butter, 1/2 cup hot sauce, and garlic powder. Stir until the butter melts completely and the ingredients are well blended. Keep the sauce simmering gently while frying the chicken.
- Fry the Chicken: Once the oil is at the correct temperature, carefully add chicken tenders to the hot oil. Fry for 3 minutes on each side or until the tenders are golden brown and crispy. Remove the chicken from the oil and place on a wire rack to drain excess oil.
- Toss and Serve: Immediately transfer the crispy chicken tenders to a bowl and toss with the warm buffalo sauce to coat evenly. Serve hot for the best flavor and texture.
Notes
- Use a deep-fry thermometer to maintain a steady oil temperature of 350 degrees F for perfectly crispy tenders.
- Letting the coated chicken rest before frying helps the breading adhere better and results in a crunchier texture.
- If you prefer less heat, reduce the hot sauce amount accordingly in the breading and sauce.
- Drain fried chicken on a wire rack instead of paper towels to keep the coating crispy.
- Franks RedHot is recommended for authentic buffalo flavor, but any hot sauce can be substituted.
