Crispy Buffalo Chicken Tenders

This crispy buffalo chicken is my go to when the day has been long and I want something bold crunchy and full of flavor without the wait. The chicken stays tender from a simple buttermilk marinade while the seasoned flour gives every bite a golden crunch. Tossed in a homemade buffalo sauce this dish always hits the spot and is a guaranteed crowd pleaser.

I first made this during football season and now it is a must at every game day gathering. Everyone reaches for these tenders before I even set the table.

Ingredients

• Chicken tenders or sliced chicken thighs: provide juicy texture and cook quickly
• Egg: helps the seasoned flour stick and makes for an extra crunchy finish
• Buttermilk: tenderizes and adds a subtle tang to the meat
• Lemon juice: brightens the marinade and enhances the flavor
• Fresh garlic: adds sharp savory depth to the sauce
• Honey: balances the buffalo sauce with sweetness
• High smoke point frying oil: ensures even crisping without burning
• Unsalted butter: creates a smooth base for the buffalo glaze
• All purpose flour: forms a craggy crisp exterior
• Franks buffalo sauce: gives the classic bold flavor
• Garlic powder and paprika: add warmth and aromatic seasoning
• Choose fresh firm chicken: without excess liquid and use real buttermilk for best texture

Step-by-Step Instructions

Prepare the Chicken:

Slice chicken thighs into uniform strips if not using tenders and set them aside while you prepare the marinade

Make the Wet Batter:

Whisk together egg buttermilk lemon juice garlic powder paprika and a pinch of salt in a large bowl until fully blended then add the chicken and refrigerate for at least thirty minutes or overnight for maximum tenderness

Whip Up the Buffalo Sauce:

Melt butter in a small saucepan over medium heat then stir in minced garlic paprika honey and Franks buffalo sauce let it simmer until smooth and glossy if it separates briefly blend with a hand mixer

Heat the Oil:

Pour two to three inches of oil into a heavy bottomed skillet or fryer and heat to three hundred fifty degrees Fahrenheit using a thermometer to confirm temperature for best frying results

Mix the Dry Coating:

In a separate bowl stir together all purpose flour garlic powder paprika and salt until evenly combined this ensures every bite has consistent seasoning

Coat the Chicken:

Remove the marinated chicken and press each piece into the seasoned flour mix make sure every surface is thickly coated for maximum crunch

Fry the Chicken:

Work in small batches frying each piece for three to four minutes per side until golden brown and crisp transfer to a paper towel lined plate to drain

Toss in Sauce:

While the chicken is still hot toss it with the buffalo sauce until evenly coated and serve immediately with your favorite dip

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I love the way the buffalo sauce clings to the chicken it always reminds me of Sunday tailgates where the kitchen smelled like spice butter and excitement

Storage Tips

Let the tenders cool completely before storing in an airtight container in the refrigerator they will keep for up to three days To reheat and restore crispiness use an oven or air fryer set to three hundred seventy five degrees Fahrenheit

Ingredient Substitutions

Use boneless chicken breasts or even tofu for a vegetarian version If buttermilk is not available use regular milk with a splash of lemon juice For a gluten free option substitute the flour with a gluten free blend that includes xanthan gum

Serving Suggestions

Pair these tenders with ranch or blue cheese dressing and celery sticks for a classic feel They also work great in wraps sandwiches or chopped over a salad for added crunch and spice

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Cultural or Historical Context

Buffalo style chicken originated in Buffalo New York in the nineteen sixties This version using tenders instead of wings makes it more accessible and easy to serve while keeping all the signature bold flavor

Frequently Asked Questions About Recipes

→ Can I use chicken thighs instead of tenders?

Yes, boneless chicken thighs sliced into strips work just as well and stay juicy when fried.

→ What’s the best oil for frying?

Use oils with a high smoke point like vegetable, canola, peanut, or avocado oil for best results.

→ How do I make the tenders extra crispy?

Press the chicken firmly into the seasoned flour so the coating sticks well and forms crispy ridges during frying.

→ Can I make these ahead of time?

You can marinate the chicken overnight and prep the sauce in advance, but fry them fresh for best texture.

→ How spicy is the buffalo sauce?

The sauce is sweet with moderate heat, but you can make it spicier by adding cayenne or chili flakes.

→ Is there a dairy-free option?

Yes, swap buttermilk with non-dairy milk plus vinegar and use vegan butter in the sauce.