Crispy Buffalo Chicken Tenders (Printable Recipe)
Crunchy chicken tenders coated in spicy buffalo sauce and full of flavor
# Ingredients You'll Need:
→ Chicken
01 -
1.5 pounds chicken tenders or boneless chicken thighs, sliced into strips
→ Marinade
02 -
1 cup buttermilk
03 -
1 large egg
04 -
1 tablespoon lemon juice
05 -
1 teaspoon garlic powder
06 -
1 teaspoon paprika
07 -
1/2 teaspoon salt
→ Flour Coating
08 -
1.5 cups all-purpose flour
09 -
1 teaspoon garlic powder
10 -
1 teaspoon paprika
11 -
1/2 teaspoon salt
→ Buffalo Sauce
12 -
1/2 cup Frank’s buffalo sauce
13 -
1/4 cup unsalted butter
14 -
2 cloves garlic, minced
15 -
2 tablespoons honey
16 -
1/2 teaspoon paprika
→ For Frying
17 -
Vegetable oil, for deep frying
# Steps to Follow:
01 -
Slice chicken thighs into strips if not using tenders. Set aside.
02 -
In a bowl, whisk together buttermilk, egg, lemon juice, garlic powder, paprika, and salt. Add chicken and refrigerate for 30 minutes or overnight.
03 -
Melt butter in a saucepan. Stir in minced garlic, honey, paprika, and buffalo sauce. Simmer until smooth. Blend if sauce separates.
04 -
Pour 2–3 inches of oil into a skillet or fryer. Heat to 350°F (175°C) using a thermometer for accuracy.
05 -
In a separate bowl, combine flour, garlic powder, paprika, and salt. Mix thoroughly.
06 -
Remove chicken from marinade and dredge in seasoned flour. Press firmly to create a rough textured coating.
07 -
Fry chicken in small batches for 3–4 minutes per side until golden brown. Drain on paper towels.
08 -
While hot, toss fried chicken in buffalo sauce. Serve immediately with dipping sauce if desired.
# Extra Tips:
01 -
Press the flour firmly into the chicken to create a crunchy, ridged coating.
02 -
Use a hand blender to re-emulsify the sauce if it separates during cooking.
03 -
Allow chicken to marinate overnight for maximum tenderness and flavor depth.