Recipe: Crispy Buffalo Chicken Tenders

This recipe makes about 4 servings.

Ingredients:

For the Chicken Tenders:

• 1.5 lbs (about 680g) chicken tenderloins (or boneless, skinless chicken breasts, sliced into 1-inch thick strips)
• 1/2 cup (60g) all-purpose flour
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for extra heat in the breading)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, beaten
• 1 tbsp water or milk
• 1.5 cups (150g) Panko breadcrumbs (for extra crispiness)
• 1/2 cup (120ml) vegetable oil or other neutral oil for frying (or enough for about 1/4 inch depth in your pan)

For the Buffalo Sauce:

• 1/2 cup (120ml) Frank’s RedHot Original Hot Sauce (or your preferred cayenne pepper hot sauce)
• 1/4 cup (55g) unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp Worcestershire sauce (optional, for depth of flavor)
  

Preparation:

1. Prepare the Chicken and Breading Station:

1. Pat the chicken tenderloins thoroughly dry with paper towels. This helps the breading stick better. Season them lightly with salt and pepper.
2. Set up a dredging station with three shallow dishes:
   • Dish 1 (Flour Mixture): Combine the all-purpose flour, 1 tsp garlic powder, onion powder, paprika, cayenne pepper (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to combine.
   • Dish 2 (Egg Wash): Whisk the eggs with 1 tbsp water or milk.
   • Dish 3 (Panko): Place the Panko breadcrumbs in this dish.
3. Working one at a time, dredge each chicken tenderloin:
   • First, coat in the flour mixture, shaking off any excess.
   • Next, dip into the egg wash, allowing excess to drip off.
   • Finally, roll in the Panko breadcrumbs, pressing gently to ensure an even and thorough coating. Place the breaded tenders on a clean plate or wire rack.

2. Fry the Chicken Tenders:

1. Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. The oil should be hot enough that a small piece of Panko sizzles immediately when dropped in (around 350°F / 175°C).
2. Carefully place the breaded chicken tenders into the hot oil in a single layer, making sure not to overcrowd the pan. Cook in batches if necessary to maintain oil temperature.
3. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
4. Remove the cooked tenders from the oil and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.

3. Make the Buffalo Sauce:

1. While the chicken is frying, prepare the Buffalo sauce. In a small microwave-safe bowl or saucepan, combine the Frank’s RedHot sauce, melted butter, 1/2 tsp garlic powder, and Worcestershire sauce (if using).
2. Whisk until well combined and smooth. If heating on the stovetop, warm gently over low heat, do not boil.
   
   

4. Toss and Serve:

1. Once all the chicken tenders are fried, place them in a large bowl.
2. Pour the warm Buffalo sauce over the tenders.
3. Toss gently with tongs until all the tenders are evenly coated in the sauce.
4. Serve immediately!

Serving Suggestions:

Buffalo Chicken Tenders are best served with:

• Blue Cheese Dressing (the classic pairing!)
• Ranch Dressing
• Celery sticks and carrot sticks for a refreshing crunch
• A side of fries or onion rings

These crispy, tangy, and spicy Buffalo chicken tenders are sure to be a crowd-pleaser!

Do you prefer your Buffalo chicken tenders fried or baked/air-fried?