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chicken tenders buffalo

How to make Buffalo Chicken Tenders recipe

These Buffalo Chicken Tenders are crispy, golden, and tossed in a sweet ‘n spicy homemade buffalo sauce that clings to every crunchy bite. Dunk them in ranch and thank yourself later.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Wet Batter:
  • 2 lbs chicken tenders or chicken thighs sliced into strips
  • 1 egg
  • 2 cups buttermilk
  • Juice of ½ lemon
  • 2 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
Dry Batter:
  • 2 ¾ cups all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
Buffalo Sauce:
  • ⅓ cup unsalted butter
  • 1 teaspoon garlic
  • 1 teaspoon paprika
  • 5 tablespoon honey
  • ¾ cup Frank’s RedHot Buffalo Sauce

Equipment

  • Deep Fryer or Large Heavy-Bottomed Skillet https://www.amazon.com/T-fal-Ultimate-Stainless-Filtration-Dishwasher/dp/B00NQ7QFGM/ref=zg_bs_g_289918_d_sccl_2/136-6145349-3328264?th=1
  • Measuring Cups & Spoons
  • Food Thermometer (for oil temp)

Method
 

Prep the Chicken:
  1. Can’t find chicken tenders? No stress — just slice boneless chicken thighs into thin strips. Set aside.
Make the Wet Batter:
  1. In a bowl, whisk together the egg, buttermilk, lemon juice, garlic powder, paprika, and salt until smooth. Add in the chicken strips, cover, and marinate in the fridge for at least 30 minutes (or overnight if you're ahead of the game).
Whip Up the Buffalo Sauce:
  1. In a small saucepan, melt the butter. Stir in the garlic, paprika, honey, and Frank’s. Let it all simmer together until smooth and glossy. Want it extra spicy? Add a pinch of cayenne or chili flakes.
  2. If the sauce looks separated, hit it with a hand blender (not a regular blender—hot liquids + airtight lid = danger zone).
Heat the Oil:
  1. Bring 2–3 inches of frying oil (like grapeseed or vegetable oil) to 350°F in a deep skillet. I use a countertop fryer — I’ll link my fave in the equipment section!
Make the Dry Batter:
  1. In a shallow bowl, mix the flour, garlic powder, paprika, and salt.
Batter & Fry:
  1. Take the marinated chicken straight from the wet batter and toss it in the dry flour mix. Press it in so it gets that craggy, crispy texture when fried.
  2. Fry in small batches, 3–4 minutes per side, until golden and crunchy. Drain on a paper towel-lined plate.
Sauce ‘Em Up:
  1. Toss the fried tenders in your buffalo sauce while they’re still hot. Serve with ranch for dipping and watch them disappear. (Watch Video Below!)
Tried this recipe?Let us know how it was!