Save
This crispy buffalo chicken tender recipe delivers bold tangy flavor in every bite and pairs perfectly with ranch or blue cheese dipping sauces. The crunchy coating complements the spicy buffalo sauce, making it a crowd favorite for casual meals or game day gatherings.
I first made these tenders during a weekend football game and they instantly became a staple in our household. Everyone loves the crispy exterior and the rich, tangy sauce coating each piece.
Ingredients
- Chicken tenders or boneless chicken thighs: sliced for quick cooking and tender results
- Large egg: to help the marinade adhere to the chicken for better flavor penetration
- Buttermilk: adds moisture and tenderizes the meat for juicier bites
- Lemon juice: brightens the marinade with fresh acidity
- Fresh garlic: minced for pungent aromatic depth
- Honey: balances heat with a touch of sweetness
- Vegetable or peanut oil: ideal for high-heat frying without overpowering flavor
- Unsalted butter: enriches the buffalo sauce making it smooth and glossy
- All-purpose flour: provides a sturdy crispy coating that holds up well during frying
- Frank’s buffalo sauce: is the classic choice offering bold, spicy flavor
- Garlic powder and paprika: add additional layers of warmth and complexity
- Salt: enhances all the flavors naturally choose fine sea salt for even seasoning
Step-by-Step Instructions
- Prepare the Chicken:
- Slice boneless chicken thighs into strips if not using pre-cut tenders. This ensures uniform cooking and crispiness. Set aside.
- Marinate Chicken:
- In a mixing bowl, whisk together the egg, buttermilk, lemon juice, garlic powder, paprika, and salt until smooth. Submerge the chicken in the mixture and refrigerate for at least 30 minutes to allow flavors to meld and meat to tenderize.
- Make Buffalo Sauce:
- Gently melt the butter in a saucepan over medium heat. Stir in minced garlic, paprika, honey, and Frank’s buffalo sauce. Simmer gently until the sauce is smooth and glossy. Add cayenne or chili flakes if you prefer extra heat.
- Heat Oil:
- Pour 2 to 3 inches of vegetable or peanut oil into a deep skillet. Heat to 175 degrees Celsius or 350 degrees Fahrenheit, the ideal temperature for frying to ensure a golden crust.
- Prepare Coating:
- In a shallow bowl, combine the all-purpose flour, garlic powder, paprika, and salt. Mix well to evenly distribute the spices throughout the flour.
- Coat Chicken:
- Remove the chicken from the marinade, letting excess drip off. Toss pieces in the seasoned flour, pressing gently to form a craggy coating that will crisp up beautifully.
- Fry Chicken:
- Carefully fry the chicken in small batches to avoid overcrowding, cooking each side for 3 to 4 minutes or until golden brown and crispy. Drain on a paper towel-lined plate to remove excess oil.
- Toss in Sauce:
- While the tenders are still hot, toss them in the prepared buffalo sauce until thoroughly coated. Serve immediately with your preferred dipping sauce.
I love how the honey in the sauce balances the heat of the buffalo sauce giving it a perfect sweet and spicy harmony. One memorable game night, these tenders were the star of the evening and quickly disappeared off the plate.
Storage Tips
Store leftover tenders in an airtight container in the refrigerator for up to two days. Reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving as it can make the coating soggy.
Ingredient Substitutions
Chicken breasts can be used instead of thighs or tenders but may dry out faster so reduce marinating time. Greek yogurt can replace buttermilk for a tangy marinade with less fat. Hot sauce varieties other than Frank’s can be used but choose one with similar vinegar and spice profiles for best results.
Serving Suggestions
Serve with celery sticks and classic ranch or blue cheese dressing for a traditional buffalo wing experience. Pair with crispy fries or a fresh green salad to balance the spicy richness. Add a squeeze of fresh lemon over the tenders just before serving to brighten the flavors.
Cultural Context
Buffalo sauce originated in Buffalo, New York in the 1960s and has since become an iconic American flavor known for its sharp heat and buttery richness. This recipe pays homage to classic buffalo wings while offering a hand-held version that is easy to prepare and share.
Save
Pro Tips
Save
Common Recipe Questions
- → How do I keep chicken tenders crispy after frying?
Drain tenders on paper towels and toss in sauce while hot. Serve immediately to maintain crispiness.
- → Can I marinate the chicken longer than 30 minutes?
Yes, marinating overnight improves flavor penetration and tenderness significantly.
- → What oil is best for frying chicken tenders?
Use vegetable or peanut oil for high smoke point and neutral flavor.
- → How can I make the buffalo sauce spicier?
Add cayenne pepper or chili flakes to the sauce during simmering to increase heat.
- → Can boneless chicken thighs be substituted for tenders?
Yes, slice thighs into strips to ensure even cooking and similar texture.