Crispy Buffalo Chicken Tenders

These crispy buffalo chicken tenders have become my go-to comfort food when I want something with bold flavor and satisfying crunch. The chicken is soaked in a buttermilk marinade that tenderizes the meat and infuses it with subtle tang. Then it’s coated in a seasoned flour mix that creates an ultra-craggy, golden crust once fried. The crowning touch is a homemade buffalo sauce made with Frank’s hot sauce, butter, fresh garlic, and honey to balance the heat with a touch of sweetness. Whether it’s for game day, a family dinner, or a hearty snack, these tenders deliver the perfect combination of crispy texture and sticky, spicy flavor.

I first made this recipe during a busy football season when I needed something quick but tasty. It quickly became a favorite for everyone at the party, disappearing faster than I could grab one myself. The combination of crispiness and tangy sauce never fails to satisfy.

Ingredients

• Chicken tenders or sliced boneless chicken thighs: provide juicy, tender meat that cooks quickly
• Egg: helps the marinade stick and creates a crunchy coating
• Buttermilk: tenderizes the chicken and adds a bright tang that complements the buffalo sauce
• Lemon juice: brightens the marinade and enhances the overall flavor profile
• Fresh garlic: adds sharp, savory depth to the sauce
• Honey: balances the heat of the buffalo sauce with a subtle sweetness
• High smoke point frying oil like vegetable or peanut oil: ensures the chicken crisps up perfectly without burning
• Unsalted butter: forms a silky, rich base for the buffalo sauce
• All-purpose flour: creates a light, crispy coating that clings to the chicken
• Frank’s buffalo sauce: gives the dish its classic spicy kick
• Garlic powder and paprika: round out the seasoning with warm, aromatic notes
• Choose firm chicken with no excess moisture, fresh garlic, and real buttermilk: for the best flavor and texture

Step-by-Step Instructions

Prepare The Chicken:

If you don’t have chicken tenders, slice boneless chicken thighs into thin strips. Set aside.

Make The Wet Batter:

In a large bowl, whisk together the egg, buttermilk, lemon juice, garlic powder, paprika, and a pinch of salt until smooth. Add the chicken pieces and coat well. Cover and refrigerate for at least thirty minutes or up to overnight to tenderize and infuse flavor.

Whip Up The Buffalo Sauce:

In a small saucepan, melt the butter over low heat. Stir in minced fresh garlic, paprika, honey, and Frank’s buffalo sauce. Let simmer gently until the sauce is smooth and glossy. If the sauce separates, briefly blend with a hand blender to emulsify.

Heat The Oil:

Pour two to three inches of frying oil into a deep skillet or fryer and heat to 350 degrees Fahrenheit. Use a thermometer for precise temperature control to achieve a perfect crispy crust.

Mix The Dry Coating:

In a separate bowl, combine the all-purpose flour with garlic powder, paprika, and salt. Mix thoroughly to ensure the seasoning is evenly distributed.

Coat The Chicken:

Remove the chicken from the marinade, letting excess drip off. Toss directly into the flour mixture and press the coating firmly onto each piece to create a rough textured surface that will fry up crisp and crunchy.

Fry The Chicken:

Working in small batches, fry the coated chicken strips for three to four minutes per side until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Toss In Sauce:

While the chicken is still hot, place it in a large bowl and toss with the buffalo sauce until each piece is well coated. Serve immediately with ranch or blue cheese dressing and celery sticks if you like.

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The buffalo sauce is my favorite part of the dish. It hits the perfect balance of tangy heat and sweetness that always reminds me of lively Sunday tailgates with family and friends, where food and laughter flow equally.

Storage Tips

Allow leftover chicken tenders to cool completely before placing them in an airtight container. Store in the refrigerator for up to three days. Reheat them in the oven or air fryer at 375 degrees Fahrenheit to regain the crispiness instead of the microwave, which can make them soggy.

Ingredient Substitutions

Boneless chicken breasts or extra firm tofu work well as alternatives to chicken tenders
If you don’t have buttermilk, combine regular milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes before using
For gluten-free options, substitute the all-purpose flour with a gluten-free flour blend that fries well

Serving Suggestions

Serve these tenders with ranch or blue cheese dressing and crunchy celery sticks for a classic pairing
They also work great sliced on top of a salad or tucked into a wrap with lettuce and tomato for a spicy lunch
Add a side of crispy fries or coleslaw for a complete game day feast

Cultural or Historical Context

Buffalo chicken originated in Buffalo, New York in the early 1960s when spicy wing sauce was first introduced by a local bar owner. The flavor became a national sensation and a staple of American casual dining. This recipe is a tender, easy-to-eat variation on the classic spicy wings that keeps all the bold flavor but adds extra crunch.

Pro Tips

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• Marinate the chicken for at least thirty minutes or overnight to make it especially tender and flavorful
• If the buffalo sauce starts to separate or looks oily, blend it quickly with a hand blender to bring it back together smoothly
• Press the flour coating firmly onto the chicken for the best crunchy texture and to help it hold the sauce well

Recipe FAQs

→ Can I Use Chicken Thighs Instead Of Tenders?

Yes, boneless chicken thighs sliced into strips work well and remain 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 crisp results.

→ How Do I Make The Tenders Extra Crispy?

Press the chicken firmly into the seasoned flour to ensure a rough coating that crisps up well during frying.

→ Can I Make These Ahead Of Time?

Marinate the chicken overnight and prep the sauce in advance, but fry fresh for best texture.

→ How Spicy Is The Buffalo Sauce?

The sauce balances moderate heat with sweetness but can be adjusted with cayenne or chili flakes for more spice.

→ Is There A Dairy-Free Option?

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