Crispy Buffalo Chicken Tenders

This crispy buffalo chicken has been a lifesaver on hectic weeknights when all I want is something comforting with a bit of heat. The tenders come out perfectly golden and crunchy every time and the homemade sauce gives them a rich tangy bite you cannot get from a bottle.

I first whipped this up during football season and it quickly became a must for game day. Everyone devoured them before I could sit down.

Ingredients

• Chicken tenders or sliced chicken thighs: provide juicy texture and are quick to cook
• Egg: helps the batter cling to the chicken for extra crunch
• Buttermilk: tenderizes the meat and adds tang
• Lemon juice: brightens the marinade and boosts flavor
• Fresh garlic: gives the buffalo sauce sharp savory depth
• Honey: balances the heat with a touch of sweetness
• High smoke point frying oil: ensures crispy results without burning
• Unsalted butter: creates a silky base for the sauce
• All purpose flour: forms a crisp craggy coating
• Franks buffalo sauce: adds that classic spicy flavor
• Garlic powder and paprika: round out the seasoning with warmth and aroma
• Choose firm chicken: with no excess liquid and go for fresh garlic and real buttermilk for best results

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Step-by-Step Instructions

Prepare the Chicken:

Slice chicken thighs into thin strips if you do not have tenders then set aside while you prepare the batter

Make the Wet Batter:

In a mixing bowl whisk the egg with buttermilk lemon juice garlic powder paprika and a pinch of salt until smooth then add the chicken strips and cover refrigerate for at least thirty minutes or overnight

Whip Up the Buffalo Sauce:

Melt butter in a small saucepan then stir in minced garlic paprika honey and buffalo sauce simmer until the mixture is smooth and shiny if it separates blend briefly with a hand blender

Heat the Oil:

Pour two to three inches of oil into a deep skillet or fryer and heat to three hundred fifty degrees Fahrenheit test the temperature with a thermometer for best accuracy

Mix the Dry Coating:

In a separate bowl combine flour garlic powder paprika and salt stir well so the seasoning is evenly distributed

Coat the Chicken:

Remove chicken from marinade and toss directly into the dry flour mixture press it in so each piece is fully covered and has a rough textured surface

Fry the Chicken:

Fry chicken in small batches for three to four minutes per side until golden brown and crunchy then transfer to a paper towel lined plate to drain

Toss in Sauce:

While the chicken is still hot place it in a bowl and toss with the prepared buffalo sauce serve immediately with dipping sauce

My favorite part is the sauce it gets that perfect balance of tangy heat and sweetness and always reminds me of Sunday tailgates with my family

Storage Tips

Let leftovers cool fully before refrigerating then store in an airtight container for up to three days Reheat in an oven or air fryer at three hundred seventy five degrees Fahrenheit to bring back the crispiness

Ingredient Substitutions

Use boneless chicken breasts or tofu for a meatless version Milk plus lemon juice works in place of buttermilk Try gluten free flour for a wheat free option

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Serving Suggestions

Serve with ranch or blue cheese dressing and celery sticks Add to sandwiches wraps or even on top of a salad for a spicy crunch

Cultural or Historical Context

Buffalo style chicken is a beloved American classic with roots in Buffalo New York where spicy wing sauce was first introduced in the sixties This tender twist makes it easier to eat and just as craveable

Recipe FAQs

→ Can I use chicken thighs instead of tenders?

Yes, boneless chicken thighs sliced into strips work just as well and stay 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 best results.

→ How do I make the tenders extra crispy?

Press the chicken firmly into the seasoned flour so the coating sticks well and forms crispy ridges during frying.

→ Can I make these ahead of time?

You can marinate the chicken overnight and prep the sauce in advance, but fry them fresh for best texture.

→ How spicy is the buffalo sauce?

The sauce is sweet with moderate heat, but you can make it spicier by adding cayenne or chili flakes.

→ Is there a dairy-free option?

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