Fried Buffalo Chicken Tenders
The best way to make buffalo chicken tenders at home: deep fried and tossed in homemade buffalo sauce.
Equipment
- Deep fryer (or a large, heavy-bottomed pot)
- Deep fry thermometer
- Mixing Bowls
- Whisk
- Tongs or a slotted spoon
- Deep fry basket
- Paper Towels
- saucepan
Ingredients
- 4 large chicken breasts (cut into strips)
- 2 eggs
- ½ cup milk
- 2 cups all-purpose flour
- 1 cup Panko bread crumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon seasoned salt
- 1 quart peanut oil (for frying)
- ½ cup of medium hot sauce (such as Frank's or Texas Pete)
- ½ cup 1 stick of butter
- 2 teaspoons Worcestershire sauce
Instructions
- Preheat the oil. Preheat your deep fryer to 365°F. If you don’t have a deep fryer, use a large, heavy-bottomed pot and fill it with enough peanut oil to submerge the chicken tenders fully.
- Set up the breading station. Whisk the eggs and milk together in a medium bowl until fully combined. Mix the flour, panko bread crumbs, salt, pepper, and seasoned salt in a separate large bowl. This will be your breading mixture.
- Bread the chicken. Dip each chicken strip into the egg and milk mixture, making sure it’s fully coated. Then, dredge the chicken in the flour and panko mixture, pressing gently to help the coating adhere. Work in small batches to prevent the chicken from sticking together.
- Fry the chicken. Place the breaded chicken tenders in a single layer in the fryer basket and carefully lower them into the hot oil. Then, fry for 6-8 minutes until the tenders are golden brown and crispy. Next, remove the chicken from the oil and drain on a paper towel-lined plate. Allow the oil to return to 365°F between batches before frying the next round.
- Make the buffalo sauce. In a medium saucepan, melt the butter over low heat. Once melted, stir in the hot and Worcestershire sauce until the mixture is fully combined. Remove from heat.
- Toss the chicken in the sauce. Once all the chicken tenders are fried, place them in the saucepan with the buffalo sauce. Gently toss until all the tenders are evenly coated in the sauce.
- Serve. Serve the buffalo chicken tenders immediately with your favorite dipping sauce and sides, like celery sticks, ranch, or blue cheese dressing.
Notes
Make sure all your chicken strips are the same size so you can cook them evenly. If they’re not, some might be overcooked or undercooked.
Before breading, dry off the chicken strips with a paper towel. This makes the coating stick better and prevents it from getting mushy.
Don’t forget to season the breading well! You want it to taste good in every bite. Adjust the spices like garlic powder, paprika, or cayenne to match your preference if you like it spicier.
Let the chicken sit for a bit after breading but before frying. This helps keep the breading on when you fry it and stops it from peeling off.
If you want to ramp up the taste, dust some dry spices (think smoked paprika, cayenne, or garlic powder) on the tenders right after they come out of the oil, but before you add any sauce, it’s a simple way to layer more flavor without competing with the buffalo sauce.
For extra crunchy tenders, double-dip them in the egg and then in the flour-panko mix before frying. This gives them a thicker, crunchier outside.
After frying, place the tenders on a paper towel to soak up any extra oil. This keeps them from getting oily and helps the breading stay crisp.
Nutrition
Calories: 724kcal | Carbohydrates: 15g | Protein: 15g | Fat: 67g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 668mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg
Servings: 16 chicken tenders
Calories: 724kcal