Go Back
- 1 pound chicken tenders - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - ½ teaspoon cayenne pepper (adjust for heat level) - Salt and pepper to taste - 1 cup buffalo sauce (hot sauce mixed with a pinch of butter or olive oil) The main star here is the chicken tenders. They are juicy and tender, making them perfect for frying. Buttermilk plays a key role, as it adds flavor and moisture to the chicken. The flour mixture gives the tenders their crispy coating. Garlic powder, onion powder, paprika, and cayenne pepper add a punch of flavor. Don’t forget to season well with salt and pepper. This combo ensures every bite bursts with taste. When frying, choose oils that have a high smoke point. Good options include vegetable oil, canola oil, or peanut oil. These oils can handle the heat without burning. You will need about 1 inch of oil in your skillet. This depth ensures the chicken cooks evenly and gets crispy. For dipping, ranch or blue cheese dressing are popular choices. They help cool down the heat from the buffalo sauce. I also love to serve celery sticks on the side. They add a nice crunch and freshness. Arrange everything on a platter for an inviting presentation. This makes your crispy buffalo chicken tenders even more tempting! For the full recipe, click here to dive into the cooking process! Marinating chicken in buttermilk is key. It makes the meat tender and juicy. The buttermilk adds flavor and moisture. I recommend marinating for at least 30 minutes. If you can, let it sit overnight. This extra time helps the flavors soak in deeply. Next, mix your dry ingredients. In a bowl, combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. This blend gives the chicken great taste and a crispy crust. Make sure the mix is even. A good texture will help the coating stick to the chicken. Heat about 1 inch of cooking oil in a large skillet. Set the heat to medium-high. This helps the chicken cook evenly. Fry each tender for about 5-6 minutes on each side. Look for a golden-brown color. It’s important that the chicken reaches 165°F (75°C) inside. To avoid sogginess, place the fried tenders on a paper towel-lined plate right after cooking. This step helps absorb extra oil. To get those chicken tenders crispy, try a double coating technique. First, dip the chicken in buttermilk, then coat it with the flour mix. After that, dip it in the buttermilk again and coat it with flour once more. This extra layer helps create a crunchier texture. Frying in batches is key to crispiness. If you crowd the pan, the temperature drops. This makes the chicken soggy. Fry only a few tenders at a time to keep the oil hot. You can boost the flavor of your tenders with extra spices. Try adding cumin or smoked paprika for a twist. These spices give a deeper taste and make each bite special. When it comes to buffalo sauce, homemade is often best. You can control the heat and add your favorite flavors. If you need a quick option, store-bought works too. Just pick one with good ingredients for a better taste. Pair your crispy buffalo chicken tenders with celery sticks and carrot sticks for a classic combo. These veggies balance the heat and add crunch. For parties, arrange the tenders on a large platter. You can garnish with fresh herbs or a drizzle of ranch dressing. This makes the dish look fancy and inviting. For a fun touch, set out various dipping sauces for guests to enjoy. For the full recipe, check out the detailed instructions to make your cooking experience even better. {{image_2}} You can enjoy crispy buffalo chicken tenders in different ways. Baking instead of frying is a great option. It gives you a lighter meal while still keeping taste. Preheat your oven to 400°F (200°C). Place the coated tenders on a baking sheet. Bake for about 20-25 minutes, flipping halfway through. This method cuts down on oil and makes cleanup easier. If you own an air fryer, you can use it too. The air fryer circulates hot air, making the chicken tenders crispy. Set your air fryer to 375°F (190°C). Cook in batches for around 12-15 minutes, shaking the basket halfway. You’ll get crispy tenders with less oil like frying, but healthier. Buffalo chicken tenders can be spicy or mild. If you love heat, use more cayenne pepper. You can start with the half teaspoon in the recipe and add more to suit your taste. Want it milder? Just skip the cayenne or use sweet paprika instead. You could try different hot sauces too. Each brand has its unique flavor profile. Mixing in other spices can also change the flavor. You might add smoked paprika for a smoky touch or garlic powder for more depth. Not everyone can have dairy or gluten, but you can still enjoy these tenders. For a dairy-free option, try almond milk or oat milk instead of buttermilk. You can add a splash of lemon juice to mimic the tanginess. For gluten-free coating, replace all-purpose flour with almond flour or gluten-free breadcrumbs. This keeps the crunch while being safe for those with gluten sensitivities. Both options keep flavor high and make every bite delicious. For the full recipe, don't forget to check out the complete guide. Enjoy experimenting with these variations! To keep your crispy buffalo chicken tenders fresh, place them in an airtight container. Make sure they cool down first. Store them in the fridge for up to three days. If you want to save them longer, consider freezing. Wrap each tender in plastic wrap, then place them in a freezer bag. This method helps prevent freezer burn. You can reheat your tenders in either an oven or a microwave. If you want them crispy, the oven is best. Preheat your oven to 400°F (200°C). Place them on a baking sheet for about 10-15 minutes. For the microwave, heat in 30-second intervals. This method may make them less crispy, so keep an eye on them. Enjoy your crispy buffalo chicken tenders within three days if refrigerated. If frozen, they last up to three months. Always check for signs of spoilage before eating. Look for off smells, discoloration, or a slimy texture. These signs mean it’s best to toss them out. Yes, you can prepare them ahead. Here are some tips: - Marinate the chicken tenders in buttermilk. You can do this the night before. - Coat the tenders with the flour mix and store them in the fridge. - Fry them just before serving for the best crunch. These tenders pair well with many sides. Here are some ideas: - Celery sticks add a nice crunch. - Carrot sticks provide a sweet contrast. - French fries or sweet potato fries make a filling meal. - Serve with ranch or blue cheese for dipping. You can lighten up the dish with these swaps: - Use skinless chicken breasts instead of tenders. - Try baking instead of frying for less oil. - Substitute whole wheat flour for all-purpose flour. - Use a lighter buffalo sauce with less sodium. For the full recipe, click [here](#). Crispy buffalo chicken tenders start with key ingredients like chicken, buttermilk, and spices. Marinating adds flavor, while the right coating makes them crunchy. Use quality oil and fry properly for the best results. I shared tips for serving and storage, ensuring you enjoy your tenders longer. Whether you bake or fry, variations keep the meal exciting. With these steps, you can create delicious tenders that satisfy any craving. Enjoy every bite!

Crispy Buffalo Chicken Tenders

Discover the ultimate recipe for Crispy Buffalo Chicken Tenders that will take your taste buds to a new level! These tender, flavorful bites are marinated in buttermilk and coated in a zesty seasoning mix before being fried to golden perfection. Perfect for game day or a tasty snack, serve them with your favorite dipping sauce.
Print Recipe Pin Recipe

Ingredients
  

1 pound chicken tenders

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust for heat level)

Salt and pepper to taste

1 cup buffalo sauce (hot sauce mixed with a pinch of butter or olive oil)

Cooking oil for frying

Instructions
 

In a bowl, marinate the chicken tenders in buttermilk for at least 30 minutes or up to overnight in the refrigerator. This tenderizes the chicken and adds flavor.

    In another bowl, mix the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

      Heat about 1 inch of cooking oil in a large skillet over medium-high heat.

        Remove the chicken tenders from the buttermilk and allow excess to drip off. Dredge each tender in the flour mixture, ensuring they are fully coated.

          Fry the tenders in batches, about 5-6 minutes on each side, until they are golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C).

            After frying, remove them from the oil and place them on a paper towel-lined plate to absorb excess oil.

              Once all tenders are cooked, toss them in a bowl with buffalo sauce until they are evenly coated.

                Serve immediately for the best texture and flavor.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Arrange the crispy buffalo chicken tenders on a platter, garnished with celery sticks and a small bowl of ranch or blue cheese dressing for dipping.