Buffalo Chicken Tenders
These Buffalo Chicken Tenders are ultra crispy, juicy, and coated in a rich homemade buffalo sauce with the perfect balance of heat and buttery flavor. Fried until golden brown and tossed fresh in spicy sauce, they’re perfect for game day, sandwiches, or dipping in ranch.
Servings: 4
Ingredients
CHICKEN
- 2 lbs chicken tenders
- Seasoned chicken fry mix Louisiana Fish Fry Seasoned Chicken Fry
BUFFALO SAUCE
- 1 stick butter
- 1 cup hot sauce
- 2 tbsp white vinegar
- 1/2 tbsp Worcestershire sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
Instructions
- Prepare the seasoned chicken fry mix according to the package directions, creating both the wet batter and dry coating stations. Pat the chicken tenders dry before beginning to help the coating stick better.
- In a saucepan over medium-low heat, combine the butter, hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, and garlic powder. Stir continuously until the butter is melted and the sauce becomes smooth and fully combined.
- Heat frying oil in a deep fryer or heavy-bottomed pot to 350°F. Maintaining the oil temperature is important for getting crispy tenders without greasy breading.
- Dip each chicken tender into the wet batter first, allowing any excess to drip off, then coat thoroughly in the dry seasoned chicken fry mix. Press the coating firmly onto the chicken so every piece is fully covered.
- Fry the chicken tenders in batches for 5–6 minutes until golden brown and cooked through with an internal temperature of 165°F. Transfer the cooked tenders to a wire rack so they stay crispy.
- Toss the hot chicken tenders in the buffalo sauce until fully coated and glossy. Serve immediately with ranch, blue cheese, celery, or your favorite dipping sauce.