Buffalo Chicken Tenders
Buffalo Chicken Tenders are strips of marinated chicken breasts coated and deep-fried to a crispy golden brown and smothered in a homemade buffalo sauce.
Servings: 4
Calories: 1333kcal
Ingredients
Chicken Marinade
- 3 boneless skinless chicken breasts, cut into vertical strips
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups buttermilk
- ¼ cup buffalo sauce
Chicken Coatings
- 4 cups all-purpose flour
- ¼ cups cornstarch
- 1 teaspoon kosher salt
- 2 cups panko breading
- 2 large eggs, room temperature
- 1 teaspoon water
- 2 cups buffalo sauce
- oil, for frying
Instructions
Chicken Marinade
- Season the strips of chicken with salt and pepper and add to a large bowl.
- Top the chicken pieces with the buttermilk and buffalo sauce. The chicken should be fully submerged.
- Cover the bowl with plastic wrap and transfer to the refrigerator. Let the chicken chill and marinate for a minimum of 3 hours, up to 48 hours.
Chicken Coatings
- Transfer the marinated chicken to the counter to come to room temperature while you prepare the next few steps.
- Set out a large baking sheet and line it with parchment paper.
- In a large bowl combine flour, cornstarch, and salt.
- Remove two cups of the flour mixture and place it into a second large bowl. To this bowl, add the panko. Toss to combine.
- In a third, medium-sized bowl, add eggs and water. Whisk to combine.
- One at a time, remove a piece of chicken from the buttermilk mixture. Dredge it first in the flour mixture, then the egg mixture, and finally the panko mixture. Place on the parchment-lined pan. Repeat with the remaining chicken.
Frying the Chicken Tenders
- Add about 2 inches of oil to a large pot and heat it over medium-low heat.
- While the oil is heating, add the buffalo sauce to a large bowl. Set aside.
- Continue to heat over medium-low until your oil reaches 350°F on a candy thermometer. Or, if you drop a piece of batter into the oil, it should sizzle when it is ready.
- Working in batches, add 3-4 pieces of chicken to the pan and cook for 5-6 minutes, or until the chicken reaches an internal temperature of 165°F. Chicken should be crispy and golden brown.
- Remove the chicken from the oil and place on a paper towel-lined plate to drain off excess oil.
- Once drained, transfer the chicken to the bowl of buffalo sauce. Toss to coat and transfer to a plate for serving.
- Repeat with the remaining chicken.
- Serve with blue cheese or ranch dressing for dipping.
Nutrition
Calories: 1333kcal