Introduction
If you’re in the mood for a meal that packs a punch without requiring hours in the kitchen, Spicy Buffalo Chicken Tenders are the answer. These tenders offer a delightful combination of heat and flavor, perfect for a weeknight dinner or a gathering with friends.
With a crispy exterior and juicy interior, they are the ideal canvas for the iconic buffalo sauce. Easy to prepare and even easier to devour, these tenders can be served on their own, with dipping sauces, or as part of your favorite dishes.
Ingredients
- 1 pound chicken breast, cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup buffalo sauce
- Vegetable oil for frying
Directions & Preparation
- In a mixing bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Add the chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to marinate.
- Once marinated, remove the chicken from the buttermilk mixture and let the excess drip off. In a shallow dish, place the flour and season with a pinch of salt and pepper.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You’ll know the oil is ready when a small amount of flour dropped into the oil sizzles immediately.
- Dredge each chicken strip in the flour, shaking off excess flour before carefully placing it in the hot oil. Fry in batches to avoid overcrowding, cooking for about 4-5 minutes per side or until golden brown and cooked through.
- Remove the tenders from the oil and place them on a paper towel-lined plate to drain any excess oil.
- In a large mixing bowl, pour the buffalo sauce over the fried chicken tenders, tossing to coat evenly. Return the coated tenders to the plate or serve immediately.
FAQs
What can I do if my chicken tenders are not crispy enough?
Ensure the oil is hot enough before adding the chicken, and avoid overcrowding the pan.
How can I adjust the spiciness of my buffalo chicken tenders?
You can reduce the amount of cayenne pepper in the marinade or mix in some honey or barbecue sauce with the buffalo sauce.
What should I do if my buffalo sauce is too thick?
Add a tablespoon of hot water or melted butter to thin it out for easier coating.
Can I bake these chicken tenders instead of frying?
Yes, bake them at 425°F (220°C) for about 20-25 minutes, flipping halfway through for even cooking.
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs can add more flavor and moisture, but adjust the cooking time slightly.
What is the best way to serve these tenders?
They are perfect served with celery sticks, carrot sticks, and blue cheese or ranch dressing for dipping.
How can I make the tenders less spicy for kids?
Use a mild buffalo sauce or mix it with some ranch dressing to tone down the heat.
Can I make these tenders larger for a meal?
Yes, simply use larger pieces of chicken, but adjust the cooking time to ensure they are cooked through.
Conclusion
Spicy Buffalo Chicken Tenders are a versatile dish that everyone can enjoy, whether as a snack, appetizer, or main course. With the right balance of spices, they deliver a satisfying heat that can be tailored to your taste.
Whip up a batch for your next gathering or cozy dinner, and watch as they disappear off the plates. These tenders are not just a meal; they are an experience that brings the heat and flavor to your table.
Recipe Card
Spicy Buffalo Chicken Tenders for a Flavorful Meal
Ingredients
- 1 pound chicken breast cut into strips
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup buffalo sauce
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Add the chicken strips, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to marinate.
- Once marinated, remove the chicken from the buttermilk mixture and let the excess drip off. In a shallow dish, place the flour and season with a pinch of salt and pepper.
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You’ll know the oil is ready when a small amount of flour dropped into the oil sizzles immediately.
- Dredge each chicken strip in the flour, shaking off excess flour before carefully placing it in the hot oil. Fry in batches to avoid overcrowding, cooking for about 4-5 minutes per side or until golden brown and cooked through.
- Remove the tenders from the oil and place them on a paper towel-lined plate to drain any excess oil.
- In a large mixing bowl, pour the buffalo sauce over the fried chicken tenders, tossing to coat evenly. Return the coated tenders to the plate or serve immediately.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
