Buffalo Chicken Tenders


Chicken Marinade

  • 3 boneless skinless chicken breasts, cut into vertical strips
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups buttermilk
  • 1/4 cup buffalo sauce

Chicken Coatings

  • 4 cups all-purpose flour
  • 1/4 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


Chicken Marinade

  1. Season the strips of chicken with salt and pepper and add to a large bowl.

  2. Top the chicken pieces with the buttermilk and buffalo sauce. The chicken should be fully submerged.

  3. 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

  1. Transfer the marinated chicken to the counter to come to room temperature while you prepare the next few steps.

  2. Set out a large baking sheet and line it with parchment paper.

  3. In a large bowl combine flour, cornstarch, and salt.

  4. Remove two cups of the flour mixture and place it into a second large bowl. To this bowl, add the panko. Toss to combine.

  5. In a third, medium-sized bowl, add eggs and water. Whisk to combine.

  6. 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

  1. Add about 2 inches of oil to a large pot and heat it over medium-low heat.

  2. While the oil is heating, add the buffalo sauce to a large bowl. Set aside.

  3. 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.

  4. 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.

  5. Remove the chicken from the oil and place on a paper towel-lined plate to drain off excess oil.

  6. Once drained, transfer the chicken to the bowl of buffalo sauce. Toss to coat and transfer to a plate for serving.

  7. Repeat with the remaining chicken.

  8. Serve with blue cheese or ranch dressing for dipping.


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