Description
Juicy chicken tenders marinated in seasoned buttermilk, coated in a crispy golden crust, and served with a tangy buffalo sauce. A spicy, crunchy favorite ideal for parties, game day, or weeknight meals.
Ingredients
Units
Scale
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- 1/3 cup buffalo hot sauce
- 2 tablespoons melted butter
Instructions
- In a bowl, mix buttermilk with garlic powder, paprika, salt, and pepper. Add chicken tenders and marinate for 30 minutes to 2 hours.
- Prepare breading stations: one bowl with flour, one with beaten eggs, and one with panko mixed with cayenne pepper.
- Heat oil in a deep pan or fryer to 350°F (175°C).
- Dredge each chicken tender in flour, dip in egg, then coat in panko breadcrumbs.
- Fry tenders in batches for 4–5 minutes until golden and cooked through. Drain on paper towels.
- Mix buffalo sauce with melted butter and drizzle over chicken tenders or serve as a dipping sauce.
Notes
- Adjust cayenne pepper to control the heat level.
- For a healthier version, bake the breaded tenders at 400°F (200°C) for 20–25 minutes, flipping halfway through.
- Serve with ranch or blue cheese dressing and celery sticks for a classic combo.
Nutrition
- Serving Size: 2-3 tenders
- Calories: 420
- Sugar: 1g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
