Super crispy Buffalo Chicken Tenders are just the ticket for game day! Smothered in a rich and tangy sauce, they're easy to make and utterly addictive!
Set out two clean plates. Line one with paper towels. Set aside.
In a shallow bowl, combine the flour, salt, onion powder and garlic powder. In a separate shallow bowl, whisk the eggs and water together.
1½ cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon onion powder, ½ teaspoon garlic powder, 2 large eggs, 2 tablespoons water
Dredge the chicken tenders in the flour, dip them into the egg mixture, then dip them in the flour again, being sure to coat them completely. Use a fork or your fingers to press the flour into the tenders. Set the tenders aside on a plate.
2 pounds boneless, skinless chicken tenders
Pour about 2 inches of oil into a large frying pan set over medium-high heat. The oil should be about 350°F.
canola oil
Once heated, fry the tenders, a few at a time, in the oil until golden brown and crispy, about 3-4 minutes per side. Transfer to the towel-lined plate. Set aside.
Heat the butter and buffalo sauce in a saucepan over medium heat.
2 tablespoons unsalted butter, 1 cup Buffalo sauce
Pour the sauce over the tenders and gently toss to coat.
Serve the tenders with ranch or blue cheese dressing and blue cheese.
ranch dressing, blue cheese crumbles
Video
Notes
To make these tenders even spicier, add ⅛ teaspoon of ground cayenne pepper to the flour with the other spices.
Use a deep-frying thermometer to check the temperature of the oil.
The chicken tenders are cooked when they are 165°F internally.
Nutritional information does not include optional ingredients.
Storage: Store Buffalo chicken tenders in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.