Buffalo Chicken Tenders
These buffalo chicken tenders are the perfect game-day snack. They're saucy, crisp, and not terribly labor-intensive to make.
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Servings: 6 tenders
Calories: 125kcal
Equipment
- Large skillet or wide pot
Ingredients
- 1¼ pounds chicken tenderloins
- ½ cup flour
- 1 teaspoon garlic powder
- 2 eggs
- 1 cup plus 2 tablespoons Frank’s RedHot Original Hot Sauce (or use your favorite cayenne-based hot sauce)
- ¼ cup unsalted butter (use up to ½ cup butter depending on how rich you want the sauce to be)
- 1-2 tablespoons honey (more or less to taste)
- 2 cups panko
- 4 scallions, trimmed and minced
- Neutral oil, for frying
- Salt and pepper
Instructions
Prepare the chicken:
- Pat the chicken tenderloins dry and season them with salt and pepper.
Set up your dredging station:
- Set out three shallow dishes. To the first dish, add flour, garlic powder, 1 teaspoon of black pepper, and a pinch of salt. To the second dish, add 2 eggs plus 2 tablespoons of Frank’s RedHot and whisk until smooth. Add panko with a pinch of salt and pepper to the third dish.
Preheat the oil:
- Add about ¼ inch of neutral oil to a wide pot or skillet. You only need enough oil to come up to half the thickness of a chicken tender. Turn the heat to medium-low to preheat the oil.
Dredge the chicken:
- Dip a chicken tenderloin into the flour and shake off the excess. Next, dip it into the egg mixture and shake off the excess. Finish dredging the chicken by rolling it gently in the panko; gently press it into the tender to ensure it adheres. Transfer to a baking rack. Continue until all tenders are dredged.
Heat the sauce:
- Melt the butter in a small saucepan over medium heat. Once melted, add the remaining 1 cup of Frank’s RedHot and honey to taste. Whisk until smooth. Turn the heat to low and simmer as you fry the tenders.
Fry the chicken tenders:
- Turn the heat on the oil to medium. If you drop a piece of panko into the pot, it should bubble and sizzle but not overly vigorously. You can use a meat thermometer to ensure it is 350ºF.
- Once the oil is hot, fry the chicken tenders in batches, about 4-5 minutes per side, until golden brown. Once the tenders reach 165ºF, transfer them to a cooling rack or paper towel-lined plate.
Sauce the tenders:
- Once all the chicken tenders are fried, pour the warm sauce into a large bowl.
- Add the chicken tenders to the bowl in batches and toss gently to coat in the sauce.
To serve:
- Transfer the sauced tenders to a serving platter and sprinkle with minced scallions. Enjoy!
Nutrition
Calories: 125kcal | Carbohydrates: 7g | Protein: 12g | Fat: 5g | Sodium: 650mg | Fiber: 1g | Sugar: 1g | Vitamin C: 16mg
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