Everyone expects some classic buffalo wings on game day, but I like to surprise people just a little bit by frying up these buffalo chicken tenders instead. There’s simply more juicy chicken to love in every strip!
What’s in this Buffalo Chicken Strips Recipe?
Chicken Tenders: Use boneless, skinless chicken tenders for this recipe. Flour: All-purpose flour is used to bread the chicken strips. Egg: This helps the seasoned flour stick to the chicken. Oil: Canola oil works best for deep-frying. Buffalo Sauce: Use your favorite bottle of buffalo sauce. Butter: Makes the sauce creamier and richer. Seasonings: A combo of onion powder, garlic powder, and salt seasons the flour breading.
Increase the Heat
To make these buffalo chicken tenders even spicier, add ⅛ teaspoon of ground cayenne pepper (or more) to the flour with the other spices.
How to Store and Reheat
Store leftover buffalo chicken strips in an airtight container in the refrigerator for up to 3 days. To reheat, set a wire rack in a baking sheet, place the tenders on the rack, and bake in a 400°F oven for 15-20 minutes. Toss with warmed sauce.
How to Freeze
Freeze these buffalo chicken tenders in a single layer on a baking sheet for 1 hour, then transfer to an airtight container or Ziplock bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Notes and Tips
To get the crispiest breading on these buffalo tenders, first coat the chicken in flour, then egg, then a second dip in the flour. This ensures the flour really sticks when frying.
How to Make Buffalo Chicken Tenders Step by Step
Dredge the Chicken: Combine 1½ cups of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of onion powder, and ½ teaspoon of garlic powder in a shallow bowl. In another bowl, whisk together 2 eggs and 2 tablespoons of water. Working with one strip at a time, dredge 2 pounds of boneless, skinless chicken tenders first in flour, then the eggs, then back in the flour. And set them aside. Fry the Chicken Tenders: Heat 2 inches of canola oil in a frying pan over medium-high heat until it reaches 350°F. Fry a few chicken tenders at a time for about 3-4 minutes per side. Once fried, transfer to a paper towel lined plate to drain. Make it Saucy: Heat 2 tablespoons of unsalted butter and 1 cup of buffalo sauce in a pan over medium heat. Toss this mixture all over the chicken tenders to evenly coat.
