Looking for the ultimate crispy chicken tender recipe with a kick of heat? These Spicy Buffalo Chicken Tenders are everything you crave—juicy, flavorful chicken marinated in a bold buttermilk brine, coated in a perfectly seasoned breading, and fried to golden perfection. Tossed in a rich, tangy buffalo sauce, these tenders strike the ideal balance between heat and flavor, making them perfect for game day, family dinners, or when you simply want to treat yourself to something amazing.
Why should you brine chicken tenders in buttermilk?
Brining chicken tenders in buttermilk isn’t just about adding flavor—it also tenderizes the meat. The lactic acid in the buttermilk breaks down proteins, making the chicken incredibly juicy and tender when cooked. Adding hot sauce and bold spices to the brine infuses the tenders with a deep flavor that carries through every layer of the dish. This step ensures that even after frying, the chicken remains moist and flavorful on the inside while crispy on the outside.
What is the benefit of double frying chicken tenders?
Double frying chicken tenders is the key to achieving maximum crispiness. The first fry at a lower temperature cooks the chicken and sets the breading, giving it a solid foundation. After letting the tenders rest, frying them again at a higher temperature creates a golden, crunchy exterior without overcooking the meat inside. This method also ensures the breading stays crisp and doesn’t get soggy, even after being coated in a sauce. It’s the perfect technique for restaurant-quality chicken tenders at home.
Ingredients:
For the Chicken Tenders:
•2 pounds chicken breasts, cut into tenders
•1/2 gallon buttermilk
•10 ounces hot sauce
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon smoked paprika
•1 tablespoon ranch seasoning
•2 tablespoons Tony’s Bold seasoning
For the Flour Breading:
•2 cups all-purpose flour
•1/2 cup cornstarch
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon smoked paprika
•1 tablespoon ranch seasoning
•2 tablespoons Tony’s Bold seasoning
For Frying:
•Cooking oil (vegetable or peanut oil, for frying)
For the Spicy Buffalo Sauce:
•1/2 stick unsalted butter
•10-12 ounces hot sauce
•1/2 cup honey
•2 tablespoons Worcestershire sauce
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon smoked paprika
•1 tablespoon ranch seasoning
•1 tablespoon Tony’s Bold seasoning
Instructions
Prepare the Buttermilk Brine
In a large mixing bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Add the chicken tenders, ensuring they are fully submerged in the brine. Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours for maximum flavor.
Make the Flour Breading
In another large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Set aside.
Bread the Chicken Tenders
Remove the chicken tenders from the buttermilk brine, letting the excess drip off. Toss each tender in the flour breading mixture, ensuring it’s completely coated. Place the breaded tenders on a wire rack and repeat the process until all tenders are coated. Let the breaded tenders sit for at least 10 minutes to allow the coating to adhere.
Fry the Chicken Tenders
Heat the cooking oil in a deep fryer or large pot to 325°F. Working in batches, fry the chicken tenders for 4-5 minutes, or until lightly golden and cooked through. Remove the tenders and place them on a wire rack. Increase the oil temperature to 375°F, and fry the tenders a second time for 2-3 minutes to achieve extra crispiness. Remove and let cool slightly.
Make the Spicy Buffalo Sauce
In a saucepan over medium heat, melt the unsalted butter. Add the hot sauce, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Whisk the mixture together and simmer for 10-12 minutes, stirring occasionally. Remove from heat and let the sauce cool for 8-10 minutes before serving.
Serve
Toss the crispy chicken tenders in the spicy buffalo sauce, or serve the sauce on the side for dipping. Pair with ranch or blue cheese dressing, celery sticks, or your favorite sides, and enjoy!
Below is a printable recipe card!
Ingredients
Method
- Prepare the Buttermilk Brine by whisking together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Submerge the chicken tenders in the brine, cover, and refrigerate for at least 4 hours or up to 24 hours.
- Make the Flour Breading by whisking together flour, cornstarch, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning in a large bowl.
- Remove the chicken tenders from the brine, letting the excess drip off, and coat each tender in the flour breading. Toss the tenders to fully coat them and place them on a wire rack. Repeat until all tenders are breaded, then let them sit for at least 10 minutes to allow the coating to adhere.
- Heat the cooking oil in a deep fryer or large pot to 325°F. Fry the chicken tenders in batches for 4-5 minutes, or until lightly golden. Remove from the oil and let rest on a wire rack while heating the oil to 375°F. Fry the tenders a second time for 2-3 minutes to achieve a crispy, golden finish.
- Prepare the Spicy Buffalo Sauce by melting the butter in a saucepan over medium heat. Add the hot sauce, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, ranch seasoning, and Tony’s Bold seasoning. Whisk to combine and simmer for 10-12 minutes. Remove from heat and let the sauce cool for 8-10 minutes.
- Toss the fried chicken tenders in the buffalo sauce or serve the sauce on the side for dipping. Pair with ranch or blue cheese dressing and enjoy!
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